—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when beater is withdrawn.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