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