14—Lancaster Farming, Saturday, March 2,1968
or t
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
SPENCE
ASPARAGUS & EGG SKILLET
cup shredded Cheddar
cheese
1 10-oz. pkg. frozen chopped
asparagus
2 tablespoons butter
}-i cup finely chopped green
onions
i teaspoon salt
teaspoon pepper
y teaspoon dill weed
cup water
4 eggs
1 tablespoon finely chopped
parsley
Thaw frozen chopped aspara
gus: drain on absorbent paper.
Melt butter in medium-size skil
let Saute onions and asparagus
until tender Sprinkle with sea-
t*l on ’ i waif till\
last minute )
(SET YOUR TRACTOR
READY FOR SPRING NOW
# You'll be busy later on, and so will we.
That's why we offer special off-season
service now. That's why you can SAVE
TIME . . . SAVE MONEY, if you avoid
the last minute rush. We have specially
trained mechanics and special service
"" tools, using only genuine parts, to assure
you • satisfactory job.
ALLEN H. MATZ
Denver New Holland
Here's A
Lift For Vegetables
About this time of year we need to do
something different with vegetables. There are
so many ways you can add zip to everyday
vegetables that your family need never say
“Not this again ” Try different combinations,
adding spices and herbs, a touch of cheese, or
serve them as a salad instead of a cooked vege
table Here’s a combination you might like to
tiy asparagus and eggs
sonings. Add water. Break eggs,
one at a time, into a custard
cup Gently slide each egg over
top of asparagus being careful
not to break yolks Sprinkle
shredded cheese and parsley
over eggs Cover skillet Cook
over low heat until eggs are set
as desired Lift each serving on
to individual plates with a slot
ted spoon 4 servings
CORN CRUNCH PIE
2 cups corn flake crumbs
Vi cup butter or margarine.
melted
2 tablespoons butter or mar-
garine
2 tablespoons regular all-pur
pose flour
Vi teaspoon salt
teaspoon onion salt (option* % cup chopped green onion
al) and tops
cup milk 4 teaspoons sugar
eggs VA teaspoons salt
cups (1-lb. can) well-drained 14 teaspoon pepper
whole kernel corn <4 cup vinegar
cup water
5 cups shredded cabbage
Combine corn flake crumbs
and melted butter: reserve Vi
cup for topping. Press remain
ing crumb mixture evenly* rind
firmly in bottom and around
sides of 9-inch pie pan.
Melt the 2 tablespoons butter,
stir in flour and seasonings. Add
milk gradually, stirring con
stantly. Cook until thickened,
stirring constantly. Beat eggs
and stir in a small amount of 3 pounds whole ch i c ken
thickened sauce; add to remain- 3 CU p S water
ing sauce. Stir in corn. Pour VA .te aspoo ns salt
into crumbs crust; sprinkle with 1 cup dlced potatoes
reserved crumbs mixture. Bake cups lima beans, fresh or
in moderately hot oven (400 de-' frozen
grees) about 20 minutes, or un- ±3 A cups t oma to sauce, canned
til set. 6-8 servings. % cup chopped onions
„ 1 3 A cups corn, fresh or frozen
GARDEN SALAD 1 teaspoon sugar
Vt to Vi teaspoon salt, as
desired
teaspoon pepper
teaspoon oregano
teaspoon poultry seasoning
Few grains cayenne pepper
7 ounces elbow macaroni
1 pound bologna, cubed
I green pepper, diced
8 ounc'es American cheese,
cubed
2 tomatoes, cut in wedges
'A cup cultured sour cream
2 tablespoons celery seed
salad dressing
1 teaspoon salt
'/2 teaspoon dill weed
Dash pepper
Cook macaroni in boiling salt
ed water until tender, yet firm,
5 to 7 minutes. Drain; rinse with
cold water. Combine bologna,
green pepper, cheese and toma
toes Mix sour cream with re
maining ingredients. Pour over
salad and toss gently Refriger
ate until ready to serve 6-8
servings
BACON DRESSED COLESLAW
12 slices bacon
HOW MUCH PERSOHAL SERVICE DO YOU GET WITH YOUR
AGRICULTURAL LOANS?
* * * «
Plenty if your loan is with The Conestoga
National Bank Naturally, getting adequate
financing for your particular agricultural operation
is of first importance to you But at The
Conestoga Bank you also get the personal attention
and professional help of George Lewis . . .
at no extra cost
George is Agricultural Officer of The Conestoga
Bank He helps, as little or as much as you like,
to make your loan work to YOUR BEST advantage
Next time you need an Agricultural Loan . .
to buy livestock, new farm equipment, for
farm improvements or for any other purpose . . .
talk to George Lewis at your Headquarters
for Money Matters He speaks your language and
looks at farm problems from YOUR side
of the fence
THE
Conestoga— Bank
mnmums uonn mims
LANCASTER 'CENTERVILLE/LANDISVILLE LITITZ
MANHEIM TOWNSHIP'MILLERSVILLE ROHRERSTOWN
MEMBER FEDERAL DEPOSIT INSURANCE CORPORATION
A Trustee for The Lancaster County Foundation
and cut into small pieces. Ski
the fat from ths broth'. B<JII tli
broth to concentrate it to abo<
2 cups. Add potatoes to broi
and simmer 10 minutes, a,
lima beans, tomato sauce, a
onions. Cook 20 minutes long)
Add chicken, corn, and seast
Cut bacon into 1 inch pieces.
Panfry slowly until almost cook- S n f tables are tender
ed. Add onion and cook. Add * •
seasonings. Stir in vinegar and
water. Simmer slowly. Pour hot
dressing over cabbage. Serve at
once. 6 servings.
BRUNSWICK STEW
%
%
V*
Simmer chicken in salted wa
ter until tender, 2 to 2>/ 2 hours.
Drain off the broth. Separate the
meat from the skin and bones
Save
at
Save Rite
MARKET
743 S. BROAD ST.
LITITZ, PENNA,
* *
CARROT RING WITH PEAS
V* cup butter
2 tablespoons fltfur
*A teaspoon salt
% teaspoon pepper.
3 eggs, separated
2 cups mashedv seasoned,
cooked carrots (1 quart
sliced raw)
Melt butter; add flour and sea.
soning and mix well; add '
slightly beaten egg yolks ai
mix. Add cooled mashed carrot;
and mix well. Fold in stiffly
beaten egg whites. Pour mi\
ture into a well-buttered l>
quart ring mold; set mold in
pan of hot water, and bake in
preheated 350 degree oven aboi
% hour. Invert on large platti
or chop plate and fill center ai
surround with buttered pea
Makes 8 servings.
(Continued on Page 15)
SUPER
Self Service
SHOES
2750 Columbia Ave.
Lancaster
Lane. Co.’s Largest
Shoe Store
All Ist Quality
Super Low Prices