—Lancaster Farming, Saturday, April" 25, 1964 14 For the f-r~ T Farm Wife and Family MEAT IN YOUR MENUS SPENCE is m abundant supply. SIRLOIN BEEF STROGANOFF Vi cup flour IVz teaspoons salt Vi teaspoon pepper 1 pound sirloin steak (cut V-t inch thick) Vi cup buttei, margarine, or salad oil Vz cup diced onion Vi cup water can undiluted chicken soup pound fi esh mushrooms, sliced . cup soui cream Chopped paisley or dill Rice (enough to serve 6) Combine flour, salt and pep pei Pound seasoned flour in to snloin steak Cut meat into stups IVz inches by 1 inch Melt butter, margarine or salad oil in deep fry pan and brown meat ships, turning frequently Add diced onion, water, chick en soup and mushrooms Cook uncoveied over low heat until mixtuie thickens and meat is' SUPER Self Service SHOES 220 W. King St, Lane. Co.'s Largest Shoe Store All Ist Quality Super Low Prices ★★★★★•A-********* £ssasb Easy budget plan! ,You can pay in equal install ments spread over the year—no biff bills in cold months when, oil consumption increases. Sign tip now for clean-burning Texaco Fljel Chief Heating Oil. We Give S& H Green Stamps GARBER OIL CO. Distributor Xc\ato Fuel Chief Heating Oil MOUNT JOY, PA. Ph. 653-2021 105 Fairview St. *************** By Mrs. Richard 0. Spence Now is the time to beef up your menus with beef It is in,abundant supply A good way foi an inventive cook to really show off her cuhnaiy abilities is Beef Stroganoff, a dish with as many variations as spellings. A basic beef stroganoff makes good family fare any day of the week. Or, dressed up with a fancy sauce and made with the more tender cuts of beef, a stroganoff can become an ele gant entiee fit for royalty Stroganoff has undergone many variations since it was serv ed first in the 19th century by a Russian merchant but it’s always made with beef In fact, a delicious stroganoff can be made with giound beef. And light now would be a good time to try this delicacy for beef tender (about 45 minutes to an hour) Just before serving, stir in sour cream Ti ansfer to serv ing dish and garnish with chopped paisley oi dill Serve over fluffy beds of nee Serves 6 HAMBURGER STRAGONOFF Vi cup butter or margarine Vz cup minced onions 1 pound chuck, ground 1 minced clove garlic 2 tablespoons flour 2 teaspoons salt Vt teaspoon monosodium glu tamate MANHEIM, PA. 'p-—-» zv^xrj ,p - FARMERS GROW SWEET CORN TO REPLACE TOBACCO ACREAGE Harvesting and Hauling Available Cope Co., Inc. John F. Field Representatives JOHN L. BARE 898-7010 Please Phone Evenings V*‘ tuaspoon pepper V* teaspoon paprika pound Sliced mushrooms can undiluted condensed cream of chicken soup cup commercial sour cream Snipped parsley, chives or fresh dill Note. May omit mushrooms and use mushroom soup instead of chicken soup. In hot butter in skillet, saute onions till golden. Stir in meat, garlic, flour, salt, monosodium glutamate, pepper, * paprika, mushiooms, saute 5 min. Add soup, simmer, uncovered, 10 minutes Stir in sour cream; sprinkle with parsley Serve on hot mashed potatoes, fluffy rice, butteied .noodles or toast. Makes 4-6 servings. Another on the list of favor ite beef dishes are pot roasts You can make them from any of several beef cuts —shoulder or chuck, round steaks or roasts Here’s how to make a pot roast with round steak— POT ROAST 2 pounds round steak Vz envelope dried onion soup 1 can undiluted cream of mushroom soup 'Blown steak in heavy frying pan or roaster Sprinkle over top the dried onion soup. Spread over this the undiluted cream of mushroom soup. Cov er pan Bake at 325 degrees for about 2 hours oi until tender. Seives four WARNING Use only tiny bit of salt, if any, because onion soup is salty Office Ph. 898-6721 ADAM M. SHENK 898-4876 ranch steak: pounds top round beef, cut %'ihch thick cup flour teaspoon salt teaspoon pepper cup (1 stick) butter cup catsup cup lemon juice teaspoon Worcestershire sauce clove garlic, mashed Cut steak into serving piec es. Combine flour, salt and pep per and pound into both sides of steak. In a skillet melt but ter; saute steaks quickly on both sides. Stir in catsup, lem on juice, 'Worcestershire sauce and garlic; cover and allow to simmer at least 10 minutes. NOTE: Ranch steak may he prepared ahead and kept warm, over lot heat or in a low oven; or, prepared ahead, refrigera ted and then reheated. When you’re looking for meats don’t overlook the pro tein rich canned meats. They’re economical and make excellent INTERNATIONAL ' y s' s < s, * % j* . V S *. v* X every lawn and garden job! Speed all yardwork on a seven horsepower Cub Cadet, today’s easiest handling compact tractor. Here’s unmatched riding comfort and operating ease. And there’s a full line of big-capacity equip ment to save you time on any job! Low down payment, and convenient monthly terms will gladly be arranged. C. B. Hoober INTERCOURSE main dishes far yout metis. BEEF STEW STUFFED , PEPPERS Open a 1% pound can beef stew. Wash 8 small -green pep, pers. Cut each lengthwise int* halves and remove the sterna and seeds. Par-boil the peppers in a small amount of boiling ■water in a covered kettle about 5 minutes. Drain. Place pep. pers in lVz quart baking dish. Fill with beef stew. Top each stuffed pepper with 1 teaspoon chili sauce. Heat in moderate oven i(350 degrees) about 30 minutes, or until piping hot 3 servings. * • ♦ SPICE-GLAZED PREM WITH VEGETABLES cans '('l2 ounces) iPrem cup apricot preserves teaspoon ground doves teaspoon lemon juice medium head cauliflower 3 to 4 carrots, pared tablespoons melted ibuttep or margarine teaspoon lemon juice (Continued on Pag© 15) 5. *■ ■’’i >v < ‘ v N V > ¥ ’ f: ‘ 1 , Mi:!: speed and ease on 768-3501
Significant historical Pennsylvania newspapers