„V\ .'ab.'J-S
BB—Lancaster Farming, Saturday, January 22,1983
Vegetables enhance a meal
(Continued from Page 86)
vigorously. Return all to saucepan,
sitrring constantly. Continue to
cook and stir until mixture is
thickened and smooth. Ladle
immediately into heated shallow
ramekins or soup bowls. Arrange
several mushroom slices on top of
each fonduta. Stand 3 toast
triangles, point side, up around the
side of each ramekin. Serve at
once with fresh vegetables.
Mrs. Clarence Jeffries, Norristown
GREEN BEANS ITALIENNE
2 pkg. (9-oz. each) frozen green
beans
1 green pepper, thinly sliced in
rings
1/21. Italian seasoning
1/4 c. butter, softened
1/4 c. shredded Monterey Jack
cheese
1/4 c. grated Parmesan cheese
Place beans, green pepper rings
and Italian seasoning in saucepan
containing small amount of salted
water. Cover and cook 10 minutes.
Drain well. Toss with butter and
cheeses. Serves 6 to 8.
ZUCCHINI BREAD
3 large eggs
2 c. sugar
Ic. oil
2 c. grated zucchini
31. vanilla
Mix above together well, then
add:
3 c. flour
It. salt
11. baking soda
1/21. baking powder
31. cinnamon
Stir well till blended. Pour into
greased pans and bake 1 hour or
until done at 350 degrees. Makes 2
loaves.
Catherine Barnhart, Butler
749 FEWER PARTS
A 100-FOOT LENGTH OF BERG GUTTER CHAIN
HAS 749 FEWER PARTS THAN MOST OTHER
BARN CLEANERS
Gutter Oam is a senes of one piece links
nnukcd *■ nd tnd which makes it ln remove
links and tlim nates the nud lor dli those p.ns
rwts md hells The heavy concentration ol metal
n ih** and a! the pull points gives the Berg
Chun Link more poll strength than ordinary links
Ini nnkj are 7'-inches lung 2' 4 inches wid>
md inch lh ck and weigh over two pounds
farh lUK is forged from special alloy forging
left m <• Mng.k piert N’u wur y about corrosion
[Jf
SEE YOUR LOCAL
BERG DEALER
SAMPSON SILO
RO2. Box 6i
Cochranton, Pa
814 425-7581
DONALD UPPERMAN
1126 N Franklin St
Chanibersburg, Pa
717 264 6007
ROVCNOALE SUPPLY 1
Watsontown PA 177/7
717 538 5521
DOMBACH
EQUIPMENT INC.
McAtUsterville,
Pa 17049
717 463-2191
SKILLET CABBAGE
4 c. chopped cabbage
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
11. sugar
IT. bacon fat or butter
salt to taste
Put everything m the electric
skillet and set at 350 degrees or
place in skillet on top of stove.
After vegetables start cooking,
continue for 5 minutes.
Mrs. David Smith, Altoona
KALE IN SOUR CREAM
4 c. cooked kale
IT. butter
11. sugar
1/21. salt
pepper
11. lemon juice
1 c. sour cream
Place the cooked kale in a
saucepan, add the rest of the
ingredients except the sour cream,
cover and heat thoroughly over a
low flame. Stir in sour cream
gradually, working from the
center, and serve as soon as the
cream is hot.
FRIED PARSNIPS
6 medium-sized parsnips
3/4 c. salted cracker crumbs
1 egg, slightly beaten
2 T. water
fat for frying
Wash the parsnips, pare and
quarter lengthwise. Boil in salted
water until just tender.
Drain and cool. Dip the parsnips
in crumbs, then in the egg com
bined with water, and again in
crumbs. Heat shortening 1/4 inch
deep in a frying pan. Fry the
parsnip sticks until they are crisp
and brown on all sides.
DUIIOb tV£«YTHIN(i
HCTTER FOR BARNS
JOHN RIEPPEL, BUILDER
RDi, Bo* 307 F
Mansfield, Pa
717 662 2550
—“ ROBERT GUT SHALL
RDI.
