—Lancaster Farming, Saturday, June 25, 1966 10 For the Farm Wife By Mrs. Richard C. Spence, Food Editor Superb Seafood Salads Seafood salads are both tasty and nutri tious. If you are serving them in the summer time it is necessary that you take extra precautions to see that they are properly chilled and refrigerated until serving time. Some of these salads double as sandwich fill ings. Also, some so-called “salads” are served as hot casseroles. One of the recipes we have for you today is an extra-special one to be served at an extra-special luncheon possibly for a June bride. SPENOB VEGETABLE-SHRIMP MACARONI SALAD ounces small shell "mac aroni envelope (1 tablespoon) unflavored gelatin cup water 1- package (10% oz) froz en mixed vegetables 1 cup water 2% teaspoons seasoned salt 2 teaspoons dried, crashed mint leaves 1% teaspoons basil 1 package (7 oz) frozen de vemed shump, thawed and coarsely chopped 2 caitons oz each) plain 3 oghurt | HOTPOINT | I AIR CONDITIONERS I * * X All Sizes Low Prices | I Groff’s Hardware | X * * ISO S. Railroad Avenue New Holland * * * * Phone 354-0851 t * Open Thursday and Friday Evenings * * ♦ } Closed Wednesday at noon * -******************-K-k**lrirk*itirkit***-kirk*lrk***-kiti Cook macaroni in boiling salted water 5 to 7 minutes, or until tender, yet firm; drain. Soften gelatin in % cup water in large mixing bowl. Combine vegetables, 1 cup wa ter, salt, mint, and basil in saucepan. Bring to boil, sta in shrimp and cook about 3 minutes, or until shrimp and vegetables are tender. Stir shrimp mixtu- e and macaroni into gelatin Refrigerate until mixture is just cool Thorough ly fold in yoghurt Turn into 6% cup ring mold lefnger ate until fiim When leady to seive unmold and seive im mediately HOT SEAFOOD SALAD drained and chopped 1 cup mayonnaise (not salad 1 can (about 7 oz.) tuna dressing) Vt cup diced celery 1 teaspoon grated lemon V» cup chopped toasted al peel monds 2 teaspoons lemon juice - Vs teaspoon salt 2 teaspoons grated or finely V* cup mayonnaise or salad minced onion dressing Vj teaspoon salt 3 tablespoons French, dress -2 cups cooked crab meat or ing shrimp (or 1 cup each) 8 frankfurter rolls 2 cups chopped celery Watercress, for garnish 1 cup sliced or chopped al- Combine chopped apple monds slices, tuna, celery, almonds, Vi cup grated sharp Cheddar salt and dressings. Toss light cheese ly to mix; taste and add addi -1 cup crushed potato chips tional seasonings if needed. Lemon quarters Chill about 1 hour to blend Blend mayonnaise with lem- ■flavors. To serve, fill rolls on peel, juice, onion and salt, with mixture and garnish with Mix lightly with crab, celery watercress. Makes 4 servings and almonds. Spoon into in- of 2 filled rolls per serving dividual serving dishes or one 1 Ws to 2 quart casserole. Top You’ll achieve new glory as with a sprinkling of cheese creative cook if you try this and potato chips. Bake at 400 imaginative way with a famili degrees, 15 minutes, or until ar food, ordinary canned sal piping hot. Seive with lemon mon. quarters. 6 servings. BILLED SALMON MOLD * * * * 2 cans (1 lb. each) salmon APPLE-TUNA SPRINGFIELD Vs cup lemon juice 1 cup canned apple slices, 1 cup dairy sour cream Safeguard Your Valuables in a Safe Deposit Box. THE COST: THE PROTECTION- BANK HOURS: Main Office, MillersviUe and Manheim Twp. Branch: Mon. thru Thurs. 9 a.m. to 3 p.m.; Fri. 9 a.m. to 6 p.m. Lititz Branch: Men. thru Fri. 8 a.m. to 2 p.m.; Fri, 5 p.m. to 7:30 p.m. All Drive In Windows and Walk Up Window Open Until 6 P.M. Monday through Friday except Manheim Twp. Branch open ’til 8 p.m. Fri. FREE PARKING at places listed below. Bring parking ticket to Bank for validation. Any Buhrman Parking Lot Grant Street Parking Lot 48 W. Grant St. Kendig Parking Lot 36 S. Queen St. Watt & Shand Parking Garage Swan Parking Lot Vine & Queen Sts. Stoner Parking Lot Corner Vine & Queen Sts. NATIONAL BANK LANCASTER, PENNSYLVANIA "Serving Lancaster from Center Square since 1889” MILLERSVILLE BRANCH LITITZ SPRINGS BRANCH Broad and Main Sts.. Lititz MANHEIM TWP. BRANCH 1415 Lititz Pike, Lane. Maximum Insurance $lO,OOO per depositor A Trustee for the Lane. Co. Foundation Member Federal Deposit Insurance Corporation pennies per week. great! Hager’s cup shredded Cheddar cheese tablespoons grated onion teaspoon salt ■ % teaspoon dill weed. 2 tablespoons (2 envelopes) unflavored gelatin Vt cup water 2 tablespoons cider ..vinegar 1 cup whipping cfeam, whipped Drain salmon; remove-bones and skin; flake with a fork. Place salmon in a large mix ing bowl; add lemon, juice. Fold in sour cream, cheese, onion, salt and dill' weed., In a small saucepan soften gela tin in water and vinegar. Heat over low heat, stirring con stantly, until gelatin is dis solved. Gradually stir gelatin mixture into salmon mixture. Fold in whipped cieam just until combined. Turn into 6- cup mold. Refrigerate until firm. Unmold onto serving platter and garnish. Serves 8- 10. (Continued on Page 11) 302 N. George St. it
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