40—Lancaster Farming, Saturday, November 20, 1965 For the T' : 'r~ — “"“T Farm Wife and Family By Mrs. Richard C. Spence, Food Editor Food For A Festive Dinner A festive roast turkey dinner sets the scene for the holiday season. The appear ance of a plump, juicy bird, golden brown in color and tilled with delicious old-fashion ed bread stuffing is eagerly awaited. Ac companiments may be elegant or just for fun, but should carry out a holiday theme. Gay cranberry muffin gobblers are easy to make using fresh whole cranberries and , seedless raisins for decoration. The children \ / might enjoy helping you tiansform the muff ” ins into turkeys. SPBNOE CRANBERRY MUFFIN GOBBLERS cranberries ■cup fresh cup sugar cups silted flour teaspoons baking powder •cup sugar 'teaspoon ground cinna- mon egg, slightly beaten cup milk stick (Vi cup) butter or margarine, melted Wooden picks Dark seedless raisins Golden seedless raisins Whole fresh cranberries Special Bulletin To Lancaster County Dairymen In order to meet and supply your PHOSPHOROUS feeding requirements more readily and efficiently. ISF-HI-PKO3 has beers developed end released for dairymen speeding c positive plus source of PHOSPHOROUS. ISF-HI-PHOS (Calc. - Phos. Ratio -1.5 to 1) ISF-HI-PHOS contains MONOSODIUM PHOSPHATE’ Vitamin D 2 (300,000 units per lb.) Vitamin A (200,000 units per lb.) Vitamin E (100 units per lb.) ISF-HI-PHOS contains PROPYLENE GLYCOL PLUS - 26 other Basic & Balanced Ingredients. (Does NOT contain Salt - (Sodium Chloride) ISF-HI-PHOS Mixes well with any Dairy Ro”ion or can be fed free choice Contact your dealer or So CLAIR W. t P.O. Box 173 International Stock Food Corporation Wash 1 cup fresh cranber ries thoroughly removing all stems Place in a small saulce p'an with Vj cup sugar. Cov er and heat to boiling Con tinue heating for another 2 to 3 minutes or until berries are soft and some have popped. Sift dry ingredients to gether into a bowl Combine egg, milk, and butter. Add this liquid along with the cooked ingredients Fill well greased muffin tins about % full of hatter. Bake in a hot oven (400 degrees) for 25 Immediate 24 hour dc! Available in Lanc^ Manheim, Pt> r minutes. Turn muffins out of tins Immodintoly and place on tt rack. To make turkey tails, string wooden picks with 4 raisins, alternating dark and light raisins. Top each with a whole fresh cranberry. Place 1 raislns-cranberry picks side by side on the top edge of each muffin To make the turkey heads, stiiug 3 cran iheines on a wooden pick. Push into muffin on opposite side of tail. Serve waim with holiday tuikey. Makes 18 muffins. If you want something for your guests to nibble on while you'ie putting the fin ishing touches on the dinnei sene them this Coconut Cheese Mold wath snack crackers. COCONUT CHRKSE MOLT) (8-aunce package) cream cheese, softened cup shredded sharp Cheddar cheese £ cup Bleu cheese, crumbled cup toasted flaked coco nut Assorted snack crackers Combine three cheese and blend Pack into a small greased bowl. Chill for 3 to 4 hours Unmold onto a plate Sprinkle top and sides with coconut Chill until ready to serve Serve with assorted crackers Makes about 2 cups cheese spread. An irresistible dish for a holiday menu is spoon bread Each bite is a luscious blend ' rvsce jntative •N I ■-<ne 665-4510 ■ York of rich sweet milk, cornmeal and eggs, plus a special addi tion, cottage cheese. Servo plenty of melted hutter with it. Spoon ibread is very sim ilar to v a. souffle In texture and must be enjoyed the min ute it comes from the oven. POTTAOK SPOON I1UI0AI) 1% cups milk y 2 cup cornmeal 1 tablespoon sugar 1 teaspoon salt 3 egg yolks 3 tablespoons butter 1 cup cottage cheese 3 egg whites In a 2-quart saucepan scald milk Add coinmeal and cook, stirring constantly until thick ened Mix in sugar and salt Blend in small amount of hot commeal mixture with egg >oliks, then letuin to sauce pan, mixing thoroughly. Stir in butter and cottage cheese. Beat egg whites until stiff but not dry; then, slowly told cornmeal mixture into them. Pour into a buttered 1% quart casserole and bake in 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 dp ■%& ■s.' ] p>- a N c -i 5. 1 ‘ sSp %i ~4 Y It's a wonderful day to look forward to, especially if you have saved some money for the time when leisure is your business* Use Our Friendly Help! fFIRST FEDERALi W C Savings and loan ASSOCIATION OF LANCASTER ©25 North Duke St. I’hone 393-0601 *i|||||v Monday thra Thursday 9 a.m. to 4:30 p.m. Friday 9 a.m. to 6 p.m. Saturday 9 a.m. to 12 noon a preheated 376 degree ove: for 35 minutes. Servs im mediately with t>l®nty'of melt-' ed butter. Makes 5. a^iyinga, “ i * m This creamy rice" puAfciiVg is the perfect desert 'to eerye with your Thanksgiving din ner SWKDISII KICK PUDIMtfO cups milk 1 cup coinei ted long grain white nee 1/2 teaspoon salt 3 tablespoons sugar 1 teaspoon vanilla extract 1 cup heavy cream, whip ped Heat milk until bubbles ap pear 'around the edges o£ saucepan. Add nee and salt. Cover tightlv and cook oier low heat until milk is ab sorbed, about 25 minutes. Stir rice occasionally with a fork. Remove from heat. Add sugar and vanilla. (Cool to room temperature. Gently fold in -cream. Chill at least 1/2 hour. Makes 8 semngs. ACCOUNTS INSURED TO $lO,OOO IB I' ♦
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