CECIL ft. FERGUSON Wo-iielsdorl, Pa 19bb7
RD2 Box 62 1 1 7 933 4blb
Perryopohs PA Ib4/J
412 73b 2104
AARON ZIMMERMAN CHESTER INGRAM
KUI, on 2
Belieionte, Pa it>B2J
(HublersDurg)
814-38? 2798
Martin Miller, York
\
i f%
R. UMAR HACKMAN
RO2,
Mitlhnburg. Pa 17844
717-524-4901
AREA
KtHKESENTAIIVL
WHIPPED TURN IP PUFF
2 c. turnips, cooked and mashed
3/4 c. soft bread crumbs
3 T. butter melted
IT. sugar
It.salt .
dash pepper
2 slightly beaten eggs
Mix all ingredients together
well. Turn into greased, 1-quart
casserole. Bake at 375 degrees for
40 minutes.
Mrs. Allen Meakle, Baltimore
GARDEN SKILLET
1 small head cauliflower, broken
into pieces
1 c. water
1/3 c. zucchini, sliced thin
11/2 c. green pepper strips
It. chopped onion
1 to 11/21. salt
1/3 c. butter
11. each basil and oregano
1/21. garlic powder
1/41. pepper
2 med. tomatoes, cut in 8 wedges
each
2 to 3 Parmesan cheese, grated
In heavy 10-inch skillet, combine
cauliflower and water. Bring to a
boil; cook covered until crisp
tender, 8 to 10 minutes. Drain. Add
butter, zucchini, green pepper,
onion, and seasonings. Cook un
covered over medium heat, tossing
occasionally, until zucchini is
crisp-tender. Add tomatoes and
cheese. Remove from heat. Stir
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Straw, Corn Fodder, etc., by bringing to our
PUBLIC CONSIGNMENT AUCTION
to be held on SAT. FEBRUARY 19.1903
at BINKLEY & HURST BROS. INC.. 133 Rothsville
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headache of an auction? Call us for a special rate on
everything: Machinery - Small Tools,
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CALLED INTO OUR OFFICE BY MONDAY,
JANUARY 31, 1983
NOTICE! Hauling Services Available... Call 717-626-4705
Growing plants from single
cells helps scientists
COLLEGE PARK, Md. -
Tomorrow’s Improved Food and
ornamental crops may result from
a basic research tool that is
moving from the laboratory to the
field.
“Tissue culture” is a technique
that involves regenerating an
entire plant from a single cell or
groups of plant cells. The
technique not only offers scientists
a new tool to create genetically
improved plants but helps them to
maintain uniformity among plants
of a particular type.
Botanists at the University of
Maryland have used tissue culture
techniques to develop tomato
tissue that will exist on a diet of 60
percent seawater. They plan to
take this fragile tissue and attempt
to regenerate it into whole tomato
producing plants.
If successful, botanist Paul
Bottino says the possibility of
someday irrigating plants with
cheap, abundant seawater may
become a reality.
Bottino’s area of research
specialization is the use of sub
stances that will bring about
“beneficial mutations" in plant
tissue.
Mutations such as the odd plant
Station Road, Lititz, PA
here or there that can grow in
submarginal soil types, occur only
occasionally in nature. The odds of
nature producing the right
mutation in ashort period of time
are more than one in a million,
says Bottino.
His use of chemical mutagens -
mutation-causing agents • speeds
up the process.
Horticulturists also are using
tissue culture techniques to im
prove ornamental and fruit
producing plants.
Dennis Stimart is using the
technique to study dormancy
characteristics of lily cultivars. In
another experiment, he is studying
the technique’s potential to
produce fast-growing trees that
are tolerant to adverse conditions,
such as strip-minded areas.
Harry Jan Swartz has found that
tissue culture improves the
propagation of thornless black
berries over traditional nursery
industry methods. i
Thornless blackberry plants’
propagated from tissue culture, he
says, were more vigorous, gave
greater fruit yields and were more
uniform in nearly all respects than
plants propagated by an older
tecf \e called "tip layering.”