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
%
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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
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Livestock
It
1 1
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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