56 —Lancaster Farming, Saturday, October 29,1977 Ladies Have You Heard? By Doris Thomas Lancaster Home Economist IN A STEW WITHOUT ONIONS? Can you imagine a good pot roast or stew without onions? In fact, just imagine trying to cook without onions. Mild or pungent, the versatile onion is the main ingredient in many dishes and enhances hundreds more as a seasoning. But what kind of onions should you buy? Even though there are many varieties, picking out a good boiling omon or a nippy onion to slice for ham burgers should not be a problem. LOW INITIAL COST. FAST EASY ERECTION. ALL STEEL LONG LIFE. 14’ High Opening Easy operating sliding doors • Tvvc Widths 40 and 48 Minimum length 50 feet • Additions to lengtn m 25 sections to whatever length you wish • Multi-purpose building • Ophcnal "“ccessones so you can have the building lust right for you For a better Farm Building deal it’s American C. DONALD COX GENERAL CONTRACTOR 4 EXCAVATOR W Ralph Cheek Sales Manager R D I Kirkwood, Pa 717-529-2541 WOIGEMUTH BROS., he. MOUNT JOY, PA. At the start, all onions are technically green or spring onions-young, tender onions with a white or creamy base, little or no bulb formation, and fairly long green tops. Dry onions, however, are grown to maturity and then dried, either in the field or in artificial driers, so that the skin becomes papery and the top dries down. Because the late Summer crop stores well, and also because there are crops in early Spring, late Spring, and early Summer, the flow of onions to market throughout the year is relatively even. Although there is no peak season, dry 4i Get either supplement now for earlier weight gains and more pounds of beef per feed dollar. DEPEND ON US... FOR ALL YOUR FEED NEEDS. onions are now coming market in plentiful supply. Globe onions, the most common, are available during the late Summer, Fall, and Winter. They have a strong flavor and are used mostly for cooking. Most varieties are round to oval and range in size from 2 to 3- Ms inches. Globe onions are usually yellow, although some varieties are white and a few are red or purple. Spanish onions, including the Sweet Spanish, also are available in the Fall and Wmter. These varieties have a mild flavor, so they are ideal for slicing and for salads. They are the same shape as globe onions but are larger-usually over three inches in diameter. Most Spanish onions are yellow; some are white. Both Spanish and globe onions can be stored in the home for several months in a cool, dry place. A third class, which in cludes the Bermuda onion, is available during the Spring and Summer. These onions are mild flavored, too, and good for eating raw as well as for cooking. They are not as round as globe or Spanish onions and are usually two inches or larger in diameter. Although a few varieties are white-skinned, these onions are usually yellow. Because they are not cured as long as other kinds, these onions can be stored for only short periods in your refrigerator. FLORIN STEER SUPPLEMENT or FLORIN ECONO-BEEF Consumers may find bags if dry onions labeled U.S. No. 1. This USDA grade means good quality. U.S. No. 1 onions have good shape and are free from decay or defects such as sprouting or necks that have tough, woody centers. If onions are not marked by grade, check for dryness and firmness. Make sure the necks of the onions are dry. Soggy necks are an in dication that decay may have set in. Dry onions covered with papery outer scales store well. Onions should be stored away from foods that might absorb odors, however. The storage place should be room temperature or lower, dry, and have good cir culation. USING WHAT’S ON HAND If you’re like 78 per cent of those in a recent study, you buy canned soup with no particular use in mind, but rather to have it on hand for an assortment of uses. If a can of Condensed Cream of Mushroom Soup is sitting in your pantry (as it is in 85.3 per cent of all households surveyed) try this recipe. It’s prepared with foods that many homemakers keep on hand. Potato-Topped Meat Pie 1 can (10-% ounces) Con densed Cream of Mushroom Soup 1 pound ground beef V* cup finely chopped onion 1 egg, slightly beaten V* cup fine dry bread crumbs PHONE 653-1451 SOYBEAN ROASTING ON YOUR FARM PROFITS GROW BIGGER 2 tablespoons parsely V« teaspoon salt Dash pepper 2 cups mashed potatoes V < cup shredded cheese Bacon, cooked crumbled Mix thoroughly % r~z z 1 DISTRIBUTORS FOR Vvv SCHLESSMAIM'S SEED CORN (80,000 Kernel Units) PREMIUM SINGLE CROSSES SX 700 - NEW, TOP YIELDER Compare with your top yielder *40.00 MF *35.00 PP 3 WAY CROSSES SINGLE CROSSES *28.50 MF *34.50 MF • CERTIFIED WHEAT • Redcoat • Abe • Logan • Arthur 71 • Hart • Ruler (new excellent yielder CHEMICALS • WEX • LASSO • DYFONATE • FURADAN • ATRAZINE • OTHERS BALER TWINE ORDER NOW FOR BEST PRICES WHOLESALE & RETAIL BOYD'S SEED CENTER 306 lona Rd., Lebanon, Pa. 17042 Phone 717-272-8943 feeding value have your soybeans roasted dr Sale in small lots or trailer loads. ENJOY THE BENEFITS OF FEEDING ROASTED SOYBEANS. CUSTOM SOYBEAN ROASTING DONE IN PA AND SURROUNDING STATES DALE L. SCHNUPP RD6, Lebanon, PA 17042 Phone 717-865-2534 YOUR soup, beef, onion, egg, bread crumbs, parsely and season ings. Press firmly into 9-inch pie plate. Bake at 350 degree F for 25 minutes; spoon off fat. Frost with potatoes; top with remaining sour, cheese and bacon. Bake 10 minutes more or until done. Makes six servings. chopped mild and cup
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