I A AO Wednesday, November 963 Page 3 ® Hot Dog (From page 1) Arrange frankfurters on top. Bake 20 minutes; remove from oven. Sprinkle cheese over frankfurters; bake addi- tional 3-5 minutes or until cheese is melted. Makes 4-5 servings. NOTE: 1 can (10V5-ounces) condensed cream of celery soup, undiluted may be sub- stituted for cheese soup. Stir additional 2 cup grated Am- erican cheese into rice mix- ture. Proceed as above. * * * FRANKFURTER STEW WITH DUMPLINGS 15 pound frankfurters, cut into 1-inch pieces 1v% cups sliced onions 3 tablespoons butter or margarine 1 cup ketchup 3 cups water 2 teaspoons Worcester- shire Sauce RUPTURE: EASER TM. her U.S. S. Pal, £ Off, (A Piper Brace Truss) 7 Right or left vn S498 si Pat. No. 2606551 Required A strong, form-fitting washable support for reducible inguinal hemia. Back lacing adjustable. Snaps up in front. Adjustable leg strap. Soft, flat groin pad. No steel or leather bands. Unexceiled for comfort. Also used as after operation support. For men, women, chil- dren. Give measure around lowest part of abdomen and state right or left or double. RUHL’'S DRUG STORE Manheim, Pa. SEEunsEn INE ENE NS ENCE NNEED, TURKEYS—~HAMS 2 teaspoons salt Dash pepper 3 cups cubed potatoes 1 can (15% ozs.) sliced carrots, drained 2 tablespoons minced pars- ley 2 tablespoons flour Ya cup cold water 2 cups packaged biscuit mix Saute frankfurters and on- ions in butter in large sauce- pan until lightly browned. Combiie ketchup and next 4 ingredients; add to frank furters and onions; bring to a boil. Add potatoes, carrots and parsley; cook, covered, 30 minutes or until vegetab- les are tender. Combine flour and % cup water; add to veg- etables; simmer 5 minutes, stirring constantly, until thickened. Prepare dump- lings according to package directions. Drop dumplings by spoonfuls onto hot stew. Cook, uncovered, over low heat 10 minutes. Cover, cook additional 10 minutes. Makes 6 to 8 servings. NOTE: 13; cups cooked, sliced carrots may be sub- stituted. ¥ * * WIENER SALAD BOWL WITH CARAWAY SOUR CREAM DRESSING 4 lettuce cups 8 fresh spinach leaves, washed and drained 1 small sweet onion, sliced in rings 2 wieners 4 whole dill pickles 7:30 P. M. TILL? Shooting Match SPONSORED BY Milton Grove Sportsmen’s Club FRI., NOV. 15 AT THE CLUBHOUSE RAIN OR SHINE \UNNNNEEEEEN : TURKEYS—HAMS asnsenENRDaEEEY BEAGERNELERTEERETNNRESDEERRERNR Cream Caraway Sour dressing* On individual plates or salad platter, place lettuce cups. Arrange spinach and onion rings in the cups. Slice wieners in coin fashion; sprinkle over salads. Garnish each with dill pickle “fan.” Top with dressing. *CARAWAY SOUP CREAM DRESSING 1 cup dairy sour cream 2 tablespoons white vine- gar 1 tablespoon sugar 15 teaspoon salt 1 teaspoon caraway seeds Blend sour cream with vinegar, sugar, salt and cara- way seeds. Top salads just before serving. Makes 1 cup. . » - FRANK SALAD BOWL 15 pound franks 2 cups cooked kidney beans, drained 4 cup pickle relish 15 cup diced celery 1 teaspoon Worcestershire sauce 2 tablespoons French dress- ing Cut franks in half length- wise and then in 1% inch pieces crosswise. Add the kidney beans, pickle relish, celery, Worcestershire sauce, and French dressing. Chill thoroughly. Serve in lettuce cups. If a hot salad is desir- ed place mixture in sauce- pan and heat. Serve imme- diately. Six servings. DISTILLED WATER FOR STEAM IRON To prevent any buildup of minerals in your steam iron, use distilled water, reminds Helen E. Bell, Penn State ex- tension home management specialist. Using distilled water prolongs the effective life of your iron. HIGH HEAT MAKES CHEESE STRINGY.. se Keep the heat low when cooking cheese, advises Lou- ise Hamilton, Penn State ex- tension nutrition specialist. High heat or cooking too long will make cheese tough and stringy. 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