> 4 t«»H ’ M • • . . , • . . . > . « ,
B4—Lancaster Farming, Saturday, September 25,1982
TURN ZUCCHINI INTO AN
ENTREE
The end of the garden at harvest
time is often just the beginning of
delicious dishes such as Gar
den’s End Puffy Omelet. When
your zucchini crop is overly
abundant or zucchini is specially
priced at the supermarket, this
elegant entree is both a tasteful
and economical choice.
A puffy omelet is easy to make,
too. Separate the eggs and beat the
yolks and whites. (The whites are
done when they no longer slip in a
tilted bowl.) Fold the beaten yolks
and whites together along with
shredded zucchini in this recipe
spread in a pan and cook. It takes
only about 5 minutes on top of the
range and 10 minutes in the oven to
completely cook the puffy mixture.
Then, top with cheese and enjoy!
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AGRI”
COMPLETE SYSTEMS & EQUIPMENT FOR
CATTLE. HOG, POULTRY & GRAIN
SALES, INSTALLATION & SERVICE
2754 Creek Hill RtL, Leola, PA 17540
PHONE: 717-656-4151
SERVING PA, N.J. AND N.Y.
Ladies
Have You
Heard?
By Doris Thomas
Lancaster Extension
Home Economist
Garden’s End Puffy Omelet
makes a lovely candle-lit ditmer
for-two entree. You can double the
recipe to serve four. Cook in two
pans staggered in the oven for best
heat circulation.
Garden’s End Puffy Omelet
4 eggs, separated
Vt cup water
% teaspoon cream of tarter
V 4 teaspoon salt
1 small zucchini, shredded (about
602.) „
teaspoon basil leaves, crushed
I,tablespoon butter
Vz cup shredded Cheddar cheese or
grated Parmesan cheese, divid
ed
In large mixing bowl, beat egg
whites with water and cream of
tartar at high speed until stiff but
not dry, just until whites no longer
slip when bowl is tilted. In small
«*Ur
FEED WHY USE MORE
WHEN LESS WILL DO?
EQUIPMENT., NC .
mixing bowl, beat egg yolks with
salt at high speed until thick and
lemon-colored. Stir in zucchini and
basil. Gently, but thoroughly, fold
yolk mixture into whites.
In 10-inch omelet pan or skillet
with oven-proof handle • over
medium- high heat, heat butter
until just hot enough to-sizzle a
drop of water. Pour in egg mixture
and gently smooth surface. Reduce
heat to medium. Cook until puffed
and lightly browned on bottom,
about 5 minutes. (Lift.omelet at
edge to judge color.) Bake in
preheated 350 degree oven until
knife inserted halfway between
center and outer edge comes out
clean, about 10 to 12 minutes.
Loosen omelet edges with spatula.
To serve folded, with a sharp
knife, cut upper surface down
center of omelet but do not cut
through to bottom of omelet.
Sprinkle with % cup of the cheese.
Tip skillet. With pancake turner,
fold omelet in half and invert onto
warmed plate or platter with a
quick flip of the wrist. Sprinkle
with remaining cheese.
To serve open-faced, invert pan
over warmed plate or platter, or
slide omelet from pan onto plate.
Sprinkle with all of the cheese. Cut
in half or into wedges. Serve im
mediately.
STORE HOURS.
Mon.-Fri.
7:30 to 4:30
Sat. 7:30 to 11:30
*' , *'*-**9ns’*r*f* ***•* -*'» rfj * fr F#rn rr'r*»- r •t'-t **-*-■'*'•'tit par-j>w*-r » 9 rm* 9 9-w9*-‘rm*'*--a
Featured At The 1982 World’s Fair
CLASSIC ELEGANCE
COLEMAM CENTER
85 Old Leacock Rd.. RDI, Ronks. PA
STORE HOURS: Mon. thru Sat. - 8 to 5; Tues. & Fri. till 8:30
Penn State offers
book on amateur
winemaking
UNIVERSITY PARK - Fall is
often a time for amateur
winemakers to test their skills. So
if you’re a wine hobbyist, you may
want to obtain the revised and
expanded version of the book
entitled “Winemaking as a
Hobby,” published by the college
of Agriculture at Penn state.
The publication gives detailed
information on the various
procedures the hobbyist should
follow in obtaining an excellent
quality wine. Included are
numerous illustrations and
photographs. The book measures
8% by 11 inches and contains 88
pages.
“High quality wines can be made
by the amateur," says the author,
Donald L. Ace, Penn State Ex
tension specialist. “In fact, many
home-produced wines often are
superior to commercial products,"
he adds.
FROM ELMIRA STOVE WORKS
This Penn State book on
winemaking describes wine types,
equipment and chemicals, the
winemaking process, bottling,
storing and aging, chemical
testing, rules for serving, and
grape species and varieties. The
Current edition was published in
1977.
“Winemaking as a Hobby” is
available for $2.75, tax and ship
ping included, from Winemaking,
Department 6000, University Park,
PA 16802. Checks or money orders
should be made payable to Penn
sylvania State University.
Whefi ordering by mail, allow at
least two weeks for delivery. At the
campus, copies are available in
room 204 of the Agricultural Ad
ministration Building.
The book includes a special
devoted to the amateur who is
interested in the process of
winemaking by recipe.
-t i Plants, Floral Arrangements.
Hand-Made Gifts Available At Great Savings!
For More Info. Call (717) 626-6805.
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URA "SWEETHEART"
LANCASTER
OLD LEACOCK RD.
340 iNTERCnUBCF
/ &
LEACOCK
COLEMAN <t r