Bone On The Range
(Continued from Pa|e C 6)
CHICKEN SALAD
2 cups diced, cooked chicken
% cup minced celery, raw
% cup mayonnaise or salad dressing
Vz teaspoon salt
% teaspoon pepper
Mix the chicken, celery and mayonnaise. Add salt and
neoDer to take. Serve on crisp lettuce leaves.
Mrs. Charles Bichl, Mertztown
GROW TOMATOES
FOR local MARKET YEAR 'ROUND
will demonstrate the patented Hygro-Flo Tube System and
discuss its potential (or your market.
Topics to be discussed:
1. Investment ($ll.OOO-$18,000)
2. Production
3. Marketing
4. Income ($15,000-$20,000 per yr.)
MEETING TIMES AND PLACES
7:30 P.M. 7:30 P.M.
WED., SEPT. 10 THURS., SEPT. 11
HOLIDAY INN SHERATON MOTEL
Downtown Exit Rt. 40 & 1-70
Off Rt. 48 Hagerstown, MD.
Cumberland, MD.
HYGRO
FOR COMPLETE PRODUCTION, INC.
INFORMATION EARL CUR HS NICHOLS, PRES.
CALL OR WRITE; 21 MEADOWS LANE
PHONE 215-527-0850 HAVERFORD, PA 19041
When you core enough to install the very best.
Many sizes have been designed with your farm in mind.
Please call for more information... today!
ra THOMAS FARM SYSTEMS, INC.
\ I I 2025 Horseshoe Rood. Lancaster, Pa.
' ' Phone (717) 299-1706
LY AUTOMATIC!
The SUPER-B is more au
tomatic than other auto
. matics. It's “man-free”
I operation saves hun
‘ dreds of man-hours
each year. Commercial
and farm installations
lave proven it is highly
icient, has excellent drying
icity and offers many cost
features.
PEANUT RAISIN LOGS
Vz cup peanut butter
Vz cup light com symp
Vz cup nonfat dry milk powder
Vz cup confectioners sugar
yz cup raisins
Mix the peanut butter, com syrup, dry milk powder and
sugar. Add the raisins and mix well. Chill the candy
mixture. Divide into 24 pieces and form each into a small
log. Wrap individually in clear plastic wrap and keep
refrigerated.
FRENCH MACARONI SALAD
% pound macaroni
1 onion, minced
1 cup diced celery
chopped parsley
salt and pepper to taste
2 hard cooked eggs, diced
Cook the macaroni in salt water and cool. Mix all the
above ingredients, then add the following dressing:
legg
3 tablespoons sugar
% cup vinegar
1 small can evaporated milk
Beat the egg and add the remaining ingredients until it
forms a heavy dressing. Mix the macaroni mixture into
the dressing and chill.
DEVILED EGGS
6 hard-cooked eggs
% teaspoon salt
V* teaspoon pepper
% teaspoon mustard
3 tablespoons dressing
Cut eggs into halves lengthwise and slip out yolks. Mash
the yolks with a fork and mix with seasonings, dry
mustard and salad dressing. Refill the whites with the
yolk mixture. Garnish with sprigs of parsley.
Mrs. Charles Bichl, Mertztown
STEAK ROLL-UPS
8 Cheddar cheese sticks, 4x% inch
8 dill pickle spears
8 cube steaks, 3% x 5 inches, about 2% pounds
melted butter
Place a cheese stick and a pickle on each steak. Roll and
fasten with a metal skewer. Place on the grill, skewer side
down, inches from the coals. Brush occasionally with
butter. Grill 4-5 minutes per side or until desired
doneness.
Mrs. Charles Biehl, Mertztown
Mrs. Charles Biehl, Mertztown
000
Lancaster Farming, Saturday, August 30,1950—€
DON’T LET FOOD POISONING BUG YOU
Food that’s toted to outdoor get-togethers can become
dangerously warm, Trudy Doughterty, Chester County
home economist says.
Trudy says that harmful bacteria grow best in warm,
moist conditions. Picnics and long-distance trips should
be planned with less perishable foods in mind, or with
plenty of ice-filled insulated containers on hand.
Trudy recommends washing your hands after handling
raw chicken to prevent spreading bacteria to other foods.
Also clean cutting board with soap and water after each
use.
Cold foods such as cream pies, seafood and dishes made
with eggs, meat and poultry must be kept below 40* F.
Foods meant to be served hot such as meats, seafood and
poultry, must be kept above 140° F. Bacteria grow best in
lukewarm foods. Trudy says you should never let these
foods stand at room temperature more than two hours.
SWEET ’N SOUR SPARERIBS
5-6 pounds pork sparenbs
% cup brown sugar
212-ounce jars chili sauce
1 cup grape jelly
Vz cup sour cream
2 tablespoons cornstarch
1 teaspoon Worcestershire sauce
Vz teaspoon thyme
4 drops bottled hot pepper sauce
V* teaspoon salt
V* cup finely chopped onion
In a saucepan, combine all ingredients except the
spareribs. Over low heat, cook the sauce until it gets a
glossy appearance, stirring frequently. Place ribs on the
grill, rib ends down. Grill at low to moderate temperature
1-1 yz hours, turning occasionally. During the last 30
minutes, brush ribs with sauce frequently.
ONE BOWL CHOCOLATE CAKE
2 cups flour
I%cups sugar
Vt. teaspoon baking powder
1% teaspoons soda
1 teaspoon salt
%cup cocoa
% cup shortening
1 cup water
1 teaspoon vanilla
3 eggs
Mix everything together in one bowl except the vanilla
and egg. Add them last and bake at 350* F. lor 35-40
minutes.
Reliable
Extras.
FOR ALL STORAGE NEEDS
When you trust a storage
system to work, that means all of
it Grain bins, aeration fans,
heaters, stirring devices, bin
unloading equipment,
everything
That’s why we carry the
systems designed for reliability
Read systems. They’re con
structed for extra durability, by
the people with long experience
in gram storage and handling
| For more information, complete this coupon & return to.
I THOMAS FARM SYSTEMS, INC.
I 2025 Horseshoe Road, Lancaster, PA 17601
NAME
ADDRESS
CITY
STATE
PHONE
Mrs. Charles Biehl, Mertztown
(Turn to Pace C 8)
Call us We’ll bring you in
formation on gram storage
systems you can rely on
Completely
(»)
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