—Lancaster Fannin;
48
Recipe Theme
Calendar
NOVEMBER
_ “The Added Touch of Mushrooms”
5 Deadline October 22
. “Holiday Vegetable Dishes”
12 Deadline October 29
“Cranberry Creations”
I!) Deadline November 5
__ “Left-over Turkey Recipes”
AO Deadline November 12
DECEMBER
0 “Christmas Candy Favorites”
o Deadline November 19
- n “Holiday Puddings”
1U Deadline November 26
. “Christmas Stuffings”
17 Deadline December 3
_ “Gelatin Whip-ups”
24 Deadline December 10
91 “Party Appetizers”
ol Deadline December 17
Now is the,
time to cljeck
your heating
system.
Don’t be satisfied with your heating equipment during
the nice weather, only to be let down by it in the win
tertime when you need it most
Let us check out your heating system now We’ll
make sure you get dependable heating service this
winter Call us
Taking Care of
Business Means
Taking Care Of You!
\ IEfFLCR
Lebanon Richland Womelsdorf
717-272-2541 717-866-2105 215-589-5513
New Holland Sinking Spring
717-354-4136 215-678-7011
FUEL OIL. GASOLINE, DIESEL FUEL
Saturday, October 15,1977
[TEXACO]
Fuel Chief
DU HEAIIMG EQUIPMENT
3ft! 1
oneeN
This is the week to feature
beef in our commodity
promotion month. As we all
know, beef is a principal
source of iron in available
form as well as the B
vitamms-especially niacin,
thiamin, riboflavin, and
several other B vitamins and
nutrients. Not only that, but
it is one of the most com
pletely digestible and
utilized foods in our diet.
On the average, most beef
cuts contain 30 grams of
protein, 15 grams of fat, but
Why sweat out another
season with worn out
When you try to make obsolete equipment do for “one-moie-season”, you’re asking for
trouble. Like inefficient operation, endless repairs and costly down-time. New equipment
takes money, but this need be no problem for you.
Farm Credit loans are readily available ... at reasonable rates of interest . . . with repay-
ment scheduled at times most convenient to you. See Farm Credit for financing the equip-
ment you need today.
less than 265 calories for a
3Vz ounce serving as eaten,
which means weight
watchers can enjoy it too.
So, this week, no matter
which of the following dishes
you choose to serve your
family, you can be certain
that they will contain out
standing nutritive values.
BAR-B-Q BEEF
1 pound left over roast beef
Vz cup ketchup
Vz teaspoon mustard
3 tablespoons sugar
2 tablespoons vinegar
machinery?
COME IN, LET'S TALK IT OVER!
FOR MORE INFORMATION, CONTACT
YOUR LOCAL COUNTY OFFICE.
Cut up beef into small
pieces. Mix all ingredients in
saucepan. Simmer, and add
beef. Heat slowly. Serve on
rolls.
Mrs. Raymond Wenger
Lititz, Pa.
HAMBURGER AND RICE
1 pound hamburger
Vz cup uncooked rice
Vi cup diced carrots
Vi cup diced green
pepper
Vz teaspoon chili
powder
Salt and pepper
to taste
Ismail onion
Tomato juice to cover
Brown hamburger and
.onion. Drain off fat. Add rest
of ingredients except rice.
Bring to boil, then add rice,
and simmer until vegetables
and rice are tender.
Mrs. Marvin Sensenig
Ephrata, Pa.
xxx
PEPPERSTEAK
2 tablespoons flour
% teaspoon salt
Dash pepper
1 Vz pounds round steak
(% inch thick)
2 tablespoons shortening
lean onion soup
V 2 cup ketchup
1 medium green pepper,
cut into eight strips
Combine flour and
seasonings, pound into meat
with meat hammer (or edge
of heavy saucer). In skillet,
brown meat in shortening;
pour off fat. Add onion soup
and ketchup. Cover, cook
over low heat one hour. Add
green pepper, cook 20
minutes more or until ten
der. Stir now and then. Serve
with mashed potatoes.
Makes four servings.
Mrs. Ruth Rnoss
Blain,Pa.
XXX
CRANBERRY
POT ROAST
3 or 4 pounds rolled
chuck roast
2 tablespoons flour
2 tablespoons fat
Salt and pepper
2 cups tart
cranberry sauce
(Continued on Page 50)