[Continued from Pate 44]
today, Mrs. Seith said. These are called Krashanky,
but even these have legends attached to the custom.
The shells of the eggs are saved and used in he fields to
protect the croops.under beehives to provide an
abundace of honey or under thatched roofs to turn
away high .words.
Mrs. Seith also points out that pysanky can be pur
chased, already designed and colored, and can cost
from several dollars per egg to six dollars.
Perhaps this story of pysanky will help give your
colored blaster eggs some special meaning this year -
and inspire you to create yor own pysnky for a special
tradition next year.
our paper two years ago.
Since it was so timely for this
season, we’ve decided to
share it with all readers.
We are also printing the
answers to the request for a
meat pie recipe.
ELEGANT JEWELED
EASTER EGG SALAD
1 large can apricots
1 large can sliced peaches
2 (3-oz.) packages orange
jello
2 cups boiling water
1 cup orange juice
1 tablespoon lemon juice
Vz cup chopped nuts
Drain apricots and
pineapple. Dice and combine
fruit syrups, reserve one cup
for dressing. Dissolve
gelatin in boiling water and
add juices. Chill till slightly
od
*Home on
APRIL
1 “Taste Great Leftovers”
AO Deadline April 6
00 “Italian Week”
Deadline April 13
qa “Crock Pot Cookery”
Deadline April 20
MAY
fj “Low Cal Meats”
* Deadline Aprils?
M“Easy on the Waistline Desserts”
Deadline May 4
fy-i “Conscience-easing Vegetables”
Deadline May 11
00 “Berry Desserts”
Deadline May 18
Recipe themes for
thickened. Fold in fruits and
nuts. Pour in lightly oiled 1-
Vz quart melon mold. Chill
until firm.
BEEF POTATO LOAF
Arrange 4 cups thinly
sliced potatoes in casserole.
Sprinkle "over them one
teaspoon cut up onion, one
teaspoon salt, pepper, and
one teaspoon parsley flakes.
Mix one pound ground beef
with the following:
3 /« cup. canned or fresh
milk
ly 2 cup soda cracker crumbs,
puffed oats, or bread
crumbs
Vz cup catsup or chili sauce
V* cup chopped onion
1 teaspoon salt
Pepper to taste.
the Range’
STOLTZFUS MEAT MARKET A
6 CUSTOM BEEF BUTCHERING IV
1 Our Own Corn Fed Beef y
| Right From The Farm J I
--FRESH BEEF AND PORK— t|\
OUR OWN HOME MADE
SCRAPPLE & FRESH SAUSAGE JJM
Bacon and Country Cured Hams Cy
Orders taken for freezer Meats
PH. 768-3941
Directions: I block east of intercourse
on Rt. 772 - Newport Road
STORE HOURS ™ u ' s - |£
Lancaster Farming, Saturday. April 9.1977 —45
Spread evenly over
potatoes and bake at 350
degrees F. for one hour.
Mrs. James L. Counbs
Gardners, Pa.
QUICK BEEF PIE
P/2 pounds ground beef
1 medium onion chopped
Vz teaspoon salt
1 (IOV2) can tomato soup
1 (1 pound) can cut green
beans drained
V* teaspoon pepper
IV2 cups leftover mashed
potatoes
cups leftqver - mashed
potatoes
Vz cup shredded Cheddar
cheese
Crumble beef into large
skillet. Add onion and salt
and brown it. Pour off fat.
Add soup, green beans and
pepper. Simmer five
minutes. Pour into greased
two quart casserole. Drop
potatoes in mounds onto hot
meat mixture. Sprinkle with
cheese. Bake at 350 degrees
for 30 minutes. Eight ser
vings.
Harriet Greenawalt
Lancaster, Pa.
XXX
QUICKIE MEAT PIE
Heat oven to 400 degrees.
Empty can of beef stew into
saucepan. While it’s heating,
open can of (10) biscuits onto
wax paper. Put another wax
paper on top and press or roll
biscuits flat. After beef stew
gets hot, pour into casserole,
put biscuit crust on top and
bake 10 to 15 minutes. Or if
you don’t have time, just put
biscuits from the can on top
of hot beef stew and bake 10
minutes.
Harriet Greenawalt
Lancaster, Pa.
Last call
sounded
for recipes
LITITZ, Pa. - The
American Agri-Women are
having a last call for recipes
for their “American Agri-
Women Cookbook.”
Individuals wishing to
participate are to send two
or more recipes typed or
handwritten on a white sheet
of paper size six-by-nine
inches -- no larger or
smaller. Both sides of the
paper may be used, but only
one recipe should be printed
to a sheet of paper.
The cookbook committee
is asking its contributors to
use tried and tested recipes,
and to have the ingredients
listed in two columns at the
top of the page. Following
this should be mixing in
structions. They are also
asking forthe size of the pan,
oven temperatures, and the
times for baking and
cooking. The recipe should
be concluded with the con
tributor’s name and address.
The deadline for sub
mitting recipes is April 16.
Send them to: Naomi Spahr,
Lititz R 6, 17543.
AFBF
probing for
more trade
GENEVA, Switzerland—A
group of state Farm Bureau
officials here on what they
term a “Trade Expansion
Mission” have found high
government doors opened
wide to them. The timing of
their tour coincides with the
celebration of the 20th An
niversary of the founding of
the European Economic
Community and the actual
week when the Community
is dealing with
renegotiations of price levels
for major farm com
modities.
“We’re here as highly
interested observers,” said
Allan Grant, president of the
American Farm Bureau
Federation and leader of the
group. “We’re not here to
make demands or to in
terfere what-so-ever with the
operation of the EEC. We are
here to support the equal
consideration of agriculture
with industry in the current
“Tokyo Round” of these
GATT talks and to convey
the firm message to the
entire international trading
community that U.S. far
mers remain dedicated to a
market-oriented system,”
Grant said. He added the
farm group was “making
certain that European and
U.S. officials in major trade
capitals understand Farm
Bureau’s policies regarding
the expansion of mutually
advantageous trade and that
this trade should be con
ducted on a commercial
basis.”
The purpose of the 10-day
series of conferences with
EC leaders was to pave the
way toward mutually
beneficial trade policies
between the U.S. and the
European Community. The
group hopes its meetings will
lead to the reduction of trade
restrictions and barriers,
especially the variable
import levies now imposed
by the EC which hamper the
free flow of agricultural
commodities exported by the
United States.