B—Lancaster Farming, Saturday, December 16, 1661 For t Farm Wife and Family Taste Treats With Cranberries By Mis. Richard C. Spence Meat-pineapple kabobs baked in a sweet-sour cranber ry dip make an economy dinner. The tender meat balls are made from ground luncheon meal and baked on skewers with pineapple chunks and basted with a spicy cranberry catsup. Make the catsup and kabobs early in the morning, store in the refrigerator until time to bake. The Cranberry Catsup can be kept on hand for many ran g e skewers on a bake uses. Try it first on the Meat- anc j serve platter or on a Pineapple Kabobs. 13V 2 x10x2” open pan. Com- CRANBERRY CATSUP bine Cranberry Catsup and 1 pound fresh cranberries water. Pour oyer meatballs (4 cups) a ong wUh rest of pineapple IVi cups cider vinegar chunks. Bake at 350 degrees 2 cups water { or * bour > basting **equent 2Vz cups light brown sugar ly Early m ay sbape raeat ‘ 2V&-cups granulated sugar balls and arrange on skew -1 teaspoon salt “?■ Refrigerate Start to 2 teaspoons ground cinna- bake 1 hour and 10 minutes mon before serving time. 1 teaspoon ground cloves 1 teaspoon ground allspice In a four-quart saucepan, cook cranberries, vinegar and water until cranberry skins pop Press this mixture thru a sieve and comb'ne with re maining ingredients Cook in same saucepan, uncovered over moderate heat for about 15-20 minutes until slightly thickened or gives a light jelly test. Pour hot catsup into pmt-s’ze or half-pint jars and seal Fills 6 half-size jars MEAT-PINEAPPLE KABOBS 3 /i pound boned pork shoulder, ground 1 12-oz can luncheon meat, ground 1 cun fresh bread crumbs 1 egg- beaten 14' cup milk 1 #2 can pineapple chunks drained 1 'cup cranberry catsup 1 cup water Combine meats, crumbs, egg and milk Shape into ap proximately 24 meatballs Place meatballs and pine apple chunks altednately on five - inch skewers. Ar- rSBgtS®SSKSJ!SS^K«<K3SSBgSS!g3SSasaSBaSSBVSaSS^?SSS!SSSSS3B-waJSaS!a3BaWSSEf'BaSBSSSBaS^J^S : K^saa3 !^jJ B | Look Here! A Christmas Gift For The Entire Family! LOW COST and HIGH SAVINGS! Many Years of Luxurious Living get rid of old fashioned water with a . . . I' Oto FASHIONED HARO WATER DISAPPEARS OVER NIGHT WITH A WHITE WATER SOFTENER, mi m<mmw <B® MISM! PHONE US TODAY AND iEARN HOW YOU CAN OWN A WHITE FOR JUST PENNIES A DAY SPECIALISTS IN WATER PURIFICATION BRUBAKER PLUMBING AND HEATING 1284 Rohrerstown Road Ph. Lane. EX 3-3908 Here’s another Cranberry- Meat Special— HAM PANCAKES WITH CRANBERRY SAUCE Your favorite recipe thin pancake (8 pancakes) 2 (2V4 oz) cans deviled ham 1 (1 pound) can whole cranberry sauce y 4 cup light brown sugar When pancakes are ready spread each one with deviled ham. Roll up Heat cranberry sauce and brown suear to gether. Spoon some of the mixture over each pancake. Makes e'ght servings When lamb is on “special” try this— LAMB CRANBERRY STEW 1 pound diced shoulder of lamb 1 teaspoon seasoned salt 2 tab’espoons butter or margarine 214 cups stock or bouillon 1 cup bottled cranberry juice cocktail i/ 3 cup cornstarch V 2 cup water 1 teaspoon salt 1 can (1-pound) whole car rots, drained automatic glass lined water softener fully THE BEST WATER SOFTENER MONET CAN BMVI 1 package <lO ounce). French-cut greeh-beans, thawed Sprinkle lamb with, season ed salt. Melt butter or mar garine Add lamb -and cook over medium heat, the lamb is browned on all sideS. Add stock or bouil’on and cranberry juice cocktail. Cov er and cook over low heat a bout 2 hours, or until lamb is tender. (If more liquid is needed during cooking, add 1 cup cranberry juice cock-, tail). Combine cornstarch