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B—Lancaster Farming, Saturday, September 14, 1963
For the f- v ~’ t
Farm Wife and Family
Cmnberriers For Fall
Fashion notes dictate that the cranberry color is all the
go for this tall and winter' Let us not be outdone by the
clothing fashion the cianberry “flavor” as well as the
color can hold reign in our cooking and add much to enhance
many of the foods we eat Cranberry sauce or cranberry juice
are good “just so”, but how good they are when combined
with other foods
Next time you serve roast
lamb try this refreshing com
bination
CRANBERRY MINT SALAD
1 package strawberry-flavor-
ed gelatin
1 cup hot water
1 can (1 ponud) jellied cran-
berry sauce
% teaspoon peppermint ex-
tract
Dissolve gelatin In hot water.
Chill until thickened slightly.
Crush cranberry sauce with
fork. Beat until saucy. Sjtir
into gelatin with peppermint
extract. Pour into 6 indivi
dual molds. Chill until firm.
Serve on slices of canned pine
apple. Makes 6 servings.
Cranberry Butter Basted'
Chicken is a real company spe
cial. Broiler chickens are used
for this. Three broilers will
make 12 servings Have the
butcher quarter the chickens
Place the pieces in foil lined
nans. Brush with ruby red
cranberry butter and bake for
about 1% hours
CRANBERRY BETTER
BASTED CHICKEN
Vz cup jellied cranberry sauce
y z cup butter oi marganne
lIIIUIIIHIIIIIUDIII
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Livestock, Cars, Repairs, and
any farm purpose.
10 - 35 year Farm Mortgages
Full and part-time farms
eligible
FARM CREDIT OFFICE
411 W. Rosevdle Rd.
Lane. 393-3021
•kirk'k'k'k'kirk'k'k'k'k'k'k
Free
home analysis!
If you -wish, we’ll give your home
a careful check to determine
your heating needs. This may
reveal ways to reduce your heat
ing costs. Call us now for clean
burning Texaco Fuel Chief
Heating Oil.
We Give S&H
Green Stamps
GARBER
OIL CO.
MOUNT JOY, PA.
Ph. 653-2021
105 Fair view St.
«/"0
By Mrs. Richard C. Spence
broilers (1%
into quarters
Beat cranberry sauce until
smooth in small pan. Add but
ter and stir together over low
heat to combine cranberry
sauce and butter. Wash and
dry chicken pieces. Sprinkle,
salt and pepper and place in
shallow foil-lined pan. Spoon
sauce over chicken. Bake at
350 degrees basting every 15
minutes until chicken is ten
der (about 1 hours). Serves
12.
Another combination of
chicken and cranberry sauce
CHICKEN ’N CHEESE
SHORTCAKE WITH
CRANBERRY SAUCE
12 (3-inch) squares corn
bread, split in half short
cake fashion
4 cups cooked chicken or
turkey meat
4 cups shredded sharp cheese
(about 1 pound)
2 (1 pound) cans whole
cranberry sauce, heated
Place buttered eornbread
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S' I t
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pdunds) cut
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New Holland
FARMERS FAIR
OCTOBER 2 - 3 - 4 - 5
Send this coupon for entry number
Address
squares (split) on baking
sheet.
Distribute chicken pieces
over cornbread squares. Cover
with shredded cheese. Broil 4
inches from heat source until
cheese melts or bake Vz hour
at 350 degrees. Stack two
squares high, fash
ion, on serving plate and top
with hot cranberry sauce.
Makes 12 servings.
Crystal clear cranberry as
pic salad molds go especially
well with chicken. They are
made with colorful cranberry
juice cocktail. You can add a
refreshing sparkle to the cran
berry aspic with gingerale or a
new flavor twist with bouillon.
Here is a new way J;o make
chicken.
