—Lancaster Farming, Saturday, Feb. 26. 1977 60 Home on the Range [Continued from Page 58] livers, bacon, sausage, or apple rings. Makes three or four servings. MUSHROOM-CHEESE OMELET 1 tablespoon butter, margarine or oil V 4 pound process American cheese, diced V* teaspoon pepper 4 eggs, separated V* teaspoon salt V* pound mushrooms, sliced 2 tablespoons butter, margarine or oil While mixing omelet ingredients, heat one tablespoon butter or margarine in covered 10- inch electric skillet with temperature control set at 320 degrees F. Heat cheese and milk in saucepan over low heat until cheese is melted and free of lumps, stirring constantly. Add pepper to yolks and beat until thick and lemon colored. Gradually pour cheese sauce into yolks, stirring constantly. Add salt to whites and beat until stiff but not dry. Fold yolk mixture into whites, gently but thoroughly. Tip skillet to spread butter evenly over bottom; pour- in omelet mixture, level surface gently and cover. Reduce heat to 240 degrees F and cook until surface is “dry” (touch lightly with fingertip) and knife inserted in center comes out dean, about 20 minutes. Meanwhile cook diced mushrooms in butter about five minutes and spoon over the omelet. Fold and serve immediately. Makes three to four servings. PUFFY OMELET 4 eggs, separated % teaspoon salt Vt cup water V« teaspoon pepper tablespoon butter, margarine or oil Add salt and water to egg whites. Beat until stiff and shiny and whites leave peaks when beater is withdrawn. Add pepper to yolks and beat until thick and lemon- SPREADS ANY MANURE BETTER! ROTASPREADER • No manure trails • Ends freeze-ups • Choice of manual er hydraulic lid opener Starlme Rotaspreader spreads any manure from liquids to frozen solids Liquid-tight body keeps mess off loading area and drives Smashing chain flails shred and spread frozen or hard-packed manure in swaths up to 20-feet wide at any desired density. No aprons, chains or beaters to break or ad|ust Galvanized body resists manure acids. Ask hr a damanstratian L H. Brubaker, Inc. 350 Strasburi Pike Lancaster, Pa 717-397-5179 Rojf A. Brubaker 700 Woodcrest An. Otto. Pa colored. Fold yolks into egg whites. Meanwhile heat butter, margarine or oil in large skillet with heat-proof handle (10-inch diameter) until just hot enough to sizzle a drop of water. Pour in omelet mixture. Reduce heat. Level surface gently. Cook slowly until puffy and lightly browned on bottom, about five minutes. Lift omelet gently at edge to judge color. Place in a slow oven (325 degrees F). Bake until knife inserted into center comes out clean, 12 to 15 minutes. To serve: tear gently, using two forks, into pieces. Invert “wedges” on serving plate so that browned bottom IM-PRUV-ALL The Weiler Bros, welcome Bob Ruoss from the Bemville area to the Im-pruv-AII sales organization. Lane., Lebanon & Bette Co. Ray Weiler 717-733-4302 Clarence Weiler 717-866-6710 Melvin R. Weaver 717-569-6576 Mahlon Oberholtzer 717-392-1177 Bemville & Robesonia Area Montour. Northumberland Dale A. Brown 717-752-5387 becomes the top. Or omelet may be folded in half. Makes two to three servings. 10-MINUTE OMELET 4 eggs separated teaspoon salt % teaspoon pepper 1 tablespoon flour 1 tablespoon softened butter or margarine 1 tablespoon water Beat egg whites with salt until stiff but not dry. Beat egg yolks with pepper, flour, butter or margarine and water until fluffy. Fold beaten yolks into beaten whites. Pour into well greased 8 or 9-inch skillet heated until a drop of w?ter sizzles. Cover tightly. Reduce heat to low and cook eight to ten minutes on top of range until surface of omelet is “dry” when touched lightly with fingertip. Fold in half and serve promptly. Makes two to three servings. FARMERS WELCOME IM-PRUV-ALL Dr. Ron Wendlandt, Animal Nutritionist of Custom Services, Inc. will be speaker for Im-pruy-ali TUESDAY, MARCH I, 1977 WEDNESDAY, MARCH 2,1977 WEILER BROS. INC. John Hensley 215-693*5080 Bob Ruoss lumbia. Luzerne, HIE GOLDEN EGG Hard boil about 8 to 10 eggs and peel 3 tablespoons yellow mustard Two-thirds cup sugar Vs teaspoon salt Vz cup vinegar 1 cup water Put all ingredients, except eggs, in sauce pan. Stir and heat over stove. Add eggs and liquid together'and put in storage container to refrigerate. Let stand 24 hours. OLDIE BUT A GOODIE 1 egg 1 slice of bread 1 teaspoon butter Place butter in skillet. Take the slice of bread and cut a hole in center and break egg into the hole. Fry egg and bread until done then turn over and fry other side lightly. TO 9 A.M. to 12 Noon family style meal served at Noon TRAINERS RESTAURANT Rte. 422, Stouchsburg, PA. 9 A.M. to 12 Noon family style meal served at Noon CLOISTER RESTAURANT Ephrata.PA Washington County Hagerstown, MD area Carl Eby 301-642-2630 STOLTZFUS MEAT MARKET ATTENTION FARMERS CUSTOM BEEF BUTCHERING OUR SPECIALITY —FRESH BEEF AND PORK— OUR OWN HOME MADE SCRAPPLE A FRESH SAUSAGE Bacon arid Country Cured Hams Orders taken for freezer Meats PH. 768-3941 Directions: 1 block east of Intercourse on Rt 772 - Newport Road THURS. FRI. S STORE HOURS 9.5 94 | MEETINGS IM-PRUV-ALL York County Oak's Mill 717-252-3114 Union & Snvder Counties Norman Brouse 717-524-5454 Cumberland & Franklin Counties Harry Oberholtzer 717-532-9445 Crozet VA Agra-Pro Enterprises 804-823-5968 Chester County Richard Breckbill 215-932-3307
Significant historical Pennsylvania newspapers