Dome On The Range > (Continued from Page C 6) WORLD’S EASIEST SOUFFLE butter grated Parmesan cheese 4 eggs 4 ounces sharp Cheddar cheese, cubed 3 ounces of cream cheese, cubed % cup milk, or light cream V* cup grated Parmesan cheese % teaspoon onion salt Vi teaspoon dry mustard Butter bottom and sides of 1-quart souffle dish or casserole. Dust with Parmesan cheese. Set aside. Com bine remaining ingredients in blender container. Cover and blend at medium speed until smooth, about 30 seconds. Blend at high speed another 10-15 seconds. Carefully pour mto the prepared dish. Bake m preheated 350° F. oven 25-30 minutes or until puffy and delicately browned. Serve immediately. SCOTCH EGGS 3 A pound bulk pork sausage 12 hard-cooked eggs 1 egg, beaten % cup fine dry bread crumbs Divide sausage into 12 equal portions. Shape each portion into patty and wrap completely around a hard cooked egg, pressing edges together to seal. Dip sausage wrapped eggs m beaten egg; then roll m bread crumbs until completely coated. Cook eggs m preheated 375° F. deep fat until golden brown and heated through, 7 to 9 minutes. Dram on ab sorbent paper. Serve hot or cold. mm AMERICAN LIVESTOCK EQUIPMENT American (Animark.. preg testers Hnc&Atoe Pig Holder HEAT PADS Stanfield creep feeders WATERERS HEATERS NOLAND FREEZE GUARD™ Protects Nipple Waterers From Freezing ■ssr FARMER BOY AG SPREADERS & " EQUIPMENT SALES SERVICE & INSTALLATION FARMER BOY AG When things get rough - the Better the Buy! Why?...low Overhead YOUR COMPLETE DEALER HANDLING THE FOLLOWING EQUIPMENT: 1.8. WHITE ROOM HEATERS (Check Our Price) LEON HOOVER, PROPRIETOR 457 EAST MAIN ST., MYERSTOWN, PA 17067 PH; 717-866-5692 LOC: Vi Mile East of Myerstown We Specailize in Complete Swine Systems, Buildings, Farrowing, Nursery, Fattening - Open Front or Controlled Environment 6 eggs Vs cup water % teaspoon salt V* teaspoon oregano dash of pepper 2 tablespoons butter V* cup pizza sauce % cup shredded Mozzarella cheese Mu eggs, water, salt, oregano and pepper with fork. Heat butter in a 10-mch omelet pan or skillet with oven proof handle until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, carefully draw cooked portions at edges to the center so uncooked portions flow to bottom. Tilt skillet as necessary to hasten flow of uncooked eggs. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. While top is still moist and creamy-lookmg, spread with pizza sauce and sprinkle with cheese. BroU until cheese melts. With pancake turner, slide from pan onto serving plate. To serve, cut into wedges. To make handle ovenproof, wrap it with aluminum foil. QUICHE INTERNATIONAL 19-mch pie shell 6 eggs, beaten % cup chopped cooked chicken or turkey Vz cup grated Parmesan cheese 1 can condensed cream of celery soup, undiluted Vz cup milk Vz teaspoon salt Brush pie shell with small amount of the beaten eggs. Prick bottom and sides with a fork. If using metal pie pan, bake shell in preheated 450° F. oven until golden brown, about 5 minutes. If using pie plate, bake shell at 425° F. Cool on wire rack. Reduce oven temperature to 375* F. for metal pan or 350° F. for pie plate. Sprinkle chicken and cheese mto pie shell. Beat together eggs and remaining ingredients until well blended. Pour over chicken-cheese mixture. Bake in a preheated oven until knife inserted near center comes out clean, 30-35 minutes. Let stand 5 minutes before serving. EGGS PIZZA Lancaster Farming, Saturday, April 19,1980—C7 HALF-HOUR DINNER 3 /* cup uncooked regular nee 1 can condensed cream of celery soup % cup water 1 tablespoon butter 110-ounce package frozen peas. 2-2% ounces of sliced mushrooms 6 eggs % cup shredded Swiss cheese In a large frying pan, combine rice, soup, water and butter. Cover and bring to boil. Reduce heat to sim mering. Simmer covered 5 minutes. Stir in frozen peas and simmer covered 5 minutes longer. Stir m mushrooms. Make 6 indentations m nee mixture. Break an egg into each indentation. Cover and continue cooking over low to medium heat until eggs are almost set, 3 to 5 minutes. Sprinkle with cheese. Cover and cook until eggs are done, 5 to 7 minutes. HAM’N EGG CREPES 12 crepes 1 can crushed pineapple 1 can condensed cream of chicken soup, undiluted 1 cup dairy sour cream 6 hard-cooked eggs, chopped 1 cup f mely chopped cooked ham 1 tablespoon chopped chives V* teaspoon dry mustard V* cup grated Parmesan cheese Drain pineapple, reserving cup of syrup. Combine % can soup with drained crushed pmeapple, sour cream, eggs, ham, chives and mustard. Set aside. Combine remaining % can of soup with V* cup reserved pmeapple syrup and set aside. Place about % cup ham and egg filling on each crepe and roll up. Place filled crepes in a greased oblong baking dish. Pour sauce over the top. Sprinkle with Parmesan cheese. Bake in a preheated 350* F. oven 30 minutes, or until hot and bubbly. Makes 4-6 servings. H VENTILATION SYSTEMS Arato WATERERS FRISTAMAT LTD. Engineered Confinement Systems AGRI-TECH FLUSH SYSTEM Vk 1 « • WOVEN Delphi wIRE FLOORING S Shenandoah STAINLESS STEEL FEEDERS (Turn to Page C 8) & Ventilation EQUIPMENT DEALER
Significant historical Pennsylvania newspapers