(From page m
Cut the bacon in Vz inch
strips and press lengthwise
into surface of Redi-Wheat
and bake in slow oven, 325
degrees, for 45 minutes Re
move cover and continue ba
king about 40 minutes Make
3 to 4 servings
♦ *
beady-to-serve wheat
SALAD
1 can (10 ounces) unseason
ed ready-to-serve wheat
(bulgar)
3 tab’espoons French
dressing
3 tablespoons chopped
sweet pickle
Vz teaspoon salt
Vs teaspoon pepper
IVz cups thinly sliced
celery
GOCHNAUER’S
TWO GREAT NAMES COMBINE TO BRING YOU THE BIGGEST SALE ON APPLIANCES TO EVER KIT
LANCASTER COUNTY. SPECIAL PURCHASES WERE MADE AND THE GENERAL ELECTRIC FACTORY SUP
PORTED US, IN THE FORM OF.SPECIAL REDUCTIONS IN PRICE. BUY NOW BEFORE THE FAIL PRICE IN
CREASE. EVERY ONE A REAL HONEST VALUE.
is]
TS-*!
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Va cup chopped green
pepper
2 chopped hard-cooked
eggs
1 to 2 teaspoons minced
_onion
% cup mayonnaise
Prepare bulgar according
to directions on can Turn
into bowl. Add French dress
ing, sweet pickle, salt and
pepper; mix well Chill Add
celery, pepper, eggs, onion
and mayonnaise Mix well.
Serve on bed of lettuce and
garnish with tomato wedges.
If desired, add a can of tuna
fish or some d'ced cooked
meat or poultry for a deli
cious and hearty main course
salad Makes 3 to 4 servings.
General Electric
T
13.6 CU. ft- Refrigerator
WITH ZERO DEGREE TYPE
FREEZER
• 11.6 Cu. Ft. Regrigerator
• 2 Cu. Ft. Freezer, Holds 70 lbs.
• Twin Vegetable Drawers Hold
% Bushel Each
«NE«AI @ tutrmc
• Holds Over 595 Pounds
|||M
Aluminum Interior For F.
Freezing.
- ||*£ • Lid Lock Prevents Accidental
||||| Opening
S'
SWEDISH CABBAGE WITH
WHEAT STUFFING
8 large cabbage leaves
T can (10 ounces) seasoned
ready-to-serve wheat
(pilaf)
Vz pound ground meat
(fresh or left over)
% cup chicken or meat
stock
% teaspoon mace
4 teaspoons margarine
3 A cup beef stock or toma
to puree or mixture of
both
Seasoned salt
Wilt cabbage leaves tor 5
to 10 minutes in hot water
Mix together the pilaf,
ground meat, chicken or
meat stock, and mace.
Divide mixture into eight
parts Mount 1 part on each
cabbage leaf Fold leaf up
and over Redi-Wheat mix
ture, envelope fashion; se
cure with toothpicks Ar
range rolls in shallow bak
ing dish Dot each roll with
Vs teaspoon margarine Pour
beef stock over rolls. Sprink
le each roll wth seasoned
sah Cover and bake in mod
prate oven (375 degrees) for
'orty minuses Uncover and
continue baking for about 40
minutes Baste occasionally
Make 4 servings.
* * *
WHEAT STUFFING FOR
POULTRY
% cup butter or margarine
WHEELHORSE and
i SIMPLICITY
| Garden Tractors
Snavely's Farm Service
HOLLAND EL4-2214
General Electric
Chest Type Freezer
Vi • 17 Cu. Ft. Capacity
• Aluminum Interior For Fast, Sure
Freezing.
A Real Hot Price
ON THIS DURING OUR SALS
Appfimces & Television
Only 10 Minutes fro—i Lancaster on
Route 72
EAST PETERSBURG,
Lancaster Farming, Saturday, September 23, 1381—
Vs cup chopped onion
Vj cup chopped celery
% cup diced tart green ap
ple (peeled and cored)
G blets, chopped
1 can (10 ounces) unseason
ed ready-to-serve wheat
(bu gur)
V* cup slivered blanched
almonds
% teaspoon salt
Vs teaspoon pepper
Vz teaspoon poultry season
ing
% cup chicken stock or
water
Heat butter or margarine
Add onion, celery, Apple
and giblets Cook until on
ions are straw-colored Add
bulgur, almonds, salt, pep
per, poultry seasoning, and
ch cken stock. Cover and
cook over moderate heat un
til all liquid is absorbed.
Makes about 3 cups dressing.
1 4-oz can mushroom
stems and pieces
3 tab’espoons margarine
3 tablespoons chopped
onions
1 can (10 ounces) unseas
oned ready-to-serve wheat
(bulgar)
'A teaspoon salt
Vs teaspoon pepper
1 teaspoon seasoned c alt
% teaspoon Worcestershire
Sauce
1 cup mushroom liqu d
p’us beef stock or canned
consomme
3 ounces sharp Cheddar
cheese
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]„ TfaasssOS&Wjfcf jj
■A
i
\ !
THE WASHER THAT
OUTLASTS THEM ALL
WHEAT SUPREME
AU GRATIN
GENERAL
ELECTRIC
General Electric
Automatic
2-Speeds 2-Cycles
• 10 Lb. Capacity For Those
j Really Big Washes
s ■f • Can Be Installed In Most
zW Homes With No Special
Plumb’ng
JUST PLUG IT IN
G.E. Auto. Dryer
NEEDS NO SPECIAL WIRING
2-Celi Flashlight
PA.
Paprika
Dram mushrooms and re
serve liquid. Heat margarine
Add onions and mushrooms;
brown lightly Add bulgur,
salt, pepper, seasoned salt.
Worcestershire Sauce and the
mushroom hqu d mixture
Cover and bring to bod over
moderate heat Turn into V/2
quart casserole Grate or
slice' cheese Stir into Redi-
Wheat mixture reserving a
layer for the surface Spr nk
le with paprika Bake in
moderate oven, 350 degrees,
for about 30 minutes or until
nice y bre .vned and bubbly.
Serve as a mam course casse
role with a vegetable or a
chisp salad Makes 3to 4
servings.
♦ * *
SCOTCH BROTH WITH
READY-TO-SERVE WHEAT
2Vz quarts water
2 pounds lamb shanks
1 cup d ced or shredded
carrots
Vz cup chopped onions or
leek
1 cup si ced celery
V 4 cup snipped parsley
1 can (10 ounces) unseason
ed ready-to-serve wheat
(bulgur)
2 lo 3 teaspoons salt
V* teaspoon pepper
Vi teaspoon curry powder
(optional)
2 tablespoons butter or
margarine
4 tablespoons flour
Simmer lamb shanks in
water or 2to 3 hours Re
move meat and bones and
(Turn to page 10)
Washer
COMPLETE WITH BULB
AND 2 BATTERIES
WHILE THEY LAST
OPEN MONDAY
TUESDAY AND FRIDAY
UNTIL 9 P. M.
LO 9-0439
9