—Lancaster Farming, Saturday, April 9, 1977
48
Although recipes for
Easter egg candy weren’t
actually called for, “Home
on the Range” did receive
one which begins this week’s
gathering of selections. Says
Mrs. James Coombs, who
sent in several different
types of foods, “Dear fellow
cooks, Happy Spring and
Happy Easter! Throughout
the years, I have used
several egg and ham
recipes, depending on the
hour of the day family and
friends were “dropping in.”
Eggs St. Denis is a favorite
when church friends drop by
for brunch. Hope you can use
my offering.” Perhaps this
Easter, Mrs. Coombs 1 recipe
will -come in handy, as will
the many others.
HOMEMADE EASTER
EGG
1 pound confectioners sugar
7 ounces shredded coconut
2 eggs whites
Mix the above ingredients
together. Shape this mixture
into one large egg or any size
you wish and place on wax
paper. In double boiler melt
six ounces semi-sweet
chocolate morsels. Spread
the melted morsels on your
egg or eggs. Put in
refrigerator until the
chocolate is hard.
Mrs. Alvin Horning
Penn Yan, New York
EASTER OMELET
3 4 cup finely chopped
cooked ham
l-Vz teaspoons brown sugar
l-Vz teaspoons chopped
chives
% teaspoon prepared
mustard
4 eggs
Vi cup water
% teaspoon salt
dash pepper
1 tablespoon butter
Combine ham, brown
sugar, chives and mustard;
set aside. Mix eggs, water,
salt and pepper with fork.
Heat butter in 10-inch omelet
pan or skillet until just hot
enough to sizzle a drop of
Two Easter Favorites
water. Pour in omelet
mixture; mixture should set
at once. With pancake tur
ner, carefully draw cooked
portions at edges toward
center, so uncooked portions
flow to bottom. Tilt skillet as
it is necessary to hasten flow
of uncooked eggs. Slide pan
rapidly back and forth over
heat to keep mixture in
motion and sliding freely.
While top is still moist and
creamy-iooking, spread Va
cup ham mixture on half of
omelet. With pan cake turner
fold omelet in half or roll,
HUSKEE-BILT MAN!
CONTROLLED ENVIRONMENT BUILDING
A Thrive Center controlled environment building means heavier
healthier animals, reduced labor and feed costs and almost no
manure handling or odor. They pay for themselves in no time!
turning out onto platter with
a quick flip of the wrist. Top
with remaining ham mix
ture. Makes two servings.
EGGS ST. DENIS
% cup chopped lean ham
4 tablespoons chopped green
onion
1 tablespoon chopped cooked
liver
2 tablespoons chopped
mushrooms
2 tablespoons butter
Dash white wine or lemon
juice
6 eggs
Also Ask About Our
YOUR
HUSKEEBILT MAN
MERVIN MILLER
RD2, Keener Road,
Lititz, Penna.
Phone (717) 626-5204
6 slices toast
6 slices boiled ham
Salt and pepper to taste
Make sauce {Viz cups) by
cooking chopped ham, green
onion, liver, mushrooms in
butter. Add wine or lemon
SOYBEAN ROASTING ON YOUR FARM
CU:
DALE L. SCHNUPP
RD6, Lebanon, PA 17042
®
ffm
IfsabargainwhenitfsaStM
FARM BOSS SPECIFICATIONS.
Displacement: 3.72 cu. in.
Weight: 14.5 pounds
(Dry. Power unit only.)
Fuel Capacity: 1.3 pints
Chain Oil Capacity: .53 pints
Standard Chain. % in. pitch
Standard Guide Bar
Length: 16 in.
Available Guide Bars: 14 in.,
16 in., 20 in. and 25 in.
Free Demonstration
Chain Saw—Concrete & Metal
Saw Rentals
Wes Stauffer Small Engines
R D. 3 ify Mj s. of ri. 322 on Pleasant
717*7339174 Vllleyßd EphrataExi * Newß, ‘ 222
STOLTZFUS WOODWORK
RD Gap, PA Box IS3
1 Mile North Rt. 197
From Gap
NORMAN H. ZIMMERMAN
Myerstown R.D.2
Phone [7l7] 866-4695
'/» mile nest Myerstown - West Main S'
juice. Break each egg into a
saucer. Then slide eggs into
deep grease (not too hot).
Keep turning egg over with
perforated turner to keep
eggs round and to get whites
to cover yolks. Fry only two
to three at a time. Have
slices of toasted, buttered
bread ready. Place a slice of
ham and an egg on each slice
of toast. Pour sauce over. If
preferred, instead of the
above sauce cooked in
butter, you can make a noux
foundation (browning equal
amounts of flour and butter),
using green onions,
mushrooms, green peppers
and seasonings.
Mrs. Janies L. Coombs
Gardners, Pa.
EGG AND HAM
CROQUETTES
8 eggs
Salt and white pepper to
taste
1 cup finely chopped or
ground lean cooked ham
1 teaspoon grated onion
feeding value have your soybeans roasted,
kill toxic enzymes in raw soybeans.)
NOW AVAILABLE
LOWER PRICES FOR PROTEIN
Roasted Soybeans, Roasted Soybean by I
Products or a Mixture available in small lots H
or trailer loads. H
Phone 717-865-2534
IM SOYBEAN ROASTING DONE IN PA
AND SURROUNDING STATES
I
iSTWt
StihP' Model SG-17 Mistblower
One good Stihl deserves
another. And when it comes
to spraying, blowing, or
dusting anything, the SG-17’s
PEwSH got it covered. On top of that,
LujgeaJ it’s lighter and more
powerful than anything like
it in the field. And it comes
complete with all the
engineering craftsmanslup
and know-how that goes into
each and every piece of
equipment Stihl makes.
So, if you’d like more in
formation about the SG-17
and all of its attachments, or
about other Stihl farm tools,
ask your dealer.
A & B SALES & SERVICE
2 Miles South of
Route 23 Alon| 772
thru Monterey
RDI Ronks, PA .
JOHN L STAUFFER
Goodvillc,PA
PH: 215-445-6175
V* mile North of Goodvile
on Union Grove Road
2 teaspoons finely choni
parsley
Fine bread crumbs
Scramble eight eggs in t|l
usual way, seasoning to
with salt and white peppg
When eggs just begin to set
stir in one cup of fm e i
chopped or ground cold l* a
cooked ham, one teaspoon c
grated onion, two teaspoon
of finely chopped parsle;
mixing thoroughly. Removi
from tile heat, spread over
cold platter to cool and whe
quite cold, shape mt
croquettes, cones, or eg
shapes. Roll in beatt
seasoned egg, then in f u
bread crumbs. Again i
beaten egg and fine brej
crumbs. Chill well. Whe
ready to serve, place a fe
croquettes at a time in a wit
basket, plunge it into hoi
deep, clear fat (375 to 3S
degrees) and fry unti
delicately browned. Drain o
(Continued on Page 49]