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
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Lane. Co.’s Largest
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• 8 Convenient Offices
LANCASTER
dollar
did it!...