12—Lancaster Farming, Saturday, January 29, 1966
For t
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Gourmet Touch With Sour Cream
Cultured sour cream adds a tangy
goodness and valuable nutrients to even the
most ordinary foods. Grandmother used
cream that had soured naturally to make
. V mouth-watering gravies, sauces and pies. Un-
JbS fortunately, naturally-soured cream has a
™» flavor that varies from batch to batch; some
' 'ySBL 4. I*S times it is too strong or bitter. We are for
tunate today to have dairy-cultured sour
** ci earn that is always fresh, smooth in tex
i ture, and delicately tart in flavor. Pasteuriz-
■ ,< s - ed, homogenized, dairy-made sour cream is
made from scientifically cultured Grade A
light cream.
>.
> ,
Nourishing as well as delicious, sour
cream contains practically the same calories
SPENCE
and nutrients as sweet light
ciearn. A tablespoon contains
20 calories, much less than
a tablespoon of mayonnaise
with 110 calories or salad
oil with GO calories per ta
blespoon it often replaces.
Sour cream is a perishable
food and should always be
stoied in the refrigerator. If
kept tightly closed in the
ouginal container, sour ci earn
w M keep well up to two
weeks To preient air from
getting in and reducing
tieshnesis. stoie the contain
er upside dow r n. Do not
tieeze as sour cieam seeps
water as it thaws
Cook with sour cieam to
CELEBRATING OUR
76th ANNIVERSARY SALE
$20,000. TO BE GIVEN IN
DISCOUNTS & OVER ALLOWANCES ON
John Deere New Holland New Idea
McCulloch Chain Saw Ariens Products
A. B. C. GROFF, INC,
Phone: New Holland 354-8001
KXSOO
Don’t Plant Tired Blood
In Your Corn Field
PLANT REIST NEW IMPROVED
SOX SINGLE CROSS
1. Exceptional parentage
2. Large ears with deep kernels
3. Good root system
4. Stiff stalk
5. Uniform ears
6. Picks easy and clean
7. Absence of suckers
8. High yielding ability
Place your orders before the exhausted.
REIST SEED COMPANY
Mount Joy, Pa
Add A
add an extra-flavorful rich
ness to a wide variety of
food®. Try sour cream waf
fles. Hot breads baked with
sour .cream or buttermilk are
wonderfully tender and rich
in flavor.
When sour cream is used
in baking', baking soda is
usu'ally the leavening agent.
One-half teaspoon baking
soda for each cup of sour
cream produces the same
leavening effect as one tea
spoon baking powder with
one cup sweet milk. Combine
the soda with the dry In
giedients in the recipe, not
With tine sour cream.
Add, a continental touch
Phone: 653-3821
of glamour to meat dishes
and 'casseroles • with sour
cream. Beet Strognnolf fea
tures beef with a sour cream
tomato sauce, Served over
hot rice. Sauerbraten is a
German delicacy that is well
worth the long time it takes
to prepare.
Be careful when adding
sour cream to a hot mixture.
To keep It smooth, add just
before removing the food
from the heat. Add only a
tablespoon at a time.. Never
allow the mixture to* boil.
Serve nn'mednately for the
best flavor.
Scrambled eggs made with
sour cream and jniiaoed on
ions are deliciously different.
For six eggs, use one-half
cup sour cream, two table
spoons minced onion, one
teaspoon prepared mustard
and salt and pepper to taste.
Cook as you would any oth
er Scrambled eggs.
Top baked potatoes or
baked tomatoes with a dol
lop of sour cream. Add a
sour cream sauoe to mush
rooms or to green beans or
broccoli for “company” veg
etable dishes. Flavor the
siour cream sauce for the
green beans wnth one-fourth
Cup minced onion, one-fourth
teaspoon dry mustard and
three-fourths teaspoon Wor
cesteishire sau'ce
Sour cream is a natural
for salads Many homemakers
have never used sour cream
any other way With far few
er calories than salad oil
or mayonnaise, sour cream
dressings' are delicious to
low calories menus Use sour
cream pl'am or seasoned with
lem'on juice or fresh mint as
a dressing for fruit salads.
