B—Lancaster Farming; .Saturday, November 2, 1963 For the Farm Wife and Family Take A Can Of Soup By Mrs. Bichard O. Spence Versatile canned soups come off the pantry shelf and into- your menu plans with welcome frequency to vary autumn dinner main dishes. The reason for this is that they are so wonderfully adaptable and represent a range of moods and flavors. You can use canned soups for everything from “soup to dessert”. To make a quick cream of pea souip, use a can of conden sed cream of pea soup and heat it with milk, butter and sea sonings. JIFFY CREAM OF PEA SOUP 1 tablespoon butter Vi cup finely 'chopped union % teaspoon marjoram 1 can condensed cream of pea soup 1% cups (soup can) milk In a medium saucepan, melt butter; saute onion. Blend in marjoram and pea soup. Gra dually add milk and simmer, stirring' occasionally, until soup js hot. Serves 4. Tomato Soup .Meat Loaf, made with ground beef, is a meat loaf with rich flavor and a rosy appearance Bake hal ved acorn squash to accompany the loaf, and with these seive cnsp relishes, corn bread squa res and, for dessert, hot apple sauce and ginger cookies. TOMATO SOUP LO4.F 1 cup whole bran cereal 1 egg 1% cups (10% ounce can) condensed tomato soup 2 pounds ground beef % cup finely chopped onions Vi cup finely chopped celeiy 1% salt Vi teaspoon, pepper Vi teaspoon dry mustard Combine cereal, egg and soup; beat *well. Add remain ing ingredients; mix thorough ly. Pack lightly into greased 9% x 5Vi inch loaf pan Bake in moderate oven (375 de grees) about 1 hour or unkil idone Let stand in pan 5 min utes before removing to heated ■■■■■■■■■■■■■■■■■■■EM FARM LOANS Loans for Machinery, Livestock, Cars, Repairs, and any farm purpose. 10 - 35 year Farm Mortgagee- Full and part-time farms eligible FARM CREDIT OFFICE 411 W. Roseville Rd. Lane. 393-3931 VOUR DOG DESERVES A SQUARE MEAL Feed him Rsa^RasW Dog it Puppy Food The food of condition and vigor. (pflatter. Garnish with carrot curls and parsley. Slice and serve. Makes 8 servings. Another meat loaf PARTY MEAT LOAF 2 pounds ground beef i 2 eggs, beaten % cup milk Vi cup ketchup 2 teaspoons salt % teaspoon pepper 1 teaspoon dry mustard Vz cup nunlced, onion % cup minced green pepper IVz cups dry 'bread crumbs 1 10% ounce can condensed tomato soup, undiluted Place ground beef in large bowl Combine eggs, milk, ket chup, salt, pepper, dry mustard onion, green pepper; add 10 ground beef; blend well. Add bread crumbs; blend thorough ly Shape into loaf; place on rack in shallow load pan. Bake for about 1 hour and 15 min utes in a 425 degree oven. Pour tomato soup over meat loaf last 30 minutes ot baking. Selves 8. Thiee-Way Supper Dish can That delightful time of year when you en joy the reward that comes from a year's hard work. It is also a time to be especially vigilant when it comes to the protection of your hard-earned dollars. INSURED SAFETY • ATTRACTIVE EARNINGS ACCOUNTS INSURED TO $lO,OOO f FIRSTFEDERAL i w QJavinds and £o.an ASSOCIATION OF LANCASTER 25 North Duke St. Phone 393-0601 ibe varied iby using ground beef, souffl&'-wlns as a; meatless main .tuna or bulk pork sausage? dish?. Featuring a corn flake crumbs*- crust' and topping, the main dish also includes rice and sharp Cheddar cheese. THREE-WAY SUPPER DISH 4 cups corn flakes or 1 cup .packaged corn flake crumbs' 3 tablespoons soft butter or margarine 1 pound ground beef Yz cup finely chopped onions X cup cooked rice J /2 cup milk ,1% cups (101.& oun'ec can) cream of celery soup 3 eggs, slightly beaten ilYz cups grated sharp Ched dar cheese If using corn flakes, crush into fine Crumlbs. 'Combine corn flake crumbs and butter; reser ve Vz of mixture for topping, and press remainder in bottom of 8 x 8-mch baking pan. fflrPwn beef .and onions; ar range on co> - n flake crumbs crust. Top (with rice. Heat milk and soup together; add slowly to eggs. Stir in chees®; pour over rice. Sprinkle reserved corn flake crumbs on top. Bake in moderate oven (350 degrees) about 45 minutes. Before serv mg, garnish with green pepper or pimiento strips, if desned 6 servings Tuna; Substitute two 7- ounce cans tuna, drained and flaked .'for ground beef; omit onions. 'Pork Sausage: Substitute 1 pound ground pork sausage ■for ground beef. Soup >is used as a trmesaver in Tuna Souffle Just use cream of mushroom soup as the sauce that is the base of the souffle. iStir Ceddar cheese into the soup before incorporating egg yolks and whites This puffy IT'S THE HARVEST SEASON VARIATIONS TUNA SOffiFFIiB- l.'A cups (10%> ounce- can) condensed cream- of mush room soup -1 teaspoon Worcestershire sanco Vz cuip (2 ounces) grated shanp Cheddar cheese % cup ready-to-eat nutri ' tion concentrate cereal 1 cup (7-cunce can) tuna, drained and flaked eggs, separated Heat soup slowly. Stir in Worcestershire sauce, cheese, cereal concentrate and tuna. Continue cooking, stirring con stantly, until Cheese is melted. Beat egg yolks slightly. Stir in sauce gradually. Beat egg whites until stiff but not dry; fold into sauce. .Pour into un greased 2-quart casserole. Bake in slow oven (300 degrees) ab out 1 hour, or until knife in serted near center comes out clean. Serve immediately. G servings. k * Canned soup added to vege tables make-them extra-spec ial BICE STUFFED PEPPERS 3 large green peppers, halved .lengthwise, seeded 1 can (10 %-ounces) conden sed cheese soup, undiluted 14 'cup-ketchup I Jjj j 'BBst' r gfeSs&aiyqr ■" , " lffg? " ■ . . . thai's right! We opened our savings account a few years ago with only a dollar. But regular deposits —increasing in size as our income grew—plus interest helped us refurnish our home sooner than we thought possible. It can help you realize the things you want too!" THE LANCASTER COUNTY NATIONAL BANK 9 East King Street (temporary address) 138 North Queen Street (Drive-in Window) Prince and James Streets (Drive-in Window) - 1643 Lincoln Hwy. East 1847 Columbia Avenue MOUNT JOY One West Main Street (Drive-in Window) QUARRYVILLE FLORIN State and Church Streets 801 Main Street Established 1841 Member Federal Deposit Insurance Corporation 1 cup-chopped celery 3 cups* cooked rice 6 slices bacon, cooked, crur bled' % cup ■water Heat oven to 350 degree <Cook peppers m boiling, salt* water* 5 minutes or until tei der; draim Combine soup an ketchup. Add celery and 1 cn soup mixture to rice, blen Spoon approximately % ci mixture into each pepper lu] Bake 20 minutes in bakit dish. Combine remaining son mixture, bacon and watei beat. Serve as sauce over pej per halves. Makes 6 servings, * * ♦ CABBAGE AIT GBATIN 1 medium head cabbage, shredded (2 quarts) (Continued on Page 9) SUPER Sell Serrice SHOES 220 W. King St. Lane. Co.’s Largest Shoe Store All Ist Quality Super Low Prices • 8 Convenient Offices LANCASTER dollar did it!...
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