14—Lancn.stoi’ Farming. Saturday, March 9,1968
For the
Farm Wife and Family
By Mr*. Richard C. Spence, Food Editor
A hearty breakfast will rouse the sleepy
heads in your family Just start their day with
a bountiful breakfast that is different from the
usual bacon and eggs Corned beef hash and
scrambled eggs is a dish that pulls the sleepy
heads out of their beds so that they will have
time to enjoy this delicious combination Or
you can combine canned corned beef hash with
poached eggs for a quick and easy meal.
SPENCE
SCRAMBLED EGGS & HASH
2 cans corned beef hash
1 dozen eggs
-1 cup milk or cream
1 teaspoon salt
1 i teaspoon pepper
2 tablespoons butter or oil
To prepare: Press the canned
corned beef hash into a lightly
oiled skillet and warm over me
dium heat While the hash is
warming, bring the butter or oil
In another skillet to moderate
heat Blend eggs, milk, salt and
pepper and pour into the heated
skillet As the egg mixture starts
to thicken, stir with a fork Re
peat this until eggs are cooked
but still moist Avoid constant
SAFE
GERM-FREE
WATER
ELECTRONICALLY
with an
uußadqnamics
ULTRA-VIOLET WATER PURIFIER
Kills all water-borne germs in
wells, cisterns, ponds, pools
better than chemicals.
r2CTSS»|^e*|SS^^^^=^^F
#533 G«t Custom drinking water purifier.
Models for any flow rate.
For the same daily cost of a 40
watt bulb, you can safeguard the
health -of your family without the
taste of chemicals •.. without for
eign taste of any kind! Write for
our free, non-obhgatory literature,
or stop in today and find out how
inexpensively you can purify your
water supply.
Waels U.S. Public Health Criteria
Name
| Add less
] Citv
State 1
WAIL COUPON NOW TO:
O BRUBAKER
PLUMBING and
HEATING
1384 Rolueistown Road
Lancaster, Penna.
Plione 393-3908
f f* tt jjj k l
M
£2
EGGS ON THE GO
stirring. To serve: Cut the corn
ed beef hash into six servings
and place on individual plates
Spoon the scrambled eggs on
the plates along side the hash
Makes 6 servings
CORNED BEEF HASH
AND POACHED EGGS
2 cans corned beef hash
6 eggs
•To piepare - Divide the corned
beef hash into six patties and
brown in a lightly oiled skillet
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 rales. Farm
Credit interest is based on the unpaid balance
of the loan. That saves you money.
Farm Credit
411 W. Roseville Rd.. Lancaster
Ph. 393-3921
* *!» 9. *» »
* *
iiS sss» HI
Two important things
when borrowing money
ASSOCIATIONS
over medium heat. While the
corned beef hash Is browning
take n shallow sauce pan or skil
let. size according to the num
ber of eggs to be prepared at
one time, fill with at least Ui
Inches of water and bring to a
boil. Reduce heat so that water
Is simmering. Break eggs into
a saucer and slip them gently
into the water. Continue this for
ns many eggs as you wish to
cook at one time, keeping in
mind which egg was put in first
Cook the eggs gently for about
5 minutes, or until desired done
ness.
To serve: With the back of a
spoon push a slight hollow in
the top of each hash pattie,
place on a serving plate. Re
move eggs one at a time from
water with a slotted spoon and
drain Place on top of each hash
pattie 6 servings
» *
* *
LENTEN SCRAMBLED EGGS
4 eggs
3 tablespoons butter or mar-
garine
Vi cup sliced fresh mushrooms
2 tablespoons finely chopped
green onion tops
’/» cup dairy sour cream
’-2 teaspoon salt
V teaspoon marjoram
teaspoon pepper
'4 cup crumbled, cooked bacon
(optional)
Melt butter in skillet Add
mushrooms and green onions
Agway Building, Lebanon
Ph. 2734506
--T * -
Saute until tender. Break eggs
into a bowl. Add sour cream
and seasonings. Bent until" well
blended. Pour egg-sour cream
mixture into skillet. Cook over
low heat until eggs arc creamy,
stirring occasionally. When eggs
are set, serve immediately on
toasted bread or on English muf
fins as fried egg sandwiches. 4
servings.
•■* * # *
EGGS MORNAY
eggs, hard-cooked
stick (44 cup) butter or
margarine
cup finely chopped onion
cup flour
cups milk
teaspoon salt
Dash cayenne pepper
teaspoon • Worcestershire
sauce
cup shredded cheddar cheese
tablespoons chopped parsley
Paprika
Shell eggs and cut into halves
lengthwise. Remove yolks and
mash. Melt butter in a sauce
pan. Add onion and saute until
transparent. Remove from heat
Stir in flour. Gradually add milk,
stirring constantly Add season
ings and blend. Return to heat
Need . . .
HAY-STRAW-EAR CORN
Buy Now and Save!
More and more farmers are buying from us for
better value and all around satisfaction.
Delivered any quantity
Phone Area Code 717 687-7631
Esbenshade Turkey Farm
“America’s Oldest”
PARADISE, PA.
p„. SAVINGS TO WOm!
ACCOUNTS
INSURED TO $15,000
I FIRST FEDERAL!
'avings and/jyan
ASSOCIATION OF LANCASTER
25 Norfh Duke Sf -
VillllV Phone 393-0601
Mon. thru Thurs.
9 to 4:30
Stir and cook until sauce thick,
cns. Add cheese and continue t 0
cook until melted. Spread H ui|i
sauce over bottom of 8 by 8 bj 2
inch baking dish. Combine
cup sauce with egg yolks.
until smooth and fluffy. Fill egg
whites with mixture. Place
stuffed egg halves in baking
dish. Cover with remaining
sauce. Heat in a slow oven (too
degrees) for 15 minutes. Sprinkle
with parsley and paprika befoie
serving. 4 to 6 servings.
EGGS A LA KING
1 cup sliced mushrooms (frost
or canned)
4 tablespoons butter
V\ cup flour
cups milk
cup chopped green pepper
tablespoons chopped pi-
miento
teaspoon salt
hard cooked eggs, cut in
wedges
Bite size shredded wheat bis
cuits
Cook mushrooms in butter un
til tender, but not brown. Push
mushrooms to one side of skil
let; blend flour into butter un
.(•Continued on Page 15)
Sat.
9 to noon
Fri.
9 to 6
t
I