s—Lancaster Farming, Saturday, September 11,1965 For the Farm Wife and Family By Mr*. Richard C. Spence, Food Editor From Other Countries Foods If your luck as a traveler has gotten you no further than the armchair, let us help you along on your journey with some of these countries’ native dishes. The dining tables in our two newest states Alaska and Hawaii for example, offer food ideas that can add variety and fun to meal planning, be it for company or family fare. Hawaiian foods blend East and West, old and new. The cooking is as varied in heritage as the Islanders themselves. Alas kan foods, on the other hand, are not too different today from fare of the Pacific Coast. Trapper’s Steak and Spaghetti is an interesting main course reminiscent of SPBNCTI Alaskan dishes TRAPPER'S STEAK AND SPAGHETTI pound ground chuck cup dried bread crumbs teaspoon salt teaspoon pepper tablespoon Ihutter or mar garine can (4 oz) mushroom stems and pieces teaspoon instant minced onion cup sliced carrots tablespoon capers teaspoons dried parsley flakes cup apple cidei % % % Gel- the BIG silo unloader value! Vcinl) Delivers m tPaubla augar i 4am dig* tha ak taatar and m •vanly undarall dHfana whatfiar •fa la froxan, '♦dr' •r dry. Mxduaiva, adjua i griva hub glvaa, ■oaltlva tract! haapa tha mad •paratlng ava and raqulraa pawar. DELIVERS Tha doubla augera, operating In coniunctlon With the patented V-paddla Impallarc, dlgt tha dlaga, mlxaa It thoroughly, and than throw* It gown tha chuta. Your cowa and cattla gat good, palatabla allaga ... not a powderadtnaah aa a* •ftan happana with unloadara ualng blowara. CALEB M. WENGER R. D. 1, QUARRYVILLE, PA. Drumore Center KI 8-2116 ********************************************* ar T New Holland FARMERS FAIR SEPT. 29 - 30 OCT. 1 - 2 Send this coupon for entry number * * I Name Address ♦ I } * ' Other Exhibits Tractor Driving Contest □ □ □ Si * 1 * I 5 * 1 * Livestock It 1 1 _ 1 -X - ' -X * Crops 1 tablespoon enriched flour Vi teaspoon salt Vs teaspoon pepper Vs teaspoon 'ground cloves 8 ounces spaghetti Set out 2-quart casserole. Comibme 'beef, bread erumbs, salt and pepper; foiim into 4 to 6 patties. In large skillet melt butter or margarine. Brown meat patties on both sides, remove from pan and reserve Dram mushrooms, re serving liquid, add onion to liquid Put through food grinder or mince in blender mushrooms, carrots, capeis TWO SIZESI Standard—far •lit* If ta ll* Haavy Duty—far alias IV t*ir WRITE OR RHONE US FOR COMPLETE INFOR. NATION AND PRICES. and' parsley flakes. Turn into skillet. 'Stir tin cider, onion mixture, flour, salt, pepper and Cloves, and 'cook, stirring constantly, until mixture boils. Reduce heat, return meat to skillet, cover and' simmer 15 minutes. Meanwhile, cook spaghetti in boiling, salted water until 'tender, yet firm, 5 to 7 minutes; dram. iTurn spaghetti into casserole, pour on sauce and arrange meat patties on top. 'Serve immedi ately. 4 to 6 servings. With this you might like to serve: Sauteed cabbage, Cran berry sauce, Sourdough bread, Butter or margarine, Lemon ice, Milk, Coffee, or tea. Today in Alaska you will still find salmon and other seafoods a mainstay. For our second menu, we feature a salmon main dish with a green vegetable, relishes and warm cobbler for dessert. ALASKAN CREAM SALMON 8 ounces medium shell mac- aroni 1 tablespoon butter or mar- garine Vi cup flour V 2 teaspoon salt Vs teaspoon, pepper Vs teaspoon savory, crushed Vs teaspoon thyme, crushed 3 cups milk 1 tablespoon ibutter or mar- garine Vz pound fresh frozen sal mon steaks, cut Vi-inch thick Lemon ‘wedges Parsley Set out 2-quart casserole. Preheat oven to 350 degrees. Cook macaroni in boiling, salted water until tender, yet firm, 10 to 12 minutes. Mean while, in medium saucepan melt 1 tablespoon butter or margarine. Stir in flour, salt, pepper, savory and' thyme. Gradually stir in milk, and cook, stirring constantly /un til mixture boils. Remove from heat. Drain macaroni. Turn into casserole, add 1 tablespoon butter or margar ine and toss gently until coated. Arrange salmon on top. Potir on sauce and bake 30 minutes, or until bubbly. Serve with lemon wedges and parsley garnish. 4 to 6 serv ings. Suggested menu: Alaskan Cream Salmon, Billed green beans, Relishes, Warm fruit cobbler with cream, beverage. Because of the Chinese part of their heritage iHawaiians truly enjoy 'Chinese foods. Noodles fried' as we suggest represent a staple wheat food in the northern provinces of China. Like any Chinese-in spired noodle dish, the recipe' gets its'name for the things that go in it. Chinese Pork Maintain Best Possible Health With Regular Chiropractic Care LANCASTER COUNTY CHIROPRACTIC SOCIETY HOLLAND STONE a (iuxartf c/ou can a/ford) Inside, outside, you’ll find the ricli quarried look o£ HOLLAND STONE adds a touch of real ele gance to your Building designs. And yeti HOLLAND STONE i» one of the most economical Build ing materials today. Its unique versatility In sixe and dape t lends a structural freedom to Builders, faceting new ideas, as well as cost nroblenis Como in t wide choice of naturally warm, dbtinctiro colors, plus Colonial white. Fried Noodles lend chartcte? to an otherwise light menu of fresh fish, vegetables and fruits of the islands. An elec tric frypan is ideal ifor pre paring and serving both, as the noodle mixture takes only minutes for the Stir-frying, Serve as soon ias done. CHINESE PORK FRIED NOODLES ounces very small noodles' tablespoons salad oil 8 2 % pound pork, cut in il%x%- inch strips cup thinly sliced gfreen onions cup chopped parsley •teaspoon pepper eggs tablespoons soy sauce Set out \>k quart casserole. Cook noodles in boiling wa ter until tender, yet firm, 2 to 4 minutes; drain and re serve. In large skillet heat oil, Add pork and cook until well browned. Stir in onion, (Continued on Page D) MEW HOLLAND CONCRETE PRODUCTS, INC. v NEW HOLLAND KNNSYUMNM
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