6—Lancaster Farming, Friday, July 25, 1958 Calorie Counters Can Substitute Rice for Other Melon Fillings Calorie counters this is for you! Now, you can enjoy Melon a la Mode in a lower calorie ver sion. The melon can be any you wish but probably you’ll prefer cantaloupe. Instead of ice cream, the filling is rice cooked in milk, sweetened slightly, then flavored with vanilla. A special treat is the crushed cereal-cinnamon mix ture sprinkled over the top of the creamy vanilla rice filling. MELON A LA RIZ IMi cups water 1 teaspoon salt -3 cup uncooked white rice IV2 cups milk 3 4 cup sugar 1 teaspoon vanilla Chilled cantaloupe or other melon, as desired 1 cup ready-to-eat crisp high protein cereal, crushed y 2 teaspoon cinnamon Put the water, salt and nee in a 2-quart saucepan. Bring to a vigorous boil Turn the heat down Cover with a lid. Simmer over this low heat 14 minutes. Remove the saucepan from the heat blit leave the lid on 10 minu tes Stir in the milk. Coyer and simmer about 15 minues* or un til the milk is absorbed. Stir oc casionally. Do not boil Cool the rice. While still warm, stir m the sugar and vanilla. Cov er and chill in the refrigerator. To serve, mound a liberal amount of the cold rice in the center of the serving of melon Melon may be cut in halves or quartered as desired. Mix the cereal crumbs and cinnamon Sprinkle a liberal amount over SAVE! THIS NEW MOTO-MOWER "HIGHLANDER” Full 18 Cut Look What You Get! • Easy-adjustable cutting height • Tree ' sassurs" cutting actiuu • Finger-lip, uircreft-type cuntruls • Precisiun ball reel beurmgt • tusy-tu-store snap-uf) bundle • Briggs t Straiten 16 H.P. 4-cycle engine Full 90-Day Factory Warranty GROFF’S HARDWARE NEW HOLLAND AUTHORIZED MOTO-MOWER PEALEK the rice mixture- This recipe makes about two and three fourths cups sweet nee. This is enough filling for 6 to 8 servings. * * • Need a quick meal for a hot summer day 9 Bacon and bologna, two American food favorites make a real treat. You can have it regularly because it’s real economical. When you’ve had a rushed day, you’ll be glad you have this recipe on hand for a quick, stirred together main dish. COUNTRY-STYLE BACON ’N’ BOLOGNA WITH RICE 2 cups water 1 teaspoon salt 1 cup uncooked white nee 8 strips bacon 1 cup thinly sliced onions 1 cup coarsely chopped green amiiimmmiimiiimiiiiiiimiimimmmmmiuimimii SPECIAL SUMMER SALE ON WASHERS AND GAS DRYERS Buy now and pay in fall Limited number available | FREE 4 months supply of TIDE —l6 lbs. j| i with each washer or dryer | I WARD BOTTLE OAS, EPHRATA, PA. | liiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiNMiiiiiiiiifiin iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiDiiiiiiinmniiiiiiiiiiiiiiinminiiinimiiiiiimmniiiiiiimnminniumn))^ 'mum 1 FOR 1 SALE Buy a G-E Air Conditioner Get a G-E Disposall for AIR CONDITIONER Available in 115 V. 9000 BTU* ca pacity (model R-462) and 230 V., 10,000 BTU* capacity (model R-472) Low! Compact! Powerful! • New 10-Position Performance Selector • Easy-action Rotary Controls • Super Quiet • Automatic Temperature Control • Distinctive Modem Styling • Washable Permanent Air Filter • Five-Year Written Protection Plan 'Cooling capacity letted and rated In compliance with API (Air Conditioning and Refrigeration Institute) Standard 110-56. Conestoga PPI Farm Service B| fJStLJI Park Ave., Quarryville Ph. ST 6-2597 § iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinit pepper y 4 pound bologna (about four slices) cups in 116-inch squares 11/-,I 1 /-, cups fresh or canned toma toes, cut up 1/ 8 teaspoon black pepper Vs teaspoon chili powder Put the water, salt and rice in a 2-quart saucepan. Bring to a vigorous boil. Turn the heat down low Cover with a lid. Simmer over this low heat 14 minutes. Remove the saucepan from the heat but leave the lid on 10 minutes. While the rice cooks, cook the bacon in a large skillet. Remove the bacon. Pour off all but three tablespoons of the bacon fat. Add