CB—Lancaster Fanning, Saturday, April 19,1980
Borne On The Range
(Continued from Page C 7)
DIFFERENT DEVILED EGGS
8 hard-cooked eggs
juice of lemon
Vt teaspoon dry mustard
% teaspoon salt
3 tablespoons salad dressing
Vz cup fmely shredded dried beef
Slice the eggs in lengthwise halves. Scoop out the yolk
and mash. Add the lemon juice, mustard, salt, salad
dressing and dried beef. Combine well and fill each egg
white with the mixture. Garnish with minced parsley and
a sprinkle of paprika.
EGG AND POTATO SKILLET SUPPER
V* cup butter
4 medium potates, cooked and sliced
1 medium onion, sliced
1 tablespoon parsley flakes
Vz teaspoon paprika
8 eggs
M> cup milk
I teaspoon salt
y* cup pepper
In a large frying pan over medium heat, melt butter.
Add potatoes, onion, parsley and paprika. Cook, stirring 1
occasionally, until potatoes begin to brown and onion is
tender, about 5 to 7 minutes. Reduce heat to medium.
Meanwhile, beat eggs, milk, salt and pepper together with
a fork. Pour egg mixture over potato mixture. As eggs
begin to set, gently draw pancake turner completely
across bottom and sides of skillet, forming large soft
curds. Continue until eggs are thickened throughout but
still moist.
It is better to remove the eggs from the pan when they
are slightly underdone, because heat retamed completes
the cooking.
BASIC CREPES
3 tablespoons butter
3 eggs, slightly beaten
Vz cup milk
Vz cup water
% cup flour
Vz teaspoon salt
Melt butter m 10-mch omelet pan or 8-mch crepe pan.
Meanwhile m a bowl, beat eggs, milk, water and melted
butter. Blend in flour and salt until mixture is smooth. On
medium heat, heat buttered omelet pan until just hot
enough to sizzle a drop of water For each crepe, pour
scant V* cup batter in pan, browned on bottom; remove
from pan or turn and brown other side. (Crepes to be filled
need only be browned on one side). Stack between sheets
of paper toweling or waxed paper until ready to use.
Crepes may also be frozen. Spread scant % cup filling on
each crepe Serve 2-3 crepes per person. Makes ap
proximately 12 crepes
Crepes should set to a thin lacy pancake almost im
mediately If too much batter is poured into the pan, pom
off excess immediately. If there are holes, add a drop or
two of batter for a patch.
PENNSYLVANIA NEEDS
GEORGE BUSH
GEORGE BUSH HAS COME TO OUR STATE AND LISTENED
TO US. AND HE IS MAKING TOUGH-MINDED PROPOSALS
FOR THE PROBLEMS WE FACE.
BUSH ON INFLATION: “I will submit a balanced budget
within 100 days of taking office reduce the role of the federal
government by cutting spending, waste and inef
ficiency immediately cut taxes by $2O billion for individuals
and businesses to stimulate savings and investment Curbing
inflation is the first goal of the Bush administration ”
BUSH ON ENERGY: “We must expand supply by
decontrolling oil and natural gas encourage immediate
conversion of all coal-capable utility power plants and major
industrial boilers from oil back to coal insure high safety
standards for nuclear power tax windfall profits while
requinng expanded investment in energy develop
ment encourage conservation through tax credits and low
interest loans support pilot programs for coal gasification ”
BUSH ON GUN CONTROL: “I am a sportsman who has votei against anu jppose
federal gun registration support mandatory prison sentences for those convicted of the use of a
weapon during a crime ”
BUSH ON AGRICULTURE. “Farmers must be protected against drastic downturns while operating
in the free market system foreign markets should be expanded taxes must be reformed so no
family farm will be liquidated merely to pay estate taxes eliminate the carry-over provision "
BUSH ON OLDER AMERICANS: “Social Security regulations must be adjusted so not to penalize
those who wish to work or financially jeopardize those who wish to marry change Medicare
provisions to allow alternatives to nursing homes ”
George Bush:
A President we won’t have to train.
Paid lor by ‘ r he Eu«h *or President Corn mitiee A copy o( our report is on tile with the Federal
Election CoTtmission and a/auatl© for purchase from th© Federal Election Commission Washington DC 20463
Mrs. Carl S. Bacon, Felton
iBBOB
m Junior Cooking i
1 Edition 1
Today, in honor of egg month, we’re featuring egg
recipes for junior cooks.
From the basics of good soft-cooked eggs to a Toad-m
-the-Hole, our junior cooks will enjoy these young crowd
pleasers. So why not fry something new today 9
SOFT-COOKED EGGS
Put eggs m a single layer m a saucepan. Add enough
water to come at least 1 inch above the eggs. Cover and
quickly bring just to boiling. Turn off heat. If necessary,
remove pan from burner to prevent further boiling. Let
eggs stand in hot water 1 to 4 minutes, depending on the
desired doneness. Immediately run cold water over the
eggs or put them in ice water until cool enough to handle.
To serve, break the shell through the middle with a
knife. With a Jteaspoon, scoop egg out of each half shell mto
a serving dish Sprinkle with grated cheese or bacon if
desired.
HARD-COOKED EGGS
Cook eggs exactly as for soft-cooked eggs, except allow
the eggs to stand 15 to 17 minutes for large eggs. Run cold
water over the eggs until completely cooled. Note: Eggs
should always be hard-cooked rather than hard-boiled.
When an egg is boiled, the white gets tough and the outside
of the yolk turns green from the reaction of the yolk to the
heat.
4 eggs, separated
2 cups milk
3 tablespoons butter
,1 cup commeal
1 teaspoon baking powder
% teaspoon salt
V* teaspoon cream of tartar
In a small mixing bowl, beat egg yolks at high speed
until thick and lemon-colored, about 5 minutes. Set aside.
In large saucepan over medium heat, combine milk and
butter. Cook, stirring constantly, until butter melts. Stir m
commeal, baking powder and salt. Cook, stirring con
stantly, until mixture thickens, about 3 minutes. Remove
from heat. Beat m yolks and set aside. Wash and dry
beaters. In large mixing bowl, beat egg whites and cream
of tartar at high speed until stiff but not dry, just until
whites no longer slip when bowl is tilted. Gently fold
commeal-yolk mixture into whites. Pour into greased 1%
quart baking dish.
Bake in preheated 375° F oven until knife inserted
halfway between center and outside edge comes out clean,
35-35 minutes Serve immediately.
SPOONBREAD
FORGOTTEN COOKIES
6 egg whites
Vfe teaspoon cream of tartar
P-2 cups sugar
S'/a ounces flaked coconut
Vz teaspoon vanilla
6 ounces semi-sweet chocolate pieces
V* teaspoon mint extract
few drops of green food coloring
1 cup chopped nuts
cup finely chopped drained maraschino cherries
few drops red food coloring
Beat egg whites and cream of tartar until foamy. Add
sugar, ahttle at a time until sugar is dissolved and whites
are glossy and stand in soft peaks. Divide egg whites
equally among 3 bowls. Fold coconut and vanilla mto
mixture in first bowl. Fold chocolate, mint and green
colormg mto second bowl, and fold nuts and cherries alohg
with the red colormg mto the third bowl.
Drop by rounded teaspoonfuls onto greased cookie
sheets. Place m a preheated 350° F. oven. Immediately
turn the oven off. Let cookies stand m the oven until dry
and crisp, several hours or overmght.
(Turn to PageC9)