B—Lancaster Farming, Saturday. December 31, 1966
For the f- 'r-' "T
Farm Wife and Family
By Mrs, Richard C. Spence, Food Editor
Sophisticated Holiday Supper
It’s a wise hostess who plans simple
but tasty combinations of food for holiday
entertaining. The carefully seasoned rich
stews and chowders are rapidly gaining
favor with folks who once depended on cas
serole dishes What little preparation there
is for these one-dish meals can be done in
advance.
Either stew or chowder should be serv
ed hot with ease and convenience at the table.
The chafing dish for the stew may be anti
que or a shiny new Christmas gift Either
way, a chafing dish keeps the food hot while
it is being served and during the meal. In
addition, it adds a touch of glamour to the
holiday table.
SPENCE
Serve this hearty Company
Beef-Bacon Stew to your guests
with thick slices of French
bread spread with butter or
margarine, wedges of cheese,
and a tossed green salad Serve
fruit cake or cookies and bev
erage for dessert.
COMPANY BEEF
BACON STEW
2 pounds beef stew meat.
cut into % inch cubes
% cup flour
1 teaspoon salt
1 teaspoon dry mustard
y 2 pound bacon
1 pkg dry onion soup mix
3 cups water
% cup barley
1 lb-can (2 cups) tomato
juice
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teaspoon sugar
cups sliced celery
cups sliced carrots
Dip beef cubes into flour
seasoned with salt and mus
tard. Up' <ll the flour mixture
Cut bacon into 1-inch pieces
and fry in a heavy kettle. Re
move bacon pieces and add
floured beef cubes to bacon
drippings Crown beef on all
sides Add soup mix and wa
ter and stir well. Cover and
simmer gently for 1 hour, stn
nng occasionally Add barley,
tomato juice, and sugar. Cov
er and simmer gently 45 min
utes, stirring occasionally Add
bacon, celery, and carrots. Sim
mer gently for about 45 min
utes or until meat and vege
tables are tender. Serve in
soup plates. 6 to 8 servings.
NOTICE!
CLOSED JAN. 2, 3 and 4
For Inventory
GROFF’S HARDWARE
New Holland, Pa.
Open Thurs. and Fri. evenings
Bacon-Oyster Chowder is a
flavorful one-dish meal to
serve from an old-fashioned
soup tureen or black iron ket
tle. Most of the preparation
for this recipe may be done
in advance, too. An interesting
go-with is thick slices of
French bread spread with a
mixture of crumbled blue
cheese or Cheddar cheese and
soft margarine.
BACON-OYSTER CHOWDER
Vs pound bacon, cut into 1
inch pieces
1 medium potato, pared and
cut into Vfe inch cubes
1
medium onion, peeled and
chopped
medium carrot, pared and
finely chopped
cup chopped celery
tablespoon chopped green
pepper
IV> teaspoons salt
V* teaspoon pepper
V? cup water
1 quart milk
12 to 16 ounces oysters and
oyster liquor
Fry bacon in large heavy
kettle until cooked but not
crisp Add vegetables, salt,
pepper, and water Cover and
simmer ’5 to 20 minutes Add
milk and bring to simmering
point Add oysters with oyster
liquor Heat only until edges
of oysters curl, about 5 min
utes. Serve at once Makes 1 %
quarts, 4 to 6 servings.
Ham is always a favorite
for a company supper It can
be as elegant as the glaze you
make for it Here is a glaze
garnish that is especially nice
for the holiday season
GLAZE GARNISH FOR HAM
8 pound hostess ham
1 can (12% oz) jellied con
somme
1 envelope plain gelatine
2 teaspoons lemon juice
1 teaspoon grated lemon
rind:
OPEN JANUARY 5
Halved, blanched almonds
Halved maraschino cherry,
with stem attached
Halved spiced crabapple,
with stem attached
Green pepper strips
Heat consomme to boiling.
Dissolve gelatine in hot liquid.
Add lemon juice and rind and
chill until partially set. Spoon
glaze over chilled ham. To
make garnish, arrange halved,
blanched almonds in shape of
bell on top of glazed ham.
Place halved maraschino cher
ry at base oi bell to make the
clapper. At the top place a
halved spiced crabapple to
make the knot and strips of
green pepper to make the bow.
The perfect dessert for your
supper Three-Way Butter
scotch Pie.
THREE-WAY
BUTTERSCOTCH PIE
baked pie shell, 9-inch
cup firmly packed light
brown sugar
cup flour
teaspoon salt
cups milk
egg yolks
tablespoons butter
teaspoon vanilla
egg whites
tablespoons sugar
In 2-quart saucepan com
bine brown sugar, flour and
salt, mix well. Blend in milk.
Cook over medium heat, stir
ring constantly, until thick
and smooth Beat egg yolks
until thick and lemon colored
Add a small amount of the
hot mixture to egg yolks Re
turn to mixture in saucepan
Cook, stirring constantly, 3
minutes. Remove from heat,
PASSWOR
TO OPPOR'
• ••SAVII
You can never be sure,-when your great oppor- t
tunity in life will come, but you can be pretty
sure that, right then, it will help to have some
money to work with,. Get ready now ... by
building up a savings account here.
ACCOUNTS
INSURED TO $15,000
I FIRST FEDERAL
savings andj^an
ASSOCIATION OF LANCASTER
Mm 25 North Duke »•
w
IJ.I • ' r -
Mon. tiDn. TKurs;
I 9 to 4:30
■:c-- : z-f.- f ; t - >-
add butter and vanilla. Cool
slightly. Pour into baked pie
shell. To make meringue, beat
egg whites until they begin to
stiffen. Add sugar, a table
spoon at a time, and continue
to beat until stiff peaks form.
Spread over warm filling be
ing sure meringue touches
crust all around. Bake in pre
heated 350 degree oven for
15 minutes or until meringue
is lightly browned. Cool then
chill before serving.
CHOCOLATE BUTTER
SCOTCH PIE: Grate 2 squares
(2 ounces) semi-sweet choco
late. Sprinkle over warm fill
ing. Spread meringue careful
ly over chocolate and bake as
above.
PECAN BUTTERSCOTCH
PIE: Add V 4 cup chopped pe
cans to pie crust dough be
fore rolling out. Bake as usual.
ORANGE BUTTERSCOTCH
PIE: Sprinkle 3 tablespoons
grated orange rind over warm
filling and carefully spread
meringue over orange rind.
Bake as above.
• Master Farmer
(Continued from Page 1)
trated, 10-minute talk by coun
ty agent Smith.
The last Lancaster Countian
to receive Master Farmer re
cognition was B Snavely Gar
ber, Willow Street R 2, in 1954,
Other farmers still active in
the county who were recipients
of the award aie Earl L.
Groff, Strasbuig Rl, Abner H.
Risser, Bambndge Rl; and
Levi H. Brubaker, Rohrers
town.
Phone r 393-0601
j Fri.
9, to 6
//<&/•* \J\,
C . f
Sat. t
9 tO DOOD ~
•* - .•
*• »• 'S