WHAT’S NEW
IN THE
LONG GREEN LINE
Wenger Implement Co. Alan Beyer Landis Bros. Inc.
Buck BU 4-4467 Christiana LY 3-5687 Lancaster . ' 393*3900
M. S. Yearsley & Sons A. B. C. Groff, Inc. Shotzberger's
West Chester 696-3990 New Holland 354-8001 Elm 665-3141
Only two other Tractors can match its features...
the John Deere 3020 and 4020
You see, the features of the new "2510” were adopted from the bigger
“3020'5" and "4020'5" and tractors don't come any more depend
able than that. The new "2510” has such field-proved features as:
Power Shift or Syncro-Range Transmission ... exclusive closed-center
hydraulic system . . . and independent dual-speed 540-1,000 rear
PTO and 1,000 rpm front PTO. From its deluxe armchair seat to its
Roll-O-Matic front end, all the features of the new “2510”
have been farmer-tested-and-approved on the bigger John
Deere Tractors. Test-drive one for yourself soon.
Make a creamy cole slaw
dressing by seasoning one
half cup sour cream with
one tablespoon lemon Juice,
two teaspoons celery seed,
one teaspoon sugar and one
fourth teaspoon salt. Potato
salad is tnngier with a sour
cream dressing. Try adding
de\tied ham to your next
sour cream potato salad for
a hearty treat. Tossed sal
ads and cucumber salads
with sour cream dressing are
old favorites worth repeating.
Fluffy whipped sour cream
used as a topping makes a
gourmet dessert out of plain
gingerbread or pudding. Use
a chilled bowl and beater for
best results. Do not o*er-
Whiip or you may churn but
ter. Garnish attractively with
chopped nuts, chopped drain
ed maraschino cherries, cho
colate curls or crushed pep
permint stick candy.
Ail through the meal, sour
cream adds a wonderfiul fla
vor and valuable, nutrients.
DEVILED DIP
2 caps dairy sour cream
3 tablespoons sweet pickle
relish
4 teaspoons dry mtinstard
1-2 teaspoons prepared
horseradish
I teaspoon Worcestershire
sauce
Yi teaspoon salt
1 tablespoon sweet pickle
relish
Blend sour cream with 3
tablespoons pickle relish,
nvustard, horseradish, "Wor
cestershire sauce and salt.
Place in bowl and (chill.
Sprinkle 1 tablespoon pickle
relish on top for garnish.
Especially good w.ith round
2510
ctaeeae crackers and »hre<
ded wheat wafers.
NOTE: Serve Deviled THi
in n' hollowed-out Bernini
onion for festive party fart
* * * *
CREAMY TOMATO SAIT
FOR SHORE DINNERS
1 tablespoon butter
Vi cup minced .onion
tablespoons minced
green pepper
1 cuip boiling water
1 ZVz ounce package torn]
to-vegetable soup mix,
OR other similar soup
'mix
cups dairy sour cream ,
In a saucepan melt butte( g
Saute onion and green pepi
per about 5 minutes. Adt<
boiling water and soup nnx; J
cover and let stand at le..s
-15 minutes. Stir In. sour
cream. Serve over baked
such as h'alibut, swordfish
flounder or cod; or fried fl<V
suioh as filet of sole, fial'
bites, codfish cakes or hail;
dock. '
XOTE: Creamy Tomati
Sahce may be preparel,
ahead, inith the exception oT
addins the sour cream. Jusl'
before serving, stir in soul
cream, and heat, but do noi
boil.
SOUR CREAM . DRESSING
FOR FRUIT SALAD
2 eggs, slightly beaten
% cup sugar
Vs cup pear or pineapple
Bjrup, drained from
fruit
cup lemon juice
1 cup dairy sour cream
In a saucepan oombmi
eggs, sugar, fruit syrup an!
lemon juice. Cook over me
(Continued on Page 13)
POWER
and