—UncitUr Farming. Saturday, Nov. 9. 1974 46 delicious. A golden custard of protein-rich eggs and milk turns a simple fruit dish into something really special. YES, DESSERTS CAN BE BOTH DELICIOUS AND NUTRITIOUS! Take a good, long look at vour family's eating habits With today’s renewed em phasis on nutrition, many homemakers arc discovering that some changes are needed in their menu planning In addition to the complete meals, be sure to evaluate the snacks and desserts your fam ily consumes, too Although these items arc supplements to the main dish, they should also contribute nutrients to the diet—not just “empty" calories One tasty but nutri tious dessert suggestion is Peach Crunch Custard This well-rounded dessert is composed of foods from each of the Basic Four Food Groups Topping a coconut crunch crust from the Bread and Cereal Group arc con- ATTENTION DAIRYMEN CUSTOM FREE STALLS MADE TO ORDER FEATURING: • Free stalls any length made to order. - 2 1 /? in. O.D. 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R. 0.3 Myerstown Phone (717) 933-4151 TAKE RT. 645 - 3 MILES NORTH OF MYERSTOWN FOLLOW DIRECTIONAL SIGNS venient canned peaches from the Fruit and Vegetable Group Protein-rich eggs and milk from the Meat and Milk groups form a delicious cus tard over all Colorful Peach Crunch Custard is easy to prepare, too The eggs and milk arc beaten just until blended and poured over layers of peach es, coconut and crust As a thickening agent the eggs and milk need only the heat of the oven to change them into a golden custard Custards are a great dessert idea anytime. Serve baked custards, flavored as you desire, in individual serving cups or in one “company” casserole. Increase the nutri ents of a dessert of pound or sponge cake by topping cake cubes with a stirred custard sauce. Baked or stirred, cus- For Small or Large Operation (Urdu cnn be prepared ahead of time and refrigerated until nerving. You couldn't auk for more in a dessert Baked, an in Peach Crunch Custard, nr stirred, custards arc an ideal way to help insure that your family receives necessary nu trients throughout the day Peach Crunch Custard Vi cup all-purpose flour Vfc teaspoon salt '/s cup sugar V* cup butler 1 can (344 oz.) flaked coconut (about 114 cups) 1 can (1 lb. 13 oz.) sliced peaches, drained 1 tablespoon sugar I teaspoon pumpkin pie spice 5 eggs, slightly beaten 2 x h cups milk, scalded Combine flour, salt and '/< cup sugar Cut in butter until mixture resembles coarse crumbs. Press flour mixture onto bottom of 9-inch square baking pan Bake in preheat ed 400* F. oven 15 minutes or until golden brown Reduce heat to 375* F Sprinkle base with coconut; arrange peach slices in pan Combine re maining sugar with pumpkin pie spice; sprinkle over peaches Combine eggs with milk, beat Just until blended Pour over peaches Bake in 375* F oven 35-40 minutes or until knife inserted half way between center and edge comes out clean Serve warm Makes 9 servings from the EGG KITCHEN AMERICAN EGG BOARD 205 Touhy Ave Park Ridge, 111 60068 Used To Be The tourist stopped and asked how far to the city. The farmer replied: “Used to be ’bout 25 pules but the way things is goin* in this country it might be closer to 50 miles by now. Quiche Americain takes the mystique out of gourmet cooking. Actually an egg custard pie, a quiche, is nutritious, inexpensive and unexpectedly easy to prepare. Quick-to-fix Quiche Amc'n cam is sure to rate compli ments and be easy on you and your budget A QUICHE IS A QUICHE IS AN EGG PIE! Don't let a fancy name fool you' Though n wears a regal title and has an equally im pressive appearance, a quiche is as simple as a pie—an egg custard pic You needn’t be a French gourmet to prepare this Quiche Amcncain Turkey Americanizes this adaptation of a classic French dish With its egg base. Quiche Americain is rich in protein as well as heritage (The protein in eggs is of such high quality it is used as the standard of comparison for other protein foods ) The eggs stretch just a little left over turkey (or chicken, if you prefer) into a second-day feast You’ll be hard-pressed to find a tastier, more nutri tious way to dress up left overs It’s easy to work this culi nary magic Simply mix the eggs with half and half, the turkey and seasonings and pour them into a pic shell sprinkled with shredded cheese That’s all there is to it' In 30 minutes your oven will transform this simple mixture into a delicious tur key custard—smooth and light with a golden brown, puffy top’ Your family or guests will be so impressed you’ll find it hard to admit the quiche was so easy to pre pare Even on a budget, you can treat your family to a special supper or serve guests a just nght company dinner with Quiche Ame'ncain Pound for pound eggs provide some of the least ex pensive protein available At 80c a doren Large eggs are only 53c a pound' So go gourmet the easy way—make custard pic Quiche Americain 9” unbaked pie shell, at room temperature I cup (4 oz.) shredded Swiss cheese 6 eggs 114 cups half and half or light cream 1 teaspoon salt teaspoon poultry seasoning x k cup finely chopped cooked turkey, or chicken Sprinkle pie shell with cheese Beat together eggs, half and half, salt and poultry seasoning until combined Stir in turkey Pour over cheese Bake in preheated 375° F oven 30-35 minutes or until knife inserted near center comes out clean Let stand 5 minutes before serv ing Makes 6 servings < from the EGG KITCHEN AMERICAN EGG BOARD 205 Touhy Ave S^OSIVE of Power-Packed Ingredients! • GRAIN DISTILLERS SOLUBLES • AMMONIUM POLYPHOSPHATE • CONDENSED FERMENTED CORN EXTRACTIVE So what???? 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