Make it Easy with £99s
If school activities, organization
meetings and winter chores put
everyone in your house on a dif
ferent schedule, why not try
hearty, easy-to-make meals which
feature eggs?
Use eggs for hearty breakfasts,
hot lunches or nutritious dinners
that won’t keep you m the kitchen
cleaning up for hours.
EGGARONI
2 tablespoons butter
2 tablespoons flour
2 cups milk
3 eggs, beaten
9 hard-cooked eggs
2 cups cooked elbow macaroni
1/2 cup chopped celery
1/4 cup chopped onion
1 teaspoon seasoned salt
3/4 teaspoon marjoram
1/8 teaspoon pepper
Cook’s
Question
ANSWER - Several weeks ago we got questions on how to
make Lebkuchen and how to make chili sauce Here are
some of the recipes we received
V? cup honey
V 2 cup molasses
1 cup sugar
Vi cup butter
2 teaspoons lemon juice
legg
2 teaspoons lemon peel
1 teaspoon orange peel
3‘A cups all-purpose flour
V* teaspoon soda
l A teaspoon salt
1 teaspoon cinnamon
Bring to a boil honey, molasses and sugar Remove from
heat, add butter Let cool, then beat in lemon juice, egg and
peels Sift flour, salt and spices, add to above Mixing well
Stir in fruit and almonds Chill overnight Roll out to Vi inch
thickness Cut in rectangles IV2 x 2Vj inches Bake at 400
degrees for 10 minutes or until brown Make glaze of
powdered sugar, water and almond extract Brush over
cookies as soon as they are removed from oven
Vz peck tomatoes 3 cups white sugar
skinned & quartered 1 teaspoon cloves
3 large onions, chopped 1 teaspoon alspice
4 green peppers, chopped 1 teaspoon red pepper
4 cups vinegar 2 tablespoons salt
Boil tomatos, onions, peppers, vinegar and sugar and
salt Boil one hour, then add spices and boil Ito 11/?I 1 /? hours
longer Put in jars and seal
January
28
February
Snacks for Anytime
Soups and Stews
Creative Casseroles
Home On The Range
Melt butter in large saucepan.
Blend in flour and cook, stirring
until mixture is smooth and
bubbly. Stir in milk all at once.
Heat to boiing, stirring constantly.
Reserve four center hard-cooked
egg slices for garnish; chop
remaining hard-cooked eggs. Stir
chopped eggs and all remaining
ingredients into milk mixture.
Pour into greased 1 1/2 quart
casserole. Bake in preheated 350-
degree oven for 35 to 40 mmutes or
until heated thoroughly. Garnish
with reserved egg slices. Serve
hot.
EGG AND POTATO
SKILLET
1/4 cup butter
4 medium potatoes, cooked and
sliced
1 medium onion, sliced
7.1
?
Lebkuchen
1 teaspoon allspice
1 teaspoon cloves
3 A teaspoon mace
Vi teaspoon cardamon
Vi cup chopped candied
fruits
Vi cup slivered almonds
3 cups powdered sugar
Vi cup boiling water
Vi teaspoon almond
extract
Chili Sauce
Recipe Topics
■ f
f
Eva Sauthard
Ruth Weaver
Myerstown
This unusual recipe, featuring eggs, makes a hearty, but easy meal. Try the Deviled
Eggs in Bread Boxes for your family.
1 tablespoon snipped parsley or
parsley flakes
1/2 teaspoon paprika
8 eggs
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
In large fry pan over medium
high heat, melt butter. Add
potatoes, onion, parsley and
paprika. Cook, stirring oc
casionally, until potatoes begin to
brown and onion is tender, about
five to seven minutes. Reduce heat
to medium. Meanwhile, beat eggs,
milk, salt and pepper together with
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, but do not stir con
stantly. Cook until eggs are
thickened throughout but still
moist.
MIXED VEGETABLE QUICHE
9-mch unbaked pie shell, at room
temperature
1/2 cup shredded Cheddar cheese
1 cup cooked mixed vegetables,
drained
6 eggs
11/2 cups milk
2 tablespoon instant minced onion
1/2 teaspoon oregano
1/2 teaspoon salt
Sprinkle pie shell with cheese,
then vegetables. Beat eggs, milk,
onion, oregano and salt together
until blended. Pour over cheese
and vegetables. Bake in preheated
375 degree oven for 30 to 35 minutes
or until knife inserted near center
comes out clean. Let stand five
minutes before serving.
BREAKFAST PIZZA
butter
2 eggs
1 slice bacon, cooked, drained and
crumbled
1/2 teaspoon grated parmesan
cheese
1 teaspoon water
1 English muffin, split and toasted
2 tablespoons pizza sauce
Use just enough butter to grease
skillet. Heat skillet until just hot
enough to sizzle a drop of water.
Break and slip eggs into skillet.
Sprinkle with bacon and cheese.
Cook over low heat until edges turn
white, about one minute. Add
water; cover skillet tightly to hold
in steam which bastes eggs. While
eggs are cooking to desired degree
of doneness, spread English muffin
halves with pizza sauce; top with
fried eggs.
SUNNY WINTER OMELET
1/2 banana, peeled and sliced
1/4 cup flaked coconut
Combine ingredients; set aside
while preparing omelet.
4 eggs
1/4 cup water
1/2 teaspoon salt
dash pepper
1 tablespoon butter
Mix eggs, water, salt and pepper
with fork. Heat butter in 10-inch
omelet pan or skillet 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 toward
center so that uncooked portions
flow to bottom. Tilt skillet as it is
necessary to hasten flow of un
cooked eggs. Slide pan rapidly
back and forth over heat to keep
mixture in motion and sliding
freely. While top is still moist and
creamy-looking, spread 1/4 cup
c dfanw QiWn Societies
Lancaster Society 6
Lancaster Society 6 met recently
at the home of Mr. and Mrs.
Bernard Thome. Anna Geyer was
installed as treasurer.
Berks Society 9
The January meeting of Berks
Society 9 was held at the home of
Joan Hafer, Douglassville R 2.
It was announced that bingo will
be held at Berks Heim on April 5
reserved filling on half of omelet.
With pancake turner fold in half or
roll, turning out onto platter with a
quick flip of the wrist. Top with
remaining filling. -
EGGS-TRAORDINARY
CHOWDER
1/3 cup butter
1 cup chopped onion
1/4 cup flour
2 teaspoons instant granualr
chicken bouillon
3 cups milk
2 cups cooked cubed potatoes
1 can (16 oz.) whole kernel corn
with liquid
2 tablespoons diced pimiento or
green pepper
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
8 hard-cooked eggs, sliced
V 2 cup shredded Cheddar cheese
Melt butter in approximately 3-
quart saucepan; cook onion until
tender. Blend in flour and bouillon.
Cook, stirring constantly, until
mixture is smooth and bubbly. Stir
in milk; heat to boiling, stirring
constantly. Boil and stir until
mixture is smooth and thickened.
Add potatoes, corn, including
liquid, pimiento, bay leaf, salt and
pepper. Simmer, stirring oc
casionally, about five minutes.
Remove bay leaf. Add eggs and
cheese. Bring to serving tem
perature.
Several members volunteered to
make aprons for use by the Red
Cross.
Anna Geyer spoke on “Opening
Doors in 1984.”
and Nov. 1. The Society will have a
hoagie sale Feb. 4.
The February meeting will be at
the home of Ruth Hafer,
Douglassville R 2. Members who do
not wear red will pay a fine.