and water; mix well. Gradually add cornstarch mixture to lamb mixture and cook over low heat, stirring constantly, until thickened. Add salt, carrots, and beans. Cook ov er l ow heat, stirring occas ionally, 10 minutes, or until green beans are tender. Makes 4 servings. Cranberries go' well with fish, too— SHRIMP 'N' CRANBERRY SALAD Shrimp Layer % pound cooked, peeled, cleaned shrimp, fresh or frozen or 3 cans (4ounc es each) shrimp 1 cup chopped celery 2 tablespoons chopped parsley 1 tablespoon unflavored gelatine Vt cup cold water 1 cud mayonnaise or salad dressing Va cup water Thaw frozen shrimp or drain canned shrimp Cut shrimp into VS-inch pieces Add celery and parsley. Soften gelatin m cold water for 5 minutes: dissolve over hot water. Blend mayonnais o and water. Stir in. dissolved ge’at : ns. Add to shrimp mix ture and blend well. Pour into a lightly oiled l 3 /2-quart Most Modern & Convenient PARKING DECK Enter from GRANT ST. £Tsmq either DUKE. OR LIME STREETS I Next to Douglas Hotel and Western Auto Store Norman A. Buhrman,, 228 North Duke Street I “Try Our Bail Bond Service” "TRY'; BUHRMAN'S ;sga3g&>aisss*.'L mold; chill until" firm. margarine, softened- Cranberry Layer ’ 1 can (Ipound) jellied' 1 tablespoon’ unflavored cranberry sauce gelatine 1 package (8 ounces) crefcm y 4 cup cold water - cheese 1 can (1 pound) jellied 2 tablespoons mi|k - cranberry sauce ~ Few drops green food col- Vfe cup chopped nutmeats oring (optional) / i/2 cup undrained crushed Thaw frozen scallops. Re pineapple - move any shell particles and 1 tab’espoon lemon juice wash. Cut large scallops in Salad greens half. Place in boiling salted Soften gelatine in cold wa- water. Cover and return to ter for 5 minutes; dissolve the boiling point. Simmer for over hot water. Mash- cran- 3to 4 minutes, depending on berry sauce. Add nutmeats, aize. Drain. Chop , scallops, pineapple, lemon juice, and Combine mayonnaise, ce’ery, gelatme; mix well. Pour ov- olives, pickle, chive, salt, and er congealed shrimp layer; scallops Chill. Cut bread in chill until firm. UnmoM on to 3-inch rounds; spread with splad greens. Serves two, butter. Cut cranberry sauce * ♦ * into 6 slices crosswise. Place each slice on a bread round. SCALLOP - CRANBERRY Top with a second bread ROUNDS round, and spread with scal -1 pound sea'lops, fresh or i o p salad, using approximate frozen ly 3 tablespoons salad for 1 quart boiling water each sandwich. Top with 2 tablespoons salt third" bread round. Combine V 6 cup mayonnaise or cheese and mi'k; whip until salad dressing light and fluffy. Add food 2 tablespoons chopped' coloring to desired shade, celery Frost each scallop cranberry 2 tablespoons chopped round Chill Serves 6 olives * * * 2 tablespoons chopped sweet picket 1 tablespoon chopped chives Vz teaspoon salt 18 slices white bread 2 tablespoons butter or j^^3^. l ißg^^^^K?'SSasSgsJSajagsJSg!sK«asßsSaaS!s3Ja^SKiJa^Wg I ' I I OUR | i I X 1 X 8 ■X X 9690 savings customers will be eligible to participate in a dividend distribution" of over $400,000.00 as of December 31/1961. If you do not have an account with us, we invite you to open can share in one so you, too. our next dividend distribution. June 30, 1962. VA% I * ALL ACCOUNTS INSURED TO $lO,OOO 8 | - ./3~— n I feFIRST FEDERAL! 1 # Cranberries make breads special taste-treats — CRANBERRY-NUT BREAD IV6 cups scalded milk Vz cup sugar (Turn to page 10) CURRENT DIVIDEND' PER ANNUM avings and/ocm ASSOCIATION OF LANCASTER 25 North Duke St. Customer Parking in Bear pfflflinaM Phone EX 7-2818 I n
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