Lancaster farming. (Lancaster, Pa., etc.) 1955-current, June 25, 1966, Image 10

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    —Lancaster Farming, Saturday, June 25, 1966
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.
ounces small shell "mac
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
* *
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 *
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
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
1 cup canned apple slices, 1 cup dairy sour cream
Your Valuables
in a Safe Deposit Box.
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.
"Serving Lancaster from Center Square since 1889”
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.
cup shredded Cheddar
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,
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-
(Continued on Page 11)
302 N. George St.