U - * 23 dmsc, pat diy, and chop 1- 2 pound of the mushrooms ChYM fflP It /|f)OP unakp" about two cups) and slice lemaming pound Ull lilt? AWI i'g CP imdkes about 2J cup^); set aslde In a larg | saucepan melt lour tablespoons of the butter. Add the chopped mudncojU' dong wuh the onions and garlic; saute for five minutes Stir in broth, water, tomato paste, salt, and black pcppci h.. aether parsley, celery leaves, and bay leaf; add to m U i opan Bung to the boiling point. Add barlev; return 10 the bon Reduce heat and simmer, covered for one hour Remove and discard parsely, celery leaves, and ba\ leal Add sliced celery and carrots Simmer, covered until vegetables and barley are tender, about five minutes Meanwhile, in a median, skillet melt remaining two tablespoons buttei Add reserved sliced mushrooms, saute for five minutes. Add to soup. Serve with a dollop of sour cream Yields eight servings. (Continued from Page 56) QUICK MUSHROOM bA( • f 1 can (3 ounces) sliced mushrooms, ... .Med (reserve liquid) 2 tablespoons salad oil 2 tablespoons flour 1 beef bouillon cube or 1 teaspoon instant beef bouillon In medium skillet, heat mushrooms in salad oil Stir in flour. Cook over low heat, stirring until mixture is bubbly Remove from heat. Add enough water to reserved mushroom liquid to measure one cup; stir into mushroom mixture with bouillon cube. Heat to boiling, stirring constantly. Boil and stir one minute. Makes about 1- J ■ cups. Good used on hamburgers and meatloaf. Sylvia Quesenberry Blain, Pa. XXX HERBED RICE AND CHICKEN BAKE 1(6 oz.) package of wild and long gram rice 1 can cream of chicken soup Vz cup cooked celery 1 (3 oz.) can mushroom pieces Prepare rice using package directions. After nee is done, add soup, celery, and mushrooms and mix well. Place in bottom of roast pan and place pieces of chicken coated with baking mix or your favorite sauce on top of rice. Bake at 350 degrees F. for one hour or until chicken is done. Serve on large platter with rice in the center and the pieces of chicken placed around the rice. XXX OLD FASHIONED HEARTY MUSHROOM SOUP 1 pound fresh mushrooms, divided 6 tablespoons butter or margarine, divided 1 cup finely minced omons 1 clove garlic, finely minced 2 cans (10-% oz. each) condensed beef broth 3-Vfe soup cans water 3 tablespoons tomato paste % teaspoons salt one-sixteenth teaspoon ground black pepper 4 sprigs parsley Celery leaves 1 bay leaf % cup barley 1-Mj cups sliced celery 1 -Vz cups sliced carrots Dairy sour cream The De Laval A.R.M*... efficient, reliable automation. ■ w <a r> ' !p~ * / ■* •>■* '' Sensing Device simple, reliable, accurate J.B. ZIMMERMAN & SONS West of Blue Ball, PA on Route 23 717-354-4955 Mrs. Janet Heller Robesonia, Pa. XXX HERBED MUSHROOM PATTIES 1 pound fresh mushrooms or 2 cans (6 to 8 oz. each) mushroom stems and pieces 5 tablespoons butter or margarine Many experts agree that about 55% of the labor required to operate a dairy farm is spent in the milking operation. That makes efficient, productive use of a dairyman's labor input absolutely critical to his success. Milking system technology and design have advanced greatly in recent years. But, the fact remains that the system is only as good as the man who operates it. And good labor is often very hard to find. That's why De Laval has turned its research and development efforts, on a worldwide basis, towards reliable, efficient methods of automating milking routines. The A.R.M. a product of advanced engineering and design. Made to meet the needs of the dairyman with a future. * Patent Applied For f * i / y I & I 4 **• J -<. Control Unit . compact, easily serviced, adaptable CHICKEN AND MUSHROOM CASSEROLE Vz pound fresh mushrooms or 1 can (6 to 8 oz sliced mushrooms 1 (2% to 3 lb.) chicken, cut into serving-size pieces 1 can (1 lb. 4 oz.) unsweetened pineapple chunks % cup green pepper strips */4 cup sliced scallions or green onions 1 tablespoon Cornstarch IV4 teaspoons salt IV2 teaspoon ground ginger 3 medium carrots, peeled 1 cup water Rmse, pat dry, and