• For Th« Farm Wife (Continued from Page 20) can be prepared, covered and re frigerated overnight. Bake in preheated moderate oven (350 degrees) about 40 minutes or un til piping hot. <i A TURKEY-GKLEN BAKE cups green beans, trimmed, fresh or frozen IV4 cups boiling water Z¥i cups turkey, cooked, diced 1 can (10Vi ounces) mush- room soup Va teaspoon salt Vs teaspoon pepper 1 cup packaged precooked rice 3Vi ounces onion rings, french fried (1 can) 6 tomato slices Cook green beans in boiling water 5 minutes Preheat oven to 400 degrees Add turkey, sauce, and seasonings to green beans; simmer 2 minutes. Stir in the rice and half of the onion rings Pour into a 2-quart cas serole. Top with remaining onion rings and tomato slices Bake 20 to 25 minutes. Makes 6 servings of 1 cup each, with about 420 calories per serving. VARIATION: Omit the mush- SAVE AT BOB’S Save Rite market 743 S. BROAD ST. LITITZ, PENNA. Hours: Mon. thru Sat. 9 to 9 Sunday 9 to 5 Why I took my loan business to the Key Bank That’s where they talk my language. There's Stanley Musselman in the agricultural loan department. He knows farming as well as 1 do. He gave me some good advice on plan* ning for profitable management even had some ideas on how i could improve my operation. The cost of my loan was detailed so that I had a clear understanding of where I was headed financially. I recommend the Key Bank to get the best farm man agement adviceand any loan needed fo improve your farming operation. Just ask for Stanley Musselman. LANCASTER COUNTY FARMERS NATIONAL ■ 11 froom soup. Increase the water to 1% cups. Add 5 chicken bouillon cubes, Va cup diced celery, and V* cup finely diced onion with the turkey and sea sonings Omit the onion rings. Calories per serving will drop to about 250. t * * MIDCET SWEDISH MEAT BALLS Meat Balls: % cup rolled oats, quick or old-fashioned Vt cup milk 1 egg Vt cup grated onion 1 teaspoon salt V\ teaspoon pepper V 2 teaspoon ground mace 2 teaspoons Worcestershire sauce 1 pound ground beef Vz pound ground pork Sauce: 2 tablespoons all-purpose flour Vz teaspoon salt Vt teaspoon pepper 2 cups milk 1 teaspoon Worcestershire sauce Por meat balls, combine all ingredients thoroughly. Shape to form small meat balls, using about 1 tablespoon meat mix ture for each. Brown in small amount of shortening in large skillet, turning frequently until browned on all sides. Add V* cup water. Cover; simmer 30 minutes. Remove from heat. For sauce, remove meat balls and drain off all but about 2 tablespoons drippings from pan. Add flour, salt and pepper to drippings in pan; mix well. Add milk and Worcestershire sauce Simmer about 5 minutes or un til thickened, stirring frequently. Add meat balls Heat thoroughly. Sprinkle with snipped parsley. Makes 48 meat balls. 'Heres a frosted chocolate cake that will freeze well— “RED” CAKE IVa cups sugar Va cup shortening IVa teaspoons vanilla extract 1 teaspoon cherry extract, if desired 2 tablespoons red food color ing 2V< cups enriched flour 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 1 teaspoon vinegar Cream sugar and shortening until light and fluffy. Beat in eggs, one at a time. Add vanilla, cherry extract and food color ing Stir together flour, baking soda and salt. Combine butter milk and vinegar; blend into creamed mixture alternately with flour, beginning and end ing with flour. Pour into two greased 9-inch round pans Bake in preheated 350 degree oven 30 to 35 minutes, or until done. Cool 10 minutes before remov ing from pans. Cool completely. Frost with Creamy White Frost ing. CREAMY WHITE FROSTING 1% cups milk % cup flour 1 Vi cups sugar IV4 cups butter 11/:I 1 /: teaspoons vanilla extract % teaspoon almond extract Gradually add milk to flour; cook over medium heat, stirring constant until thick white sauce foims Cool Cream sugar and butter until light and fluffy. Add cooked mixture gradually, beating until smooth Blend in flavorings. Frosting should be consistency of whipped cream. A doctor advises “To become beautiful, get a lot of sleep”. Fine, Doc, but some of us have only 24 hours per day. Lancaster Farming, Saturday, April 19.1969—21 Ladies, Have You Heard? ... By Doris Thomas, Extension Horae Economist What’s In Canned Meat? Federal and state laws require that ingredients be listed on cans of meat The label will give you an indication of the proportion of the product that is meat. The ingredient in the can in the largest amount is listed first. Ingredients in the least amount are at the bottom of the list. If you look at the list of ingredients on a can of beef stew, you know there’s moi e gravy and potato in that can of beef stew than there is beef When you buy a canned meat mixture, be sure to read the label carefully so you know what you’re getting for your money. Don’t Hurry Wage a war on hurrying, the cause of two thirds of accidental deaths that occur in the home in the United States each year. Keep stairway and passage ways clear of clothing, tools, and toys Anchor rugs securely. Avoid loose scatter rugs. The more you polish waxed floors, the harder and safer the wax becomes. Between waxings use only a dry mop for further safety. Keep stepladders in good re pair and use them properly Wipe up all spills immediate ly. Piovide adequate lighting in halls and on stairs Prevent falls in bathtubs and showers by installing grabbars and using rubber suction-type bathmats Perfect Soft-Eggs Use enough water to cover the egg and use same amount each time you soft cook eggs Be sure water is at same tem perature or rate of boil each! time. I «c..' %_ • THOMAS Keep eggs at constant tempera ture in the refrigerator. Eggs equal in size should be done at the same time The larger the egg, the longer it should be in the watei Vary the minute cooking time by 15 to 30 seconds to suit individual preference. Sponges and Snows—are light gelatin puddings with the deli cate texture their names imply. These puddings are clear, basic gelatins to which you add egg whites after the gelatin has par tially set, then beat the mixture until stiff chill until firm and ready to seive To vary a snow or pudding, serve it with a cus tard sauce garnished with sliced fresh or canned fiuit; add crush ed or mashed fruit, such, as bananas, berries, or peaches to the gelatin mixture; or fill a piepared pie shell with a sponge mixture and garnish with dabs of whipped cream SUPER SHOES Self Service 3750 Columbia A\e. Lancaster Lane. Co.’s Largest Shoe Store All Ist Quality Super Low Prices
Significant historical Pennsylvania newspapers