—Lancaster Farmingt Saturday. August 17.1968
14
or the
Farm Wife and Family
By Mr*. Richard C. Spence. Food Editor
Cheese To The Rescue
Company coming? Cupboards bare? Why
not keep a vauety of cheese on hand for un
expected guests and spontaneous parties this
summer' 1 Cheese is great for quieje snacks and
last minute appetizers. It’s easy to store, easy
to garnish and refreshing to eat.
To keep cheese in perfect condition, feepp
it airtight and refrigerated. If left uncovered,
cheese will dry out, mold and absorb odors. If
possible original cheese coverings should be
used. However, tightjy covered refrigerator
dishes of plastic or glass make excellent con
tainers.
A plastic bag can be used for storage if
the original -mapper or storage dish is not
available Pi ess the bag snugly to foi ce air out;
SPENCE
se.ure with a rubber band or
p, per coveied wne Cheese can
aSo be wrapped in aluminum
fo I—pressed tightly to exclude
Si
Inspect abused cheese, befoie
th, owing it out Slight mold does
rot aftect the flavor or quality
o cheese Just cut or scrape off
the moldy poition and it’s ready
to eat Dried out cheese is still
e\ lellent for cooking
3i ick, Cheddar, Mozzarella,
Eaarn, Gouda, Muenster, Poit du
S-lut. Swiss, Provolone and
r 4
ELI F. KING
Poad Road Ronks R D. 1
(2 miles Northwest of
Intercourse)
SUMMER
CLEARANCE SALE
NOW IN PROGRESS
GROFF'S Hardware
NEW HOLLAND
NIAGARA SPRAY MATERIALS
PLANT FOOD 1
kSTORLs
Intercourse, Pa 17534 Phone (717) 768-84^1
@
Camembei t can all be frozen in
definitely Pieces cut in half
pound sizes not moi e than an
inch thick fieeze best Retain
a smooth texture by fieezing
cheese quickly and thawing it
slowly in the ougmal wrapper.
Piocess cheese, cheese foods
and spreads should be refriger
ated once they’ve been opened
Soft cheese such as cream or
cottage should be kept in the
coldest part of the refrigerator
and used within thiee to five
days Opened giated cheese like
Parmesan and Romano keep
longer when refngerated
Remembei that room tempera
tuie cheese has the best flavor
Remove the amount you’ll need
from the refngeratoi an hour 01
so before serving
7 ounces elbow .macaroni
1 can (7 oz.) tuna, drained
and flaked
1 cup soft bread crumbs,
packed
% cup sliced stuffed olives
Potatoes and dany products iy 4 cu ps condensed cheese soup
are plentiful so here’s a iccipe i teaspoon garlic salt
that makes it easy to be thrifty y 4 teaspoon dry mustard
and well fed i C up milk
POTATO-CHEESE CASSEROLE 2 large eggs ’ beaten
m cups medium white sauce, Cook macaroni in bo bnjsaU
regular or low-fat ed w f untll “ ot ‘
% or 1 cup sharp cheddar about 6 mn “ tes „ » iain . To “
cheese shredded maca ™ ni ™ th , tun %
2 teaspoons chopped, fresh or clumbs - and ollves Combllie
frozen chives soup, garlic salt, mustaid, milk
3 cups cooked diced potatoes and eggs. Pour over macaroni
2 tablespoons fine dry bread- mix ture Stir gently to mix Pour
crumbs
1 teaspoon melted butter or
margarine
Preheat oven to 350 degrees
Make white sauce Remove from
heat Add cheese to white sauce
and stir until it melts Add
chives Place potatoes in a IV2
quart casserole Pour sauce over
potatoes Mix crumbs with melt
ed fat Sprinkle crumbs over po-
• Serving
The Farmer
• Gardener &
Home Owner
LIMESTONE
FERTILIZER
tntoei, Bnko 39 to 45 minutes, or
until lightly browned.
NOTE: Low fat white sauce is
made by the same method ns
regular white sauce; use 1 ta
blespoon of butler, margarine or
other fat, per cup of milk, in
stead of 2 tablespoons of fat as
for regular medium white sauce.
Peanuts add a crunchy texture
and interesting color contrast to
this macaroni and cheese dish.
