52
—Lancaster Farmim
Home on
the Range
1 pound veal
1 pound pork
Flour to thicken juices
2 tablespoons soy sauce
6 stalks celery
3 tablespoons molasses
1 teaspoon salt
% teaspoon pepper
1 can bean sprouts
Cube meat and brown. Add diced onion and celery
which has been cut into % inch pieces. Continue to brown
while adding salt, pepper, and flour. Add molasses. Just
before serving, add one can bean sprouts, mushrooms, if
desired, and two tablespoons soy sauce. Serve with nee
and Chinese noodles.
Smoked Pork With Potato Kraut
SMOKED PORK WITH POTATO-KRAUT
1 smoked pork shoulder roll (approximately 2 pounds)
2 cups water
4 large red potatoes, pared and halved
3 small onions, quartered
1 can (27 ounces) sauerkraut, drained
V* teaspoon pepper, if desired
Place smoked pork shoulder roll (or neck or back
bones) in Dutch oven, add water, cover tightly and cook
slowly one hour 30 minutes. Add potatoes and onions and
continue cooking, covered, 30 minutes or until meat and
vegetables are tender. Add sauerkraut and pepper and
heat through. Carve meat and serve with the vegetables.
Makes eight servings.
Note: Three pounds smoked pork neck or back bones
(cracked) may be substituted for pork shoulder roll.
Turkeys
to be
released
HARRISBURG - The
Pennsylvania Game
Commission has 6,750
turkeys scheduled for
release in four of its field
divisions this fall to sup
plement the natural supply
of wild birds which will be
available to the state’s
hunters.
The number scheduled
for release this year is just
about 700 birds more than
were liberated last fall.
This fall, 3,500 birds were
shipped directly from the
wild turkey farm to the field
divisions for release.
Another 3,250 birds were
sent to hardening pens in the
Northwest, Southwest,
Northeast and Southeast
Field Divisions, from where
the turkeys will be trapped
just prior to the hunting
season and liberated on
areas open to public hunting
In accordance with
established Game Com
mission policy, game farm
turkeys are not released in
northcentral and south
central Pennsylvania and in
other parts of the state
where the range is presently
occupied by self-sustaining
populations of birds
Saturday. October 22,1977
(Continued from Page 48)
Mrs. Charles Biehl
Mertztown, Pa.
/ w
“I can design a complete, automatic
feed-processing system with ail the convenience
and economy you’re looking for”.
Vernon Bolte
Tam Agri-Corp.
• Accurate rations at the set
of a dial
• Totally automatic, including shut-off
• Flexibility for quick ration changes
• Practically no maintenance
Low down-time
• Extremely accurate Save on ingredients
• Quick installation Free planning help.
The initial cost of a Mix-Mill System
is probably lower than you think
And the savings in time and
feed cost greater than you realize
Why not give me an opportunity
to show you what a Mix-Mill
System can do for you' Ask about
financing too
TAM
■■■ Rte.l Mountain Rd. Dilisburg,Pa.l7Gl9
■43M738
CovfT wirn v» „ < t , bring to a boil and drain before cooking
as directed.
XXX
DANISH PUFF PORK CHOPS '
2 tablespoons butter
% cup flour
% cup milk
Vz cup grated Cheddar Cheese
1 small onion (grated)
1 teaspoon salt
V< teaspoon pepper
legg
6 pork chops
Melt butter and stir in flour smoothly. Then, add milk
and cook until thick. Add slightly beaten egg and cook
over low heat, beating continually. When batter is thick,
add grated cheese, omon, salt, and pepper, and stir Until
thoroughly mixed. Brown chops on one side only. Place in
a pan brown side up. Season with salt and pepper and
place a spoonful of batter on each chop. Bake at 350
degrees F. for 45 minutes.
Pork Stuffed Peppers
SAVORY PORK-STUFFED PEPPERS
IVz pounds ground pork
1 teaspoon salt
1/8 teaspoon pepper
1 can (10% ounces) cream of celery soup
1 can (7 ounces) whole kernel corn, drained
1 medium onion, finely chopped
3 large green peppers
6 tomato slices, cut V* inch thick
Salt
Parmesan cheese
Lightly brown ground pork in large frying-pan; pour off
drippings. Sprinkle salt and pepper over meat. Add celery
soup, com and onion and cook slowly 10 to 12 minutes;
stirring occasionally. Cut green peppers in half length
wise and remove membrane and seeds; cook in boiling
salt water for two minutes; invert and dram thoroughly.
Fill pepper halves with meat mixture and place on rack in
roasting pan. Bake in a moderate over (350 degrees F.)
for 15 minutes. Sprinkle salt on both sides of tomato slices
and place on top of stuffed peppers. Sprinkle with Par
mesan cheese and bake 15 minutes longer. Serves six.
mx-mir
SOLD AND SERVICED BY:
Mrs. Charles Biehl
Mertztown, Pa.
PORKBARBEQUE
3 pounds pork
2 sticks celery
1 onion
1 green pepper
Vz cup catsup
1 tablespoon sugar
Cook pork in salt water until tender. Cool and cut into
small pieces. Chop celery, onion, and green pepper. Cook
in salt water. Mix together; add catsup and small amount
of meat broth. Simmer for 15 minutes. Beef or chicken
may also be substituted.
XXX
PORK CHOPS, BREADED
6 pork chops
% cups fine bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
V* cup milk
V* cup boiling water
Add salt and pepper to bread crumbs Beat egg and add
milk. Dip chops in liquid and roll in .-rumbs. Put three
tablespoons fat in a skillet and brown chops. Place chops
in a baking pan or dish and add boiling water. Cover and
bake at 400 degrees F. for about 50 minutes. Serves Six.
Rachel Speicher
Lancaster, Pa.
(Continued on Page 55)
* •;