Fanrdm'g, Saturdlay, January 13 1 1968
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
Fresh Fruits In Desserts And Salads
We may think of fresh fruits as a summer
time food but they are available to us the year
round today There are very few fruits that do
not take a freezing Many fruits are also now
available in a dehydrated foim
Of eouise, theie are always apples,
manges, bananas, etc in supply the year
round in most localities Take advantage of
these fiuits when your giocer puts them on
special and tiy some of the recipes we have
for you
SPENCE
FRENCH APPLE PIE Mix cinnamon, flour, salt, and
cups thinly sliced pared remaining sugar. Mix in fait un
til mixture is ciumbly. Stir in
apples _ cheese Spread over apples
unbaked 9-inch pie shell Bake at 350 degrees (moderate
cup sugar _ oven) until apples are tender—
teaspoon cinnamon about 45 minutes. Serve hot or
tablespoons butter or mar- cod’d, with cream or ice cream,
garine if desired
cups sugar-coated corn
flakes
Anange apples in pie shell.
Combine sugar and cinnamon,
sprinkle over apples Dot with
butter C rush corn flakes slight
ly; sprinkle over apples, press
ing liglrily. Cover with foil.
Bake in hot oven (425 degrees)
about 50 minutes or until ap
ples are tender Uncover and
bake about 5 minutes longer or
until corn flakes are lightly
browned Cut unto wedges and
serve warm.
APPLE-CHEESE DESSERT
6 cups- apple slices (pared)
1 tablespoon lemon juice
1 cup sugar
teaspoon cinnamon
Vz cup unsifted flour
1 k teaspoon salt
cup butter or margarine
% cup finely shredded Ched
dar cheese
Fill a large pie pan or shal
low baking dish with apples;
sprinkle with lemon juice and
1/ < cup of the sugar
IFIRST FEDERAL|
® QJavinps and Joan v
ASSOCIATION OP LANCASTER
will be issuing
SAVING CERTIFICATES
in a minimum amount
of $5,000.00 effective
January 2nd, 1968
for a period of 6 months.
Saving Certificates can be issued from regular saving
accounts during month of January and earn interest
as of January 2.
Phone 393-0601
or stop ot 25 N. Duke St., Lane.
TURKEY OR CHICKEN
FRUIT SALAD
cups turkey or chicken,
cooked, diced
cup grapes, seedless, halved
cups pineapple chunks,
drained
cup apple wedges, unpeeled
cup salad dressing
lettuce cups
Paprika, as needed
cup almonds, slivered
(optional)
Combine turkey or chicken,
grapes, pineapple chunks, and
apple wedges Chill before serv
ing, Blend lightly with salad
dressing Dip edges of lettuce
cups in paprika. Serve salad on
lettuce cups Top with, almond®,
if desired Six servings: about
345 calories per serving if made
with 'the fruit-whipped cream
dressing and garnished with al
monds.
1
%
6
FRUIT-WHIPPED
CREAM DRESSING
3 tablespoons butter or
margarine
3 tablespoons flour
% cup sugar
Vs teaspoon salt
Vs. cup lemon juice
1 tablespoon orange juice
frozen concentrate
% cup pineapple juice, canned
or frozen
2 egg yolks, slightly beaten
Vz cup whipping cream
Melt fat in top of double
bailer. Star in flour, sugar, and
salt. Add fruit juice gradually
and cook over boiling water,
Starring constantly, until the
mixture thickens Stir a little
of the hot mixture in egg yolks;
then stir the egg yolks into the
rest of the hot mixture. Cook
over hot water about 2 minutes,
stirring constantly Chill cov
ered Whip the cream until stiff.
Add chilled dressing to cream
and beat slightly to blend Cai
oiies per tablespoon: about 75.
Makes 1 cup.
SOUR CREAM CRUNCH
1 cup corn flake crumbs
1 cup sifted regular all-pur
pose flour
Vt cup brown sugar, firmly
packed
1 teaspoon cinnamon
% cup butter or margarine,
melted
FILLING:
1 egg
1 cup dairy sour cream
VA cups granulated sugar
3 tablespoons cornstarch
V> teaspoon cinnamon
3 cups cut rhubarb
Combine corn flake crumbs,
flour, brown sugar, cinmlamon
and (butter; mix well Press half
of crumbs mixture levemly and
firmly in bottom of 9x9-mch pan,
reserving remaining mixture for
topping.
