—Lancaster Farming, Saturday. July 6.1968 10 For the Farm Wife By Mra. Richard C. Spence, Food Editor . . heat soup with milk, stirring un- There’s a lunch skipper in almost every til smoo th. Add franks mush . family. One way to get the truant back in the _____ track of good eating habits is to serve him dif- pi mi 6^ t0 > e £6s, almonds, ferent and exciting foods. Serve foods that he and thyme. Stir to combine well, likes in new ways and combinations; the same Heat, stirring constantly, until goes for foods that he doesn’t like. bubbly. Serve over toast, pack- Piping hot soup is so nice to come home aged rusks, or patty shells. Six to. Accompany this “ever so easy” homemade servings soup with homemade Fiesta Crisps. Follow * « • * with bologna sandwiches, and fruit for dessert. very well drained and fine ly chopped SPENCE 1 (lO's oz.) can condensed beef consomme 1 (10-oz.) can tomatoes Vi cup water cup egg noodles Dash ground black pepper 2 tablespoons finely chopped parsley Combine first 5 ingredients, breaking tomatoes into bite-size pieces. Cook over medium heat 8 to 10 minutes or until noodles are tender. Stir in parsley. Serve with Fiesta Cusps . Makes about 3 (1 cup) servings. FIESTA CRISPS 1 cup packaged pie crust mix % cup quick Cream of Wheat cereal % cup grated Cheddar cheese % teaspoon baking powder % teaspoon garlic or onion salt % teaspoon salt 2 to 3 tablespoons milk or water 1 tablespoon finely chopped parsley 1 (2-oz.) jar pimientos, sliced, FREE analysis o£ your borne ou> beating equipment. Our specially trained men will tell you if it needs cleaning, adjustment, or minor part replacement. They’ll show you how to Improre your burner with Texaco’s new Jet Flame Booster that can Increase burner efficiency up to 42%. Give us a call. No obligation. IfuelChiefj We Give S & H Green Stamps Garber Oil Co. Texaco Fuel Chief Burner Sales & Service 105 Fairview St. MOUNT JOY, PA. Ph. 653-1821 How To Lure A Lunch-Shipper Measure pie crust mix into a bowl and add next 5 ingredients. Stir in milk or water until mix ture clings together. Add pars ley and chopped pimientos. Form into, a ball and on a pastry board, sprinkled with a mixture of Cream of Wheat cereal and flour, roll out into a rectangle slightly more than Vs-inch thick. Cut into strips 3-inches long and *2-inch wide or use small cookie cutter Place yt-inch apait on a cookie sheet. Bake in a preheat ed hot oven (400 degrees) about 10 minutes, or until lightly bi owned Remove fiom cookie sheet immediately Makes 3 to 4 dozen. Serve with hot soup NIAGARA SPRAY MATERIALS r*" • Serving \PLANTFDOD\ . T “ \ ___ _ \ Home Owner 1 dI U IIL -1 LIMESTONE V—- FERTILIZER “LOOK FOR THIS SIGN” Intercourse, Pa. 17534 Phone (717) 768-8451 FRANKS A LA KING 1 pound frank*, diced Into 1 inch pieces 2 can* (10-oz. ea.) condensed cream of chicken soup 1 cup milk 1 (4-os.) can sliced mush rooms, drained I (2-oz.) Jar sliced pimiento, drained 4 hard-cooked eggt, chopped 14 cup toasted slivered al monds 14 teaspoon thyme Toast, packaged rusks, or patty shells In a medium-sized saucepan, RELISH BURGER MUFFINS pound ground chuck cup India relish, well drained teaspoon salt eggs tablespoons butter or mar garine, melted (1-lb.) pkg. corn muffin mix cup milk % 3 2 Mix together first three in gredients and one egg. Shape into 24 (about PA-inch) balls. Brown in butter. Meanwhile, prepare corn muffin mix accord ing to package directions. Spoon into 24 greased 2 1/ 2Xl 1 ,4 inch muffin-pan cups, filling about Vs full Lightly place a meatball in center of each muffin. Bake in a pi cheated moderate oven (875 degrees) 20 to 25 minutoi, In mall bowl comblna sugar, or until done. Serve hot with a cornatarch and salt; gradually garni ah of asiorted cheese add water to make a smooth spreads. paste. In a heavy saucepan melt chocolate and butter. Remove from heat; gradually stir in paste; blend and cook over low heat, stirring constantly, until mixture comes to boil; reduce heat and cook 2 minutes. Re move from heat, add vanilla. Pour about % of the mixture into pastry shell; tilting to coat the bottom and sides of the shell. Chill in refrigerator. To remaining half of chocolate mix ture, add milk and heat if nec essary to blend; set aside. Spoon Blend together first three in- i pint softened ice cream into gradients over medium heat, pastry shell; drizzle half remain- Stir in ripxt three ingredients; ing chocolate over ice cream; heat thoroughly. Serve atop spo on second pint of ice cream crackers. Makes about 4 (% into shell. Top with remaining cup) servings. chocolate and freeze several * * * * hours to firm. Makes 8-10 serv- MINTED BLACK BOTTOM PIE ingS- # # « # CHEESY CHICKEN 1 . (10Vi-oi.) can condensed cream of celery soup . % cup grated natural Cheddar cheese V* cup milk IV4 cups cooked diced chicken % cup cooked vegetables 1 (2-oz.) Jar pimlentos, sliced, well drained 20 saltlne crackers 1 baked pastry shell, 9-inch MARSHMALLOW CHIP BARS Vi cup sugar 2 tablespoons cornstarch 1 (16-oz.) pkg. easy bake cho- Dash of salt - colate chip cookies 1 cup water % cup marshmallow creme 1 square (1 oz.) unsweetened 2 tablespoons chopped wal chocolate nuts or pecans 2 tablespoons butter „ , .. , , % teaspoon vanilla s ?P a . rat f cookies and place m 2 tablespoons milk ? in 1iy4x7%x1% 2 pints peppermint ice cream, a^urninurrl P an ' ® a * ce in softened (Continued on Page 11) COSCO METAL € M KH FOLDING CHAIR *4 -:>0 20 IN. G. 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