OLD ENGLAND STEAK a heavy kettle over high
AND KIDNEY PIES heat. Stir often to brown ev
-1 pound round steak, enly. Add water, salt, pepper
% inch thick and Worcestershire sauce.
1* beef kidney, about % Cover and simmer over very
pQjjjjji low heat until steak is tend
-2 medium onions, chopped er > about IV* hours.
y 4 cup melted fat Pare potatoes and cut into
1 cup water % inch, cubes. Cook in wa-
IVz teaspoons salt ter 10 minutes or until bare-
Vs teaspoon pepper ly tender. Drain. Mix flour
1 teaspoon Worcestershire an d ty* cup water. Stir into
sauce cooked meat mixture. Cook
2 small potatoes and stir until broth thickens.
2 tablespoons flour Reduce heat and simmer five
3/4 cup water minutes. Broth should be of
Pie Crust gravy consistency. If it is
Cut steak into one inch too thick, add more water as
squares. Split kidney length- needed. Stir in cooked pota
wise into halves. Remove all toes. Prepare individual pie
fat and white veins. Soak shells in "5 inch foil pie pans,
kidney in cold water for 30 Pour in meat-vegetable fill
minutes. Drain and cut into ing and cover each pie with
one inch cubes. Brown steak, top crust. Crimp edges. Cut
kidney, and onions in fat in slits in tops. Place pies on a
Mo Other Protein Need When You Feed
USE ONLY Va LB. SPECIAL TANVILAC
PER HEAD PER DAY WITH GRAIN AND
ROUGHAGE - GET BIGGER PROFITS
:
| FOR MORE PROFITS—MAIL COUPON •
| THE TANVILAC COMPANY, INC. I
> (th t Corning Aves, Box 96, Highland |
| Park Station, Des Moines 13, lowa ■
; • Please Send Me Additional Inform** ■
i lion about Special Tanvilac. 2
I have_
NAME-
.Cattle ,
ADDRESS
i* ... .
c. o.
BIRD-JN-HAND
Meet your ffiffman SEED MAN...
SEEDS
ALFALFA • CLOVER • OATS • PASTURE anrf...
THESE HOFFMAN SEED MSN ARE READY TO SERVE YOUI
ELMER BRILL
Elizabethtown EM 7-5441
FRANK H. BUCHER
Lititz MA 6-6504
JASON H. MELLINGER
Sirasburg OV 7-6546
A. H. HOFFMAN SEEDS, INC., LANDISVILLE. PENNA.
Serving farmers v/ifh fines# qualify seeds since 1899
SPECIAL
TANVILAC
Feeders Say . . .
"The Most Economical
Feeding Plan of AH"
No trouble with scours or cattle
Coins oil feed. You’U be more than
Satisfied with our feeding program
for you’ll get healthy stock, quick
rams at low cost. Remember, there’s
a FEED LOT PROVEN TANVILAC
CULTURE PRODUCT FOR EVERY
FARM-FEEDING PURPOSE.
I
NOLT
LOCAL DISTRIBUTOR
man
LESTER ERB
Elizabethtown EM 7-7112
Phone Lone. EX 7-0752
• HE is your neighbor and friend.
• HE is interested in your crop problems.
• HE can help you grow better paying crops.
• HE knows what seed varieties produce-best
in your area.
• HE can teii you about ail the latest and
newest seed varieties.
• HE will get your seed to you,
when you want it
• HE is anxious and ready to serve you.
C. B. ERB
Landisville TW 8-7115
JONATHAN S. SHIRK
Leola OL 6-9302
baking sheet and bake in a
hot oven (425 degrees) 30
minutes or until crust is
brown. Let pies cool 5 min
utes before serving. Steak
and Kidney Pies may be
frozen unbaked and kept up
to one month at 0 degrees or
lower.,For freezing, let fill
ing cool before spooning in
to pie shells. Bake frozen
pies on a baking sheet in a
hot oven (425 degrees) 40 to
45 minutes. Makes six 5-inch
pies.
