— Lancaster Farming, Saturday, November 27, 1965
10
For' the
Farm Wife
By Mr>. Richard C. Spence, Food Editor
APPLE DELIGHTS
APPLE S.UTK OATMKAL
BREAD
*4 cup sugar
% cup shortening
1 cup apple sauce
% cup lukewarm milk
tablespoon sugar
packages acti-ve dry
yeast
eggs
cups sifted all-pui pose
flour
cup rolled oats
teaspoons salt
* Apple Sauce Topping
% cup chopped walnuts
1
1%
Cinnamon
Nutmeg
Combine sugar, shortening
anti apple sauce. Heat until
shortening melts. Cool to
lukewarm. Combine milk, 1
tablespoon sugar and yeast,
stirring until yeast dissolves.
Let stand 5 to 10 minutes.
Beat eggs in large bowl. Add
Inkew'arm. apple sauce mix
ture, yeast mixture and flour.
Jfix to smooth batter. Add
oats and salt; mix well. Cov
er and let rise until double
i<L bulk Beat batter again,
spread batter in a greased 8*
inch round spring form pan.
Spread Topping on dough.
SEpinkle with nuts, cinnamon
and nutmeg. Cover and let
QUIET...
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Heating Oil
105 Fairview St.
MOUNT JOY, PA.
Ph. 653-2021
rise until double in bulk.
Bake in hot oven, 400 de
grees, 50 to 35 minutes.
APPLE SAUCE TOPPING
1 cup apple sauce
2 tablespoons butter
14 cup light broun sugar
i 2 cup flaked coconut
Slowly cook apple sauce to
reduce to 14 cup; combine
uith remaining ingredients.
APPLE ORANGE LOAF
2 large oranges
1 cup seedless raisins
2 - cups canned apple sauce
4 cups sifted all-purpose
flour
4 teaspoons baking powder
2 teaspoons baking soda
2 cups sugar
1 teaspoons salt
1% cups chopped nuts
eggs, beaten
6 tablespoons melted but
ter or margarine
Squeeze juice from oranges.
Using medium blade, put rind
and raisins through food
chopper. Add orange juice,
nnd and raisins to apple
sauce. Sift together flour, bak
ing powder, baking soda, sug
ar and salt; add apple sauce
mixture and nuts. Mix thor
oughly. Add eggs and melted
butter or margarine, stir un
til thoroughly blended. Pour
into 2 greased loaf pans
9x5x3 inches Bake in mod-
erate oven, 350 degrees, 1
houi and 15 minutes Remove
from pans and cool on wire
rack The bread will slice
better if allowed to stand 12
hours Makes 2 loaies.
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 he sent to you.
ACT TODAY
DON’T LET YOUR FAMILY REGRET YOUR DELAY
Holland Concrete
Stone Blocks
Ready-Mixed ~
~ x Metal
Concrete ,
Windows
New Holland Concrete Products
New Holland, Pa. 354-2114
GLAZED APPLB
DOUGHNUTS
4 cupi biscuit mix
Vfc c»P «ug»r
2 cups chopped cooked ap
ple slices
V. i' cup milk
2 teaspoons vanilla extract
2 large eggs
Vi teaspoon ground cinna-
mon
teaspoon ground nutmeg
(Jlftzo:
1 k cup apple juice
teaspoons lemon Juice
3 yz cups confectioners sugar
Blend biscuit mix with
sugar. Add chopped apples,
milk, vanilla, eggs, cinnamon
and nutmeg. Stir until well
blended. Knead dough on a
heavily floured board until
smooth. Roll out dough on a
heavily floured board to Vz
inch thickness. Cut out dough
nuts with a floured 3-inch
doughnut cutter. Drop, a few
at a time, into deep hot fat
or oil preheated to 375 de
grees. Fry 3 to 5 minutes,
turning doughnuts once to
brown evenly on both sides.
Drain on absorbent paper.
To make glaze: Bring ap
ple and lemon juice to boil
ing. Stir in confectioners
sugar; beat until smooth.
Sp'oon 2 teaspoons glaze over
each doughnut while they are
hot. Makes about 24 dough
nuts.
APPLE PATE MUFFINS
V 4 cup shortening
Vs cup sugar
2 eggs, beaten
2 'cups sifted all-purpose
flour
1 tablespoon baking pow
der
teaspoon cinnamon
teaspoon nutmeg
teaspoon salt
cup milk
cup cooked apple slices,
chopped
cup pitted dates, chopped
tablespoons melted but
ter
teaspoon cinnamon
tablespoons sugar
Cream together shortening
and \is cup sugar. Add eggs
and bent until smooth. Sift
together flour, baking pow
der,, 1 teaspoon cinnamon,
nutmeg and salt; add alter
nately with milk to creamed
mixture; fold in apples and
dates. Fill greased muffin
pans % full. Brush muffins
with melted butter and sprin
kle with mixture of 1 tea
spoon cinnamon and 2 table
spoons sugar. Bake in hot
oven, 400 degrees, 23 min
utes. Makes ,12-14 muffins.
APPLE PIZZAS
1 cup Sliced onion
% cup butter or margarine
1 teaspoon salt
y< cup Worcestershire sauce
2 tablespoons lemon juice
J/fc teaspoon oregano
cups catsup
2 cups apple sauce
8 English muffins
IS thin slices Mozzarella
cheese
1 cup canned sliced niush-
rooms
% cup Parmesan cheese
Saute onion in butter or
margarine until golden brown;
add salt, Worcestershire
sauce, lemon juice, oregano,
catsup and apple sauce. Heat,
stirring occasionally. Split
English muffins. Spoon apple
sauce mixture on each half;
place a slice of Mozzarella
cheese on top; Top with
mushrooms and sprinkle with
Parmesan cheese. Broil until
Mozzarella cheese is melted.
Serve at once. Makes 8 serv
ings.
*
• TOYS • GIFTS
• APPLIANCES
USE OUR LAY-AWAY PLAN
STORE HOURS 7 to 5:30
Groff’s Hardware
New Holland, Pa.
.I****************************.*.******-**********
Some 'Tips On
Cooking Venison
It the fleer hunter In your
family brings home enenlson,
prepare and serve the meat
In a variety ot tasty and ap
petizing ways, suggests Miss
June Wilke, extension home
economist, Cheater County.
Before cooking, howler,
trim the outer layer *f lat
from the meat. This fatty
layer may have a stronger
flavor than fat In the meat.
To replace the fat lest in
trimming, cover a roast with
slices of bacon or thin stnps
of salt pork. If you're grind
ing the meat for deerburgers
or meat loaf, mix one part
ground suet, pork fat, or salt
pork "with nine ■parts of
ground venison.
.Prepare venison as >ou
would beef of a similar grade,
says- Miss Wilke. Onok the
tender cuts, su'cb ae fib or
loin chops, round steak, and.
leg roasts with dry heat.
Broil or roast as yon wish.
Cook less tender cuts e i veni
b'on with moist heat, ouch as
pot roast or stew.
For interest and variety,
season venison didheft with,
herbs, spices, or 'condiments.
If the venison 'is strong fla--
vored, you may use tomatoes,
onions or garlic to Improve
the flavor of some dishes.
Mare information ven»"
ison, including recipes and
the hunter’s responaihilitV nk
(Continued on 11)
Open Thurs. & Fri. Ere. 'til 9
*
«•
s
t
Ph. 354-0851