* V’j v. V- rhe grand champion market hog, owned by Jay Bomgardner, sold to Hatfield eking Company, Hatfield. The 214 pounder sold for $2 per pound. Jerry ■mens, (left) buyer for Hatfield, stands with Jay and the top selling hog, at the ianon County 4-H baby beef and market hog round-up and sale. ' • Osh ♦Jr { VrC r a* * \ v (Continued from Page 34) sold his 232 pounder for 86 cents a pound. Ebersole Pontiac of Lebanon was the successful bidder. Bonnie Arnold of Lebanon R 7, sold her hog to Hatfield Packing Company. Hatfield was the" top bidder on the 220 pounder at 71 cents per pound. Jay Bomgardner got 72 cents per pound for his 200 pound hog. Balsbaugh Insurance Company, Schaefferstown, was the top bidder. H:3 The 18 steers that sold averaged $69.5 per hundred weight, compared to last years $56.97 per hundred weight. Hogs averaged $71.92 per hundred weight, up considerably from last years $58.90. 'Forty-eight hogs sold. The auctioneer was Harry Bachman, of Annville. Gary Dean, of Strasburg Rl, judged the beef and swine type show. Dennis Grambine, Myer stown, judged the fitting and showmanship contests. The following is a list of the show results: Class 1-1. Jay Berngard ner, Annville R 3; 2. and 3, Lee Garrison, Paymyra R 2; 4. Jodi Kreider, Lebanon Rl; 5. Elaine Houser, Lebanon R 5. Class 2 -1. Jay Bomgard ner; 2. Edwin Houser, Lebanon R 5; 3. Gary Mase, Lebanon; 4. Edwin Houser; 5. Scott Eckenrode, Camp belltown. Class 3-1. Jay Boiggard ner; 2. Tom Arnold, Lebanon Nestor Martin Coal Slaves ri • Efficient • Long Burning • Economical • Thermostat Controlled Four Models - Seven Sizes - To Choose From. SMOKETOWN SAW SHOP (Andrew Beiler) 196 Eastbrook Rd., Smoketown, Pa. 17576 Bomgardner sweeps 4-H round-up Market Hogs ■* K Hk RUSTIC MANOR Lancaster Farming, Saturday, December 30,1978 R 7; 3., 4., and 5. Jodi Kreider. Class 4 -1., 2., and 3, Bonnie Arnold, Lebanon R 7; 4. Jay Bomgardner; 5, Elaine Houser, Lebanon R 5. Class 5-1. Edwin Houser; 2. Bonnie Arnold; 3. Elaine Houser; 4, Gary Mase; 5. Tom Arnold. Class 6-1, and 2. Tom Arnold; 3. Scott Eckenrode; 4. Edwin Houser. Champion Market Hog v Jay Bomgardner Reserve Champion Hog Tom Arnold Champion Swine Fitter Tom Arnold Reserve Champion Fitter Lee Garrison Champion Swine Showman Tom Arnold Reserve Champion Showman Lee Garrison Baby Beef Lightweight - 1. Judy Early, Lebanon; 2. Mark Deaven, Fredricksburg Rl, Light-heavyweight - 1. Tom Arnold; 2. Chris Pat ches; 3. Paul Miller, Lebanon; 4. Bryan feberly, Newmanstowi} Rl. Heavyweight -1. Jay Bom gardner; 2, Terri Schaeffer, Myerstown; 3. Dorene Eberly, Newmanstown Rl; 4. BonnieAmold. Buddy Steers -1. Jed Hoff er; 2. Jay Bomgardner; 3. J. Paul Miller; 4. Dorene Eberly; 5. Judy Early. Grand Champion Baby Beef Jay Bomgardner A rustic dark grey stove & fireplace combination featur ing a Pyrex glass door. Maximum heat output 60,000 BTU or 17,000 Cu. Ft. • Interior Storage Bin or Hopper • Top Loading • Glass Door • Heat Exchanger • Burns Buckwheat or Pea Coal Reserve Champion Baby Beef x Tom Arnold Champion Beef Fitter Jay Bomgardner' Reserve Champion Beef Fitter Tom Arnold Champion Beef Showman Jay Bomgardner Reserve Champion Beef Showman Tom Arnold A"Mealtime rTMagic EXOTIC BEGINNINGS The truly elegant 'meal be gins with hors d’oeuvres—the perfect appetizers or accom paniments for -before-dinner drinks. To prepare a selection that will please every guest, add a different twist to your traditional vegetable or meat tidbit favorites For example, the agreeable flavors you’ll find in the booklet ‘“Round The World With Champale. .The Internation al Hors d’Oeuvres Recipe Experience,” available from Champale, Recipes, Dept. G., Trenton, N J 08611, for 25 <t postage and handling can bring the color and excite ment of foreign lands to your parties You can add a touch of sophistication, too, serving Champale, Extra Dry or Pink, or using Champale to make a tasty Sate like “Sate Javanese” from Indonesia SATE JAVANESE 3 chicken breasts, skinned, boned, and cut into 1-inch cubes Marinade 1/2 cup Pink Champale Malt Liquor 2 tbsp. Giroux Lime Juice 1/2 tsp. salt 1/2 tsp. ground ginger 1 garlic clove, crushed Peanut Oil Sauce 1 tbsp. peanut oil 1/4 cup scallions, chopped' 1 garlic clove, chopped 1 cup chicken broth 1/2 cup Pink Champale Malt Liquor 1 tbsp. Giroux Lime Juice 1/2 cup peanut butter 2 tbsp. soy sauce 1/4 tsp. red pepper flakes Place chicken cubes in non metal container with all the marinade ingredients, except oil. Let stand 1 hour. Thread 2 or 3 pieces of chicken on small skewers. Brush with oil and broil 5 minutes, turning occasionally. To make sauce, heat oil in pan; saute scallions and garlic until transparent. Add next ingredients. Blend well. Heat and serve with Sates Insert skewers into a pineapple garnished with Raf fetto Kumquats. Makes about 24 Sates. 39
Significant historical Pennsylvania newspapers