—Lancaitcr Farming. Saturday. November 2.1968
18
FALL PLENTIFULS
by Mrs. Richard C. Spence
When you use two plentiful!
in the same recipe you can feel
double thrifty, and when it
makes a fast, easy meal that’s
an extra reward. Here is a re
cipe for 6 servings; you’ll rec
ognize the Fall plentifuls: pork
and potatoes.
lIAM PATTIES
2 cups ground cooked ham
1 cup mashed potatoes
1 tablespoon chopped onion
Va teaspoon dry mustard
Va teaspoon salt
1 tablespoon milk
1 egg, beaten
Vz cup fine dry breadcrumbs
3 tablespoons fat or oil
Combine ground ham, mashed
potatoes, onion, mustard and Va
teaspoon salt. Chill about 1 hour.
Shape into patties. Blend milk
into beaten egg. Dip patties in
egg mixture and then in crumbs.
Frypatties m hot fat until gold
en brown. Serve plain or with
your favorite sauce.
MENU SUGGESTION: Serve
with asparagus, molded fruit sal-
DON’T
BURN
MONET
Save money this winter by
letting us install a Texaco
Jet Flame Booster on your
oil burner. Texaco research
and tests in homes prove
this new flame-control de
velopment can increase
burner efficiency by as
much as 42%. You get
more heat—use less oil.
Give us a call for a free an
alysis of your oil-heating
equipment. No obligation.
[Fuel Chief]
We Give S & H
Green Stamps
Garber Oil Co.
Texaco Fuel Chief
Burner Sales & Service
105 Fairview St. -
MOUNT JOY, PA
Ph. 653-1821
FOR THE
FARM
WIFE
AND
FAMILY
ad, cheese biscuits and peanut
butter cookies.
Turkey souffle is a fluffy, light
main dish designed to please
people who are fastidious about
their food. Both the turkey and
eggs are plentiful. With today’s
modern kitchen appliances and
condensed soup you can whip up
this souffle in a few minutes.
The secret of success—control
ling food temperature by plac
ing the baking dish in a pan of
water as explained in the di
rections.
TURKEY SOUFFLE
1 can (10% oz.) condensed
cream of chicken soup
2 cups cooked, finely diced or
ground turkey
% teaspoon poultry seasoning
6 egg yolks, beaten
Va cup chopped parsley
6 egg whites, stiffly beaten
Preheat oven to 350 degrees.
Grease a 2-quart casserole. Com
bine soup, turkey and poultry
seasoning; heat. Stir the hot mix
ture slowly into beaten egg
yolks. Fold the turkey mixture
and parsley Into egg whites.
Pour into casserole. Set casserole
in a pan of foot water. Bake SS to
48 minutes. Calories per serv
ing: about 200, based on 0 serv
ings of % cup each.
MENU SUGGESTION: Serve
with asparagus and lettuce
wedges. Have a fruit bavarian
cream for dessert.
Looking for sandwich fillings
to All the lunch pall or eat opt
ot-hand at snack time? Here’s a
wide choice of favorites to try
while peanuts and peanut prod
ucts are plentiful. Each recipe
makes a cup of Ailing.
PEANUT BUTTER
SANDWISH FILLINGS
DATE One-half cup peaijut
butter, Vi cup chopped pitted
dates, 1 teaspoon lemon juice,
Vi cup thick salad dressing. Mix
lightly.
PINEAPPLE % cup pea
nut butter, Vt cup drained crush
ed pineapple. Mix lightly.
PRUNE One-half cup pea
nut butter, Ms cup chopped
prunes, 2 teaspoons lemon juice,
2 teaspoons prune juice. Blend
well.
APRICOT One-half cup
peanut butter, % cup chopped
cooked apricots (sweetened), 2
tablespoons thick salad dressing.
Mix lightly.
CRANBERRY SAUCE—One
half cup peanut butter, Vz cup
cranberry sauce. Mix lightly.
RAISIN One-half cup pea
nut butter, Vz cup chopped rais
ins, 2 teaspoons lemon juice, %
cup milk or cream. Mix lightly.
PICKLE RELISH One-half
cup peanut butter, % cup pickle
relish, 2 tablespoons thick salad
dressing. Blend well.
CARROT & RAISIN One
fourth cup peanut butter, Vz cup
shredded carrots, 2 tablespoons
chopped raisins, 2 tablespoons
thick salad dressing. Mix lightly
VEGETABLE One-half cup
peanut butter, Vz cup chopped
celery stalks with leaves, Mi cup
grated carrots,. 2 tablespoons
French dressing, Vt teaspoon
Silt. 1 B.lend'well.
• * * •
Peanut Pie has the crunchy
texture of chopped unsalted
peanuts in its smooth molasses
mellow Ailing.
PEANUT PIE
S eggs
% cup sugar
2 tahlespbons flour (all-pur-
pose)
Vt cup milk
% cup molasses
% teaspoon vanilla
V* cup finely chopped unsalted
peanuts
9-inch unbaked pastry shell
Beat eggs with rotary beater
in mixing bowl until fluffy. Add
sugar and flour and beat until
light and fluffy. Add milk, mo
lasses and vanilla; beat until
blended. Stir in peanuts. Care
fully pour into prepared pastry
shell. Bake in 450 degree oven,
10 minutes. Reduce heat to 350
degrees and bake 35 to 40 min
utes longer.
CABBAGE
Fall is the peak harvest sea
son for cabbage. You can expect
cabbage to be one of the best
Save
at
Save Rite
MARKET
743 S. BROAD ST.
LITITZ, PENNA.
PR
COLLEGE SOMEDAY?
It may be a burning ambition to give your children
a good education. Here is what to do.
DECISION NO. 1. Decide you will save some
money.
DECISION NO. 2. Decide on the amount. Make it
a goal that is not impossible for you to reach.
DECISION NO. 3. Choose a safe place to save
where your money will earn good dividends. These
are funds with which you can't afford to take a
, chance. Many people use our helpl
ACCOUNTS
INSURED TO $15,000
Sn so
FIRST FEDERAL!
C Savings
ASSOCIATION OF LANCASTER
25 No>th Duke s *‘ mlin
393-0601 BWi
Mon. thru Thurs. Fri. Sat.
9 to 4:30 9 to 6 9 to noon
g®» V-,- -
eration gap. For a closely knit
family, it can be made up in adult
and children’s sizes. It’s all edel
weiss from the trim jacket styl
ing to oxford gray coloring bor
dered by red and dark green
stripes. Using the basic garter
stitch with knitting worsted, you
can whip up a whole family of
sweaters in no time. Free instruc-,
tions are available by sending a
self-addressed, stamped en
velope to the Needlework Editor
of this newspaper along with
your request for Leaflet PK 4749.
buys at the produce counter in
the early fall.
(Continued on Page 19)
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