with a crisp salad and crusty
rolls.
* •' *
TURKEY TRIUMPH
4 cups cut-up roast turkey
1 cup sliced celery
1 pepper, cut into
squares
2 chicken cubes,
dissolved in 2- cups boiling
water
2 tablespoons cornstarch
blended with Vz cup cold
water
1 teaspoon ground ginger
1 teaspoon salt
Vz cup toasted slivered
almonds
Drop celery and green pep
per into boiling, salted wa
ter for two minutes. Drain
PUREBRED WESSEX SADDLEBACK SWINE
NEW OUTSTANDING BREED OF HOGS FOR AMERICA
NOW AVAILABLE FOR PRIVATE OWNERSHIP
LEAN MEAT AND LARGE LITTERS
Records kept by the National Pig Breeders Ass'n of Great Britain since 1929
showed the Wessex sows to have reared the highest number of pigs of any rec
orded breed in the country. Imported to U. S. A. in 1955. *
What Breeders Say:
“‘We have enjoyed working with Wessex Saddleback Swine and have found
them to be a good gaining animal and very easy keepers.”— Donald Thompson,
C’arksville, Michigan
“Wessex Saddlebacks are a wonderful breed I am very well pleased with the
size litters and the rapid gams they make.” Warren E Brown, Scotts, Michigan.
“Having had Wessex Saddlebacks for about two years now, I am thoroughly
sold on them. I have yet to find a breed I like better. As for feed conversion
they are better than any other breed I have raised. I highly recommend Wessex
.Saddleback Swine” Sam L Mast, Fredericksburg, Ohio.
“Wessex Saddleback Swine are the best hogs to handle that I ever had.”
John Scheblo, Ohio
- the sows make wonderful mothers and are easily handled ” Clyde S.
Bagley, Ohio. - - ' .
BOARS EXCELLENT FOR CROSS BREEDlNG—Registration Papers If Desired
See The WESSEX SADDLEBACK SWINE
AND PURCHASE YOUR BREEDERS FROM:
AARON M. SHANK
ROUTE #l. MYERSTOWN, PA. Tel. Frystown 136R11
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LOW COST and HIGH SAVINGS!
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BRUBAKER
PLUMBING AND HEATING
1284 Rohrerstovm Road Ph. Lane. EX 3-1
Blend chicken bouillon and
cornstarch mixture in a skil
let. Cook, stirring until thick
ened. Add turkey, celery,
green pepper, ginger, and
salt. Cover. Cook for fifteen
minutes. Serve over hot
cooked rice or noodle nests.
Sprink’e' toasted almonds
over top. Makes about six
servings. *
* • *
TURKEY APPETIZER
2 cups chopped roast
turkey
1 cup dairy soured cream
1 cup yoghurt
1 cup chopped celery
Vz cup sliced pitted ripe
olives
14 cup chopped chives*
"THY"
BUHRMAN'S
Most Modern & Convenient
PARKING DECK
Enter from GRANT ST.
Using either DUKE, OR
LIME STREETS
I Next to Douglas Hotel
and Western Auto Store
Norman A. Buhrman,
228 North Duke Street
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The Entire Family!
fully automatic glass
lined water softener
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d.
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J A cup finely chopped
onion
1 medium unpared cucum
ber, chopped
1 large tomato, chopped
1 teaspoon salt
Head lettuce cups or leaf
lettuce
Crisp wheat crackers
Mix together all ingredi
ents. Chill and serve on let
tuce leaves or in seafood
cocktail glasses with crack
ers to be passed.
* * *
CRANBERRY GLAZED
TURKEY CASSEROLE
2 packets (1 package) in
stant mashed potatoes or 4
cups leftover mashed po
tatoes
2 eggs, slightly beaten
1 cup packaged bread
-stuffing "
V& cup chopped fresh
parsley
1 teaspoon salt
Dash pepper
Vz cup butter or margarine
1 cup finely chopped onion
1 cup finely chopped
celery
16 to 20 large cooked
turkey slices or cooked
ham slices
2- (1-pound) cans whole
Lancaster Farming, Saturday. December 23. 1961
cranberry sauce, drained
Make up potatoes accord
ing to package directions.
Beat in egg. Stir in bread
stuffing, parsley, salt and
pepper. Melt butter or mar
garine in small skillet. Saute
onion and ce’ery in butter
until tender Stir into potato
mixture. Lightly grease two
large baking dishes. Spread
half of drained cranberry
sauce over bottoms. Arrange
half of turkey or ham slices
covering cranberry 'sauce.
Spread meat with potato
mixture Place remaining
meat slices on top of potato.
Top with remaining cranberry
sauce. Heat m hot, oven 10
to 15 minutes to heat thor
oughly. Makes 10 to 12 serv
ings.
* * *
CURRIED TURKEY
3 tablespoons olive oil
6 medium apples, cored
and cubed
12 small onions, chopped
% cup chopped ce’ery
6 10V&-oz. cans condensed
cream of mushroom soup
IVz cups milk
3 tablespoons curry pow
der (or to taste)
3 A teaspoon cinnamon
% teaspoon nutmeg
2 quarts cooked turkey,
cut in pieces
1
P: L ROHRER & BRO., INC.
SMOKETOWN
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VENN SQUARE * mcgovern ave * mountviu.c * east reterseuro * ******
•wmlnr jederal depout insurance corporatwa
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3 4-oz. cans sliced mush,
rooms
% cup sliced stuffed olives
„6 tablespoons chopped
pimiento
% cup raisins
Saltine crackers
Pour olive oil into a large
pot. Add apples, onions, and
celery. Brown slightly. Add
mushroom soup and milk.
Stir in curry powder and
next seven ingredients. Stir
well. Cover; place over low
heat and cook for 1 hour.
Serve over saltines.
This recipe mai-es enough
for 16 to 18 servings. For a
(Turn to page 8)
FOB ANY FARM PURPOSE
MADE THE FARMER'S
WAY
Lfc LANCASTER
§l% PRODUCTION
k *% CREDIT ASS ' N
411 W. Roseville Rd,
Ub Lancaster. Pa.
Ph, Lane. EX 3-3921
7
%
x
ft