MACARONI AND CHEESE
WITH PEANUTS
8-oz. package piacaroni or
spaghetti ||i sm»H pieces
3 tabjespoops butter or mar
garine
2 tablespoons flour
Caypppe pepper, if desired
1 teqsppon sa|t
PA cups milk
% cup grpted pheege
% ciip chopped spited peanuts
Vi cup fine cruipbs mixed with
1 table&ppop ipelted butter
or margarine
Cook macaroni or spaghetti in
boiling salted water until ten
der Diam Melt butter or mar
garine and blend in Hour and
seasonings Add milk and cook
slowly until thickened, stilling
constantly. Anange alternate
layers of cooked macaroni or
spaghetti, grated cheese, and
chopped peanuts in a greased
baking dish, saving some peanuts
and cheese for the top Cover
with white sauce and sprinkle
with crumbs, peanuts and cheese
Brown at 375 degrees about 20
minutes Four servings.
CHEESY TUNA LOAF
Thread Is Ages Old
Sometimes the smallest things
arc of the greatest importance.
And thread is one example, ac
cording to Mrs. Ruth Ann Wil
son, extension clothing special
ist of The Pennsylvania State
University.
Before man learned to spin
cotton into both thread and
fabric, he used grasses and an-
into loaf pan apd ba|ce at 350 de
grees for about $5 minutes or
until firm. Six servings.
TAMALE PIE
Qupcps One poodfes, un
cooked
can (1 lb.) tamajes, w|th
sauce
can (1 lb-) cream sty|e corn
can (8 oz.) tomato sapep
cup chopped gf-pcn pepper
epp chopped on|qn
cap (3% oz.) ripe olives,
drained and chopped
cup (4 oz.) shredded Ched
dar cheese
Cook noodles in boiling, salted
water until tender, yet firm,
about 3 minutes Drain. Remove
paper from tamales, mash Add
coin, tomato sauce, gieen pep
per, onion, olives, and noodles
Mix well. Pour into greased cas
serole; top with cheese. Bake in
preheated 375 degree oven 20 to
(Continued on Page 16)
SPECIAL VALUES
• See Us For Baejc-To-Scjippl Supplies
• Note Book Fillers • Lunch Pails
4 Bookbags • Tablets
# Pencil Boxes • School Clothing'
HIGH GRADE ,
HACK SAW BLADES each
KNITTED CM IP
DRESS MATERIAL *1 IH yd .
In prints 62” to 64” wide *
SEASONAL CLOSE-OUT* Now thru Tues. * I
BOYS" SHORT
SLEEVE SHIRTS f and up
STORE HOURS: 7:30 A.M. to 9 P.M, Except Wed. &
Sat.'7:3o A.M, to 5 P.M. Closed Sunday
Clothing, Shoes, Houseware, Hardware and
General Merchandise
GOOD'S STORE
R. D. 1, East Earl, Penna. Ph. 445-6156
1 Mile North of Route 23 Along Route 625
imal sinews to hold his fur or
bark cloth clothing together.
Primitive man found that twist
ing the grasses or sinews in sev
eral strands made them stronger',*
Eventually he found the same
was true of the cotton fiber, and
the age of spinning began.
Thousands of years ago, in
both Asia and Nqrth America,
primitive civilizations learned
to spin fibers from the cotton
plant into both thread and fab
ric. Thread itself is a form of
yarn. And yarn is a number of
fibers or filaments twisted to
gether to form a continuous
strand suitable for sewing, knitt
ing, or weaving into textiles.
Mrs. Wilson says the main dif
ference between yarn and thread
is that the yarn is less compact,
with looser fibers and less twist
than thread.
Mercerized cotton thread is
specially tieated for extra
strength, smoothness, and luster.
The term “mercerized” comes
from John Mercer, the man who
discovered the mercenzatioii
process in 1844. He found that
a solution of caustic soda im
proved the natural qualities of
cotton fibers Today, mercerized
cotton thread is the all-purpose
thread It’s suitable for all hand
and machine sewing in light and
mediumweight fabiics, from
dainty cotton voile to sturdy ccfrj
duroy, Mrs Wilson points' out^-
HOLLAND STONE
a faocurt/ t/ou can a/Pord
Inside, outside, you’ll find die rich
quarried look of HOLLAND
STONE adds a touch of real ele
gance to your building designs.
And yet, HOLLAND STONE is
one of the most economical biiihL
ing materials today. Its unique
Tersatility in rise and shape Jenda
a structural freedom to builders,
Soeetiog new - ideas,' as well as cpi|
problems. Comes in a wide choice
•f ' naturally warm, distiactira j
••lon, plus Colonial winter
new Holland