Mrs. Farron's Favorite Mushroom
(Continued from Page 15) oregano and freshly ground black
vinegar) to which either fresh or Peper, with real chili powder,
dried herbs have been added. Use Pla< r e meat in this marinade and
parsley and basil, or a pinch of set into the refrigerator for half
an hour or longer.
Run a chunk of meat onto the
skewer, then a chunk of onion,
nest a wedge of tomato, a large
fresh mushroom cap, another
chunk of onion, meat, etc., until
skewer is loaded but not too
tightly. Leave space between
each addition to cook all aound.
Drizzle some of the marinade
over all and broil over charcoal
outside; or under the broiler in
the kitchen.
Thick slices French bread and
a huge bowl of hot potato salad,
or cole slaw with soft drinks and
maybe an oversize Devil’s food
cake is about right for one day.
They’ll be ready again soon!
xxx
MUSHROOM MEATLOAF
1 cup fresh, finely chopped
mushrooms or 1 can (3 to 4 oz.)
mushrooms
1 large carrot, chopped
1 medium-sized onion
2 eggs
Va cup catsup
l>/2 pounds ground beef
Vz cup dry bread crumbs
IVz teaspoons salt
Vs teaspoon black pepper
5 whole medium-sized mushroom
caps, fresh or canned
If using fresh mushrooms, use
approximately Va pound. If using
canned mushrooms, drain. In
De Laval’s new
Vacuum Pump 76 & 74
□ More CFM per HP □ More CFM pei
operating dollar □ Cool-i mining, maintenance
free, metered oil supply
No. 74 & 76 Pumps are made for Diesel engine
operation.
CALL US TODAY'
J. B. ZIMMERMAN & SONS
Blue Ball, Pa. Sales & Service Call 354-7481
Lancaster Farming, Saturday, November 27,1971
blender or grater finely chop
mushrooms, carrot and onion.
Transfer to mixing bowl and add
remaining ingredients except
mushroom caps, blending
thoroughly. Turn half of meat
mixture into greased 9 x 5 x 2 3 /4
inch pan. Make slight indentation
in center of meatloaf and place
whole mushrooms in well. Cover
with remaining meatloaf mixture
and place whole mushrooms in
well. Cover with remaining
meatloaf mixture and shape into
loaf. Bake in preheated moderate
oven (350 degrees) 1 hour or until
done. YIELD: 6 servings.
XXX
SWISS STEAK AND
MUSHROOMS
2Vi cups sliced fresh mushrooms
or 1 can (6 to 8 oz.) sliced
mushrooms
2 Vi lb. round steak, cut 1-inch
thick
1-3 cup flour
1 teaspoon salt
'-'4 teaspoon ground black pepper
l /t cup shortening
I cup water
1 cup canned tomatoes, broken
‘/2 cup sliced onion
Va clove garlic, finely minced
1 small bay leaf
If using fresh mushrooms, use
approximately >/ 2 lb. Using
Recipes
canned mushrooms, drain. Cut
meat into 6 pieces. Blend
together flour, salt and pepper,
dredge meat in mixture Brown
meat on both sides in hot shor
tening Place meat in casserole
dish and bake in preheated slow
oven (325 degrees) I 1 4 hours. Add
mushrooms YIELD 6 servings
xxx
MARINATED MUSHROOMS
1 cup vinegar (wine vinegar
preferred)
1 clove garlic, chopped
2 bay leaves
2 tablespoon salad oil
1 tablespoon pickling spices
1 j cup mushroom liquid
>2 teaspoon salt
'4 teaspoon pepper
2 4-oz cans button or sliced
mushrooms
In saucepan, mix all
ingredients except mushrooms
and bring to boil Simmer for 15
minutes Pour the sauce over the
mushrooms in bowl or jar and
refrigerate overnight or for
several hours Stick on pretzel
sticks and serve as hors d’
oeuvres SERVES 8 to 12.
xxx
CANNED MUSHROOMS
FRENCH FRIED
Drain canned stems and pieces
or slices mushrooms, then
scatter out on soft paper toweling
until quite dry Transfer to
another dry piece of paper
toweling and dust with coating of
flour Drop a few at a time into a
coarse sieve and shake off excess
flour Heat peanut oil, or any
favorite shortening, to 375
degrees Place floured
mushrooms in hot deep oil or fat
and fry approximately 2 minutes
Do not overcook, dram on ab
sorbent paper These crisp bites
should not be too brown A light
sprinkle of salt is added after
done Serve piping hot
XXX
MUSHROOM ASPARAGUS
sour
Make your favorite asparagus
soup Then cut through 4 large
mushrooms from rounded side
through stems into think slices
Saute them in butter till golden
and float on top of each bowl of
soup
Endurance Ride
Awards Noted
Top scorers with 90 to 100 points
and receiving blue ribbons in the
endurance ride sponsored by the
Lanchester Pony Club recently at
the Lanchester Pony Club
Headquarters on the John Gibson
Farm in Drumore were
-20 Mile—Mrs. Charlotte Sex
ton, Joan Warren, Evans
Ankrum, Charles Long, Vicki
Armstrong, Grayson Cooper,
Amos Sheaffer, and Carol Hinkel
10 Mile—Mary Gappy, Kim
Trego, Diane Reese, Rick
Rankin, Sally Lane, Betty Lane,
Nancy Hinkel, Glenn Loatman,
Gmny Ahl, Liz Farmer, and Sue
Pahls.
5 Mile—Joan Hamilton, Elaine
Hearne, Majory Read, Katherine
Read, Carol Stinson, Robert
Keller, Kelly Conner, Linda Kolb,
Lisa Kolb, Patti Welk, Bob Welk,
Mark Rineer, Doug Gibson, Mrs
John Holden, Milissa Kilby,
Martha Weaver, Kathy Mueller,
Tern Moore, and Jill Hassler.
Witmer Guernsey Cited
Penn Del Count Rosetta, a
senior three year old registered
Guernsey cow owned by
Raymond F. and Louise A.
Witmer, Willow Street, has
completed an official DHIR
actual production record of 12,430
pounds of milk and 636 pounds of
butterfat m 305 days, two times a
day milking, according to The
American Guernsey Cattle Club
19