—Lancaster Farming, Saturday, September 3, 1960
8
For the
Farm Wife and Family
Last-0f- The-Summer Picnics
by Mrs. Richard C. Spenc*
Picnicking is an ageless treat, satisfying to the young
and to the young-in heart. Though indoor picnics are be
coming more popular, they can’t possibly replace the old
fashioned kind held in the sunshiny outdoors. Summer is
about over but there will be some days for picnics; here
are some menus foi some very special eating on those pic-
nics.
Barbecued Spareribs
Golden Macaroni Salad
Bacon ’n Egg Boats
Assorted Relishes
Melon
Iced Coffee or Tea
To roast spareribs on an
outdoor grill, lay them on a
rack over glowing coals, nev
er blazing ones Brown them
on both sides; then cook au
proximalely 45 minutes to 1
hour, turning and bastmg
frequently with a barbecue
sauce Ribs should be crisp
crackling and thoroughly
cooked for serving
When roasting meats like
spareribs,' there are often
sudden bursts of flame from
dripping grease These flare
ups can be avoided by quick
ly browning the spareribs,
then pulling a layer of alum
inum foil under the meat
for the rest of the roasting
period If too much grease
accumulates on the foil, sim
ply drain it off
Since spareribs are some
times “spare” in meat, you’ll
want a hearty salad Golden
Macaroni Salad combines el
bow macaroni, celery, onion,
pickles and radishes in a col
orful dressing of mayonnaise,
SUPER
Self Service
SHOES
■ 220 W. KING ST. ■
H Lane. Co/s Largest H
■ Shoe Store H
I All Ist Quality I
i®X©)Q(®),
vinegar and the new prepar
ed mustard sauce.
GOLDEN MACARONI
SALAD
IVs cups elbow macaroni
IVz cups chopped celery
Vi. cup chopped - dill pickels
Vs cup minced onion
6 radishes, thinly sliced
2 tablespoons minced par
sley
1 cup mayonnaise or sa’ad
dressing
V 4 cup prepared mustard
sauce
1 teaspoon salt
% teaspoon pepper
Cook macaroni in boiling,
salted water until tender;
drain; rinse. Combine with
next five ingredients Blend
mayonnaise and remaining
ingredients. Combine with
macaroni mixture. Chill.
Serve on lettuce. Garnish
with parsley and radish rose.
Makes 6 servings.
This same macaroni salad
can become the main dish by
adding 1 6Vz ounce can of
tuna or 1 cup cubed ham,
lIST ml, £OOl
Tho Famous
OIL BOILERS GIVE HIGH EFFICIENCY 1
OFTEN JMITATED-NEVER EQUALED
Arnold Coal & Supply Co., Inc.
Harrisburg
fSwl Lloyd E * Nissl ® y
Elizabethtown R. D. 2
Wellington M. Glass
Adamstown
Arnold Coal & Supply Co., Harrisburg, Distributors
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jPEACHESj
■ ■
A. L. Kauffman & Sons
BIRD-IN-HAND. PA.
Midway between Bird-in-Hand & Intercourse. Rt. 340
turkey, liverwurst, or even
cubed beef or bologna.
Cut eggs in half length
wise. Remove yolks; mash
until fine. Blend in remain
ing ingredients. Refill whites.
Makes 12 halves.
* ♦ *
Another picnic menu might
be this:
A tasty surprise is due
you, if you have not already
coated pan-or oven-fried
chicken with evaporated
milk before crusting it with
com flakes. It adds delicate
taste and color to the chick
en, browning it to luscious
golden tones. And it holds
the crumbs on securely, so
you really get crisp chicken.
Wash chicken; pat dry.
Mix corn flakes, flour, salt,
paprika and pepper in paper
bag. D ! p chicken pieces in
evaporated mLk; shake with
corn flake mixture until coat-
The famous Losch boiler
gives amazing savings with
oil too. The Losch down*
‘draft design and rugged ail
steel construction makes
every drop of oil count—*
you have lower heating bills!
