B—Lancaster Farming, Friday, October 10, 1958 For the Farm Wife and Family Your Good Cook Makes Time With Left-Overs Every good cook knows the \alue of left-over meat Many a one has made quite a reputation lor her smart ways of turning left overs to good account And in her home, the family looks for ward with pleasure to the savory hash or scallop or some other ex cellent dish that follows yester day’s roast or steak or stew. Oft entimes the second or third “edi tion” is enjoyed even more than the first. Canned meat has the good points of any other cooked meat so it too is quickly turned into a variety of appetizing dishes, hot or cold. Of course, there is almost no end to the interesting combina tions of cooked meat with other foods. The following recipes are offered as suggestions They ap ply equally well to left-overs and canned meat. Where definite quantities of ingredients are given, they will usually make 5 or 6 servings. BROWNED HASH Mix thoroughly one quart of chopped boiled potatoes, one pint of chopped cooked meat, one fine ly chopped onion, and seasonings to taste. Or, grind the cooked meat, boiled potatoes, and an onion together in a food chopper, mix thoroughly, and season to taste Mold into flat cakes and fry slowly on both sides until crusty HUNTERS! ★ Shells ★ Ammunition ★ Hunting Licenses GROFF’S HARDWARE NEW HOLLAND NO OTHER WOOD HEATER GIVES YOU FEATURES controlled thermostatically for BIG FUEL SAVINGS wmm 24 HOUR THERMOSTATIC DOWNDRAFT WOOD HEATERS See proof of claims at KAUFFMAN’S HARDWARE Or, spread the mixture in an even layer in a lightly greased frying pan and cook slowly until a brown crust forms. Then, cover the pan and turn the hash out so the hi owned side is on top. Slip the hash carefully back into the fry ing pan with the uncooked side down, and allow this side also to become brown and crusty. Turn out on a plate, garnish with par sley, and serve. SAVORY MEAT ON TOAST 1 onion, sliced 1 cup chopped celery and leaves 1 tablespoon fat 3 cups cooked tomatoes Flour IVa cups chopped cooked meat Salt and pepper Toast Cook onion and celery in the fat for a few minutes, add the toma toes, and cook for about 20 minu tes. If the mixture is too thin, add one to two tablespoons of flour mixed to a smooth paste with an equal quantity of cold water Cook until smooth and thickened. Add the meat, heat thoroughly, and season to taste with salt and pepper. Serve on crisp toast. STUFFED PEPPERS Cut off the stem ends of green peppers, and remove the seeds. Boil the pepper shells for about 5 minutes in lightly salted water, and dram. Mix chopped or ground cooked meat with bread crumbs, *<£ . 10 When you choose the path of steady saving. of many successful people. This is the you most desire. Write your recoid of progress Use Our Convenient DRIVE-IN WINDOW One-half block from Penn Square on South Queen Street. —Rear of Main Bank. MILLERSVILLE BRANCH Member Federal Deposit Insurance Corporation /> P you are following in the financial footsteps surest, safest road to the things in life in a Savings Pass Book of this Bank. "Serving Lancaster fiom Center Square since 1889” Maximum Insurance $lO,OOO per depositor cooked rice, or mashed potatoes, add melted fat, an onion chopped fine, and moisten with gravy, milk chili sauce, or catsup Season to taste with salt and pepper. Stuff the peppers with this mixtue, cov er with fine bread crumbs, and bake in a moderate oven (about 350 degrees) for 30 minutes, or until peppers are tender and the crumbs ae brown. fi * MEAT TIMBALES 3 tablespoons fat 3 tablespoons flour IVz cups milk 3 eggs 3 cups ground cooked lamb or veal Salt and pepper to taste 1 tablespoon chopped parsley .0 FREE PARKING 25 S. Queen St.—Swan Parking Lot—Vine & S. Queen Sts. Stoner Park ing Lot—S. W. Corner Vine & Queen Sts. 302 N. GEORGE ST Make white sauce of the fat, flour, and milk Add the well beaten eggs, meat, and seasoning, and mix thoroughly. Pour into geased custard cups. Place the cups m a pan of hat water. Bake in a moderate oven (350 degrees) about % hour, or until the mix ture is firm in the center. Turn the timbales out and serve hot, v/ith thin gravy or white sauce. BEEF AND POTATO PUFF 2 tablespoons chopped onion COUNT THE ADVANTAGES OF SAVING HERE! We offer to everyone nismed safety for your savings, as well as a good i etui n. Besides, our savings accounts are flexible —)ou may open an account with any amount and add to it whenever you wish. Why not pay us a friendly visit soon and get started saving here? 30/ per Annum. ACCOUNTS INSURED TO $lO,OOO foIRST federal| ® QJavings and Joan 41 A«OOI\pbM Of LAHCAiTIA 25 North Duke Phone EX 72818 Gilbert H. Hartley Emlen H. Zellers Treasurer Secretary Geo. L. Diehl James N. Eshenshadc Asst. Treasurer Asst. Secretary 2 tablespoons chopped parsley 2 tablespoons fat 3 cups ground cooked beef 3 cups mashed potatoes 1 cup gravy or milk Salt and pepper 3 eggs Cook the onion and parsley for a few minutes in the fat, then mix thoioughly with the meat, pota oes, and gravy or milk. Season to ta'te Add the beaten egg yolks, then fold m he beaten whites. (Continued on page nine) Paid On Savings
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