6—Lancaster Fanning, Saturday, December 27, 1958 For the Farm Wife and Family Spark Your New Year With New Main Dishes This season of the year always calls for extra enter taining Sometimes it’s a meal with all the fancy trim mings and then again it might be a light supper. We have some suggestions here for you if you’re looking for some supper main dishes. Following is a Beef, Spaghetti and Bacon Casserole. It’s a dish that you can put together early in the day, if you wish —and then keep in the refrigerator until it’s time to bake it for supper. It requires no last-minute fussing. You cantake it right from the oven to the table. With it, offer enriched rolls and a crisp tossed salad. For des ert, have baked pears still warm, topped with ice cream You can bake the pears and the casserole at the same time Beef, Spaghetti and Bacon Casserole 4 oz elbow spaghetti 3 slices bacon, finely cut "4 cup chopped onion 14 cup mushrooms (2-oun ce can) to lb ground beef 114 cups condensed tomato soup (10 1 - ounce can) 1 2 cup warm water teaspoon oregano, crum bled % teaspoon salt % teaspoon pepper v.i cup grated sharp cheese Add two teaspoons salt and spaghetti to three cups boil ing water Boil rapidly, stir ring constantly for two min utes. Cover, remove from heat and let stand five min utes Meanwhile, fry bacon until partially cooked Add cj-mon and mushrooms and c&ok about five minutes long er. St r in ground beef and cook until browned. Add soup, water and seas onings Rinse spaghetti with SIMPLICITY Garden Tractors Snavely's Farm Service NEW HOLLAND EL 4-2214 ILOUDEN WATER fBOWLS fyJai&i 3*io. DOLLARS • Ag school* and Ua<Unz thnrvmm say wattr bowls pay for Uumstlvrs the first jtar or two In nuitistd produtMon and buiteridt So install Louden bowls for more profit lus labor Its*, diseas* Two snltT . . , the fcmoti- I omit n M isltr Mario . best lor dtj t ndaMlity and long Ufa. And the Lmultn Icon otny . It a tot a honev oi a prlr* Bc* us for >our bam equipment needs AND »r*NC S H T .ONS S l -' TT " ******* L. H. BRUBAKER 350 Strasburg Pike, Lane. LITITZ, R. D. 3 Ph. Lane. EX 3-7607 Strasburg OV 7-8002 Lititz MA 6-7765 LOUDEN farm b oil pfo&s By Mrs. Richard Spence warm water and drain well. Place half of spaghetti into well greased IV2 quart cas serole. Cover with half of meat sauce. Sprinkle falf of cheese over sauce. Repeat using remaining spaghetti, meat sauce and cheese. Bake in moderate oven (375 de grees) about 20 minutes. Makes four servings. Here’s an idea for that left over turkey Meltaway Casserole 4 oz elbow macaroni 14 cup butter or margarine (.4 cup finely chppped oni on cup enriched flour 1 teaspoon salt Va teaspoon thyme, crumb led 14 teaspoon pepper 2 cups milk Itt cups chopped cooked turkey (or chicken) 4 slices American cheese (4 unces) Buttered bread crumbs Add two teaspoons salt and macaroni to three cups boil ing water. Boil rapidly, stir rng constantly, for two min utes. Cover, remive from heat and let stand fiive min utes Meanwhile, melt but ter or margarine in saucepan Add onion and cook over low heat three to five min- II * If VVlihM f,'-’ ; ' <P fe M I The Directors, Officers and Employees wish Everyone i j A Happy and Prosperous I New Year Ifirst federall , *9 QJavings and/oan ASSOCIATION 08 LANCASTER I vV*2&- Ifnnl 25 North Duke St. |g|| i Phone EX 7-2818 'SSBIy i j Gilbert H. Hartley Emlen H. Zellers Treasurer Secretary I Geo. L. Diehl James N. Esbenshade | Asst Treasurer Asst. Secretary I ___ _ C*i. utes. Stir in fllour, salt, thyme and pepper. Add milk grad ually and cook until thicken ed, stirring constantly. Rinse macaroni with warm water and drain well Arrange half of macaroni in bottom of lightly greased 2-quart cas serole. Put half the turkey over macaroni. Arrange cheese slices over turkey. Repeaot layering once. Pour Sauce over layered mixture. Mix crumbs and parsley. Sprin kle over top of casserole