he Farm Wife 4 to 6 servings.
led from Page 8)
toons brown sugar
ion salt
ion dry mustard
pepper
/ater
cup vinegar
hard-cooked egg
cup minced parsley
Paprika
1
h
Cook macaroni until tender,
about 7 minutes. Drain,
jyjule macaroni is cooking,
fcrown sausages in skillet. Add
onion and cook until browned.
Remove sausage mixture from
skillet and drain off all but
2 tablespoons fat. To remain
jug fat in skillet, add flour,
jirown sugar, salt, mustard and
pepper. Blend well. Gradual
ly add water and vinegar, Stir
ling constantly, and cook until
slightly thickened. Cut saus
ages and egg into small pieces
Combine sausage, egg, parsley
and macaroni and add to hot
vinegar sauce Mix well. Spi in
kle with paprika. Serve hot
“BOOKSHELF” UPRIGHT FREEZER
UP TO 553 LBS. WITHIN EASY REACH!
' Cwnpmior. Snwll
j F«U*fr««xinf^
17 CU. FT. CHEST FREEZER
HOLDS UP TO 595 POUNDS!
A SUPERMARKET
RIGHT IN YOUR HOME!
L H. BRUBAKER
350 Strasburg Pike, Lancaster
Lane. 397-5179 Strasburg 687-6002 Lititz 626-7766
SEA-SHELL STEW
Vs cup flour
1 tablespoon salt
Vz teaspoon dry mustard
Vt teaspoon pepper
2 pounds beef stew meat,
cut in 1-inch cubes
2 tablespoons fat
2 quarts water
1 bay leaf
% teaspoon whole allspice
1 tablespoon anchovy paste
2 cups iy 2 inch cubes yel
low onion (3 medium
onions)
cups sliced carrots
ounces medium shell mac
aroni
10-ounce package frozen
cut green beans (about 2
cups)
Vz cup water
Mix together flour, salt, mus
tard and pepper Dredge beef
in seasoned flour mixture Re
seive excess flour mixture.
Melt fat in heavy skillet or
Dutch oven. Brown meat in
hot fat. Add 1 quart of water,
-ate?
G-E COMPRESSOR | w/trade
NEVER NEEDS OILING |
Quiet, dependable G-E
compressor )t hermeti
cally sealed, never needs
•ilmg l Fast freezinf.
Interior lights. 2 sliding
baskets and vertical
divider tar easy sorting
Ik. and storage.
2-coat, long*
life enamel
I baked finish
I C 8245
bay leaf, allspice, and anchovy
paste. Cover and simmer until
meat is tender, about 1%
hours. Add remaining quart of
water, onions and carrots
Heat to boiling, Reduce heat,
cover and simmer 15 minutes.
Add uncooked macaroni, cov
er and cook 10 minutes longer.
Add green beans and cook un
covered 10 minutes, or until
beans and macaroni are ten
der. Blend reserved flour mix
ture with Vfe cup water to
form a smooth paste. Stir in
to stew. Cook until mixture
is thickened Serve hot. 6 to
8 servings.
SAN FRANCISCO SALAD
8 ounces elbow macaroni
1 10 ounce package frozen
peas (about 2 cups)
1 13-ounce can evapoiated
milk (1% cups)
1 tablespoon unflavored gel
atin (1 envelope)
1 cup mayonnaise or
dressing
1 curd cottage
cup small
cheese
cuo finely chopped onion
tablespoons chopped pi
miento
V 4
2
(Continued on Page 10)
PATZ
Sales & Service
Barn Cleaners - Silo
(Jnloaders - Cattle Feeders
Robert K. Rohrer
Quarryville, B. D. 1
Hensel KI 8-2559
HOLLAND STONE
-A.
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jimm
rJ^K»!
n«»«**««**4**o********* # ** ,i# * # ****® si>fi ’® ,f *®* €
|
FULTON BANK
OF LANCASTER >
PENN SQUARE. McGOVERN AVENUE. EAST PETERSBURG. MOUNTVILLE
AKRON . GAP • MANHEIM • Member Federal Deposit Insurance Corporation y
Lancaster Farming, Saturday, August 22, 1964—9
or t
Farm Wife and Family
Ladies. Have You Heard? ...
By: Doris Thomas, Extension Home Economist
Worth Knowing
Italian plums are sweet, purple plums
. . . excellent for filling the fruit bowl, foi
stewed fruit, salads, and desserts Also they
are fine for pies, puddings, jams, jellies, and
preserves. The 1964 crop of Italian plums in
the three major pioducing states of Idaho,
Oregon, and Washington is estimated to be
48 percent larger than last season’s ciop
Plan your food marketing in advance,
preferably with a pencil and papei Advance
planning means fheie will be less chance of
having to buy “emeigency” foods wihch may
cost moie, 01 of buying on impulse at the
stoie
salad
Compaie puces befoie buying fiesh,
frozen, or canned foods. Some
times the food in one foim is in » s P 61 ’ pound as shoit nbs
less expensive, sometimes in Bacon is one of the most e\-
another Foi example, a large Pensive foods you can buy in
can of giapefiuit juice may * eims of protein value
be less expensive lor each Beef, lamb, and poik liver
serving than fiesh oranges oi Sive unusually high nutritive
grapefruit On the othei hand, ietuins foi money spent
dm mg ceitain seasons, fiesh Chicken and tuikey have a
oranges may be less expensive laige piopoition of bone to
than canned or fiozen oiange lean, but often are bai gams
juice. compared with other meats
Fish is high in nutrients, of
ten low in cost
Ideas to Help You Get More
Food Value for Your Dollars
Eggs aie usually a less ex-
When buying meat, consul- Pensive source of nutrients
er the amount of lean meat than mos t meats
in the cut, not the cost per Study biead labels befoie
pound. Some cuts contain bone, you buy Choose bread for
gristle and fat waste For ex- weight and food value, not
ample, ground beef and beef by the size of the loaf. Look
short ribs may cost the same for whole-grain or enuched
per .pound, but ground beef bread, and biead that contains
will give twice as many serv- milk.
. it better!
bunds
A PRODUCT OF NEW HOLLAND CONCRETE PROI
OPEN YOURS SOON AT ...
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t«SSE
SBBSSi
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