6 tomato slices skillet from sli._ in vine-
Cook green beans in boiling gar, sugar and salt. Fold som
water 5 minutes. Preheat oven cream into■ eg B : add to mix
to 400 degrees. Add turkey, ture m skillet Add bacon and
sauce, and seasonings to gieen onion. Return to low and
beans; simmer 2 minutes Stir cook stuping constantly until
in the rice and half of the smooth and heated. (Do not
onion rings. Pour into a 2- boil.) Serve immediately oyei
quart casserole. Top with re- hot spinach. Garnish with
maining onion rings and to- sliced egg and paprika. Makes
mato slices. Bake 20 to 25 min- 5-6 servings. f
About m° r '“ Pei ' SemnB: OVEN ROASTED CORNED
densed cream of mushroom f °*l butter or
soup may be used in place of 2
homemade mushroom sauce J lemon juice
Variation: Omit the mush- qj. 4 carrots, pared
room sauce. Increase the wa- 1 medium head cauliflower
ter to 1% cups. Add five chick-
Linia beans are plentiful and here s a new bouillon cubes 14 cup die- Place roast, fat side up, on
way to serve this thrifty favorite. It’s protein . , ’ finel a rack in a shallow open pan.
rich and you can make it a mam dish To y f not cover or add water
add a liberal amount of animal protein to the dice£l onion wnn me u y
meal, why not serve baked custard or a pie or and seasonings Omit the Roast hour? or until
pudding made with egg as your desserts. These French fried onion rings. Cal- | iees ) about 3hu s >
desserts also are thrifty, as eggs are so favor- ones per serving: About 250. fork tender, melt outtei in
ably priced right now. i « 1 shallow baking dish in oven.
BAKED LIMA BEANS ole. Sprinkle bacon on top. SOUR CREAM FLUFF into
AND TOMATOES Bake 1% hours. TOP SPINACH and place to
u Menu Suggestion - Serve 6 slices bacon, cut up *
cups cooked lima beans Wlth aspa ragus, head lettuce 3 tablespoons chopped onion baking dish,
cups cooked or canned salad> and custard pie. 1 tablespoon flour * or /z .
tomatoes - ' 2 tablespoons vinegar flower into flowerets Place in
V 4 cup brown sugar Thls casserole combines two 2 teaspoons sugar baking dish with carrots. Bake
V 4 teaspoon chili powder thrifty foods, turkey and green l teaspoon salt for another h houi > " un i,„
1 tablespoon vinegar beans - 1 egg. beaten vegetables anb tender. To
14 teaspoons salt TURKEY- 4 cup daily sour cream at serve anan 0 e vegetables on
3 slices bacon, finely GREEN BEAN BAKE room temperature | P latter around corned beef
chopped is/ 4 cups trimmed fresh green 2 packages (10 oz each)
Preheat oven to 375 degrees beans or frozen beans frozen spinach, cooked and
Combine ingiedients, except ii/ 4 CU p S boding water drained
bacon, in a 14 quait cassei- 2V 2 cups cooked, diced turkey 1 hard-cooked egg, sliced
14 cups mushroom sauce Paprika
’/4 teaspoon salt In a large skillet fry bacon
4 teaspoon black pepper or until crisp, lemove bacon In
a dash of cayenne drippings saute onion until
1 cup packaged precooked lightly browned, remove onion
rice Pour off all but 2 tablespoons
34 ounces French fried onion drippings, blend flour into
lings drippings in skillet Remove
14— Lancaster Farming, Saturday, Se|
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Looking for new ways to serve fresh
vegetables? Now, while vegetables are in such
abundance, you might like to try some “diff
ferent” ways to serve them
SPENCE
SUPER
Self Service
SHOES
2750 Columbia Avc.
Lancaster
Lane. Co.’s Largest
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Super Low Prices
FREE
nnaljsis of jour home oil
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No obligation*
[Fuel Chief!
We Give S & H
Green Stamps
Garber Oil
Texaco Fuel Chief
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105 Fairview St.
MOUNT JOY, PA.
Ph. 653-1821
Q
Serving Fresh Vegetables
We wish to announce the taking over of the
dealership of the Farmway Barn Cleaner & Equip
ment. It is possible to save financially on new
equipment and on repair work. We would appreci
ate a personal contact any time. Call 626-7420.
SHENK’S FRUIT & VEGETABLE FARM
\ Still your best crib buy
( See Us Today
Over 1200 bu capacity—means Ist
I year storage at less fiian 25*t per bu.
EXCLUSIVE SPEEDY
ROOF RAFTERS MAKE
SPEEDY CCRM CRIBS
Speed) jou I r.ifieis gnaiaiitce
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great strength to the toof t’.mels
need onl) to he bolted together in
three plates It's anothci big
tirne-siising lealint )on gel only
in Speed) Bat-I ok coin ciihs
Co.
Stands up best—lasts longer
Wne mesh panels aie
wuc thick as a 1 i" boll’ No
GRUMELLI FARM SERVICE
QuarryviU© - v ,
Member 16,1967
lyQaj
sT \ 'W.
I .
(Twice as
easy to
, erect
bulge or sig Sturdy 26-gauge
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choicd to 9 steel roof tafleis and
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Come in today and see the
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Ph: 786-3630
WHY PAY MORE FOR LESS?
SILAGE ENRICHER
“ALGIT”
A PRODUCT OF THE SEA
Use 5 lbs. Algit to each ton of silage.
1. This prevents “Run Off”, (of juices)
2. Keep the silage fresh.
3. Eliminate that certain odor from silage.
4. Increase the nutritional value of silage.
5. Cattle prefer Algit treated silage.
6. The smell which your clothes get in
wintertime is eliminated.
Spread on top of load by hand before unloading.
For additional information contact:
ZOOK & RANCH, Inc.
GAP R. D. #l, PA. 17527
Telephone: 717 442-4171
Two important things
when borrowing money
You need a sharp pencil plus the specialized financial advice
of Farm Credit to determine how your financial needs can
best be served. Farm production must be maintained, even
Increased if possible. Providing the fmancingto insure this is
Farm Credit’s job. Farm Credit loans are available nowforany
sound farm need. And, at realistic rates. Farm - v L c j? to -|
Credit interest is based on the unpaid balance
of the loan. That saves you money.
Farm Credit
ASSOCIATIONS
411 IV. Roseville ltd., L ancaster Agway Building, Lebanon
Ph. 393-3921 Ph . 273-450®
(For a fancy touch, spear a
piece of carrot and one o£
cauliflower on each end of a
wooden pick.) Makes 6 to 8
servings.
HOT SLAW
cup butter
cups shredded cabbage
tablespoons water
teaspoon salt
tablespoons sugar
tablespoons vinegar '
teaspoon dry mustard
cup dairy sour cream, at
room temperature
In saucepan melt butter;
add cabbage and stir until
well blended. Add water and
salt Cover; bring to a steam,
then reduce heat and simmer
5-7 minutes. Stir in sugar,
vinegar and mustard; cook I
additional minute. Remove
from heat. Gently blend in
sour cream. 4 servings.
CREAMY COLESLAW
A LA BLUE I
4-oz. pkg. blue cheese, 1
crumbled ]
medium head cabbage
(appx. 6 cups shredded)
cup sugar
teaspoon salt 1
cup vinegar '
cup daily sour cream
Shred cabbage. Combine
(Continued on Page 15)
4|JN«*
tI • X