6—Lancaster Farming, Saturday, January 2, 1960 For the Farm Wife and Family Post Holiday Meals After festive holiday fare, a period of economy meals often follows But, economy meals need not and should not be uninteresting by Contrast A flavorful pot roast of beef is just the thing Cooked with the beef may be a variety of vegetables and specialized seasonings. Remember that the good shouW bg covered and then beef flavor aiong withaU he in the re f r igerator. vitamins, minerals, and high * quality protein are as plenti- Our extra special Spicy ful in the less tender cuts as p 0 t Roast makes a truly ex in those selected for broiling tra-ordinary meal. Sweet po and oven roasting. Moist tatoes and celery are added heat and long slow cooking towards the end of the cook bnng a pot roast to the table ,ing period If you desire, wa fork tender and delicious A' ter chestnuts may be added, three to five pound round too The broth, which gets bone pot roast is a good sel- its pleasant spiciness from ection because it is so easy the soy sauce with the meat, to carve So too is a boned makes an excellent gravy to rump roast • accompany the dinner. Allowance of enough for extra helpings and second meals is a buying economy worth noting. Before cooking keep the beef pot roast loose ly covered and stored in the refrigerator. Try to use it within 5 or 6 days of pur chase Cooked leftovers Here’s A Bargain Money received on old or new accounts by the... Will earn divi dends from the, * • Open An Insured Savings Account This Week! m ACCOUNTS INSURED TO $lO,OOO FEDERAL^ V CJavlngs and/xmn 4 AffOOMSON LAM#A»iI» # 25 North Duke St. Gilbert H. Hartley Treasurer Geo. L. Diehl James N. Esbenshade Asst. Treasurer Asst. Secretary SPICY POT HOAST 3 to 5 pound beef pot roast 2 tablespoons fat i/a cup brown sugar, firmly packed V 4 teaspoon salt . y s teaspoon pepper i/2 cup vinegar CURRENT DIVIDEND PER ANNUM Paid On Savings Phone EX 7-2818 Emlen H. Zellers Secretary & V* cup soy sauce bay leaf, crumbled 8 ounce can water chest nuts, sliced (optional) 4 stalks celery, cut into strips 4 medium size sweet po tatoes, peeled and sliced lengthwise into eighths. Brown roast in hot fat in a heavy skillet. Mix brown sugar, salt, pepper, vinegar, soy sauce and bay leaf to gether. Pour mixture over roast. Cover tightly and s':n mer for IVi hours. Add wa ter chestnuts and celery. Cover and contim:.- to sim mer for Vz hour. Add sweet potatoes, Cotfer and simmer for 1 hour or until meat and vegetables are fork tender. Remove roast and vegetables to a warm serving platter. Thicken liquid for gravy if desired. Use IVt tablespoons flour for every cup of broth. 6 to 8 servings. * * SAUSAGE AND SCRAPPLE With pork plentiful and reasonably - priced, now is a good time to treat the family to sausage or scrapple— both surprisingly easy to make at home. The following directions for making both products, which call for ec onomical cuts of pork were developed by the U, S. De partment of Agriculture’s Agricultural Research Ser vice. FRESH SAUSAGE 4 pounds of ground pork 5 teaspoons salt 4 teaspoons ground sage 2 teaspoons ground pepper Vz teaspoon ground cloves or 1 teaspoon of ground nutmeg 1 teaspoon sugar . Have meat ground from a boned shoulder or from pork “trimmings” that offer a proportion of % lean to % fat. (Too little fat makes cooked sausage dry; too much makes it too “rich” and causes shrinkage in cooking ) If pork is ground at the store, mix meat and spices until thoroughly blended. If meat grinding is done at STUFFING MOfFINS I Sh: F WINTER-WISE B ,kf C\ —g . - ig,' Tne _ -0| for approval: It not only offers favorite foods for'tnis meal, but shapes toast Into a surprise dish Apple-Pineapple Stuffirij Muffins. A menu certain to bring late risers tnCthe run is. Orange Juice Grilled lank Sausages. Apple-Pineapple Stuffing Muffins Fluffy Scrambled Eggs - i Coffee The Stuffing Muffins are muffL.s with'a modern air. For easy doing, cut the bread cubes the night before, when, you also can fill the muffm cups with the fruit stuffing nurtures. They mil bake, in the morning, while the eggs and sausages are being prepared. "" APPUE-PINEAPPUE STUFFING MUFFINS 2 tablespoons shortening Dash of pepper 2 tablespoons finely chopped 1 cup applesauce onion 1 cup pineapple tidbits, 1 quart toasted bread cubes drained y 2 teaspoon salt ' i/> cup brown sugar Melt shortening in a skillet; add onion and saute' until tender. Combine with toasted bread cubes, salt, pepper, applesauce and pineapple. Place % cup stuffing mixtuie in each greased muffin cup. Sprinkle about 2 teaspoons brown sugar over stuffing « each cup. Bake in a slow -oven (350*F) for twenty minutes, Vield: II Apple-Pineapple Stuffing Muffins. home, sprinkle seasoning mix- cing and cooking. ture over the pork before Fresh sausage will keeo| ... „ ~ . , only a few days in the refrig I putting it into the grinder era^r< It can J be kept froz J After biending meat and Z ero degrees for several! seasonings, add a scant half wee ks if the salt is omiltedS cup of cold water and knead before-freezing and added in PI sausage until it becomes s tead ]u:t before serving sticky and doughlike. Mold ’■ into patties about Vi inch Cook sausage patties slow-j thick, or pack into small ly and thoroughly in an uni loaf pans and chill before sli- J covered fry pan until brown? We have a FREE copy fci The favorite record hoo)t fot of fanners for the past 10-yesu is .easily kept, yet complete. Es designs! for helping prepare yi come tax report . .Also very when dealing with banks.and irient agencies . . . Can help your farm operations/- too.i. by competent accoustanS;.,fppi by county agents '■ 'and other authorities. Keep belter financial records of farm operations with this 37 Keystone Farm Record Boole. Ask for your FREE co|y tj Now taking orders for fei <ng, e,tc for delivery „ frc car during February. Chei our low prices on- Keysto: Field Fencing, Smooth Wii Gates, Range Shelter Wi. Corn Crib Wire, Posts, Nail Netting, etc W. L. ZIMMERM & SONS FARM HARDWARE Ph. Intercourse SO 8-3131 INTERCOURSE, PENNA
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