the onions, green pepper and bologna Cook slowly until the onions are tender and begin to brown. Stir in the tomatoes, black pepper and chili powder Just before serving, stir in the rice and bacon. Heat. Add tomato juice or water if miture is too drj. Cook this in one of he new. decorated skillets. Or, use a black iron skillet and serve this main dish at the table from the skillet This recipe makes 6 servings. iimimimiimimiimiiimmmiiiimiuiiiimuiiiiimiiig Prices cut to cost (Model not illustrated) $l. New Low = Thmline . . . = only 15 5 /» s inches high; =j 16% inches = deep; 26 = inches wide! = Many Other 1 FOR 1 Combination Bargains The availability of frozen fish has popularized this food the year around, for its preparation is simple- Packaged frozen fish should remain in the unopened package until it is moved to a lower shelf in the refrigerator to thaw, or removed for immediate cooking. Additional cooking time should be allowed if the latter method is used. Thawing at room temperature is not recommended. BAKED FISH FILLETS OR STEAKS 2 pounds fillets or steaks, fresh or frozen 1 teaspoon salt Dash pepper U cup melted butter or other fat 2 tablespoons lemon juice 1 teaspoon grated onion Dash paprika Thaw frozen fillets; sprinkle with salt and pepper. Place fish in a single layer in a well-greased baking pan. Combine melted but ter, lemon juice, onion and pa prika and pour over the fillets- Bake in a moderate oven, 350 degrees, for 20 to 25 minutes, or until fish flakes easily when test ed with a fork, Serves 6 We Will Close At 2:30 P. M. Monday, July 28 EMPLOYEES ANNUAL PICNIC Miller & Bushong, Inc. from GREIDER LEGHORN FARMS. Inc. You Soon Won’t Be Able To Sell Your Eggs!!! That is, if you don’t get on a “quality program.” The time is very near when egg buyers will not take your eggs at any price if you don’t have quality. Here are four things you must do if you want to stay in the egg business: 1. First of all, you must use an all-pullet flock each year. Research has shown that a second year layer just cannot lay the quality egg that she did when she was in her pullet year, regardless of breed ing or management. Many large egg buying organi zations on the west coast will not take eggs from a flock that has laid over 12 months. This may very well be the case in the east in the very near future. 2. You must keep your eggs in a cellar where temperatures never rise above 65' at any time and where a relative humidity of 75 or 80% can be main tained. If you do not have such a cellar you have no other alternative than to put in a cooler. 3. You must gather your eggs three times a day, even on days when you think you’re too busy to do so. 4. You must use a strain of chickens with bred-in egg quality. You would be amazed at the difference between strains. We have just received word from one of the largest egg marketing organizations in the state that eggs from Greider flocks were some of the highest quality they received. We have been told the same thing by other buyers. But don’t take our word for it, ask them! Greider Leghorn Farms, Inc. Phone OL 32455 Mt Joy, R. 1, Pa. A quick tartar sauce may be made by combining two table* spoons of chopped dill pickle with one-fourth cup mayonnaise salad diessing. Suggested menu: Baked fish fillets, potatoes in aluminum foil (for tender skin), buttered peas with pimento, celery and carrot strips, corn muffins, butter and pineapple sherbert with cookies. Two seafood dishes for good summer eating SEAFOOD IMPERIAL 3 tablespoons butter or mar garine V* cup diced green pepper % cup diced celery 3 tablespoons flour V 2 teaspoon salt v 2 teaspoon dry mustard IV 2 cups milk V 2 teaspoon tabasco 2 cans (7 J ounces each) tuna, two cups cooked fresh, frozen or canned seafood 1 tablespoon lime or lemon juice Va cup diced pimento 3 cups hot cooked rice (Continued on page seven) NOTE Rohrerstown, Pa. * * ♦♦ ♦♦ H
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