''vMi-" : ' ',w ' 6—Lancaster Farming. Saturday, frily 4. 1959 % For tlie Farm Wife and Lei’s Go Pic-a-nickin’ By Mrs. Rich ard C. Spence If a salad is your dish to bring, we have .some very tasty suggestions for you today. Salads and pisnics are a natural go-together, but always remember to keep the salad well chilled until you are ready to eat. With all the “cooling” deyibes available today, such as insulated bags, coolers^, etc., it is no longer a problem to keep perishable foods chilled for several hours after leav ing home. -All this enables us to have more variety in our picnic menus. Give, some of these salads a try. , top vote-getter among ma in dish salads probably is the Chicken salad. Simplest ver sion, of course", is cubed chi cken, chopped celery and eg gs tossed with mayonnaise and seasonings We vote for pickles in our chicken salad, however. And we think you will,- too, once you’ve tried these tempting recipes. The hirst is called Piquant Chicken Salad, for the chop ped sweet pifkles add just such a perky flavor note. ’Piquant Chicken Salad 2 hard-cooked eggs, sliced 3' cups cubed, cooked chic ken ,% cup chopped sweet pick les _ 1 cup chopped celery 1 teaspoon salt 1 teaspoon lemon juice Vz cup mayonnaise Select three or four cen ter slices of eggs for garnish; chop remaining eggs. .Mix chopped eggs lightly with re maining ingredients. Mound on lettuce Garnish with egg slices and sprinkle with paprika. Makes six servings. . liValdorf chicken is a de lightful variation of this sa SUPER Self Service SHOES 220 W. KING ST. Lane. Co/s Largest Shoe Store - All Ist Quality SUPER LOW PRICES NEW HOLLAND fitter tf?en evsr Phone us for information L. H. BRUBAKER 350 Strasbuxg Pike Lititz, R. D. 3 Ph. Lane. EX 3-7607 Lititz MA 6-7766 . Strasburg OV 7-6002 Family lad. For the hard-cooked eggs substitute Vs cup diced, un peeled red-skinned apples If the fruit is sweet, add a bit more .lemon juice. • * * 1 Almond Chicken .Salad is another that will come out a winner on a warm .<?• day. It combines tiny seed less grapes, candied dill str ips and toasted almonds with the "chicken. Almond Chicken Salad 3 cups cubed, cooked chicken % cup chopped candied dill strips Vz cup blanched, quarter- HEAD ANIMALS REMOVED PROMPTLY Wifl Pay Full Value For Dead Animals Dealers In Bones, Tallow and Hides FRY'S RENDERING =WORKS . Prop., John Fry 2114 Bollinger RD. Lancaster Ph. EX 2-4115 If No Answer Phone EX 7-0472 d toasted almonds Va. cup seeded,white grapes Vs, cup mayonnaise % teaspoon salt IVs teaspoons vinegar Combine first four ingre dients. Blend mayonnaise, salt and vinegar. Mix lightly with chicken mixture. Chill. Spoon into'lettuce cup; gar nish with water cress. Makes four to six servings. No law of the kitchen says a chicken saKad must be chil led. In fact, this Piquant Hot Chickeh Salad, we’d venture to say will run up-a sizeable vote from the male side of the house. k - « ' Pickles and toasted almon ds add texture and flavor, con trast. The dressing, is a com bination' of mayonnaise and chili sauce. Piquant Hot Chicken Salad % cup mayonnaise dr sal ad dressing 2 teaspoons vinegar _ 1 teaspoon salt 1 teaspoon jcelCry -seed •y„ teaspoon pepper 2 cups diced cooked chick en 1 cup chopped celery 14 cup blanched, slivered almonds 14 cup chopped candied dill strips 2 teaspoons chopped onion 1 cup crushed potato ''■ or 1 cup grated, process American Cheese Heat oven to 350 degrees. Blend mayonnaise and next 4 ingredients. Combine chick » “Prompt Bail Bond Service” „ j BUHRMAN'S CONVENIENT PAftKING LOTS " " Opposite Brunswick Hotel Opposite Post Office Next to Western Auto Store 115 East'’ King Street Norman A. Buhrman, 228 N. Duke St. "Prompt Bail Bond Service” en next four ingred’’-'-*- toss with-dressing. Place in baking dish (10x 6x2 inches) or individual cas seroles. Sprinkle with cheese and/or potato chips. Bake for 20 minutes or tin til cheese is melted. Garnish with parsley or pickle fans. Makes five or six servings. The following salad will yield 12 to 16 servings and is sure to be a favorite with everypne who eats it. Dried Beef And Macaroni' Salad 2 packages (4 ounces each) dried beef 7 cups cooked ebow mac aroni (about 3 cups, iin-_ cooked) 2 cups chopped celery % cup chopped sweet pick ed % cup chopped parsley -2 “tablespoons finely chop ped onion 4 hard-looked eggs, chop- Trade-ins Highest Summer Clear Gets Sfoves R.C.A. Refrigerators Special Discount on gas heat installed by WARD BOTTLE GA 25 S. State St„ v What goes on at the Stock Exchange? Perhaps you have never seen a stock office operating. We know you will fine esting. We have a modem local office ■ ilors may watch the Trans-Lux for both York Stock Exchange and the American change prices—and these prices are also >_our quotation boards. Our ticker service Exchanges and for the Dow-Jones news up to the Our office is a pleasant place, % located Duke' Street in the same block as the Cc We will be happy to welcome you here at and show you around. Naturally you are obligation—we like visitors whether they invest of not If you hove never bought or sold foie, you may wonder "How do I go about selling stocks?" Your Reynold Account will execute your orders with speed cmdc The nation-wide wire system of Reynolds links eveiy* office with important financial across the country. Your orders axe fl® mediately to the floor of the New York * change or to any other leading security or? ity exchange. Then, within a few days < payment your stock- certificates are dei. you. And each month you get -a statement account, showing every transaction for thd and your present-position with Reynolds & Our complete facilities afford you the ot to keep well abreast of trends and to hew investments to the best advantage. We extend a cordial invitation to visit our Reynolds & Co. MEMBERS NEW YORK STOCK EXCHM Our most recent Progress Report on General is available. For Your Copy of This Informative Phone or Call at Our Office 61 North Duke £»L Lancaster, Pa. 38 Offices From Coast to Coast 8 Offices in Metropolitan New rK pea 1-cup dairy 1 cup salad % cup mi](k Vi cup io mo 2 taWespoon? 1 teaspoon D ‘ 1 teaspoon?' tard p Cu * dried bey row strips p r J as directed on r, in macaroni, n ‘‘ water, and d, a bine macaroni, J parsley, onion beef. v To make the bine sour cream sing, milk, lem 0n juice, pepper, ar Fold dressing beef-macaroni n ■well. Serve salad cups. Chef's Ss * Skillet H ( 4 ounces hard 2 tablespoons Gas Water Built-in ephrata,
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