—Lancaster Farming, Saturday, October 8,1966
10
For'the
'Farm Wife
By Mr*. Richard C. Spence, Food Editor
Macaroni Favorites . . .
The favorite, familiar shapes of macaroni
products combine with other flavorful foods
in these recipes. Meals featuring macaroni
products are especially enjoyable on late
summer or early fall days. Macaroni, spaghet
ti, and noodle recipes fit into your menus at
the seashore, beside the outdoor grill, at
buffet dinner .. . anywhere, anytime.
This economical casserole contains the
macaroni product, egg noodles You can subs
titute any frozen vegetable for the mixed
vegetables listed as an ingredient below. For
a delightful flavor change, sprinkle Parme
san cheese on top with the bread crumbs.
BPBNCS
SCALLOPED CHICKEN
AND NOODLES
.ounces medium egg
noodles
can (10% ounces) condens
«d cream of chicken soup y 4
Thoroughly combine eggs,
tuna, bread crumbs, olives and
cp milk Coot noodles In boiling salt
cups Chopped cooked ed water until tender, yet parate m J mg J owL k Add to
chicken - firm, 3to 4 minutes. Drain, tuna mixture with macaroni,
package (10 ounces) frozen Blend together soup and milk stirring until well mixed. Turn
/ *
mixed vegetables, thawed
and drained
cup chopped onion
cup chopped pimiento
teaspoon salt
teaspoon pepper
cup dry bread crumbs
in saucepan; heat thoroughly.lnto well-created sxO-lnch loaf
Combine chicken, mixed vege- pan. Bake in preheated 36(1 da
table*, onion, plmiento, lalt and free oven SO to 00 minute*, or
pepper in large mixing bowl, until firm and golden brown.
Stir in noodle* and loup mix- Immediately loosen edge* and
tuce.. Turn into 2-quart ca*- invert onto lerving plate. To
serole. Sprinkle bread crumb* serve, cut loaf into slices,
evenly over mixture. Bake in Makes 4 to 6 servings,
preheated 425 degree oven 20 * * •
to 25 minutes, or until bread
crumbs are lightly browned.
Makes 4 to 6 servings.
* « «
High on the list of favorite
main dishes, a macaroni loaf is
tops in flavor and excellent
served either hot or cold. A
delicate gol'den cheese sauce
can complement each serving,
but the flavor of the loaf itself
is enough without garnishment.
MOLDED TUNA-SHELL LOAF
8 ounces small shell maca
roni
4 'eggs, beaten
2 cans (about 7 ounces each)
tuna, drained
2 slices-white bread,
crumbled
% cup sliced pimiento-stuffed
green olives
1 teaspoon garlic powder
1 can (10% ounces) condens
ed cheese soup
Vz cup milk
Cook macaroni in boiling
salted water 5 minutes. Drain.
HOLLAND STONE
a iuxun/ t/oa can afford)
Inside, outside, you'll find die rick 1
quarried look of HOLLAND
STONE adds a touch of real do*
ranee to your Building designs.
And yet, HOLLAND STONE is
one of the most economical build
ing materials today. Its unique
versatility in rise and shapc lends
a structural freedom to builders,
meeting new ideas, as well as cost
problems. Comes in a wide choice
of naturally warm, distinctive
colors, plus Colonial white.
MEW HOLLAND
CONCRETE PRODUCTS, INC.
KNNSVLVAMA
PORK VEGETABLE STEW
IVii pounds boneless pork
shoulder, cut in cubes
1 medium onion, sliced
1 cup sliced carrots
1 can (10% ounces) condens-
ed consomme
1 cup water
1% teaspoons marjoram
J. teaspoon salt )
% teaspoon garlic powdgr
1 package (10 ounces) frozen
cut green beans
8 ounces elbow maraconi
Brown pork in large sauce
pan. Stir in onion, carrots,
consomme, water, marjoram,
salt and garlic powder. Bring
to boil, reduce heat, cover and
simmer 45 minutes, or until
pork is tender. Stir in green
beans and macaroni; cover and
simmer 10 to 15 minutes long
er, or until macaroni is tender,
yet firm, stirring occasionally,
serve hot. Makes 4 to 6 serv
ings.
USE ONLY Vi 11. SPECIAL TANVILAC
PER HEAD PER DAY WITH GRAIN AND
ROUGHAGE - GET BIGGER PROFITS
i FOR MORE PROFITS—MAIL COUPON I
I THE TANVILAC COMPANY. INC !
> (111 t Corning Aves, lox 96, Highland J
I Park Station, Des Moines 13, lowa ■
I • P'case Send Me Aoditior.al Informs- I
'• lion about Special Temilac. J
5‘ I hi"e.
address * ;
BIRDIN-HAND
•-r-s -
*y
.Cattle
C. O. NOLT
UOCAii distributor
NOW IS THE TIME
FARMERS'
FERTILIZERS
Pulverized and Granular
FARMERS'
FERTILIZER WORKS
365 West Bain bridge St.
Elizabethtown, Pa.
Quality Fertilizer Since 1904
Phone 367-1211
CRAB-MACARONI COOLER
8 ounces elbow macaroni
1 can (about 7 ounces) crab
meat, darined and flaked
4 hard-cooked eggs, cut in
eighths
Va cup chopped celery
’-i cup chopped onion
V* cup chopped parsley
1 teaspoon salt
Vi teaspoon pepper
1 cup mayonnaise or s«lad
dressing
Cook macaroni in boiling
salted water until tender, yet
firm, 5 to 7 minutes. Drain
and cool completely. While
(Continued on Page 9)
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