14—Lancaster Farming, Saturday, July 13, 1
For the
Farm Wife and Family
Keep Cool With A Salad
By Mrs. Richard O. Spence
Summers heat getting the best of you? If so, revive
lagging appetites with light, refreshing and low calorie salads.
An unusual combination of
ingiedients makes this siraple
to prepare tossed salad attrac
tive and delectable.
BERMUDA SALAD
1 cup salad oil
V. cup tarragon vinegar
2 teaspoons sugai
1 teaspoon salt
v 2 teaspoon paprika
1 small head cauliflower,
separated into flowerets.
V- laige Beimuda onion,
thmlv sliced, sepaiated in
to rings
ac cup sliced stuffed olives
H cup ciumhled Roquefort
or blue cheese
1 small nead lettuce,
sinedded
Combine first 5 ingiedients
in jar; shake well. Combine
cauliflower onion and olives
Mai mate in diessing in refn
geiator 1 hour Immediatel}
betoie serving add cheese and
lettuce, toss well. Sene in in
dividual salad bowls Makes G
sei vings
SUMMER EETTC CE SATj AI)
] 4 cup salad oil
2 tablespoons cidei oi salad
tinegai
1 tablespoon chopped pais-
ley
3A teaspoon salt
% teaspoon gionnd theme
Hash peppei
1 cup medium giated cai-
rots
v, cup chopped sweet or dill
pickles
y 2 cup chopped celery
pound diy 01 non-ciearned
cottage cheese
S cups salad greens, broken
into bite-sized pieces
Blend salad oil with ne\t 5
ingiedients in laige bowl Add
canots, pickles and eeleiy,
toss lightly Chill 1 houi Just
before seivmg, add chilled
cottage cheese and salad
new lower prices on PLASTIC
FREEZER CONTAINERS
Now Homp frrprcr owners enn pun-**'* pltstic
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OXBORO HEATH CO. S^ 7 w
HIGHLAND STATION MINNEAfOLIS 11 MINN
o
greens; toss lightly. Makes 5-G
servings.
COXTIXEXTAL SALAD
cups shredded cabbage
cup -julienne salami
cup chopped green pepper
hard-cooked eggs, chopp
ed
tablespoons ketchup
tablespoons mayonnaise
or salad dressing
1 teaspoon vinegar
V> teaspoon salt
Toss ingredients together.
Garnish with tomato wedges.
Makes C-8 servings
3
1
J '2
Give green beans a new and
exciting flavor. Served as a
salad, they’ll, be on the request
list often.
Use Our Convenient
Drive-In Window
One-half block from
Penn Square on South
Queen Street Rear
of Main Bank.
“Serving Lancaster from Center Square since 1889”
LITITZ SPRINGS BRANCH Broad & Main Sts,, Lititz
MILLERS VILLE BRANCH
Member Federal Deposit Insurance Corporation
DEPT. 77:
carefully planned will. The exper
ience of our Trust Department is
at the disposal of you and your
attorney, to wisely provide fia
the handling of your estate mat
ters. Your inquiries are invited.
372% Interest Paid On Certificates
of Deposit for 1 Year
272% Interest Paid on
Savings Accounts
A CENTURY OF
COMMERCIAL BANKING
Maximum Insurance $lO,OOO per depositor
iOLDEN CROWNED GREEN
BEAN SALAD
One and a half pounds fresh
;reen beans (2 packages - 1(J
unces each frozen French
'yle green beans may be used,
hart recipe at “cook until
ender”.)
cup salad oil
/i cup cider vinegar
teaspoons salt
Dash pepper
% cup chopped onions
6 slices bacon, cooked,
crumbled
6 hard-cooked eggs, chopped
Vi cup mayonnaise
1, tablespoon prepared mild
mustard
1 tablespoon cider vinegar
y 2 teaspoon salt
Split beans lengthwise, then
cut in half. Cook until tender
in boiling, salted water; drain.
Toss beans with next 5 ingre
dients; chill for several hours;
dram off excess liquid. Just be
fore serving, add bacon and
place in salad bowl. Combine
eggs and remaining ingredi
ents! mound over beans. Makes
6 servings.
Cottage-Tomato Cups is a
tasty mam-dish salad that’s
easy to prepare in advance and
refrigerate
COTTAGE-TOMATO Ct'PS
6 large tomatoes
Onion salt
y, cup cooked, cut green
FREE PARKING
25 S. Queen Street
Swan Parking Lot
Vine & S. Queen Sts.
Stoner Parking Lot
S. W. Corner Vine and
Queen Sts.
302 N. George St.
beans
y, cup cooked, shredded
carrots
*4 cup chopped celery
3-4 tablespoons garlic salad
dressing >
Iy, cups cottage cheese
Salad greens
Peel tomatoes, if desired;
cut slices from top and scoop
out centers (save for stewing,
casseroles, soup, etc ). Sprin
kle with onion salt, invert and
refrigerate. Marinate beans,
carrots»and celery in garlic
salad dressing 1-2 hours. Line
each tomato cup with cup
cottage cheese; fill with mar
inated vegetables. Serve on
salad greens. 6 servings.
"While fresh tomatoes are at
their best, try this Tomato
T\v o-Decker.
TOMATO TWO-DECKER
Slice a tomato horizontally
in thirds. Season slices to tas
te with salt and pepper. Top
first slice with egg salad
(chopped hard-cooked egg,
daily sour cream and pickle
relish); cover with middle
slice of tomato and top with
cottage cheese.
Cut out a large circle from
center of third slice; place
HERR'S BULK BIN SERVICE
BUILDERS OF FEED
and Grain Bins
ALL SIZES TO FIT
EVERY NEED
GORDOXVII/LE, PA. Ph. 768-3931
on cottage cheese layer and
fill with more cottage cheese.
Garnish with parsley sprig.
A refreshing meal might
center around Summer -Cool
Salad, a tasty two-layer mold.
SUMMER COOL SALAD
CHEESE LAYER:
1 tablespoon (1 envelope)
unflavored gelatin
1/4, cup water
2 cups cottage cheese
% cup dairy sour cream
y 2 cup crumbled Blue cheese
Soften gelatin in water. In a
bowl combine cottage cheese,
sour cream and Blue cheese;
beat until smooth. Heat soften
ed gelatin over hot water un
til dissolved; blend into cot
tage cheese mixture. Pour in
to GV2 cup ring mold; chill
until set
TOMATO ASPIC LAYER:
2 tablespoons (2 envelopes)
unflavored gelatin
y z cup tomato juice
3 cups tomato juice
2 teaspoons salt
2 teaspoons sugar
2 talilespoons lemon j'uice
2 teaspoons grated onion
Salad greens
Marinated vegetables
(Continued on Page 15)
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