—Lancaster Farming, Saturday, Oct. 30, 1976 46 Today, may only be the 30th of October, but, believe it or not, Thanksgiving is just around the comer. So, there are the old favorite recipes to be gotten out and used for the annual holiday meal. Because of this, Lancaster Farming will also be featuring special holiday themes on different weeks so you can try some new'ver sions of your favorite foods . For instance, the 20th of November will be the week for “Holiday Recipes.” These can be anything from main course foods to ap petisers to desserts. But, the week of November 13 will be set aside for two special areas of holiday recipes - punches and finger foods. How many times during the holiday season do you have guests stop in for a visit and find you have very, little in the line of snacks to offer them? There are, of course, always the packaged snacks you can buy in the grocery store, but holidays are special and so are holiday guests. So, why not have something homemade to offer them? If you do know some tantelizing finger foods that would be good for the holiday season, and you would like to contribute them to this column, send your recipe ideas to Lancaster Farming Newspaper “Home on the Range,” Box 266, lititz, Pa. THE COMMON-SENSE PICKS FOR ’SEVENTY-SIX Vote for President Ford and the full Republican team, to • keep the lid on government spending and inflation • continue working for greater efficiency in government • make us prouder than ever that we’re Americans! If® Patrick A. Gleason Auditor General Kenneth E. Brandt 98th Legislative District Do something good for America - it’s her 200th birthday! VOTE REPUBLICAN • NOVEMBER 2 17543. And, mark on the front of the envelope “finger foods and punches,” or “Holiday recipes.” This week is the beginning of “easy suppers.” The response was just terrific for this theme. “So, “Home on the Range” will run another column of “Easy Suppers” next week. - If you have any requests for a food recipe which you would like the contributors of “Home on the Range” to help you wout with, send those requests to the sajne address as the recipes. EASYSTROGANOFF SKILLET 1 pound ground beef 1 medium onion, chopped 1 can cream of mushroom soup 1 cup sour cream lean beef broth Vz cup water 3 cups uncooked egg noodles In skillet, brown beef and cook onion until tender. Pour off fat. Blend in mushroom soup and sour cream. Add remaining ingredients. Bring to a boil. Cover, cook over low heat 10 minutes or until noodles are done. Stir often. Makes five one-cup servings. Harriet Greenawalt Lancaster, Pa. XXX Gerald R. Ford President a- / RICEBURGER SKILLET 1 pound ground beef 1 medium onion, chopped 2 teaspoons basil leaves, crushed 1 cah (1 )- a A ounces) tomato lean beef broth 1 cup water & cups quick cooking rice (uncooked) In skillet brown beef and cook onion with basil. Pom off fat. Add remaining ingredients. Bring to boil. Cover. Cook over low heat 10 minutes or until rice is done. Stir often. Makes six one-cup servings. 8 ounces elbow macaroni 1 cup bread crumbs Vz pound white American cheese V« cup butter crumbs and paprika 2 cups medium white sauce 1 (4 ounce) can mushrooms Medium White sauce: 2 tablespoons flour 2 tablespoons fat 1 cup milk y* teaspoon salt Dash pepper. Cook macaroni about 30 minutes in boiling salted water. Drain and rinse with hot water. Place half of Robert J. Dole Vice-President Sv Patricia A. Crawford Treasurer Noah W. Wenger 99th Legislative District Lancaster County Republican Campaign ’76 Richard R. Filling, Chairman - Lewis Fomoff Jr., Treasurer soup Harriet Greenawalt Lancaster, Pa. XXX MACARONI & CHEESE CASSEROLE jU*- I". A. JtM Richard A. Snyder 13 th Senatorial District _ l iCi-aO Gibson E. Armstrong 100th Legislative District cooked macaroni in a but tered pan. Sprinkle with chopped mushrooms and cover. Melt grated cheese in white sauce in double boiler and pour over macaroni mixture. Cover with bread crumbs and dot with butter and sprinkle with paprika. Bake 40-45 minutes at 325 degrees F. Serves 6. Mrs. Charles Biehl Mertztown, Pa. XXX TUNA CASSEROLE % cup chopped onion teaspoon oregano 2 tablespoons butter 1 can cream of mushroom soup 2 cups cooked elbow macaroni % cup chopped canned tomatoes 1 can (6-% ounces) tuna, 'drained and Raked In saucepan, cook onion with oregano in butter until tender. Blend in soup, add remaining ingredients. Heat, stirring occasionally. Serve with grated Parmesan cheese. Serves three. Mrs. Linnie Person Allentown, Pa. XXX BASQUE POTATOES Ms cup finely chopped onion % cup chopped celery % cup shredded carrot 1 clove garlic, minced 2 tablespoons butter H. John Heinz U. S. Senator * 10-% oz. chicken broth Water 2 pounds potatoes, pared and cut into one-inch cubes 1-2 teaspoon salt one-eighth teaspoon pepper Chopped parsley 2-% to 3 pounds chicken parts (thigh, drumsticks, breast, or combination) Saute onion, celery, carrot, and garlic in melted butter in a 10 inch skillet until tender. Combine chicken broth with enough water to make two cups or use all chicken broth. Add chicken broth and cooked chicken parts, potatoes, salt, and pepper to sauted vegetables. Cover; simmer for 10 minutes. Remove cover. Simmer, agSß# ‘ ! £ Tsr l | OUTDOORSMEN! | The HERMANS" Insulated SURVIVOR BOOT Narrow 7 a|r through *l4 ~~Herin Waterproof Serriwor Boots j [ttIWAYNE'SI ■Saii DRY COOPS . 271 W. MAIN ST. KUTZTOWN Phone (215) 683-7686 Free Parking at Rear of Store _ . V Marvin E. Miller, Jr. 96th Legislative District Nicholas B. Moehlmann 102nd Legislative District stirring occasionally for 20 minutes or until broth is thickened. Sprinkle with parsley. Makes four ser vings. Mrs. Sylvia J. Quesenbenv Blain, 1 CHICKEN CASSEROLE 4 cups diced chicken 4 cups chicken broth 1 cup diced onion 2 teaspoons each salt and pepper 4 cups cracker crumbs 2 eggs beaten I-V2 cup diced celery l-Vz cups cheese Robert S. Walker 16th Congressional District June N. Honaman 97th Legislative District XXX (Continued on Page 47] f ’X fT’ Earl H. Smith 13 th Legislative District
Significant historical Pennsylvania newspapers