KAUFFMAN’S
Ph- Intercourse SO 8-3631
BACON 'N EGG BOATS
6 hard cooked eggs
cup mayonnaise
1 teaspoon prepared mus
tard sauce
3 slices cooked,. crumbled
bacon
Com-Crispy Fried Chicken
Hearty Kidney bean Salad
with Tangy Cooked Dress
ing
Butter Cookies
Fresh Fruit
Chilled Milk
CORN-CRISPY FRIED
CHICKEN
1 3-lb. broiler-fryer, cutup
1 cup finely crushed corn
flakes
V 2 cup flour
1 teaspoon salt
1 teaspoon paprika
Dash pepper
% cup (small can) evapor
ated milk
6 tablespoons (% stick)
butter
A Very Beautiful ■
Crop of Large Lus- ■
clous While and ■
Yellow Freestone ■
For Canning or •
Eating. 2
POPULAR
VARIETIES
OPEN
EVENINGS
ed thoroughly. Melt butter in
baking pan; place chicken
skin side down in melted but
ter. Bake 30 minutes in a 350
degree oven; turn chicken
and bake 15 20 minutes more
HEARTY KIDNEY BEAN
SALAD
1% cups (15-ounce can)
drained kidney beans
2 hard-cooked eggs, diced
Vt cup chopped onion
Vz cup diced celery
% cup chopped sweet pic
kle
% cup Tangy Cooked
Dressing*
Lettuce
Combine beans, eggs, on
ion, celery and pickle; add
dressing and toss lightly.
Chill and serve on lettuce.
TANGY COOKED
DRESSING*
1 tablespoon flour
2 tablespoons butter.
1 cup evaporated milk
1 tablespon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon, dry mustard
2 tablespoons vinegar
Melt butter; add. flour, mix
ing to a smooth, paste. Re
move from heat. Add V 2 of
evaporated milk, sugar, salt,
pepper, mustard and vinegar,
stir until well blended. Re
turn to heat and cook, stir
ring constantly, until mix
ture begins to thicken Blend
in remaining milk; heat to
simmering point. Chill. Makes
about IV2 cups.
* *
Another picnic menu sug-
Here’s A Bargain
Will earn
dends from the...
Open An Insured Savings Account This Weekl
3'/2%
ACCOUNTS FEDERALLY
TO $lO,OOO
ry _
IFIRST FEDERALI
w QJavings and/ocm "~3
ASSOCIATION OF LANCASTER
25 North Duke St.
*lllllll* Phone EX 7-2818
Gilbert H. Hartley
Executive Vice President
Geo. L. Diehl Emlen H. Zellers
Treasurer Secretary
William E. Glasmire, Jr. James N. Esbenshade
Asst. Treasurer Asst. Secretary
gestionis
Assorted sandwiches
Chicken-Almond Salad
sandwiches
Ham salad sandwiches
Deviled Eggs
Relishes*
Potato Chips
Chilled watermelon, canta
loupe, Honeydaw wedges
Chocolate Brownies
Iced Tea
CHICKEN-ALMOND
SANDWICHES
2 cups cooked, diced chic
ken (or 4-5 oz. cans boned
chicken)
Vz cup slivered, blanched
almonds, toasted
2 teaspoons lemon juice
y 4 cup mayonnaise
14 teaspoon salt
Dash of paprika
12 slices buttered white
bread
Combine chicken and al
monds. Stir lemon juice into
mayonnaise; pour over chick
en mixture; blend Spread
half of bread slices with fil
ling; top with remaining sli
ces; cut each in half
NOTE. Lettuce may be ad
ded to sandwiches at serving
time.
HAM SALAD SANDWICHES
2 cuijs ground, cooked ham
V 6 cup sliced stuffed olives
1 tablespoon Worcester
shire sauce
2 tablespoons mayonnoise
2 tablespoons prepared
mustard
12 slices butlered whole
wheat or rye bread
CURRENT DIVIDEND
PER ANNUM
Paid On Savings
INSURED