* ♦ •
Modern packaging makes
corned beef brisket a year
’round favorite. Pieces as
small as 2 lbs. and as large
as 5 lbs. are now available in
vacuum - sealed, drip - free
packages. The shopper may
select a corned beef brisket
with or without garlic added
to the careful blend of spices
used in the curing process.
Easy-to-follow cooking direc
tions are on each package
Here are some recipes using
corned beef that you might
like to try.
CORNED BEEF WITH
CHEESE DUMPLINGS
2 to 3 pounds corned beef
brisket
2Vz cups water
2 cups tomato juice
% cup vinegar
y 4 cup chopped onion
1 tablespoon sugar
Vt teaspoon thyme
FOR ANY FARM PURPOSE
MADE THE FARMER'S
WAY
L I LANCASTER
■A PRODUCTION
[«l A CREDIT ASS*N
411 W. Roseville Hd.
Lancaster, Fa.
f Ph. Lane, EX 3-3921 j
w ft.
EDGAR C. UMBLE
Gap HI 2-4525
Lancaster Farming, Saturday, January 13, 1962
Remove corned beef from
close-fitting transparent wrap
Place meat in a large kettle.
Cover corned beef with wa
ter, juice, vinegar, onion,
sugar, and thyme. Cover and
simmer until corned beef is
tender about 2 to 3 hours.
Remove meat to platter and
keep warm while dumplings
are being made.
To , Make Dumplings: Sift
together 2 cups flour, 1 tea
spoon salt, and 3 teaspoons
baking powder. With fork or
pastry blender, cut in two
tablespoons shortening until
mixture is the consistency of
coarse corn meal. Add % cup
milk. Stir until just blended.
Dip a tablespoon into the
boiling broth, then into the
dumpling batter and drop
the batter into the boiling
broth. Sprinkle with shred
ded cheese. Cover tightly.
Cook over low heat for 20
mmutes. Serve corned beef
and dumplings hot.
CORNED BEEF CABBAGE
CASSEROLE
CORNED BEEF WITH 3 cups ground cooked
SAUERKRAUT AND DILL corned beef
BUTTER l head cabbage
2 to 3 pounds corned beef ■> (Turn to page 8)
NEW YORK STOCK EXCHANGE
<1 N. DUKE ST., LANCASTER, PA.
v
"I found some items that were deductible that
I had completely forgotten about. Cancelled
checks are good evidence, too, and I know
Uncle Sam is kind of particular about that."
Use Our Convenient
DRIVE-IN WINDOW
One-half block from
Penn Square on South
Queen Street Rear
of Main Bank.
“Serving Lancaster from Center Square since 1889”
MILLERSVILLE BRANCH
GET THE FACTS ABOUT
A Balanced Fum
conservation of
reasonable currei
and profit possil
Send coupon today for free informa-
Uon and prospectus
Reynolds & Co.
MEMBERS
These cancelled checks
You would be wise to open
Xt checking account before
another week goes by
Member Federal Denoslt Insurance Corporation
Maximum Insurance $lO,OOO per depositor
brisket
4 cups water
1 tablespoon dill weed
1 pound can sauerkraut
Vt cup soft butter or
margarine
3 tablespoons sauerkraut
liquid
Vz teaspoon salt
1 teaspoon dill seed
Vz teaspoon dry mustard
Place brisket in a kettle
and cover with water. Cover
with tight-fitting lid. After 2
hours of simmering add dill
weed. Simmer until fork-ten
der, to 1 hour longer.
Drain 3 tablespoons of liquid
from sauerkraut to be used
in dill butter. Heat sauer
kraut. Cream butter until
fluffy Stir the 3 tablespoons
liquid gradually into the but
ter Add remaining season
ings Spoon seasoned butter
over piping hot sauerkraut. 8
to 10 servings
* •
Name
Address
City State
FREE PARKING
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Swan Parking Lot
Vine & S Queen Sts.
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Queen Sts.
302 N. GEORGE ST.
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