Beat >egg slightly; combine
with sour cream Max together
sugar, corn starch and cinna
mon. Star into sour cream mix
ture together with ihubarb.
.Spread over Crumbs crust
Spri'nMe with the remaining
Crumbs mixture Bake in slow
oven (325 degrees) about 1 hour
or until knife inserted near
center comes out clean Serve
warm or cook Cut into squares
to serve 9 servings.
CARROT-ORANGE SALAD
IV2 cups finely chopped carrot
IV2 cups diced orange
Vs cup raisins
Vs cup salad dressing
Vs cup chopped peanuts
All ingredients should be
cold. Toss carrots, oranges and
raisins together lightly wUth 2
forks, adding enough salad
dressing to moisten Serve on
lettuce or chopped cabbage
with the lime dressing below
and garnish with peanuts- Makes
6 servings.
1 teaspoon salt
3 tablespoons lime juice
DO YOU NEED A WATER DOCTOR???
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■{■k ' plies are contaminated with germs! MBKMZ'M *
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1284 Rohrerstown Road Lancaster, Penna.
RHUBARB
LIME DRESSING
GRANGE NEWS
FULTON GRANGE #66
Fulton Grange #66 held its
regular meeting Jan 8 at Oak
ryn. Clifford IW. Holloway Jr.,
Master, conducted 'the business
meeting. The Youth 'Committee
14 teaspoon mustard
1 cup .undiluted evaporated
milk-
Mix salt, lime juice and mus
tard Star slowly into evaporat
ed milk. Good on fruit salads,
lettuce, or calbbage salads.
JELLIED CITRUS
AVOCADO SALAD
1 3-oz. package lemon-flavored
gelatin
IVz cups hot water
Vz cup grapefruit juice
14 teaspoon salt
Vz cup diced grapefruit sec-
tions
Vi cup diced orange sections
IVa cups diced avocado
Dissolve gelatin in hot water
Add grapefruit juice and salt
Chill until mixture begins to
thicken Add fruits Pour into
individual molds Chill' until set
Unmol’d on salad greens Calor
ies per serving—about 135. Re
cipe makes 6 servings.
B *-’*
Two important things
when borrowing money
You need a sharp pencil plus the specialized financial advlco
of Farm Credit to determine how your financial needs can
best be served. Farm production must be maintained, even
increased if possible. Providing the financing to insure this is
Farm Credit’s job. Farm Credit loans are available now for any
sound farm need. And, at realistic rates. Farm
Credit interest is based on the unpaid balance
of the loan. That saves you money.
Farm Credit
ASSOCIATIONS
411 W. Roseville Rd., Lancaster Agway Building, Lebanon
Ph. 393-3921 Ph. 273-4506
5 ADDRESS.
I
| CITY
MAIL COUPON NOW TO*
'will sponsor a dance' for' the
youth of the community Satur
day, Jan. 13, from 8:30 W il:30
p.m The “Lookouts” orcfeefctra
will furnish music.
Clair Murphy is in charge of
reservations for the Lancaster
County Pomona Grange dinner
at the Rhoads Spanish Itglstau
rant, Quarryville, Jan. 20, 7 p.m.
and they must he made by
Jan. 17.
Mrs Jesse Wood announced
contests for art and talent in
the following classes: family
musical group, square dance
teams, vocal, instrumental acts
and novelty acts. She presented
a “Community Service” pro
gram; Group singing; Reading
“Some Cold Hard Facts (About
Ice” by Mrs Harold Alexander;
Reading “Everybody Sell” by
Mrs Richard Holloway; talk
“Things Our Grange Has Done
in Community Service” by Mrs.
Charles McSparran; Roll call,
“How You Think Fulton Grange
Can Be of More Service to Our
Community”; games an charge
of Mrs Stanley Stauffer Jr.
Mrs. Eugene LaPranoes from
Community Action Program
will speak at the next meeting
Jan. 22.
Education is the ability bo de
scribe fully a bathing beauty
mthout using your hands
.STATE.
Phone 393-3908