B—Lancaster Farming, Saturday,- No vender -1-6 ,* X 963 Farm Wife and Family Food For The “Unexpected” By Mrs. Richard O. Spence In the holiday weeks that lie ahead you are bound to have an extra person occasionally lor a meal Sis brings a friend home from college, a cousin drops in for an un expected visit, or Bad has a city friend for a hunting partner. Here are some ideas to help you serve them a deli cious meal without spending a lot of time in the kitchen. A main dish casserole and a salad with rolls, dessert and coffee make up a nice menu. SALMON NOODLE CASSEROLE 8 ounces medium noodles 2 tablespoons ibutter or mar- garine 2 tablespoons flour 2 teaspoons 'dry mustard 1 teaspoon salt 14 teaspoon popper 14 teaspoon nutmeg 2 cups milk 8 ounce can salmon 2 taiblespoons lemon juice 14 Cup minced parsley 2 tablespoons creamy peanut (butter 14 cup dry, fine bread crumbs Cook noodles in boiling sal ted water until tender, yet firm 4 to 5 minutes Dram Meanwhile, melt butter or margarine in sauce pan. Blend in flour, mustard, salt, pepper and nutmeg to form a smooth paste. Gradually stir m rn'ilk and heat to boiling, stirring constantly. Boil one minute. Blend sauce with noodles. Break salmon into 1-inch pie ces. Add salmon, lemon juice and parsley to noodle mixture. Mix thoroughly. Turn into greased 2-quart casserole. Cut peanut 'butter into bread crumbs until consistency of coarse corn meal. Sprinkle evenly over top of noodle mix ture. Bake in moderate oven (1350 degrees) 20 to 2'5 min utes, or until heated through and topping ns lightly brown ed. Makes i to 6 servings. BEEP STEW WITH SHEET MACAKONI 1 .pound beef stew meat, cut in IVz mch pieces 1 tablespoon shortening or 14 cup chopped onion 7 cups water 114 teaspoons salt 14 _ teaspoon oregano 14 teaspoon pepper 1 package dry vegetable soup mix (114 to 1% ounces) 2 cups tomatoes (1 -pound can) IVz cups whole kernel corn (1 pound can, drained) 8 ounces medium macaroni , «hell« r l ’" ! ' • • Brown meat dn shortening or oil in Dutch oven. Add on ion and hrown lightly. Add ■water, salt, oregano, .pepper and soup mix. Simmer gent ly, uncovered, for 2 hours, or until meat is tender. Add to matoes and corn and bring to a boil. Add macaroni. Cover and cook about 20* minutes, stirring 'occasionally, until macaroni is tender, yet flm. (Diquid should be absorbed.) If mixture becomes too dry, add more water. Makes 4 to 6 servings. ♦ * For a light lunch hot sand wiches are always a hit. OPEN-FACED BOILED , SANDWICH 4 slices cooked chicken 4 slices cooked ham 2 tablespoons butter or mar- garine 2 tablespoons flour 1 icup milk % cup .Cheddar cheese, cubed S slices bread Mayonnaise % ;cup sliced ripe olives Melt butter m a saucepan. Over low heat slowly blend flour into butter. Gradually stir in the milk. Cook until mixture thickens, about 3 to 5 minutes. Stir the cheese into the sau'ce Spread 4 slices 'Of bread with mayonnaise an. d” place on a ibaking sheet Cover each slice of bread with a slice of chi'cken. Pour 2 tablespoons of the sauce on the chicken. I JOIN OUR I I CHRISTMAS CLUB | I TODAY I j| FOR A . f IMH 1 I n c R Vj| ' _ m i 1 I /¥ 9 * I * J <M L. I a D T «* ■ 6 a IM± 4 _ I | Y A I 4 | DEPOSIT EVERY AND TT~ M OTHER WEEK RECEIVE Jg U $ .50 $ 12.50 § M 1.00 25.00 W U 2.00 50.00 3 m 4.00 ioo.oo f U 10.00 250.00 I THE LANCASTER COUNTY NATIONAL BANK ad m >U> Established 1841 9 East King Street Prince and James Streets 1643 Lincoln H«y. East (temporary address) (Drive-in Window) 1847 Columbia Avenue 138 Xorth Queen Street (Drive-in Window) MOUNT JOY One West Main Street (Drive-in Window) Tm dp^Twlth .Add (sliced ollvw to -cheese ■white sence , end, apopn oyer sandwiches. .Piece under broil er until "cheese sauce bubbles and browns slightly. While the sandwiches ibrpil, toast 4 ■more slices oif (bread to be tut diagonally and placed on each side o*f the sandwiich on individual serving plates. ♦ » ♦ DEVILED CUSTARD SANDWICH 2 cans ('3 ounces each) de viled ham 4 slices 'pasteurized process cheese 8 slices 'bread 1 Cup milk 1 eg« % teaspoon nutmeg 1 teaspoon salt % teaspoon pepper Spread 4 slices of bread 'with deviled ham and cover each with a slice of cheese. Spread 4 slices of bread with butter. Turn spread side down onto cheese 'Place sandwiches in a shallow baking dish (9 x 9 x 2 inch). Beat milk and egg together to combine. Add nutimeg, salt and pepper. Pour egg mixture over sandwiches Bake 30 minutes in moderale oven (350 degrees) or until table knife inserted into cen ter comes out clean.-To serve, cut between each sandwich and lift out with a spatula onto individual serving plates. Serve with sliced tomato and lettuce salad and ifor dessert. 8 Convenient Offices . . . LANCASTER QUARRYVILLB State and Church Streets FLORIN 801 Main Street Member Federal Deposit Insurance Corporation. chocolate cake. '7‘ ‘ ' HAM AND CHEESE DANDY SANDWICHES 2 cups shredded process American cheese (8 oun ces) 1y 2 cups ground Cooked ham (8 ounces) % 'cup chopped onion Ys cuip Creamy ’French dress- ing 2 tablespoons prepared mus- . tard 4 teaspoons caraway seed 8 hamburger huns 8 tomato slices (thin) Butter or margarine, soft ened 'Combine -cheese, bam and onion. Blend French dressing, mustard and caraway seeds. Add dressing to cheese mix ture, mixiing until blended. For best flavor, cover and re tfrigerate several hours or overnight. Spread buns with butter or margarine. Spread filling on bottom hallf of each bun. Cover with tomato slices and close buns. Place in 8- inch square pan and cover with foil (or sandwiches may be wrapped individually in foil). Heat in moderate oven (350 degrees) 15 to 20 minutes or until cheese is melted. 'Makes 8 sandwiches. PEANUT BUTTER BACON GRILL Cook 3 slices 'bacon accord ing to directions on the pack (Continued on Page 91 ♦
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