PATIO CHICKEN
2 pounds chicken breasts and
legs
% cup melted butter
1 cup bread crumbs
1 teaspoon oiiion salt
% teaspoon garhc salt
% teaspoon each: pepper,
monosodium glutamate,
chopped parsley, curry pow
der
1 cup mayonnaise
■Brush chicken with melted
butter. Roll in mixture Ot
bread crumbs, onion salt, gar
lic sa'lt, pepper, monosodium
glutamate, parsley and curry
powder. Arrange crumb coated
chicken on foil-lined cookie
sheet, skin side up and not
overlapping. Place in hot oven
(400 degrees) for 15 minutes
to set crumbs. Remove from
oven. Brush generously with
mayonnaise. Reduce heat to
300 degrees and bake, for 1
hour or until chicken is ten
der. This chicken may be ser
ved hot or cold with a cran
berry aspic mold.
CRANBERRY COOLER
ASPIC SALAD MOLD
1 envelope unflavored gela-
tine
IVz cups cranberry juice cock-
tail
Va cup tangerine juice
% cup apple juice
% eup gingerale
Softep gelatine in % cup
cold cranberry cocktail. Heat
1 cup cocktail to boiling point.
Add softened gelatine and dis
solve. Stir in tangerine juice,
apple juice and gingerale.
Pour into lightly oiled indivi
dual molds. Chill until Arm.
4-6 servings.
CRANBERRY BOUILLON
ASPIC SALAD MOLD'
1 beef or chicken bouillon
cube
1 cup boiling water >
1 envelope unfiavored gela
tine
1 cup cranberry juice cock
tail
% cup orange juice
% teaspoon cloves
Dissolve bouillon cube in
"boiling water. Soften gelatine
in % cup cranberry juice
cocktail. Dissolve softened gel
atine in hot.bouillon. Add- the
remaining % cup cranberry
cocktail, orange -juice and clo
ves. Pour into lightly oiled
individual molds and. chill un
til firm. 4-6 servings.
Here’s another sweet and
sour dish, rice this time, to
serve with baked chicken.
CHIVE CRANBERRY RICE
3 tablespoons margarine or
butter
1/2 cup finely minced celery
I V2 cups water
\ LANCASTER f
\ quarrvville f
YOU ARE WELCOME
THE LANCASTER COUNTY
NATIONAL BANK.
Where there is a special department r
for your every need —be it' 1 v "
A Savings Account
A Checking Account
A Safe Deposit Box
A Trust Service
A Loan
or
Advice on your Farm Problems
REMEMBER: MR., STANLEY MUSSELMAN,
Manager of our Agricultural Depart-'
ment, is anxious to talk with you.
{ i *
9 East King Streat (temporary address)
138 North Queen Street (Drive-in Window)
Prince and James Streets (Drive-in Window)
1648 Lincoln Hwy. East
. *
18i7 Columbia,Avenue
MOUNT JOY
One West Main Street (Drive-in Window)
QUA RRYVILLE
State and Church Streets
Established 1841
, Member Federal Deposit, .Insurance Corporation
* * -> -■/ f j»i -Tf. ■* r. 1 lII*
1 cup cranberry juice cock-
tail
2 tablespoons grated orange
rind
1 % teaspoons salt
1 cup white nee
2Vs tablespoons frozen chop.
ped chives
Melt margarine in saucepan,
add celery and saute about 5
minutes. Add water, cranbeuy
juice, orange £ind and salt.
Bring to a boil; add rice ana
2 tablespoons of the chives
Cover, reduce heat and simmer
20 minutes. Sprinkle with ie
maming thawed chives and
serve. Makes 4 servings.
Here are two ways to per
pare franks
BARBECUED FRANKS
2 tablespoons fat
*4 eup chopped onion
1 tablespoon sugar
1 teaspoon dry mustard
1 tablespoon Worcestershire
iSauce
1 can (1 pound) jellied cran
berry sauce, fork-whipped
” until smooth
4 teaspoons vinegar ' ‘,
Vz cup water
(Continued on Page 9) ' ’
At
0 8 Convenient Offices
LANCASTER
FLORIN
801 Main Street