slice fresh mushrooms (makes about l- x k cups) or dram canned mushrooms; set aside. Arrange chicken on a rack in a broiler pan. Place under a preheated hot broiler 4-mches from heat source until browned on both sides; discard pan drippings. Transfer chicken to a two-quart casserole. Drain and reserve liquid from pineapple; set aside. Sprinkle mushrooms, pineapple, green pepper, and scallions over chicken. Mix pineapple liquid with cornstarch, salt, and ginger. Pour over ingredients in casserole. Cover tightly. Bake in a preheated moderate oven (350 F.) until chicken is tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice carrots. Just before serving in a medium saucepan brmg water to the boiling pomt. Add carrots; cook until crisp tender, three to five minutes. Serve chicken on large platter, surrounded with carrots. Yields four portions at about 300 calories per portion. •AUTOMATIC REMOVAL MECHANISM ■MJJ Parallel Linkage* true flotation, flexible, adjustable..... American Mushroom Institute xxx American Mushroom Institute Lancaster Farming, Saturda; cupiiptiiy Ciicp, u. /i j l/ 2 teaspoon salt one-sixteenth teaspoon ground black pepper 4 slices bread V 4 cup milk 1 egg, lightly beaten 4 teaspoons chopped dill 4 teaspoons chopped parsley 2 to 3 tablespoons dry bread crumbs, if needed Rinse, pat dry, and finely chop fresh mushrooms (makes about 5-Vz cups) or drain canned mushrooms. In a large skillet melt three tablespoons of the butter Add mushrooms, onion, salt and black pepper Cover and cook over moderate heat for five minutes. Remove cover; cook ovei high heat until most of the liquid is evaporated, about two minutes; set aside. Trim crusts from bread; cut bread into small pieces (makes about two cups). Moisten bread with milk. Put bread and mushroom mixture mto the jar of an electric blender. Cover and blend until mixture is pasty. In a large bowl combine mushroom mixture with egg, dill, and parsley; mix well. If mixture is too soft to form mto patties, add dry bread crumbs. In a large skillet heat remaining two tablespoons butter. Drop mushroom mixture by the quarter cupful onto skillet; flatten slightly. Saute over moderately high heat until golden brown, turning once Yields approximately 10 patties. American Mushroom Institute xxx HEARTY MUSHROOM LASAGNA 1 pound fresh mushrooms or 2 cans (6 to 8 oz. each) sliced mushrooms 3 tablespoons oil 1 pound ground lean beef x k pound bulk sweet Italian sausage 1 jar (14 to 15 oz.) meatless spaghetti sauce 1 teaspoon Italian seasoning 1 teaspoon salt % pound lasagna noodles 2 cups creamed cottage cheese or Ricotta cheese 4 ounces Mozzarella cheese, shredded Rmse, pat dry and slice fresh mushrooms (makes about five cups) or drain canned mushrooms; set aside. In a large skillet heat oil. Add mushrooms; saute for five minutes; remove and set aside. Add beef and sausage; cook and stir until brown, about 5 minutes. Stir m sauce, Italian seasoning, salt and reserved sauteed mushrooms. Brmg to the boiling pomt; reduce heat and simmer for two minutes; set aside. Cook noodles as label directs. Spread a thin layer of sauce on the bottom of a 12 x 8 x 2-inch baking pan; cover with a layer of lasagna noodles. Place a layer of cottage cheese over noodles. Cover with sauce. Repeat, ending with noodles. Spoon sauce over the top. Sprinkle with Mozzarella cheese. Cover bake in a preheated moderate oven (375 F.) until hot for 50 to 60 mmutes. Yields eight portions. American Mushroom Institute XXX MUSHROOM SPAGHETTI SAUCE 1 pound medium-sized fresh mushrooms or 2 cans (6 to 8 oz. each) sliced mushrooms November 5,1977—5 (Continued on Page 58) PAINTING We Use Quality PAINT AERIAL LADDER EQUIPMENT • Modern and Efficient Method • Reasonable Prices • Spray-On and Brush-In Method • Sandblasting If Necessary FOR FREE ESTIMATES WRITE. ESH SPRAY PAINTING (Daniels Esh C Ralph Miller) SPRAY-ON AND BRUSH-IN PAINTER Box 350 A Ronks, PA 17572 or call this number 717-687-9155 INDUSTRIAL COMMERCIAL RESIDENTIAL 7
Significant historical Pennsylvania newspapers