—Lancaster Farming, Saturday, Feb. 19, 1977 46 Home on the Range /Continued from Page 45] 2 tablespoons lard or drip pings 1 teaspoon salt Vs teaspoon pepper 1 tablespoon prepared mustard 1 tablespoon prepared horseradish 1 can (1 pound 13 ounces) sauerkraut, drained 2 medium apples, chopped Vz cup chopped onion 1 teaspoon caraway seeds Brown steaks in lard or drippings. Pour off drip pings. Season steaks with salt and pepper. Combine mustard and horseradish and spread over steaks. Combine sauerkraut, apples, onion and caraway seeds. Place in a 2-quart baking dish. Arrange steaks on top of mixture. Cover tightly and bake in a moderate oven (350 degrees F.) 30 minutes. Uncover and continue baking 30 minutes. Makes four servings. edi Roly-Poly Pork Loaves (Bake One—Freeze One for future) 3 pounds ground pork 1 can (8 ounces) tomato sauce 1 egg Vi cup finely chopped green pepper 2 teaspoons salt OF MATTRESS SALE TO END OF FEBRUARY Many specials on sofa beds, platform rockers, living room suites, bedroom suites, new ship ment of rediners coming, our existing stock of Ashly Cameron coal and wood heaters now at special prices. Numerous pieces of good used stoves and furniture in stock. FISHER'S FURNITURE Route 896 6mi south of Strasburg In Village of Georgetown Box 57, Bart Pa Hrs Sam to9pm Von Wed Fn Sam to6pm ,Tues Thurs Sat 2 teaspoons chili powder Vs teaspoon pepper Com bread stuffing 2 tablespoons catsup Combine pork, tomato sauce, egg, green pepper and seasonings. Pat out Vz of mixture on waxed paper mto a 10x8-inch rectangle. Place Vz of stuffing in layer over meat, pressing lightly. Roll up from short end (jelly roll fashion) to form a loaf. Seal ends; place seam side down on rack in roasting pan. Bake m moderate oven 1350 degree F.) one hour 15 minutes. Spread with catsup and bake five to ten minutes. Prepare second loaf; freeze, wrap and store at 0 degrees F. or below for two to three weeks. To cook frozen loaf, bake as directed, increasing original time to IVz to 1% hours. Makes two loaves, six to eight servings each. XXX Pork Balls— Stroganoff Sauce 2 pounds ground pork IVi teaspoons salt Vs teaspoon pepper 2 eggs IVfe cups fine soft bread crumbs 1 medium onion, chopped 1 can (13 ounces) evaporated milk 2 tablespoons prepared mustard One-third cup flour 2 tablespoons lard or drip- pings Vi cup water 1 can (4 ounces) mushrooms, stems and pieces, drained Vi cup water 2 tablespoons Hour PLUS h teaspoon salt H teaspoon nutmeg tablespoon chopped pimiento Sprinkle 1% teaspoons salt and the pepper over meat. Add eggs, bread crumbs, onion, V 4 cup evaporated milk and mustard. Mix lightly but thoroughly. Divide mixture into 16 equal portions (one-third cup each) and shape into balls. Roll balls in one-third cup flour and lightly brown (half at a time) in lard in large frying-pan. Pour off drip pings. Add V 4 cup water, cover tightly and cook slowly 30 minutes. Remove balls to warm platter. Drain mushrooms; reserve liquid; add water to make V 2 cup and blend with two tablespoons flour. Pour off all but one tablespoon pan drippings and add flour mixture to pan. Stir in s i SALUTING FFA H DURING NATIONAL FFA WEEK Banks are People Got a problem? Or just a simple question? Ask away. We're here to help you handle your Financial matters to your best advantage. And if that means taking a little extra time to ex plain our services, or help you select a financial plan ... or just answer your questions, we’re glad to do it! We believe that you’re entitled to more from us then just a place to put your money. You can talk to us about anything at all, and be assured of getting the best advice. See us soon. THE FARMERS NATIONAL BANK OF QUARRYVIUE SMALL ENOUGH TO KNOW YOU LARGE ENOUGH TO SERVE YOU TWO CONVENIENT SOUTHERN LANCASTER COUNTY LOCATIONS quarryville PHONE (717) 786-7337 pennhill remaining evaporated milk, Vi teaspoon salt and nutmeg. Cook, Stirring constantly until thickened. Stir in mushrooms and pimiento and heat through. Serve sauce with pork balls. Makes eight servings of two balls each. PORK CHOP GREEN BEAN CASSEROLE 6 pork rib or loin chops, cut % inch thick 1 tablespoon lard or drip- pings 1 teaspoon salt Vs teaspoon pepper 2 packages (10 ounces each) frozen cut green beans, defrosted Discover the convenience of our Bank-By-Mail! An Equal Opportunity Lender • Member F DIC • Each Account Insured to $40,000 1 can (IOVt ounces) con densed celery soup V* teaspoon dill seed One-third cup milk Vt teaspoon salt Brown chops in lard or drippings. Season with one teaspoon salt and pepper. Mix together beans, soup, dill seed, milk and V* teaspoon salt. Pour mixture into a 2-quart baking dish. Arrange chops on top. Cover tightly and bake in a moderate oven (350 degrees F.) 45 minutes to one hour or until meat is done. Makes six servings. XXX PORK CHOP HARMONY 6 pork rib or loin chops, cut V 2 to 3 4 inch thick 2 tablespoons lard or drip- pings 1 teaspoon salt Vn teaspoon pepper V* teaspoon garlic salt 2 packages (10 ounces each) frozen peas 1 can (10te ounces) con densed mushroom soup % cup thinly sliced celery % 2 green onions with tops, thinly sliced teaspoon marjoram teaspoon rosemary Brown chops in lard or drippings. Season with salt, pepper and garlic salt. Break peas apart and combine with mushroom soup, celery, onions, mar joram and rosemary. Spoon mixture into a 2-quart baking dish. Arrange chops on top. Cover tightly and bake in a moderate oven (350 degrees F.) 45 minutes. Uncover, continue baking 15 minutes or until meat is done. Makes six servings. XXX SAUSAGE SCRAPPLE 2 pounds pork sausage | Continued on Page 49)
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