For Farm
Women.,.
(Continued from page eight)
Va teaspoon pepper
- 1 teaspoon curry powder
2 1 'z cups milk
6 hard-cooked eggs, sliced
cup minced parsley
V 4 cup melted butter or mar
garine
Paprika
Cook noodles. Meanwhile, melt
butter or margarine in large,
heavy saucepan Stir in flour,
salt, pepper and curry powder.
Add milk gradually and cook un
til thickened, stirring constantly.
Rinse noodles with hot water and
drain well Add egg slices to sauce
and continue healing until egg
slices are thoroughly heated. Add
parsley and butter or margarine
to drained noodles and toss light
ly. Arrange Parsley Noodles on
heated serving platter and spoon
Curried Eggs over top. Sprinkle
lightly with paprika. Makes 4
servings.
I k
There’s always room for one
more salad. And one of the best
ideas m salad is macaroni. Maca
roni is a natural for salads be
cause it picks up other food fla
vors so well. Serve macaroni
salads as a hearty main dish from
now on into summer. Team them
with soup or sandwiches.
MACARONI SPRING
GARDEN SALAD
4 ounces small macaroni
shells
1 hard-cooked egg, chopped
1 cup drained, flaked tuna fl
ounce can)
Cuts Time and Labor in Half.,. Saves Crops
Here's the haying 'attachment for you!
It's the new Bale Ejector for all John Deere
14-T and 214-T Twine-Tie Balers. With this
revolutionary new equipment, only one
man —the tractor driver —is needed to bale
and load hay. The Bale Ejector pitches
convenient half-sized bales directly into a
trailing, high-sided wagon! The need for a
man on the wagon and bale-pickup men is
A. B. C. Groff
New Holland, Pa.
H. S. Newcomer and Son
Mt. Joy, Pa.
u z cup coarsely grated carrot
cup finely chopped green
pepper
Pi teaspons salt
J /a teaspoon pepper
'i cup salad dresmg or mayon
naise
14 cup dairy sour cream
Crisp salad greens
Tomatoes
Cook macaroni. In a large bowl,
mix egg, tuna, radishes, carrot,
green pepper, salt and pepper.
Combine salad dresmg or mayon
naise and sour cream. Rinse ma
caroni with cold water and drain.
Add to salad mixture in bowl.
Then add dressing mixture and
toss lightly. Cover and chill in
i efngerator at least 1 hour to al
low flavors to blend Serve on
crisp salad greens and garnish
with tomato wedges. Makes 4
servings.
Now that you’re reviving your
garden or windowbox with new
plantings, why not turn to your
menus 9 A few new ideas planted
in the area of food interest can
work wonders for your satis
faction, and your family’s enjoy
ment. Get rolling on this project
with Surprise Spaghetti Bake. It’s
blue-ribbon fare.
SURPRISE SPAGHETTI BAKE
4 ounces elbow spaghetti
3 tablespoons butter or mal
garine
3 tablespoons enriched flour
1 teaspoon salt
Va teaspoon nutmeg
Dash pepper
H teaspoon green onion flakes
2 cups milk
2 cups cubed, cooked ham
l 2 cup crumbled blue cheese
Buttered enriched bread
crumbs
Cook spaghetti. Melt butter or
margarine in large saucepan. Stir
in flour, salt, nutmeg, pepper and
onion flakes. Add milk, gradually
and cook until thickened, stirring
constantly. Rinse spaghetti with
warm water and dram. Mix spa
ghetti and ham into sauce. Turn
half of ham mixture into bottom
of lightly greased 2-quart cas
serole. Sprinkle blue cheese over
ham mixture. Add remaining ham
mixture and top with buttered
crumbs. Bake in moderate oven
(375 degrees) about 20 minutes.
Makes 4 servings.
«•
In gourmet sections of big food
stores or in Italian markets, you
completely eliminated, thus saving money.
Here's another advantage: half-sized bales
offer easier handling for unloading wagons
and at feeding time. They're tied to stay
tied . . . they're compact, easily handled
with a pitchfork.
Save haying time, money, and labor this
year the John Deere way! See us soon for
full details.
F. H. Shotzberger Landis Bros.
Elm, Pa. Lancaster, Pa. ■
Alan C. Beyer
may have seen the macaroni food
that’s shaped like large tubes or
pipes They are called manicotti,
and are every bit as interesting to
cook with as they look. In this
recipe, the manicotti are stuffed
with a meat mixture, and then
baked in a rich tomato sauce. If
manicotti are not available, you
may substitute an equal weight
of macaroni. Mix the drained ma
caroni with the meat mixture.
Turn into baking dish containing
half the sauce. Proceed as in re
cipe and then bake in moderate
oven (350 degrees) about 20 min
utes.
