Home On The Range
(Continued from Page C 6)
SAUCY HAM AND POTATO BAKE
2 tablespoons chopped onion
¥t cup butter or margarine
V* cup flour
1 teaspoon salt
Vz teaspoon dry mustard
dash of pepper
IVz cups milk
2 cups shredded Cheddar cheese or any kind of cheese you
desire
l /z pound of ham cut into thin slices
6 cups cooked potato shces
Saute onion in margarine. Blend in flour and
seasonings. Gradually add milk, cook, stirring constantly
until thickened Add IVz cups cheese; stir until melted.
Toss potatoes in cheese sauce. Pour into 2-quart greased
casserole, reserving 1 cup potato shces. Arrange ham and
remammg potato shces on top of casserole. Bake at 350°
F. for about 30 minutes. Top with remaining cheese.
Makes 6 servings.
UPSIDE-DOWN HAM LOAF
2 tablespoons butter
Va cup brown sugar, firmly packed
1 can (20 ounces) pineapple chunks, drained
4 cups ground ham
1 cup ground beef
1 cup ground pork
1 cup bread crumbs
Vz cup milk
Vz cup pineapple juice
2 eggs, slightly beaten
1 teaspoon mustard
1 tablespoon minced omon
Melt butter in bottom of the loaf pan. Sprinkle brown
sugar over the butter and arrange pineapple chunks in the
pan. Mix all remaining ingredients in a separate bowl and
then pack over pineapple. Bake in 350° F. oven for V-k
hours Turn out on the serving platter. Serves ten.
Ruth Halteman, Clearspring, Md.
Let an orange
grade your driveway.
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Independent wet disc brakes, differential
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BUFFALO SPRINGS, PA 717-949-6501
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717-949-6501
Carol Williams, Lake Ariel
HAM CROQUETTES
3 tablespoons butter
V* cup flour
% cup milk
Combine the above ingredients in a saucepan and cook,
stirring until thick and bubbly. Boil 1 minute, stirring
constantly. Remove from heat and add:
2 cups coarsely ground cooked ham
1 teaspoon grated onion
2 teaspoons prepared mustard
Blend well. Chill and shape mixture mto 8 to 10 balls.
Roll in % cup fine dry bread crumbs. Shape mto cones,
handling lightly. Dip into mixture of 1 beaten egg and 2
tablespoons of water. Roll in crumbs again. Fry in deep
hot fat (365° F ) for Vh to 2 minutes, until heated through.
Dram. Serves 4-5. Serve with Creamy Egg Sauce, below.
Creamy Egg Sauce
2 tablespoons butter
2 tablespoons flour
V* teaspoon salt
dash of white pepper
1 cup milk
Melt butter, blend m flour and add seasoning. Add the
milk and cook, stirring until mixture is thick and bubbly
Add 1 hard-cooked egg, chopped. Makes IV* cups of sauce.
Ruth Halteman, Clearspring, Md.
3 cups minced cooked ham
1 small onion
1 teaspoon dried parsley
2 eggs, well beaten
V* teaspoon pepper
1 tablespoon prepared mustard
cup dried bread crumbs
1 cup milk
Put ham and onion through a food chopper. Add
remaining ingredients and beat well. Pack into a greased
loaf pan 10x2 inches. Bake 40 minutes at 350° F. Serves 6.
Ruth E. Ruoss, Blain
COUNTRY CASSEROLE
2 to 3 cups diced cooked ham
6 hard-cooked eggs, sliced
1 can condensed cream of celery soup
V 2 cup milk
2 cups grated sharp American cheese
2 teaspoons Worcestershire sauce
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UKUBOTII
OVER 50 MODELS IN STOCK
HAM LOAF
Lancaster Farming, Saturday, March 29,1980—C7
5 to 6 drops Tabasco
% cup dry medium bread crumbs
3 tablespoons melted butter or margarine
In a 2 quart casserole, alternate layers of ham and egg,
starting and ending with ham. Combme soup and milk;
add cheese, Worcestershire and Tabasco. Heat, stirring,
until cheese is melted. Pour sauce over layers in the dish.
Mix crumbs and butter and sprinkle over the top. Bake
uncovered at 375° F. about 25 minutes, or until heated
through and crumbs are golden. If desired, trim with
additional egg slices and a few spngs of parsley just
before serving. Makes 6 servings
Golden Fleece
Sheep Club
organizes
QUARRYVILLE - The
Chester County Golden
Fleece Sheep 4-H Club met
recently at the home of
William MacCauley.
The following officers
were elected: Dave Lytle,
president; Billy MacCauley,
vice president; Steven
Gontarz, treasurer; Nancy
MacCauley, secretary;
Samuel Holmes and Ernest
Barrett, reporters; Joan
MacCauley, Jeme Gontarz
and Donna Stoltzfus, adult
leaders.
Making posters of the
sheep projects for the Exton
Mall display April 12-13 and
for the club’s poster contest,
was discussed.
The Cecil County Fair,
May 31, will have classes for
showmanship and fitting and
market lambs.
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NEW SHIPMENT JUST ARRIVED!
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STORE
HOURS:
Mon. thru Sat.
8 to 5
TUES. & FRI.
Til 8:00
Coleman Center
85 Old Leacock Rd. R.D.I Ronks, Pa.
Syl Ruoss, Blain
Club projects are sheep
breeding and market lambs.
The 4-H market lamb round
up will be November 4. The
lambs will be judged at the
MacCauley farm, then taken
to Vintage Sales for the
auction.
Fund raising items such as
selling pens and having a
oake sale were discussed.
The next meeting will be
April 21, 7:30 p.m. This
meeting will be held at the
MacCauley farm. Anyone
interested in information
about the Golden Fleece
Club, call 215/593-6521.
jv»
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