Question Corner (Continued from Page B 8) Blueberry Buckle Va cup .sugar Va cup shortening 1 egg Vi cup milk 2 cups flour 2 teaspoons baking powder Vt teaspoon salt 2 cups blueberries, drained Crumbs: Vt cup sugar 'A cup flour 'A teaspoon cinnamon Va cup soft butter Mix sugar, shortening, and egg thoroughly. Stir in milk. Measure and blend dry ingredients and add to above mixture. Stir in blueberries. Spread batter in 9x9x1% -inch pan. Sprinkle crumbs on top. Bake 40 to 45 minutes at 375 degrees. THE ORAN ONEI STANDWgf - i *PT- r m m *y to the claims rmicte wheli proven itself superior In poultry house after ppultry and around *- ■ jgf For a poultry equipment distributor today. su) PutdllMll. “Built By Poultry People For The Poultry industry” Mhey equipment COMPANY, INC. > Da»ljair» af QatlHy Syitaia* hr PaaKry, Swtaa a*4 Grata HanAtag 'ryKr# BROCCOLI-STUFFED BEEF ROAST Correction: Sorry broccoli amount was inadvertedly missed in last week’s edition. Here is the complete recipe: 3 to 4-pound boneless beef top loin roast operatl ir Big Dutchma SYCAMORE IND. PARK 255 PLANE TREE DRIVE LANCASTER. PA 17603 (717)393-5807 Blueberry Banana Muffins Lo Cal Vi cup mashed banana 1 large egg 'A cup milk Vi cup vegetable oil 2 cups white flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup fresh or frozen blueberries Beat together mashed banana and egg until creamy. Add milk and oil. Beat well. Measure in flour, baking soda and baking powder. Beat well. Gently fold in blue berries. If berries are tart, sprinkle artificial sweetner on top before folding in. Spoon batter into greased muffin tins. Bake 350 degrees for 15 minutes or until lightly browned. Great warm! * 4 <- •3** I •» »* t I rfML Route 30 West at the Centerville Exit. X A teaspoon salt V* teaspoon pepper 1 tablespoon butter 1 cup finely chopped mushrooms % cup finely chopped onion 1 cup broccoli 'A cup apple cider . •*/ Lancaster Farming, Saturday, March 4,191 2 tablespoons grated Parmesan cheese 1 tablespoons dry bread crumbs 1 clove garlic, minced 1 teaspoon dried thyme leaves, crushed 'A teaspoon lemon pepper Trim fat from beef. Make a cut one-third of the way down hori zontally through the length and width of the roast (parallel to the surface of the meat). Do not cut through the opposite side. Unfold the lop, thinner flap. Make a sec ond, horizonal shallow cut 4 of the way through the thicker meat pro lion. Rotate the beef one-half turn and continue cutting with knife horizontally through the length and width of the roast (parallel to the surface of the meat). Do not cut through the opposite side. Unfold the flap. The meat should lay flat. Sprinkle top of open beef surface with salt and pepper. Melt butler in nonstick frying pan over medium heat until hot (about 2 minutes). Add broccoli, mushrooms and onions; cook and stir 3 to 4 minutes. Add cider; cook until liq uid evaporates about 2 to 3 minutes. Remove from heat and stir in cheese and bread crumbs. Spread 'A the stuffing onto the middle beef section and fold the flap over. Spread remaining filling over it. Close last flap to enclose the stuffing. Combine garlic, thyme, and lemon pepper; sprinkle over lop and sides of roast. Place beef roast on rack in open roasting pan. Do not add water. Do not cov-. cr. Roast in 325 degree oven to desired donencss. Allow about 21 to 23 minutes per pound. Allow roast to stand 15 minutes in warm place before carving. Carve into 'A -inch thick slices. Beef Council “I, John” A musical theater retelling of the Passion of Christ by John Passion Play March 10,11,16,17,18 & 19 Greater Harrisburg Youth For Christ, YFC Teen Center, 1000 Eisenhower Blvd. Reservations Necessary. Call (717) 939-9333, Available as dinner theater beginning at 6:30 p.m. Adult tickets are $10.75 and Children (Age 12 & under) $9.25. The play only is avail able beginning at 7:45 p.m. for adults at $5.00 and for Children (Age 12 & under) $3.00. A special senior citizens' lunch and matinee will be held March 11 and a special student matinee will be offered March 19. For special prices call (717) 939-9333.
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