Home on the Range
[Continued from Pate 4*l cream sauce. Note: any kind
1 of leftover cooked fish,
absorbent paper and serve crustaceans, meat, game or
on a hot platter covered with vegetables may be prepared
a folded napkin or paper in this manner,
doily. Garnish with parsley Mrs. James L. Coombs
or watercress and small Gardners, Pa.
bouquets or mounds of
shoestring potatoes and fist rASsraoiP
serve at once with a side dish EGG CASSEROLE
of tomato, mushroom or ® cooked eggs
Weather Proof Bulk Feed Bin
(Completely galvanized]
Straight Line Auger Feed Delivery
(Guaranteed 10 years]
Watering Systems
(Designed for your specific need]
“Uni-Frame" Floor Stands
“Soft Touch” De-Escalators
Cross Egg Conveyor
[Flows eggs to central location)
• SALES
Chore Time
Cage Layer Systems eHaß *
advanced
Air Inlet System
RD2 EPHRATA, PA 17522
(FARMERSVILLE)
ht cup finely chopped celery
1 tablespoon mayonnaise
1 teaspoon ' prepared
mustard
6 slices cooked ham
1 can (lOV2 ounces) cream of
mushroom soup
13/*I 3 /* cup.s milk
l h. cup grated cheddar
cheese
V 4 cup crushed potato chips
Sliced stuffed olives
Slice eggs in half length
wise. Carefully remove egg
yolks with a spoon. Place in a
bowl and mash well with a
fork. Add celery, mayon
naise and mustard and blend
well. If mixture is not moist
enough, add a little more
mayonnaise. Refill egg
whites with mixture. Put two
halves together. Wrap each
egg in a ham slice. Place
eggs in a shallow baking
dish, fold side down. Com
bine mushroom soup and
mklk and blend well. Pour
over ham rolls. Sprinkle with
grated cheese and potato
chips. Bake at 350 degrees F.
for 30 minutes or until sauce
is bubbly. Serves six.
ErlaW. Snyder
East Earl, Pa.
JAM JAMS
2 eggs
1 cup brown sugar
6 teaspoon molasses
Cage Delivery System [CDS]
'i-C or Standan
\
• INSTALLATION
1 teaspoon soda
1 teaspoon vanilla
Flour, enough to roll out
(about 3 cups)
Roll thin, stick together
while warm with frosting.
This is a good chewy cookie.
ErlaW. Snyder
East Earl, Pa.
EGGS .‘N HAM AU GRATIN
V 4 cup butter
V* cup finely chopped onion
V* cup all-purpose flour
Vz teaspoon salt
1% cups milk
V 2 cup shredded cheddar
cheese, divided
6 hard-cooked eggs, sliced
2 cups finely cubed cooked
potatoes
IV> cups cubed cooled ham
3 /« teaspoon Italian
seasoning or oregano,
crushed parsley, optional
Saute onion in butter.
Blend in flour and salt; cook,
stirring until mixture is
smooth and bubbly. Stir in
milk all at once; heat to
boiling, stirring constantly.
Boil and stir until mixture is
smooth and thickened.
Remove from heat; add V>
cup cheese, stirring until
melted. Reserve 5 center egg
slices. Add remaining eggs,
potatoes, ham and Italian
seasoning. Pour into 2-quart
casserole; top with
PHONE
BUS. 717-354-4271
Lancaster Farming, Saturday. April 9.1977 —
remaining cheese. Bake in
preheated 350 degrees F.
oven 30-35 minutes or until
top is lightly browned and
bubbly. Garnish with
reserved egg slices and
parsley, if desired. Makes 6
servings.
Lancaster Co.
Poultry Assn.
ELBOW WITH
SCRAMBLED EGGS
Vz cup elbow macaroni
4 eggs
4 tablespoons milk
Dash of salt and pepper
4 tablespoons butter
Vi cup grated Parmesan
cheese
Cook macaroni and drain.
Beat eggs; add milk and salt
and pepper. Melt butter in
frying pan. Cook egg mix
ture over very low heat.
Scrape egg away from the
side of pan. When egg begins
to set, add macaroni and fold
into egg. Place in serving
dish. Serves four.
Mrs. Charles Biehl
, Mertztown, Pa.
HAM STEAK BAKE
IN MILK
2 1 /2 pounds uncooked ham
Prepared mustard
1 teaspoon brown sugar
(optional)
Efficient, Gentle Egg Collection
• SERVICE
IVz cups medium sour cream
Salt and white pepper to
taste
Flour
Lay a 2Vz pound slice of
uncooked ham in a buttered
baking dish, first spreading
it on both sides with a little
prepared mustard, then with
1 teaspoon of brown sugar
( optional). Over this, pour
l v 2 cups of medium sour
cream, seasoned to taste
with salt and white pepper.
Cover and bake 40 minutes,
turning the ham once when
half done. Transfer to a
heated platter, thicken the
cream with a little flour and
pour over the ham. Serve
with boiled greens, buttered
carrots and either freshly
made baking powder
biscuits or hot com bread.
Mrs. James L. Coombs
Gardners, Pa.
EGG AND BAKED
BEANSALAD
2% cups (No. 2 can) drained
baked beans
4 hard cooked eggs, chopped
% cup sliced celery
V* cup chopped parsley
Vz cup chopped onion
[Continued on Page 52]
Sturdy Dropping Board
Scrapers
idvanced Air Inlet System
“Galv-A-Weld" Cafes
;d Intake Cups
49