This week’s suppers are soups and stews. Don’t forget that on November 13, this column will feature holiday finger foods and punches to serve to your holiday guests. Then, on November 20, any and all other types of Thanksgiving BARBER OIL CO. (texaco) Fuel Chief HEATING OIL t Oil HEATING EQUIPMENT AIR CONDITIONING MOUNT JOY, PA. Ph. 653-1821 A ' fired horses* take charge of any farm aicre. This new Allis-Chalmers 50 hp tractor was named the 5050 because it can split its workday between feed-lot/utility chores, and tending to row crops An 8-speed transmission offers 6 speeds under 10 mph lets you shift-on the-roll in fully synchronized 3rd/4th and 7th/Bth speeds, and has 2 reverse speeds Also available with front wheel assist for 4-wheel traction A 12-speed transmission is optional on the two-wheel drive Both transmissions give you a going-home speed of 15 5 mph The 5050’s many standard features include independent 540 gpm PTO Both a hand and a foot throttle for operator convenience Differential lock Even power steering, adjustable cushioned seat, and a horn' Plus much more Stop in See how the 5050 raises the standards of the standard utility tractor •Manufacturers maximum est mated PTO horsepower at rated engine speed A ALLIS-CHALMERS No Interest on tractors or implements bought with tractors C. J. Wonsidler Bros. RDI, Quakertown, PA 18951 Phone 215-536-1935 215-536-7523 GrumeHi Farm Service A. J. Noss & Son, Inc. Quarryville, PA RD2, Oley, PA 717-786-7318 215-987-6257 ShorHesvlle Farm LH . Brubaker, Inc. Equipment Lancaster. PA Shartlesville. PA 717-397-5179 215-488-1326 H. Daniel Wenger, Prop. recipes will be featured. The deadline for the finger foods and punches is November 6, and the other recipes have a deadline of November 13. SWEET TOMATO SOUP (for a quick & easy & hearty supper) 1 -Vi cups home canned - tomatoes 2 cups whole milk (raw) Two-thirds cup powdered milk Heat tomatoes to boiling. Mix powdered milk with whole milk. Pour quickly into hot tomatoes. Stir with fork to mix well. Heat only to 'serving temperature. Do not boil after milk is added. Serve with saltine crackers. Serves two. For a different flavor, add one tablespoon butter or one teaspoon celery salt. Rising Power • ? nraniwiy Roy H. Buck, Inc. Ephrata, RD2 717-859-2441 Note - This soup tastes sweet because the extra protein of the powdered milk neutralizes the acid and also prevents curdling. For a creamier soup, add more powdered milk. Mrs. Aaron B. Shirk Lebanon, Pa. 17042 HEARTY CHICKEN SOUP ORIENTAL 3 cups chicken broth 1 package (10 oz.) frozen chopped spinach, not thawed % cup sliced fresh mushrooms or 1 can (2-2 Vz oz.) sliced mushrooms, drained 2 tablespoons soy sauce 1 teaspoon salt 1 teaspooon sugar 3 cups chopped cooked chicken BHM Farm Equipment, Inc. Annville, RDI, PA 717-867-2211 Ag.'lndustnal Equipment R 2, Rising Sun, MD 301-658-5568 Combine all ingredients except chicken in saucepan; bring to boil, break spinach with fork. Add chicken; return to boil. Cover; sim mer five minutes. Ladle approximately 1-Vz cups into each of four soup bowls. Makes four servings. VEGETABLE SOUP 2 pounds boiling beef 3 pounds soup bone 2 quarts cold water 1 onion, sliced Dash salt and pepper i-Vz cups cabbage, chopped 1 cup potatoes, diced 1 cup carrots, sliced 2 cups tomatoes 2 cups green beans 1 cup celery; chopped Parsley, chopped Vi cup rice or noodles Place meat and soup bone in two quarts of water. Add onion and salt. Cover; cook slowly. Add vegetables and rice or noodles and continue cooking until done. Serves ' six to eight. XXX BEANSOUP 1 pound Navy beans l-% pounds pork shoulder or smoked ham bone 2 quarts water 2 tablespoons onion, chopped Dash salt and pepper Cover beans with water