22 —Lancaster Farming, Saturday, January 12, 1974 Recipe Exchange . . . Home on the Range With the holidays now behind us, most families will try to get back to their normal dinner routines. After consuming all of those calories in holiday treats, how about meat and a green salad for a change? In looking through our files, I find many recipes for cakes and cookies for desserts. Needed are recipes for the main course, such as soups, fresh green salads, fresh fruit salads, stews, meats, etc. Did you know that beef (prime ribs, roast) is delicious packed and baked in rock salt • it is. The meat is so tender it melts in your mouth. Care to help us out? Send your recipes to “Recipes” Lancaster Farming, P.O. Box 266, Lititz, Penna. 17543. We will continue to publish all of your recipes for desserts, giving you a selection of foods to help you plan your complete meal. Cheese Meat Loaf I egg, slightly beaten % cup milk % cup rolled oats 1 pound ground beef 3 tablespoons onion, finely chopped 1 teaspoon salt Mt cup cheese, chopped Combine all ingredients; mix well. Shape into a loaf six inches long. Bake about one hour until brown. Remove excess fat. Let stand about 10 minutes for easy slicing. Note: For a change shape into six loves and put into muffin tins; baking time will be shorter. Mrs. Ira Davis Quarryville XXX Green Beans Goldenrod 2 9-ounce packages frozen cut green beans 2 hard cooked eggs 1 teaspoon butter 2 teaspoons flour v« teaspoon salt Vs teaspoon pepper Vz cup milk Vz cup mayonnaise Cook green beans. Chop egg whites. Sieve yolks. Melt butter in saucepan; blend in flour, salt and pepper. Stir in milk gradually. Cook over medium heat, stirring until thickened. Stir in chopped egg whites. Remove from heat, tstir in mayonnaise. Drain beans. Place in serving dish. Spoon on sauce. Top with yolks. Nancy Hoover Versailles, MO. XXX Salad Dressing 2 cups water Vz cup soya oil h cup sugar Serving Lancaster City and County for moio than a decad# Income tax service At our oftu ps Two Locations 144 IM. PRINCE ST. 344 W. KING ST. 397-7181 Lancaster 1 i cup vinegar or lemon juice *2 teaspoon salt U teaspoon tumeric *4 teaspoon all seasoning or celery oil, if desired Put together and bring to a boil., Mix two tablespoons clear jell with a little water; add an egg and beat well, then stir in boiling mixture to thicken. Boil 10 minutes, slowly. Add: • 1 tablespoon prepared mustard 2 tablespoons mayonnaise Beat well with egg beater. Put in jar, ready to use. Rebecca Fisher RDI Oxford XXX Cooked Salad Dressing 8 egg yolks or 4 eggs Vz cup sugar M> teaspoon dry mustard 1 teaspoon salt 2 tablespoons all-purpose flour Vi cup cream, sweet or sour % cup cider vinegar V< cup water Place eggs in mixing bowl and beat slightly. To them, add the sugar, mustard, salt and flour. Beat until light and fluffy. Add cream and beat again. Place vinegar and water in saucepan aRd heat. When hot, slowly add egg mixture, stirring con stantly. Continue beating until mixture thickens. This is a rich salad dressing, delicious on cabbage slaw or potato salad. Makes about one and one-half pints. Mrs. Milton Brubaker Millmont RDI XXX Cottage Cheese 5 quarts sweet milk 1 quart fresh buttermilk 3 eggs, beaten Have the milk boiling. Then mix the eggs and buttermilk together and stir into boiling milk. Let set on burner about two minutes longer, then remove and let it set off burner one-half hour. Keep a cover on. (Light destroys the Vitamin B in milk.) Then put in cheese cloth and let drain overnight. (I usually let it dram only about an hour, then I stir a little milk or cream and salt to taste into it.) Mrs. Elamß. Rutt RDI Ephrata Dinner Rolls 1 package yeast 2 tablespoons sugar 1 cup warm milk (115 .