Bake in moderate oven (350 degrees) 25 minutes. Makes four servings Pork sausage appears to be outgrowing breakfast menus Look at this receipe where it is used in a noodle casserole, along with cheese, onion, and a sauce made from cel ery soup. A dish that’s easy to put together, it will rate as high in flavor and satis faction as any that takes hours in preparation. Sausage Noodle Casserole 4 oz. medium or broad no dles 1 lb pork sausage meat Vi cup chopped onion cups condensed cream of celery soup (10’a oun-< ce can) 1 cup warm water 1 cup grated sharp cheese (4 ounces) % cup orushen potato chips Cook noonles, Meanwhile, brown sausage. Add onion to sausage and cook a few min utes longer. Combine soup and water in saucepan. Heat stirring until smooth, Remov (from heat and stir in cheese. Rinse noodles with warm water and drain well. Mix noodles with soup mixture and sausage, Turn into grea sed IVe quart casserole and top with potato chips Bakei in moderate oven (375 de grees) for 25 minutes Makes four servings. Is tuna a favorite in your house? Here’s an easy Tuna Loaf. Tuna Luncheon Lo af 4 oz. medium or broad no odles IV4 cups condensed cream of celery soup (10 Vs oun ce can) Cook noodles. Combine soup and water. Blend into beaten eggs Then addonion, bread crumbs .olives salt, pep per and tuna Rinse noodles with warm water and drain well. Add noodles to tuna mixture and m’x thoroughly. Turn into well-greased loaf pan, 4M>x8 j /2 mhes. Bake in moderate oven (350 degrees) 35 to 40 minutes To serve, unmold loaf on heated ser ving patter. Four servings. * * The kinds of sauce to ser ve with spaghetti are seeming ly countless. In fact, it’s dif ficllt to think of many sauces that aren’t good with spag hetti. Perhaps that’s why Ital ians can eat spaghetti every day of the year, sometimes .twice a day, and never tire ,of it They have such a var iety of sauces to serve with it. The character of the spag hetti varies with the kind of sauce that goes on it, becau se spaghetti is mild in flavor and submerges its personal ity to that of the food ser ved with it. Here’s on easy sauce you can make from tomato soup. It uses veal steak in an in teresting and good-tasting way. # * t ‘ . 4 « 14 cup warm water 2 eggs, beaten % cup finely chopped on ion Vz cup enriched bread cru mbs cup chopped ripe olives Vz teaspoon salt Dash pepper 1 cup drained fllakedtuna (7-oz. can) Gas Stoves Water Heaters Room Heaters Gas Clothes Dryers MANY OTHER GAS APPLIANCES Priced Low to Sell Our Service the Best • WARD BOTTLE GAS EPHRATA, PENNA. * thanks for the pleasure of our association. And we possible telephone service at the lowest possible cost. COMMONWEALTH DALLAS, PA. QUARRYVULE. PA. Spaghetti With Savory Veal Steak 2 lbs. boneless veal steak, cut 1 inch thick Vi cup enrihed flour Vi tsp. salt Dash pepper Vi cup shortening % cup finely chopped onion 2 cups cooked tomatoes (1 pound can) iy 4 cups condensed tomato soup (10%-ounce can) IVi cup warm water 1 tsp salt 14 tsp pepper 8 oz. long spaghetti Cut steak into 1-inch stri ps. M'x flour, salt and pepper Coat meat with fllour mix ture Melt shortening in lar ge, heavy skillet. Add meat and grown well on both sides Add onion, tomatoes, tomato soup, water, salt and pepper. Bring mixture to boiling, then reduce heat and allow to simmer about 1 hour. To cook spaghetti, add 4 teaspoons salt and spaghetti to TlVz quarts boil’ng water. Boil rapidly, stirrg constan tly, for two minutes. Rinse spaghetti with hot water and drain well. Arrange spaghe tti on heated plates. Arrange veal over spaghetti and pour sauce over all Makes six ser vings. In Colombia, 60 per cent of all children under 12 suf fer from malnutrition Colo- I, nr, A of 13 countries whose needy can be fed thro i contributions to the CARE Food Crusade, New Yorkie N. Y. iTNiIWnOINT/ TELEPHONE COMPANY
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