Cook’s Question Hot Dog Relish 3 carrots, peeled 3 sweet red peppers, cored and seeded 2 quarts cucumbers 2 quarts green tomatoes, peeled 2 quarts onion, peeled 'A cup salt VA pounds sugar I'A cup vinegar Vs teaspoon cayenne pepper 2 tablespoons mixed pickling spices Chop or grind vegetables: place in a bowl; sprinkle with salt and allow to stand overnight. Drain; add sugar, vinegar, and cayenne pepper. Add spices (tied loosely in cheesecloth bag). Simmer 45 minutes pour at once into hot sterilized jars. Seal. Makes about 6 pints. Poor Man’s Rice Pudding 1 gallon whole sweet milk 2 cups raw rice 1 cup sugar Dash of salt Put all ingredients in a large roasting pan. Stir well to dissolve sugar. Bake uncovered in 250 degree oven for 2 hours and 15 minutes. Dark Pumpernickel Bread 3 packages yeast 72 cup warm water 1 cup milk, scalded 72 cup dark molasses 1 tablespoon salt, heaping 2 tablespoons caraway seed 2 tablespoons shortening 2% cups rye flour 7> cup cocoa 272 cups flour, more if needed Cornmeal Dissolve yeast in warm water. Stir in molasses, salt, caraway seed, shortening, rye flour, and cocoa. Beat until smooth. Stir in enough flour to make dough easy to handle. Turn dough into lightly floured surface. Cover, Fall Specials 35,000 BTU Kerosene •R 35... • R 50... 50,000 BTU Kerosene 70.000 BTU Kerosene • R7O 100,000 BTU Kerosene • RlOO 150,000 BTU Kerosene • Rl5O 20.000 BTU LP Gas 25.000 BTU LP Gas • RCP2OO • RCP27S 10,500 BTU Kerosene • KRIO ~22,600 BTU Kerosene • C 22600 • Thermostat. We Sell Kerosene IL B. XBTIMFDISI 295 WOODCORNER RD. • LITITZ, PA 1754^ Phone nm 738-1171 (Continued from Pago B 8) Sale Prices Effective Now Thru October REDDY HEATERS R.A. Weaver Mohnton Helen Love Watsontown ♦SPECIAL* Reg. Price ...$179.00 $152.00 $186.00 $237.00 $279.00 $348.00 $129.00 $119.00 $127.00 $149.00 .$29.00 .$219.00 ,$279.00 ,$329.00 ,$410.00 .$149.00 ,$139.00 ,$149.00. ,$179.00 TRUST UIORTHV HHRDUJIT! | OISIRIBUIUKS j Stretch Food Dollars With Beans Beans belong in today’s diet. They are among the lowest-cost sources of protein and contain iron, B vitamins, fiber and very little fat. Americans rely heavily on meats to plan meals. But beans can be a cost saving and healthy alternative. Vegetable sources of protein like dry beans, peas, and lentils have an advantage over animal sources of protein because they are very low in fat. Too much fat in the diet has been linked to health problems like obesity and heart disease. let rise 10 to 15 minutes. Knead until smooth. Place in greased bowl. Turn greased side up. Cover, let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched. Punch down dough. Round up and let rise until double, about 40 minutes. Grease baking sheet. Sprinkle with cornmeal. Punch down dough. Divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Let rise 1 hour. Bake at 375 degrees until loaves sound hollow when tapped, approximately 30 to 35 minutes. Cool on wire rack. KEN CLUGSTON (717) 665-6775 CRAFT-BILT CONSTRUCTION INC. FARM-HOME BUILDING 1242 Breneman Road MANHEIM, PA 17545 PH: (717) 655-4372 BUILDING & REMODELING FOR DAIRY RESIDENTIAL SWINE _ POLE BUILDINGS BEEF STORAGE Finally There’s A Choice! Solid Gospel Radio WAD V AM - 940 AM Southern & Country Gospel Music All Day!! Solid Gospel Radio Lancaster Farming, Saturday, October 27, 1990-B9 By Doris Thomas Lancaster Extension Home Economist Overall fat consumption has risen 24 percent since the beginning of the century and now approximate ly 40 percent of our total calories come from fat. Some people may think that beans are a poorer source of pro tein than meat. Beans don’t have sufficient amounts of the essential amino acids which make up pro teins. But combining beans with grains can make their protein val ue equal to meat. Creative use of beans not only stretches the food dollar without sacrificing protein, but also opens up a wide range of new eating experiences. Some powerful pairs include split pea soup and com- A Reading Reader bread sticks, pickled con and kid ney bean salad, baked beans and steamed brown bread, and navy bean soup with bran muffins. Canned kidney beans, garbanzo beans, Great Northern beans and other legumes are convenient to use. Preparing dishes using dried beans, however, doesn’t require a lot of time or skill and it can be less expensive. Dried beans must be soaked to replace the water lost in drying. Allow 4 cups of water for each cup of beans. Cover and let the beans soak overnight or bring the water and beans to a boil, cook 2 minutes, cover, remove from heat, and let stand 1 hour. Most beans require 1-1/2 to 2 hours of gentle boiling to soften. A pressure cooker can cut the cooking time to 3 to 10 minutes. Avoid filling the cooker more than one-third full of beans and water because the beans will expand and foam could clog the vent. One cup of dried beans equals two cups of cooked beans. Many bean recipes make several serv ings, so if you’re cooking for one or two people, cut the recipe in half or plan to freeze some of the excess. Chuckwagon Beans 2 lbs. any colored bean soaked, drained and cooked 3 or 4 medium onions, chopped 1 clove garlic, minced V* cube butter or margarine or 'A cup of vegetable oil 2 tbsps. chili powder 'A tsp. cumin 2-'/i cups tomato sauce 2 tbsp. sugar V* cup vinegar 1 tbsp. water 1 tbsp. dry mustard Saute' onions and garlic in mar garine or oil until clear, not browned; stir in chili powder, mustard and cumin; add tomato sauce, sugar, vinegar and water; add slowly to cooked, drained beans. Cook slowly for 15 minutes, or until flavors are blended.
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