B—Lancasler Farming, Saturday October ,21, 1961 For the Farm Wife and Family Rice Is Quick And Easy By Mrs. Richard C. Spence Rice is a boon for any menu because it it is so quick and easy to cook. It takes only about 15 minutes to cook to white fluffy perfection. For those who like to plan ahead, a double portion of rice may be cooked at one time for the meal at hand, and half refrigerated for la ter use. Rice can’t be “topped” as an all-around food—use it as a vegetable, casserole ingre dient or dessert Let us show you here how "you can use rice in your menus. Don’t forget, too, that rice is an economy food In Golden Rice Beefburg er Pie, a mixture of ground beef and mushrooms gets a go’den crust of nee' speckled with parsley and pimiento for an easy-10-make one dish meal With this casserole you might like to serve a vegetable salad and for des sert, cake or brownies with fresh fruit. GOLDEN RICE BEEFBURGER PIE 2 tablespoons butter or margarine % cup dropped celery % cup chopped onions Vs cup chopped gieen pep per 1 pound ground beef WE USE BOTH Barrels! m% IFIRST FEDERAL !h QJavings and Joan v op lancasTih 25 North Duk6 St. £nj|W|| Customer Parking in Rear Phone EX 7-2818 i(8) o % cup tomato sauce 1 tablespoon barbecue sauce 1 4-oz. can sliced mush rooms 1 teaspoon salt 1/4 teaspoon pepper Golden Rice* Melt butter in, skillet. Add celery, onions, & green pep per and saute until tender but not brown. Remove from heat Add ground meat and remaining ingredients; mix well. Turn into a IV2 quart baking pan and top with Golden Rice*. Cover and bake at 400 degrees for 30 minutes Makes 6 servings. 2 cups cooked rice (cook in beef broth or bouillon) 2 tablespoons minced parsley 2 tablespoons pimento, diced 1 tabtespoon prepared mustard 2 eggs, beaten V 2 teaspoon salt Dash of pepper Mix together all ingredi ents CURRENT DIVIDEND PER ANNUM Paid On Savings GOLDEN RICE Curried Lamb and Rice heating uncooked rice in iat has long been one of the then cooking it in water. It’s world’s favorite dishes and all quickly fixed and the here it is in a bright new browned meat in the tomato treatment—superb soup that sauce is extra tasty topped is designed as a satisfying with generous spoonfuls of main course. sour cream. CURRIED LAMB & RICE % pound boneless * lamb, cut in . small cubes ‘ - 1 apple, chopped 1 cup chopped celery Vi cup chopped onion 3 tablespoons butter or margarine 3 tablespoons flour 2 teaspoons curry powder IVz qts. chicken broth Vz cup uncooked rice Vz teaspoon salt Dash of pepper Thin lemon slices Shredded Coconut In a large saucepan, brown lamb, apple, celery and on ion in butter or margarine. Stir in flour and curry pow der, then chicken broth. Add rice, Salt and pepper. Bring to a boil. Stir. Cover. Re duce heat and simmer 30 minutes. Serve with thin slices of lemon or shredded coconut. Makes 6 to 8 serv ings NOTE: This soup has the cons stency of a stew. Serv ed with your favorite salad and dessert, it is a complete meal This wonderful tasting main dish uses succulent veal, tomato sauce, onions and sour cream. It’s a mar ve’ous comb nation of foods which brings out the best in each one. The meat and sauce are served over light fluffy rice pilaf made by VEAL IN TOMATO SAUCE About IVa pounds veal steak or cutlets V 4 inch thick (enough lean* meat for 5-6 servings) Flour 2 tablespoons cooking fat 2 tablespoons butter or margarine IVt cups uncooked write rice 1 teaspoon salt 2Vi cups water IV2 teaspoons salt % teaspoon black pepper 1 clove garlic, minced 1 teaspoon Worcestershire sauce 1 8-ounce can tomato sauce Vi cup water ( 12 thin onion slices Vi pint dairy sour cream Parsley for garnish, if de sired Remove any bones form veal. Cut into 5 to 6 serving pieces Pound some flour in to both sides of the meat Melt the 2 tablespoons of cooking fat in a very large skillet or Dutch oven. Add the meat and brown slowly on both sides. Add fat if necessary Win e the meat browns, melt the 2 tablespoons but ter or margarine in a 2qt. saucepan. Add the rice. Cook slowly, stirring occasionally, until the rice turns a yellow ish color Slowly add the 1 AFTER HIGH 'XL, V 2 teaspoon sajt and 2Va cups water. Bring to a vigorous boil over a high heat. Turn the heat down low. Cover. Simmer over this low heat 14 minutes. Remove the saucepan from the heat but leave the lid' on until ready to serve at least 10 minutes. After the meat browns, sprinkle with the IVz tea spoons salt and black pepper Add the garlic, Worcester shire sauce, tomato sauce and Vi cup water. Place the onion slices over the meat. Cover and simmer about 25 minutes or until the meat and onions are tender. Add water if the mixture begins to cook dry or if a thinner gravy is desired. Just before serving, spread the sour cream over e=ch of the meat pieces in the skillet. Cover. Turn heat Fall Fertilization Spread. Bulk or Bags Small Grain ' 5-10-10 0-14-14 0-20-20 Hay Topdressing 0-14-14 0-20-20 0-15-30 Control Weevil This Fall Dieldrin with fertilizer or direct application PHONE EX 2-4963 ORGANIC PLANT FOOD CO. GROFFTOWN RD. - Next to the Waterworks r i "■>. PP&I considers It a privilege to heffc deserving young men and women lit Central Eastern Pennsylvania fis achieving a college education andp at the saine time, to render assistance to area colleges and universitie* \ s•* Ci v '' "X s \ ( i c r
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