10—Lancaster Farming, Saturday, May 30, 1964
• For The Form Wife
(Continued from Page Nine)
V* teaspoon ground nutmeg
cup sliced celery
1 teaspoon salt
1 cup fresh tomatoes, cut
into chunks
Break up lima beans by
knocking packages together
sharply. Melt butter in a 2-quart
saucepan. Stir in curry powder
and nutmeg; saute lightly, stir
ring constantly Add celery and
saute about 3 minutes. Add salt
and lima beans. Cover and sim
mer 8 to 10 minutes until beans
are hot Gently stir in tomatoes.
Cook 2 minutes longer Serve
at once. Makes 8 servings.
ZIPPY TARTAR SAUCE
FOR FISH
% cup mayonnaise
1 tablespoon sweet pickle
relish
2 tablespoons fiesh lemon
juice
1 teaspoon instant minced
onions
X teaspoon seafood seasoning
Combine all mgiedients until
well-blended. Cover and allow
to stand % hour befoie serving
for flavors to blend. Makes gen
erous V 2 cup.
BROILED TOMATOES
4 large firm ripe tomatoes
1 cup fresh bread crumbs
V 4 cup melted butter
2 tablespoons ‘Parmesan
cheese
% teaspoon Italian herb sea
soning
Wash tomatoes well, remove
stems. Cut into 'halves and place
on large broiler pan cut-side up.
Toss crumbs lightly with but
ter, Parmesan cheese and Itali
an herb seasoning until blend
ed Spoon crumb mixture onto
tomatoes iPlace under the broil
er 10 inches from the source
of heat 4 to 5 minutes, until
tomatoes are heated thiough
and crumbs well -bi owned
Serve at once Makes 4 servings j
CINNAMON CRUNCH
swim. LOAF
1 package 013% ounces) liot
101 l mix
% clip lukewarm water
3 tablespoons sugar
1 egg
2 tablespoons salad oil
tablespoons butter
% cup poppy seeds, crushed
1 teaspoon ground cinnamon
% cup brown sugar
Vs teaspoon salt
(Remove yeast package from
hot roll mix, add yeast to luke
warm water along with sugai
Stir until both are dissolved
Beat in egg Add flour from hot
roll mix, stirring until dough
forms a ball Add 1 tablespoon
oil to bowl, turning dough once
to coat all sides with oil 'Cov
er and let rise in a warm place
until double in bulk (about 1
hour)
Meanwhile, melt butter Pom
poppy seeds into electric blend
ei and blend on high speed
about 1 minute until uushed
Sta into melted bultei along
with cinnamon, sugai and salt
Mix well until ciumbly Punch
dough down, tmn onto a hght
ly-flouied board and knead
lightly about 20 times Roll out
to a icctangle 10x14 inches
Spread poppy seed mixtuie
over dough Beginning at shoit
ei end, roll dough up pinching
edges 'well to seal Fold ends
under
Place m a heavily-greased
9x4-inch bread pan ©rush top
of loaf with iemenmng‘l' table
spoon oil Cover and iise m
a warm place until double in
bulk (about 30 Bake
in a model atelv hot oven (375
degiees) 45 to 50 minutes until
the ciust is a deep golden
brown Tuin onto a wue lack
to cool Makes one loaf.
A delicate Golden Asparagus
Pudding would seem to go well
with a springtime meal.
GOLDEN ASPARAGUS
PUDDING
9-ounce package frozen as
paragus spears or cuts (or
fresh asparagus when avail
able)
IVz cups milk
1 tablespoon butter or mar-
garine
4 eggs
1 cup shredded sharp Ched-
dar cheese
1 teaspoon salt
1 teaspoon grated onion
V< teaspoon paprika
v t teaspoon pepper
Cook asparagus in a small
amount of simmering water un
til tender. Drain well. Chop in
to small pieces Heat milk and
butter m a saucepan until milk
is scalded and butter melted.
Beat eggs. Stir in cheese, salt,
onion, paprika and pepper. Add
asparagus and milk. Pour into
a buttered shallow IVz quart
casserole Place casserole in a
pan of hot water Bake in a
slow oven (325 degrees) for 50
to 55 minutes or until done. To
test for doneness, insert the tip
of a knife halfway between cen
ter and edge When the knife
comes out clean, the pudding
is done 6 servings.
Serve the following colorful
casserole with family-size ham-
time-saver!
New idea Hay Conditioner makes
bettor hay in 1 toss day!
Taoered flutes on steel pick-up roll eliminate plugging. Aggres
swe? stone-proof conditioning roll is made of new, tough rayon
cord and new live rubber.
Full year guarantee I
belt driven
new New Idea Parallel Bar
Rake is belt driven for quiet
running, constant reel speed
Reel speed can be increased or decreased by adding or renriov
ing spacers in the adjustable sheaves. Choose 4- or 5-bar,
with coil steel or rubber-mounted teeth. Full year guarantee.
Landis Bros.
(Lancaster
H, Graybill
Lititz, R. D. 2
H. S. Newcomer & Son
Mount Joy
Allen H. Matz
Demer
Chet Long
Akron
, 'V« -ta tli I*l.l*ls' t 1 J’l 1 j’. Udill
burger'“T-bone” ground beef
shaped like a steak to one-inch
thickness, broiled and cut into
wedges for serving potato
chips and celery sticks. 'Fluffy
vanilla tapioca pudding, topped
with spoonfuls of bright jelly,
and chocolate cookies end the
meal sweetly.
CONFETTI MACARONI
AND CORN BAKE
8 ounces elbow macaroni
1 cup thinly sliced carrots
2 cups cream-style corn (1
pound can)
14 cup chopped parsley
1 teaspoon Worcestershire
sauce
3 4 teaspoon salt
Vs teaspoon pepper
2 tablespoons dry bread
crumbs
1 teaspoon melted butter or
margarine
Cook macaroni in boiling
salted water until tender, yet
firm, 5 to 7 minutes. Drain
Meanwhile, cook carrots in boil
ing salted water, about 5 min
utes. (Carrots will not be ten
der.) Dram Meanwhile, com
bine corn, parsley, Worcester
shire sauce, salt and pepper in
large bowl 'Stir macaroni and
carrots into corn mixture. Turn
into greased 1% quart casser
ole Combine bread crumbs and
butter or margarine. -Sprinkle
over top of macaroni. (Bake in
moderate oven (350 degrees) 25
to 30 minutes, oi until iheated
through and bread crumbs are
browned. 6 to 8 servings.
A. B. C. Groff, Inc.
New Holland
A. L. Herr & Bro.
Quarryville
Chas. J. McComsey
& Sons
Hickory Hill, P«.
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