12—Lancaster Farming, Saturday, October 30, 1965
For' the
Farm Wife and Family
By Mn. Richard C. Spence, Food Editor
Rice Is
SPENCE
Rice is such a versatile food
that it can be used at any
meal, upon any occasion, as a
mam dish, as a base for an
other dish and as a dessert.
We suggest you try making
rice in some ot the following
ways—
MODIFIED RICK PILAF
2 cups shredded sharp
Cheddar cheese
% stick (V* cup) butter
1 medium onion, peeled
and sliced
1 cup thinly sliced celery
1 cup uncooked long-gram
rice.
1 teaspoon salt
with the fuel it saves!
SEE IT SOON AT
L. H. Brubaker
850 Strasbuig Pike - Pane
B. D. 3, Pititz, Pa.
Ph. Pane. 397-3179
Strasburg 087-6003
Pititz 626-7768
Your Most Useful Food
Rice is important to Americans not only
as a food, but m certain regions of this
country, rice is an important part of the
agricultural economy. The American home
maker is now learning that rice can be her
most useful food that it is nutritious,
economical, tasty and easy to piepare. More
and moie rice is being seived regularly on
the Amencan table.
Theie aie four main kinds of rice on
the market white milled rice, brown rice
which is not as highly lefmed, par-boiled
uce which has been steam-tieated to help it
letain moie vitamins and minerals, and pie
cooked rice which needs only to stand in
boiling water to be ready for the table.
Is teaspoon pepper
i/ 2 teaspoon poultry season
- mg
2 Vz cups hot water
i/i green pepper, thinly
sliced
Melt butter in a heavy
skillet. Add onion and celery
and cook for 5 minutes. Add
wkshed nee and seasonings
and cook slowly for 3 min
utes, stirring constantly. Add
water to rice mixture and
bring to boil. Cover tightly
and simmer over low heat for
30 minutes. Remove cover
Conestoga Emergency Fund
Non-Profit Benefit Fund Established 1958
Pays Death Benefit - $1,000.00
Assessment per death $l.lO per subscriber.
THIS NEW ENROLLMENT, the first since 1958, is limit
ed to all persons in good health up to age 62.
HOW TO ENROLL Send this ad with your name,
address and age to CONESTOGA EMERGENCY FUND,
R. D. #6, Box 320, Lancaster, Pa. 17603. Complete infor
mation and applications cards will be sent to you.
ACT TODAY
DON’T LET YOUR FAMILY REGRET YOUR DELAY
and sprinkle cheese and then
green pepper over top. Re
cover until the choose melts.
Serve immediately.
* * * *
CURRIED TOMATO BEEF
OX RICE
l>/4 pounds beef stew meat.
cut into 1 inch cubes
% stick (V* cup) butter or
margarine
1 medium onion, chopped
2 teaspoons sugar
teaspoons curry powder
1 teaspoon salt
Vz teaspoon pepper
Vi teaspoon ginger
1 pound can cooked toma-
toes
1 G-ounce can tomato paste
2 tablespoons lemon juice
Vz cup hot water
4 to 5 cups hot cooked
rice
Melt butter in Dutch oven.
Cook onion until transpar
ent; push to side. Brown
meat. Add remaining ingredi
ents except nee. Stir well.
Simmer about 1 hour and 15
minutes or until meat is ten
der. Serve on hot fluffy rice.
Makes G servings.
1 cup uncooked rice
1 1014-ounce can consomme
Vj cup water
1 teaspoon salt
1 teaspoon parsley flakes
14 teaspoon allspice
2 tablespoons butter
Combine all ingredients ex
cept nee in a 2-quart cas
serole. Place in a moderate
01 en (350 degrees) for 10
minutes or until butter is
SEASONED RICE
molted and liquid is hot. Stir
In rice. Cover and hake In a
moderate oven (350 degrees)
30 to 35 minutes or until rice
Is tender. A servings.
ORANGE RICE
cup chopped celery and
leaves
tablespoon Instant minc
ed onion
tablespoons butter or
margarine, melted
©up raw long-grain rice
teaspoon grated orange
peel
teaspoon salt
cup ,fresh orange juice
cup water
oranges, peeled, cut into
bite-size pieces (1 cup)
cup whole cashews
.Chopped parslev
Lightly saute celery and
onion in butter. Add rice and
saute until yellow, but not
brown. Add grated peel, salt,
orange juice and water. Cov
er and bring to boiling point.
Stir once. Reduce heat and
sunnier, covered, 25 minutes
or until rice is tender. Place
in serving bowl; add orange
pieces and cashews. Toss
lightly to mix. Garnish with
finely chopped parsley if de
sired.
* * # *
Busy [Season on the
FARM?
r ,
Save Time Bank By Mail
Farmers who get the bank-by-mail habit
appreciate the time and effort it saves them!
Many of our farmer customers have dis
covered this easy way to bank. We invite
you to try it, too.
BANK HOURS: Main Office and Millersville Branch:
Mon. thru Thurs. 9 a.m. to 3 p.m.; Fri. 9 a.m. to 6 p.m.
Lititz Branch: Mon. thru Fri. 8 a.m. to 2 p.m.;
Fri. 5 p.m. to 7:30 p.m.
All Drive In Windows and Walk Up Window
Open Until 6 P.M. Monday through Friday.
FREE PARKING at places listed below.
Bring parking ticket to Bank for validation.
Any Buhrman Parking Lot
Grant Street Parking Lot 48 W. Grant St,
Kendig Parking Lot 36 S. Queen St.
Hager’s
Watt & Shand Parking Garage
Swan Parking Lot Vine & Queen Sts.
Stoner Parking Lot Corner Vine & Queen Sts,
THE
NATIONAL BANK
“Serving Lancaster from Center Square since 1889”
MILLERSVILLE BRANCH 302 N. George St.
LITITZ SPRINGS BRANCH Broad and Main Sts., Lititz
Maximum Insurance $lO,OOO per depositor
Member Federal Deposit Insurance Corporation
FIESTA ORANGE-WOE
PUDDING
3 oranges, peeled And
sliced
1 % cups miniature marsh
mallows or 16 large
marshi.iallows out into
email pieces
2 cups cold cooked rice
1 cup chopped walnuts op
pecans
1 envelope whipped dessert
topping OR 1 cup whip
ping cream, sweetened
and whipped
Orange cartwheels
Marachino cherries
Cut orange slices into very
small pieces with kitchen
shears or sharp knife; reserve
juice. Pour oranges and juice
(Continued on Page 13)
— r
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