overnight. Cook beans for 10 minutes. Drain. Cover meat with two quarts of water. Add the beans, onion, salt, and peppeer. Cook until done. XXX POTATOSOUP 2 tablespoons butter 4 tablespoons onions, chopped 2 cups potatoes, diced 4 cups hot water Dash salt and pepper 1 tablespoon flour 1 tablespoon parsley, chopped Jw FARM MECHANIZATION EQUIPMENT r PORTABLE AUGERS m A proper size for oil groin and feed-handling operations "moves more material for less cost in time and money." Intake bearing standard equipment E. M. HERR EQUIPMENT, RDI, Willow Street PA. Lancaster Co. Lancaster Farming, Saturday, Nov. 6,1976 — Brown the onion in butter in dutch oven. Add potatoes. Cover and cook for five minutes. Add water, salt, and pepper. Cover and cook one hour. Mix flour with two tablespoons water. Add to hot soup. Cook one minute. Add parsley. Serve hot. Serves four to six. HAMBURGER DUMPLING STEW \-Vz pounds ground beef Salt and pepper Small onion teaspoons prepared mustard Mix together and make patties. Fry meat patties on both sides. Remove patties. 1 tablespoon flour 1 tablespoon chili sauce 1 can tomato soup 2 cups hot water. Add these ingredients to above to make sauce. Return patties to sauce and simmer for about 20 minutes. Make dumplings from biscuit mix. Drop by spoonsful over meat and sauce and simmer 15 minutes. The above five recipes by: Mrs. Charles Biehl Mertztown, Pa. xxx SNAPPY BEEF STEW 1 envelope dry onion soup mix 2 medium potatoes, pared and cubed 1 (10-ounce) package frozen mixed vegetables 1 tablespoon all purpose flour 2 cups cubed cooked beef 2 ounces sharp process American (shredded Vz cup) Add soup mix, potatoes, and frozen vegetables to 2-% cups boiling water; cover and cook 10 to 12 minutes or until vegetables are tender. Mix together flour and one fourth cup cold water; stir into vegetables. Cook and stir until slightly thickened and bubbly. Add meat; heat. Sprinkle cheese atop. Serves four to five. XXX BEEF STEW SUPREME 2 pounds beef cubes 6 medium sized potatoes 2 medium sized onions 6 carrots 2 ounces tomato sauce % cup sherry 1 teaspoon salt V* teaspoon pepper 1 teaspoon paprika CARDINAL AUGER PARTS & EQUIPMENT ON STOCK WE SELL, SERVICE AND INSTALL Cut beef into l-% inch cubes. Brown and simmer on top of stove. Add enough water to cover. Boil for % hour. Add tomato sauce, sherry, salt, pepper and paprika and simmer for at least one hour or until done. Peel and cut vegetables, cook in salt water for 20 minutes. When meat is tender, combine with vegetables and bring to a boil. Add flour paste to thicken slightly stirring constantly. Reduce heat and cook for another five minutes. xxx XXX BURGERSTEW 1 pound ground beef 1 tablespoon instant onion Vi teaspoon salt One-eighth teaspoon pepper 1 (16-ounce) can veg-all drained 1 (20-%) ounce can tomato soup 4 oz. can mushrooms (op tional) Brown ground beef and onion. Drain, add seasonings. Stir in veg-all mixed vegetables, soup and mushrooms. Bake at 400 degrees F. for 15 minutes. Sprinkle with shredded Cheddar cheese. Serve with biscuits or instant mashed potatoes. 4-6 servings. Mrs. Linnie M. Person Allentown, Pa. POTPOURRI % pound hamburger 3 onions, coarsely chopped 2 quarts water One-third cup barley 3 large carrots 3 potatoes 3 stems celery 1 pint tomatoes cheese 3 teaspoons salt Pepper to taste Grill hamburger and remove fat. Add onions, water and barley. Simmer these ingredients while preparing vegetables. Add carrots, potatoes, and celery and cook for 45 minutes. During the last 10 minutes of cooking, add tomatoes and cook for ten more minutes. Rebecca Grube Lititz,Pa. - dl Gravity Hoppers available for all sizes (Optional) 717464-3321 47 XXX INC.
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