54 —Lancaster Farming, Saturday,Nov. 27,1976 Home On The Range [Continued from Page 53J minutes or until lightly browned. Let stand a minute, then remove to wire racks to cool. Makes about 3- Vz dozen. HONEY BEE AMBROSIA 4 medium oranges 1 medium banana Vz cup orange juice Vt cup honey 2 tablespoons lemon juice V* cup flaked coconut Pare oranges; cut crosswise into thin slices and place in serving bowl. Peel bananas; cut thin slices into bowl with oranges. Toss fruits. Blend orange juice, honey and lemon juice; pour over fruits. Sprinkle with coconut. Makes four to six servings. I HOG PRODUCERS! New Holland Sold in sorted lots the auction way. See them weighed and sold and pick up your check. SALE EVERY MONDAY 8:00 A.M. NEW HOLLAND SALES STABLES, INC. „ . Phone 717-354-4341 Daily Market Report Phone 717-354-7288 Abe Diffenbach. Manager HONEY SPICED PEACH HALVES Two-thirds cup honey One-third cup fresh lemon juice 1 teaspoon grated lemon peel 8 -10 whole cloves 1 pound 3 - ounce can peach halves Combine honey, lemon juice, lemon peel, and whole cloves m a small saucepan. Heat about five minutes to blend flavors. Cool. Cover peach halves with syrup. Let stand in the refrigerator over night. HONEY FRUIT DRESSING Vz cup honey 1 tablespoon lemon juice Arrange sliced apples, orange sections and sliced bananas on serving dish. Pour dressing over fruit. Or use fruit as “dippers”. ' PIQUANT CARROTS 1 pounds carrots cup softened butter or margarine Vi cup prepared mustard Vz cup honey 2 tablespoons chopped parsley Wash and pare carrots. Cut diagonally into one-inch slices. Place in large saucepan. Add boiling water to measure one-inch. Cover and simmer 20 minutes or until tender. Drain, if necessary. In small saucepan, combine butter and mustard. Stir in honey. Cook, stirring constantly, three minutes. Pour mixture over carrots, tossing gently to combine. Heat several minutes. Stir in parsley. Makes about six servings. XXX FAMILY BEETS Slice cooked beets. Keep warm. Cover with the following sauce: 1 tablespoon cornstarch Vz cup vinegar Few whole cloves % cup honey 1 tablespoon butter Add cornstarch, vinegar, and a few whole cloves (mixed together) to honey. Bring to a slow boil for five minutes. Add butter. Pom over beets and let stand for 20 minutes. Serve hot. XXX CARROT RAISIN SALAD 3 cups raw shredded carrots 1 cup seedless raisins One-third cup mayonnaise or salad dressing V* cup milk 1 tablespoon honey 1 1 tablespoon lemon juice V* teaspoon salt Toss carrots together with raisins. Blend remaining ingredients together to make dressing and mix into carrot raisin mixture. Refrigerate for about 30 minutes. Yields eight half-cup salad ser-, vings. Ida’s t ♦ Notebook L™ Thanksgiving has come and gone again. Many families have children home from school and college. And with extra guests, comes extra cooking and baking. I’ve just added up the quarts of frozen and canned vegetables and fruits which I preserved this summer and find that it is about 450. Of course, there were also many jars of jams, jellies and relishes. Each, box of frozen food is marked off on a sheet so that I’ll know exactly what is in our freezers and how much of each variety to plant in the spring. This year I tried freezing tea, cider and tomato juice. There are 26 different kinds of food, not counting the beef, pork, poultry and fish in the freezers. At this time of year, the plastic boxes are emptied qpite rapidly as we enjoy summer’s bounty. The Spanish peanuts which I grew were a nice addition to our Thanksgiving meal XXX PONDEROSA POT ROAST 3M>-4 pound chuck, blade or pot roast . - Vz package onion soup mix (2 tablespoons) 3 teaspoons water or dry red wine Vz cup tomato juice 2 tablespoons honey 1 bay leaf Place roast in center of wide piece of heavy duty aluminum foil in roasting pan. Bring foil up around sides of roast. Mix together onion soup and wine. Stir in tomato juice and honey. Blend and pour over roast. Add bay leaf. Wrap foil loosely around meat. Seal edges to form an air-tight package. Bake at 350 degrees, 45 minutes per pound. Skim off fat if necessary before thickening meat juices for gravy. XXX S I Dinnerwarc Noritake Franconia Pfaltzgraf Armetale Oneida Stainless Sunbeam Appliances 1 GROFF HARDWARE HOME APPLIANCES % 149 E. Franklin St. New Holland, PA 28 2 PH (717) 354-0851 js . ♦ w s r-sr** ♦ Ida Risser X El H FIREPLACES — The Ben Franklin Stove can be used with coal, wood or charcoal. Or, you can order it with realistic oak or birch gas-fired logs for automatic comfort and convenience. Our modern version of this old favorite includes accessories for barbecue cooking. Grill steaks or barbecue,;, meats on the adjustable swing-out grill during^ l any season of the year. The Ben Franklin Stove may be an old idea, but you'll find it offers a neiw': way of life. 26” FIREPLACE *249.00 30" Also Available STORE HOURS: MON thru SAT 8 to 5 TUES & FRI tillB 30 DSggP Coleman Center 85 Old Leacock Rd. ORDER YOUR CHRISTMAS GIFTS NOW COLLECTORS ITEMS HUMMEL—BING—JENSEN IMPERIAL—SCHMIDT—NORITAKE MONARCH HEATERS—RANGES WARM MORNING HEATERS TariS ,by -covering my chrysanthemums every night for weeks, I was also able to use them as a terpiece on the'table. ciL This is the season to he thankful but sometimes it is difficult, as we have lost so many cows this year after calving. One can use just so much hamburger, bologna and frankfurters. I must keep telling myself of the old adage which says, “Be glad if the trouble stays at the bam and doesn’t come to the house.” WdCOJKi •5 OLD LEACOCK RD LEACGCK COLEMAN CENTER R.D.I Ronks, Pa. J Glassware Imperial Westmoreland West Virginia Builders Hardware Schlage Locks Tools .all kinds I I
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