^3 Mt your t onvcmnu t in (tu pn v u y of your home I Homi r TAX SERVICE 299 3931 For Appomimpnl degrees) *i> cup warm water (110 degrees) 1 teasoon salt 1 egg, beaten % cup melted butter 6 cups flour Put yeast in warm water. Mix sugar, milk, salt and eggs. Add yeast mixture. Add 3 cups flour and butter; mix with mixer until it falls off a spoon in sheets, about 7 minutes. Mix in 3 more cups flour, or just enough to make a soft dough to work. Refrigerate overnight. Make into desired shapes and bake at 350 degrees for 20 minutes, or until browned. Mrs. Elam Rutt RDI Ephrata Chicken and Com Casserole 1-3 cup butter or margarine, melted 1-3 cup flour % teaspoon salt V* teaspoon pepper Ms teaspoon celery salt 2 cups milk 1 whole, small chicken, cook in salt water, boned and cut up, or left over chicken 2 cups creamed com V 4 cup bread or cracker crumbs CATERING SERVICE OQO 091 Q If NO ANSWER CALL OiSGt-iJOIiJ 391 7641 lIO6WIUERSVILLE PIC LANCASTER 1 talbespoon butter Melt butter over low heat. Stirjn flour, salt, pepper and celery salt. Cook until smooth. Remove from heat, add milk, bring to boiling for one minute. Combine sauce, cut-up chicken and com. Pour intb one and one-half quart casserole. Top with crumbs, dot with butter and bake at 350 degrees for 25 to 30 minutes or until brown on top. Note: Instead of corn, you may use 3 cups thinly sliced potatoes and bake for 45 minutes covered at 350 degrees, then uncover and bake for 20 to 30 minutes. Mrs. Franklin N. Hoover New Holland RDI XXX Coffee Cake 3% cups all purpose flour (sift before measuring) 2 cups sugar M> pound butter 3 teaspoons baking powder 1 teaspoon salt Cut together all ingredients. Remove one cup. To this add teaspoon cinnamon for topping. Add to first mixture: 2 eggs beaten, 1 cup milk, 1 teaspoon vanilla. Beat well. Grease and flour two 8- inch cake pans. Divide batter in two pans. Sprinkle crumbs on top. Bake at 350 degrees about 35 minutes or until cakes are done. Mrs. Rufus G. Martin RD3 Ephrata wt CAT'S* AN A»* r RF J* « t, < rf iUILO'"^ f ? p I Tt 100 to 600 at the Farm & Home Center 1388 Arcadia Rd., Lancaster Phone 392-4911 RECEPTIONS- BANQUETS ANNIVERSARY PARTIES PICNICS- BARBECUES SALES meetings Snowballs 2 cups sugar 5 egg whites 3 /4 cup butter 1 cup sweet milk 2 teaspoons baking powder 3 cups Hour Blend sugar, butter together, and add milk, flour, baking powder. Mix well. Add last, all egg whites, which have been beaten till stiff. Blend with as few strokes as possible. * Pour into a 10”x6” cake pan. When cool, ice with your favorite icing, cut in squares and roll in fresh coconut. This is great for the children. Mrs. Joseph M. Weaver Ephrata RDI MYER'S METERED GAS SERVICE, INC. CjHl, PIG BROODERS CHICK BROODERS GAS SPACE HEATERS & FURNACES WE HANDLE A COMPLETE LINE OF GAS AND ELECTRIC APPLIANCES Maytag - Caloric-Amana and Other Well Known Brands PO BOX 71 - MANHEIM. PA 17545 Telephone (717) 665-3588 i*;* What’s your lawn mower doing this winter? When the snow flies your mower goes into hibernation But not a John Deere Lawn and Garden Tractor It earns its cold-weather keep two ways Either with a snow blower that takes a 32- to 46-inch bite and throws it 20 feet or with a blade that clears a 30-foof drive in minutes Winterized Weekend Freedom Machines come in 7- to - 14-hp sizes stick or automatic See us about one soon We also provide financing r fj^j DEERE J A. B. C. GROFF, INC. New Holland 354-4191 LANDIS BROS. INC. Lancaster SHOTZBERGER'S Elm WENGER IMPLEMENT, INC. The Buck 284-4141 ADAMSTOWN EQUIPMENT Mohnton, RD2, Pa. 19540, (near Adamstown) Phone (215) 484-4391 M. S. YEARSLEY & SONS West Chester Tasty -Topic Jiffy, Chow Mein I'i pounds ground beef I medium onion, sliced 1 1 /, cups chopped celery 1 cup wster 1 can <IS ounces) chop suey vegetables, drained V* cup soy sauce “i teaspoon sugar 2 tablespoons water 2 tablespoons cornstarch Brown ground beef in large frying-pan Pour off dnpplngs. Add onion, celery and 1 cup water. Cover tightly and sim mer IS minutes Add chop suey vegetables Combine soy sauce, sugar, 2 tablespoons water and cornstarch and add to meat mixture Continue cooking for 5 minutes or until sauce is slightly thickened Serve with Chinese noodles. 0 servings. .•' i i. , ' » ' 393-3906 665-2141 696-2990
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