Home on the Range (Continued from Page 66) 3 teaspoons tapioca % teaspoon salt 1 tablespoon sugar Vt teaspoon pepper. Do not brown meat. Place all ingredients in large casserole and cover contents with tomato juice. Bake for two to two and a half hours at low temperatures such as 275 degrees F. XXX POTATOES O’BRIEN 5 or 6 medium potatoes 2 tablespoons butter (or oleo) 1 small onion, finely diced 1 small jar pimento, diced SIMPLE INSTALLATION iEIED BARN rubber mats come in five standard sizes and will fit virtually any floor installation. No adhesives are required: the comers of each mat are fastened with cement nails or Ram-Set pins and washers. The 100 pound weight of each mat does the rest. Mats are easily cut and fitted the only tools needed are a piece of chalk, a square and a utility knife. To assure dry floors and good drainage, a slope of about 3 inches per 7-% feet is recommended. DETAILED INSTRUCTIONS FOR BOTH FREE STALL and STANCHION BARN INSTALLATIONS are AVAILABLE on REQUEST. We have in stock: 42x60 48x72 Sizes available on Special Order; 48x84 60x60 60x72 60x84 WE DELIVER RED BARN Cattle Bedding Mats Mrs. Howard Hall Chinchilla, Pa. Cracker crurnns IVz cup milk 1 cup diced cheese Vz medium green pepper, diced Vz teaspoon salt Cook potatoes in jackets; peel and dice. Combine milk and butter; cook until sbghtiy thickened. Add all remaining ingredients except potatoes and crumbs. Pom sauce over cooled potatoes; pom into baking dish. Cover with fme cracker crumbs. Bake at 375 degrees for 40 minutes. Yields five to six servings. XXX SPRINGTIME POTATOES IVz pound small new potatoes Vs cup chopped cucumber 1 teaspoon salt Vz cup sour cream P/2 tablespoon chopped green onions 2 tablespoons sliced radishes Dash of pepper 2 tablespoons chopped green pepper Scrape potatoes; cook for 10 to 15 minutes in boiling water. Dram. Combine remaining ingredients; heat but do not boil. Pom mixture over hot potatoes. Yield fom servings. NORTHAMPTON FARM BUREAO CO-OPERATIVE ASSOCIATION TATAMY, PA FEED, SEEDCHEMICALS LIME AND FERTILIZER CUSTOM APPLICATION TEXACO PETROLEUM PRODUCTS SIMPLICITY LAWN & GARDEN EQUIPMENT EASTON 215-258-2871 Field tests, laboratory experiments and countless commercial installations show the life of RED BARN vulcanized rubber floors to be indefinite. Negligible wear is found after more than five years of constant use. Because of these facts, North West Rubber makes this guarantee: wmmmmmmm RED BARN Three Year Unconditional Guarantee and Replacement Warranty 1. RED BARN is the thickest mat there is, mea suring over v*”. 2. Surface has a grained, pebbled texture for easy cleaning and non-slip qualities. 3. Surface is resilient for comfort, yet springs back to original form. 4. TOUGH. Each mat contains over 100 pounds of vulcanized rubber. NO WIRE, METAL OR CLOTH BONDING MATERIALS ARE USED. 5. RED BARN is non-absorbent. VANCO SALES CO. VAN G. HOCKER R.D. 4, Box 300, Carlisle, Pa. 17013 (717)776-3494 EASTERN DISTRIBUTOR OF RED BARN COW MATS Above two recipes by: Claire Coombs Gardrprs, Pa. lYs>\ ,s»r7 ETHESE I QUALITIES Lancaster Farming, Saturday, March 11,1978 XXX HEARTY HAM AND CHEESE CHOWDER 4 cups cubed, boiled potatoes IVz cups fully cooked chopped ham Vz cup chopped onion 1 cup shredded American cheese 3 cups milk 3 tablespoons flour 3 tablespoons butter Dash salt and pepper Cook onion m butter until tender but not brown. Add the potatoes, ham, milk, and seasonmgs. Blend in flour and cook, stirring until thickened. Add cheese, and stir until melted. Serves eight. XXX CREAM OF POTATO SOUP 6 cups diced potatoes (5 large) Vz cup sliced carrots, or more 6 slices bacon Vz cup chopped onion 1 cup sliced celery IVz teaspoons salt Vt teaspoon pepper 2 cups milk 2 cups light cream Finely shredded Cheddar cheese Parsley sprigs Cook potatoes and carrots in water until tender. Saute’ bacon until crisp; dram and crumble. Saute’ onion and celery in two tablespoons bacon fat. Combme cooked vegetables, bacon, salt, pepper, milk, and cream. Simmer for 30 minutes. Do not boil. Garnish with shredded Cheddar cheese and parsley. Makes about three quarts. Can be served without the cheese and parsley. XXX POTATO SOUP 6 medium potatoes, well scrubbed (no need to pare) 1 medium onion, chopped 1 to 2 stems celery, chopped 1 to 2 carrots, chopped 1 to 2 tablespoons fresh parsley 2 tablespoons butter Salt to taste Milk (enough to cover) 1 cup peas, frozen or fresh Cook vegetables in as little water as possible until nearly tender. Then add butter, salt, milk until it Is “soupy,” and peas. Heat until all vegetables are tender. Don’t boil. For thicker broth, mix equal parts of milk and RED BARN Vulcanized Rubber BEDDING FLOORS Reduce or eliminate • BEDDING * LABOUR * INJURIES Mrs. Allan Martin Womelsdorf, Pa. (Turn to Page 68) 100% 67 Mrs. Luke Wise Lebanon, Pa.
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