MANICOTTI (OR MACARONI)
WITH TOMATO SAUCE
’j pound manicotti
3 tablespoons cooking oil
1 cup finely chopped onion
1 pound ground beef
1 4 cup enriched bread crumbs
1 cup shredded Cheddar
cheese (4 ounces)
1 teaspoon salt
Vs teaspoon pepper
2 cups tomato sauce (two fl
ounce cans)
Hi cups hot water
V* teaspoon mumbled basil
Grated Parmesan cheese
Cook manicotti m four quarts
boiling salted water until almost
tender (12 to 15 minutes), stir
ring occasionally with wooden
spoon Drain and rinse with warm
water. While manicotti are cook
ing, heat oil in large, heavy skil
let. Add one-half cup of the onion.
Add meat and brown well, stir
ring frequently. Combine crumbs,
cheese, salt and pepper. Remove
meat from skillet, draining off
any excess fat. Add meat to crumb
mixture and mix well. To the
same skillet, add remaining chop
ped onion, tomato sauce, water
and basil. Mix thoroughly and
heat. Pour about half the sauce
into 8 x 12-inch baking dish. Stuff
the drairted manicotti with meat
mixture and arrange in sauce in
baking dish. Pour remaining
sauce over stuffed manicotti and
sprinkle Parmesan cheese over
all. Bake in moderate oven (350
degrees) 25 to 30 minutes. 4
servings.
BETTER QUALITY IN NON
FAT DRY MILK Users of non
fat dry milk will be interested in
eflorts being made to improve
the quality of this valuable food
item.
The Dairy Division of the Agri
cultural Marketing Service has
Wenger Implement Co.
Buck, Pa.
* or the ■' Hfr
Farm Wife and Family
established quality standards for
nonfat dry milk which provide
for two grades U S Extra and
U. S. Standard. Though these
gr„des are not commonly marked
on packages of dry milk sold at
retail, they are used extensively
in wholesale trading and help to
•raise the quality of the dry milk
at your grocery.
Recently the Dairy Division has
been using a method called a
“direct microscopic clump count”
as an additional way of checking
cn dry milk quality. This test is
used to give a sensitive reflection
of the variations in quality of the
milk used m making the product,
as well as the quality and sanita
tion of the manufacturing pro
cess.
The U. S. Department of Agri
culture now proposes a change
m the standards for nonfat dry
milk to provide a maximum DMC
count for any dry milk to which a
U. S. grade is assigned. The
test has been used by the Depart
ment for the past 18 months in
buying nonfat dry milk for the
school lunch program and for
price support purchases, and it
has shown promise as an incen
tive to improve the quality of
nonfat dry milk.
This product has increased in
popularity in recent years to a
spectacular degree. In 1949 less
than 10 million pounds were be
ing packaged for consumer use.
Today the figure stands at more
than 150 million pounds.
iHam Sauce with Spaghetti is l
one main dish that answers the 1
need for a quick-fix meal. And
a wonderful way to use up left
over ham.
HAM SAUCE WITH
<3(3?
••looking for the right morfgoge loon
Many local families have found the go-ahead
signal for their home-financing plans at this
Association. We have ample funds to finance
purchase of desirable homes, after down
payment requirements are met. Rent-like
monthly payments bring you debt-free home
ownership. Let’s talk over your plans!
Current Dividend
FIRST FEDERAL
2S North Duke
Phone EX 7-2818
\* • -»v* * *
Lancaster Farming, Friday, May 23, 1958—9
Paid On Savings
Accounts Insured to $lO,OOO
i sand a
H OP LANC,
AftOfi.
Gilbert H. Hartley, Treasurer
Emlen H. Zellers, Secretary
o®,
SPAGHETTI
14 cup butter or margarine
-,i cup chopped onion
V* cup finely chopped parsley
IV2 cups beef bouillon (two
beef bouillon cubes dib-
solved in one and one-
half cups boiling water)
114 cups condensed green pea
soup can)
v 2 teaspoon crumbled tarra-
Vs teaspoon pepper
1 teaspoon lemon juice
2 cups diced cooked ham
6 ounces spaghetti
Melt butter or margarine in
large heavy saucepan Add onion
and parsley and cook slowly
about 3 minutes. Stir in bouillon
and then soup. Add tarragon,
pepper, and lemon juice. Cook
about 10 minutes over low heat,
stirring frequently. Add ham and
continue cooking 20 minute*
longer, stirring occasionally.
Meanwhile, cook spaghetti. Add
one tablespoon salt and spaghetti
to four and one-half cups boiling
water. Boil rapidly, stirring con
stantly, for 2 minutes. Cover, re
rqove from heat and let stand 10
minutes. Rinse with hot water
and drain well. Arrange on heat
ed serving platter and top with
the hame sauce. Makes four
servings.
SOME USES FOR LEMON JUICE
Squeeze a few drops of lemon
juice into the pan while fish
poaches. Keeps the fish white
and firm.
Two teaspoons lemon juice ad
ded to one cup fresh cream turns
cream sour for sour cream re
cipes. Two tablespons lemon juice
to one cup fresh milk turns the
milk sour for sour milk cookery.
(Continued on page ten)
3%
per Annum.