(Continued from Page 10) ,j s of red show in the top f CI Refrigerate until firm, r, I in squares, and serve on Ik Is of bibb lettuce or other , *ens. Reie’s a main dish salad (h ' t should rate tops with t * i.vone. SANDWICH AND SALAD BOWL 4 ounces Cheddar cheese 4 ounces Swiss cheese ounce package frozen 41 tichoke hearts j cU p sliced raw cauliflower J 4 cup salad oil 2 tablespoons wine vinegar 2 cloves garlic, cut in half u teaspoon salt j' teaspoon basil 4 cups lettuce, torn into pieces j 4 cup sliced radishes i 4 cup sliced green onion S,Jt and pepper 2 haid-cooked eggs, sliced -,’ook aitichoke hearts ac ci, ding to package directions. B ,nn Combine with cauhflow ei Blend together oil, vinegar, , r lie h'z teaspoon salt and Pour over artichoke lie.uts and cauliflower Man cie foi several hours Com bine lettuce, radishes, onion aul maunated vegetables Toss Cut cheese into nar v ships Toss with salad 1 ,ison Garnish with eggs 2 i\e with peanut butter and 1 ■! salad finger sandwiches 1 SAVES Your Valuable Time! M Interest Paid On Certificates /Q of Deposit for 1 Year 214% Interest Paid on Savings Accounts Use Our Convenient Drive-In Window One-half block from Penn Square on South Queen Street Bear of Main Bank. Serving Lancaster from Center Square since 1889” SPRIXGS BRANCH Broad & Main Sts., Lititz sii LU:rsviLLE BRANCH 303 N. Georg© St. Maximum Insurance ?10,000 per depositor Member Federal Deposit Insurance Corporation Fresh citrus salads are “just what the doctor ordered” for a hot summer day. ORANGE-VEGETABLE SALAD BOWL 3 quarts torn fresh spinach 3 medium zucchini, unpeeled, thinly sliced 3 'green onions 2 cups finely shredded cabbage 2 oranges, peeled, cut into bite-size pieces Freshly ground black pepper Citrus French Dressing In large bowl, combine spin ach, zucchini, onions and cab bage. Add orange pieces and Citrus French Dressing Toss lightly. Sprinkle with pepper. CITRUS FRENCH DRESSING V*, cup fresh lemon juice Vz cup orange juice 1 teaspoon piepared mustaid 1 clove garlic, pureed 1 teaspoon sugar Vz teaspoon salt V# teaspoon pepper Vs teaspoon dried basil, crushed Combine all ingredients in small saucepan Place ovei low heat, stirring to blend Heat just to boiling, chill Mix well befoie using Makes % cup Calories 25 to 30 per seiving This salad will seive 10 to 12 people GREEN SUPPER SALAD avocado, peeled, sliced tomatoes, sliced cup shveied gieen peppei cup thinly sliced radishes FREE BARKING 25 S. Queen Street Swan Parking Lot Vine & S. Queen Sts. Stoner Parking Lot S. W. Corner Vine and Queen Sts. .*ne i ■ cr t quarts torn salad greens teaspoons sugar cup salad oil cup lemon juice cup water teaspoon salt teaspoon paprika teaspoon Italian seasoning teaspoons pi epai ed mus tard In large salad bowl, combine avocado, vegetables and salad greens; chill Mix remaining ingredients for the dressing, shaking well Just before serv ing, pour enough dressing over the salad to moisten well. Toss lightly Makes 1 cup dressing 10 to 12 seivings. ORANGE SALAD DELIGHT 3 quarts torn iceberg lettuce oi mixed salad greens Vz cup sliced green onion 4 oranges, cut into bite-size pieces Lemon Piquant Diessmg Vi cup Parmesan cheese Fleshly giound pepper In large salad bowl, combine lettuce, onion and oianges Toss lightly with enough Lemon Piquant Dressing to coat salad ingiedients Sprinkle with cheese and pepper Serve at once 4 to 6 servings LEMON PIQUANT DRESSING cup salad oil cup fieSh lemon juice cup water tablespoons catsup teaspoon papiika teaspoon dry mustaid tablespoon Woicesteishue teaspoon salt teaspoon hot sauce small clove gaihc, pureed Combine all ingiedients in s * ice circles of cauots 01 par- Non-woven inteifacings are jai, covei lightly and shake snj P s Use whole vegetables m ade 0 f nylon and rayon fib well Refrigerate several hours as P eai onions, new pota- ers that are bonded together, for flavois to blend Shake well * es> young canots Also They come in many weights befoie using. Makes 114 cups ee P cut-up food in large anc j in lton on versions that enough pieces so the food (Continued on Page 12) keeps its identity < * * Lancaster Faming, Saturday, June 13, 1964—11 For the Farm Wife and Ladies. Have You Heard? .., By: Doris Thomas, Extension Home Economist About Casseroles Casserole cookeiy is a creative process whether you’re new at the one-dish meal game or are an experienced casseiole cook You can begin with an imaginative ap praisal of the contents of the refrigerator and the cupboard shelves Besides the leftover meats and vegetables that are a good foun dation foi a casserole, check for unusual items that will add special interest Mush rooms, nuts, bits and pieces of cheese, pimen to-stuffed gieen olives, ripe olives watei chestnuts, and chow mem noodles offei excit ing possibilities When you shop, do it with an e>e to supplementing and using what you already have on hand instead of com- Top a casserole with your pletely stalling from scratch favonte biscuits, muffins, or You’ll want to watch for bar- pastry and bake until the topp gains at the meat counter and mg is done and golden biown. select inexpensive cuts, such n T as stewing meat, short nbs, . . F “ ts °" In erfaC ' n t , c pork or lamb shoulder, and A ? fTvfff ’ add body and shape to them. ground meats Interfacings are of two types Meat foi a casseiole should woven and non-woven be cooked until almost done Woven interfacing fabucs and tender befoie adding to ™ A brands f d thA vpopfahioc colois You 11 find woven inter & facings in cotton, rayon, nylon Foi an attiactive casseiole, and blends Since woven mter vary the shapes of the food facings aie woven like a regu- You might dice vegetables 01 lai fabuc, you need to cut cut them into thin stups or them on the exact grain |jgj)(j§)Q Family (Continued on Page 12) THOMAS
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