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| Carol Stark
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Although most of us shy away
from cooking a turkey in the
microwave it can be done and
done well. An even tastier idea is
to use a boneless turkey roast.
1 - B'/j -ounce can applesauce
'/« cup jellied cranberry sauce
Few drops of red food coloring
'/« teaspoon ground nutmeg
3 to 3/4 -poun'd frozen boneless
turkey roast, thawed.
Place thawed turkey roast, fat
side up, on a nonmetal rack in a
shallow baking dish. Micro-cook,
uncovered on 100 percent power
HIGH for 20 minutes, rotating the
dish a half turn and turning the
roast over after 10 minutes.
Micro-cook, uncovered, on 50
percent power MEDIUM for 35 to
45 minutes or until internal temp
erature reaches 170 degrees, turn
ing roast over after 15 minutes.
Meanwhile, for sauce, in a
small nonmetal mixing bowl stir
together liquid and flavoring.
Micro-cook, uncovered, on 100
percent power HIGH for 114 to
214 minutes or until sauce is
heated through. Spoon some of the
sauce over roast; pass the remain
ing sauce. Makes 12 servings.
Allow the turkey roast to stand
covered with foil, shiny side in for
10-minutes after micro-cooking.
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By Sam Stoltzfus
Maintenance Free
Painted, Galvanized Roof & Siding
Pressure Treated Poles & Skirting
TALBOTVILLE CONSTRUCTION
Honey Brook, PA
(215) 273-2870 (215) 273-3495 Re5.
DEE
HU
YOU CAN Hi
• Bologi
• Kielbasa • Deer Jerky
• Dried Beef • Deer Sausage
• Steak • Ring Bologna
• Roast • Pepper Steak
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Hess's Butcher Shop
2639 Willow Stroot Pile*, Willow Stroot, PA
717-464-3374
This standing time allows the
roast to continue to cook even
though it is out of the microwave.
Something different in veget
ables is a cheese souffleed veget
able.
CHEESE SOUFFLEED
VEGETABLES
10-ounce package frozen
asparagus spears
'A cup shredded American
cheese (2 ounces)
15/2 -ounce can salmon, drained,
skin and bones removed broken
into chunks
1 tablespoon water
*A cup mayonnaise or salad
dressing
'A teaspoon finely shredded
lemon peel
2 egg whites
'/i teaspoon cream of tartar
Dash of salt
2 tablespoons sliced almonds,
toasted
Lemon wedges
Place water and vegetables in a
12x7%x2-inch baking dish.
Micro-cook, coveted with vented
clear plastic wrap, on 100 percent
HIGH for S to 7 minutes, separat
ing and rearranging vegetable
once. Drain. Halve any large veg
etables lengthwise. Arrange veg
etable in the 12x7'/i x2-inch bak
ing dish or on a nonmetal platter.
Combine mayonnaise, lemon
peel and cheese. Gently fold half
of the mayonnaise mixture into
the fish, spoon atop vegetable.
Beat egg whites, cream of tartar,
and salt until stiff 1 peaks form.
Fold in the remaining mayonnaise
mixture.
Spoon egg white mayonnaise
mixture atop fish mixture and veg
etables. Sprinkle with sliced
almonds. Micro-cook, uncovered
on 50 percent power (MEDIUM)
for 8 to 10 minutes or until egg
white mayonnaise mixture is soft
set, giving dish a quarter turn
every 3 minutes. Garnish with
lemon wedges, if desired. Makes 4
servings.
FOR THE KIDS
As the kids always want to cook
their own food here is a nice
recipe for the kids to do over
Christmas vacation.
SNACK CAKE
'A teaspoon ground cinnamon
'/ teaspoon ground nutmeg
'A cup milk
'A cup coconut
'A cup broken pecans
V* cup all purpose flour
M cup sugar
'A teaspoon baking powder
Vi teaspoon salt
2 eggs
'A cup shortening
'/i cup packed brown sugar
2 teaspoons cornstarch
'/» cup evaporated milk
-2 tablespoons butter
Stir together the flour, sugar,
baking powder, salt and flavoring.
Add the eggs, shortening, and liq
uid. Beat with an electric mixer on
low speed till combined; beat for 2
minutes on medium mixer speed,
scraping the sides of the bowl
occasionally. Turn batter into a
greased Bxl% -inch round baking
dish. Micro-cook, uncovered on
50 percent MEDIUM for 9 to 10
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Processors Of Syrups, Molasses,
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215-273-3776 1-800-327-4406
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388 E. Main SI, Leola, PA 17540
717-656-3486 1-800-633-2676
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minutes or ■until 1 ' the *cakcr tests
almost done, giving the dish a
quarter turn every 3 minutes.
Micro-cook, uncovered, on 100
percent HIGH power for 1 to I'A
minutes more or until cake tests
done. When done, cake surface
may still appear moist but a
wooden pick inserted into the cen
ter of the cake should come out
clean. Let cake stand, uncovered
for 5 minutes.
PFA Names Top
CAMP HILL (Dauphin Co.)
Kathleen Marinkov of Lebanon
has been named Agent of the Year
for the fifth consecutive year by
the Insurance Service of the Penn
sylvania Fanners’ Association
(PFA).
PFA is a statewide, voluntary
farm organization which provides
a voice in public affairs and busi
ness services to 23,049 member
families.
The PFA Insurance Service is
the largest rural insurance agency
in the state. It provides clients
with professional, on-farm service
and offers a full line of coverage
for business and family needs.
Ms. Marinkov has been a PFA
Insurance Service agent since
1984 and was the highest producer
of new business out of 34 agents
during the past year. She serves
members in Lebanon, Berks and
part of Lancaster counties.
In addition, Ms. Marinkov has
been designated an Accredited
Advisor in Insurance (AAI) and
Certified Insurance Counselor
(CIC).
The AAI designation follows
successful completion of three na
tional examinations on knowledge
of insurance coverage, marketing
concepts, selling techniques and
agency and sale management.
Training was conducted by the In-
If your local store
does not have it,
CALL OR WRITE
FOR FREE
BROCHURE
& PRICES
' ' ' MMWWhflc, rtohfhfttdl
mixing bowl stir together brown
sugar and cornstarch. Stir in the
evaporated milk and butter.
Micro-cook, uncovered on 100
percent power HIGH for VA to 2
minutes or until mixture is thick
ened and bubbly, stirring every 30
seconds. Stir in topping; spread
over top of cake. Serve warm.
Makes one 8-inch cake.
Insurance Agent
Kathleen Marlnkov
surance Institute of America, a
nonprofit educational organiza
tion serving the property and lia
bility insurance industry.
The CIC designation follows
successful completion of a rigor
ous insurance education program
sponsored by the Society of Certi
fied Insurance Counselors, a na
tional nonprofit organization dedi
cated to professional insurance
education. As the holder of the
CIC designation, Ms. Marinkov
has demonstrated her professional
competence through a combina
tion of experience, formal training
and a series of comprehensive
written examinations focusing on
all. major fields of insurance, in
surance management and agency
operation.
* CORN SYRUP
A PANCAKE SYRUP
* PURE MAPLE SYRUP
* SORGHUM SYRUP
A TABLE SYRUP
* COCONUT OIL
* CORN OIL
* COTTONSEED OIL
* PEANUT OIL
* SOYBEAN OIL
A CANOLA OIL
A 100 LB. BAG GRANULATED SUGAR
SPECIAL FOR DECEMBER 1991
1 11 "
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* SHOOFLY PIE MIXES