l.'{—Lancaster Farming. Saturday, March 1.1969
Serve Potatoes
by Mrs. Richard C. Spence
There’s always a new way to
serve potatoes that adds ap
petite to meals They’re plenti
ful now and many markets have
tnnfty price specials.
Scalloped Potatoes and
Franks make a heaity casserole
that has the double advantage
O- being easy and inexpensive
Its most unique featme is a
€■ eamy sauce made with Swiss
cheese which is poured ovei the
top and permeates the whole
d-sh with mellow flavoi
SCALLOPED POTATOES
‘N’ FRANKS
8 frankfurters
S tablespoons butter
1 i cups chopped onions
14 cup regular all-purpose
flour
1-2 teaspoons salt
v 8 teaspoon pepper
J/ 8 teaspoon paprika
2 cups milk
1 cup (4 ounces) shredded
Swiss cheese
2 tablespoons chopped
parsley
5 cups thinly sliced baking
potatoes (about 34
medium)
NUMBER ONE
GARDEN HELPER!
B*t *
f«r»d.
RN
s < ,
tMh
|**s ▼
/DELIVERS EQUIVALENT OF
2 EXTRA HORSEPOWER
/FULL-DEPTH, FULL-WIDTH
ROTOR PENETRATION
/MOST TROUBLE FREE
/COMPLETE CHOICE OF
MODELS AND ATTACH
MENTS-ROTORS, TRACTOR
TOOLS.
Sales and Service
GERMAN
BROS.
1 Mile Noith of Teue Hill
on Route 897
East Earl, R D 1 Penna.
Phi -1 215-445-6272
FOR THE
• FARM
WIFE
' <*6 AND
I FAMILY
Many Ways
Set aside one frankfurter for
garnish; cut remainder into thin
slices In a 2-quart saucepan
melt butter; saute onions until
tender Stir in flour, salt, pepp
er and papnka Remove from
heat, gradually stir in milk
Cook over medium heat, stin ing
constantly, until thickened
Cook 2 additional minutes Re
move from heat: stir in cheese
and parsley until cheese is melt
ed If necessary icturn to low
heat to finish melting cheese
(Do not boil) Layer one-half
of potatoes into a buttered 2-
quart casserole; pour on one
half of cheese sauce Place all
of sliced frankfurters over
sauce, repeat with remaining
potatoes and sauce Cover and
bake in preheated 350 degree
oven for 1 hour Remove cover,
slice lemaimng whole frank
furtei and place on top. Bake
uncovered 15 30 additional min
utes or until potatoes are ten
der Serves 68.
\PUNT FOOD\ NIAGARA
UjTDREjti
“Look For This Sign”
MILORGANITE organlc
Halite Melting Crystals • Serving The Farmer
Sakrete Products • Gardener & Home Owner
Intercourse, Penna. 17534 Phone (717) 768-8451
SPECIAL VALUES
NYLON NET 20*™
All Colors ■■\r /
Card Light With 50 Ft. Cord $2.80 each
Card Light With 25 Ft, Cord $2.00 each
We Still Have A Lot Of
MEN’S WINTER JACKETS & INSULATED SHOES
AT 20% OFF REGULAR PRICE
THIS WEEK'S SPECIAL
MEN’S AND BOYS’ WINTER CAPS
REDUCED FOR QUICK SALE
SOME 50% OFF
STORE HOURS: 7:30 A.M. to 9 P.M. Except Wed. &
Sat. 7:30 to 5 P.M. Closed Sunday
Clothing, Shoes, Houseware, Hardware and
General Merchandise
MOD'S STORE
R D. 1,. ast Earl, Peni. Ph. 445-6156
Mile North of Route 23 Alonr Route 625
Here’s an interesting recipe
that’s different
POTATO PATTIES
1 '/•• pounds potatoes (about G
medium)
2 tablespoons finely chopped
onions
2 tablespoons chopped
parsley
2 tablespoons flour
1 teaspoon salt
3 tablespoons fat or oil
Parboil potatoes in their skins
iintil partly cooked, but still
hard in center 15 to 30 min
utes Cool under cold running
water. Peel potatoes: shred with
a coarse grater. Toss shredded
potatoes, onion, prsley, flour,
and salt in a large bowl, using
two forks. Shape into % cup
patties Brown patties in hot
fat, about 5 minutes on each
side. Calories per serving.
About 160. Makes 6 servings.
For extra variety try chive
potato patties Use fresh or
fiozen chopped chives in place
of parsley.
CHICKEN BREAST SPECIAL
6 chicken half-breasts
V/2 teaspoons salt
Vs teaspoon pepper
Vt teaspoon paprika
% cup fine dry breadcrumbs
Z eggs, slightly beaten
1 to 3 tablespoons fat or oil, as
needed
V> cup water
1 can (10V2 ounces) con
densed cream of chicken
soup
V/2 cups thinly sliced carrots
2 cups potatoes, cut in
julienne strips
% cup celery cut in % inch
slices
Season chicken with salt,
pepper, and paprika. Roll chick
en in breadcrumbs Dip chicken
into eggs, then roll in crumbs
again Brown chicken slowly in
hot fat until golden brown. Add
water, cover, and cook over low
heat about 30 minutes, or until
chicken is almost tender.
Remove chicken and keep
warm Add chicken soup to the
pan in which the chicken was
cooked Add vegetables, and
place chicken pieces on top
Cover Simmer gently about 20
minutes, or until chicken and
vegetables are tender. Calories
per serving About 365. Makes
6 servings
Menu Suggestions- Serve with
cole slaw and cheese bread
sticks. Have fruit for dessert.
SAUSAGE AND POTATOES
AU GRATIN
1 can (10% ounces) condens
ed cream of mushroom
soup
% cup milk
Vz cup finely chopped onion
Vt cup chopped green pepper
1 tablespoon chopped
pimiento
% teaspoon salt
% teaspoon pepper
4 cups thinly sliced potatoes
1 package (8 ounces) pre
cooked small smoked sau
sage, cut in bitesize pieces
1 tablespoon butter or
margarine
Vz cup shredded Cheddar
cheese
Combine soup, milk, onion,
green pepper, pimiento, salt and
pepper; blend well Place half
the potatoes in a greased 2-
quart casserole. Add half the
sausage Cover with half the
soup mixture. Repeat layers
Dot with fat. Cover and bake
at 350 degrees about IV* hours.
Remove cover. Sprinkle with
if you want to
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cheese and bake, uncovered. 15
minutes more, or until potatoes
are tender. 6 servings.
BEAN CHOWDER
cup dry pea beans
cups water
teaspoons salt
cup potato, diced
cup onion, chopped
teaspoons flour
tablespoon butter,
margarine, or drippings
cup tomatoes, cooked or
canned
*6 cup green pepper,
shredded
IVt cups milk
Boil beans 2 minutes, remove
from heat, soak 1 hour, and
then cook. Add salt. Boil, cover
ed, until almost done, about 1
hour. Add potato and onion;
cook 30 minutes more. Mix
flour with the fat. Stir into bean
mixture. Add tomatoes and
green pepper. Cook over low
heat 10 minutes, stirring con
stantly until thickened, then
occasionally to avoid scorching.
(Continued on Page 20)
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