—Lancaster Farming, Saturday, August 27, 1988
14
Fort!
Farm Wife and Family
By Mr». Richard C. Spence, Food Editor
Salads For A Late Summer Lunch
land spi inkle with Parmesan cheese Toast
1 ||-<***>■ ‘Ji until cusp and serve with soup or salad OR
| ci earn butter with a dash of nnistaid. a squeeze
soup or a salad? Cut thin slices of refriger-
ator rye bread, spread with softened butter
; of lemon and a little chopped parsley: then
L
spiead it lavishly on small sandwich slices,
SPENCE
FRUIT SALAD DRESSING
tablespoons flour
teaspoon salt
teaspoons diy mustard
tablespoons sugar
cups buttermilk
eggs, beaten
tablespoon buttei
tablespoons vinegai
Dash of basil
I'-J
1> A
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(Cutaway drawing]
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LESS OIL!
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This new flame-control
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Do you often wonder what to serve with
Heie is a perfect dressing for fruit salad
Mix together the flour, salt,
dry mustard and sugar. Blend
in pait of the butiermilk and
stir until smooth Add remain
ing buttermilk and the beaten
eggs Cook over low heat, stir-
ring constantly until thick
ened Do not boil Remove
from heat and add butter,
vinegar and basil Cool and
serve with colorful fruit salad
of apples, oranges, giapes and
bananas
SWEET AND SOUR
COLE SLAW
tablespoons sugar
teaspoon salt
teaspoon pepper
cup evaporated milk
cup vinegar
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Need . . •
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More and more farmers are buying from us for
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Esbenshade Turkey Farm
Since 1890
PARADISE, PA.
1 tablespoon lemon Juice
3 to 4 cups finely shred
ded cabbage
Mix .sugar, salt and pepper
In a small bowl. Blend in evap
orated milk. Let mixture stand
about 5 minutes. Stir occasion
ally to dissolve sugar. Gradu
ally blend in vinegar and lem
on juice. Chill. Mix with fine
ly shredded cabbage to make
cole slaw. 6 servings.
' LOW CALORIE
LEMON FRENCH DRESSING
1 teaspoon unflavored gela
tine
tablespoon cold water
cup boiling water
to 3 tablespoons sugar
teaspoon salt
teaspoon grated lemon
peel
cup lemon juice
teaspoon garlic salt
teaspoon pepper
teaspoon dry mustard
teaspoon Worcestershire
sauce
Soften gelatine in cold wa
ter. Add boiling water and
stir until gelatine dissolves.
Stir in sugar and salt until
dissolved. Combine mixture
with remaining ingredients in
a container with a tight fitting
lid; shake well Serve cool,
but not chilled over crisp sal
ad greens. May be covered
and stored in refrigerator un
til needed If refrigerated, be
fore serving place container of
dressing in pan of hot water
for 5 minutes to soften the
gelatine 1 tablespoon 12 to 13
calories Makes about 1 cup
NEW LOOK POTATO SALAD
4 cups cubed cooked pota-
toes
1 teaspoon salt
teaspoon freshly ground
black pepper
tablespoons salad or olive
oil
to 3 tablespoons mayon
naise
tablespoon vinegar
oranges, peeled, cut Into
bite-size pieces (IMi to 2
cups)
cup chopped green onion
tops
cup chopped parsley
Salad greens
Sprinkle potatoes with salt
and pepper; add oil and toss
lightly to coat Add mayon
naise and vinegar, tossing to
blend. Mix in remaining in
gredients. Refrigerate 1 hour
to blend flavors. Serve on crisp
salad greens to 4 people.
FRESH-ORANGE
CUCUMBER SALAD
large cucumber, peeled,
thinly sliced
teaspoon salt
teaspoon pepper
oranges, peeled, cut into
bite-size pieces
cup chopped green pepper
tablespoons chopped pars
ley
cup plain yogurt
teaspoon thyme, crushed
Salad greens.
Sprinkle cucumber with salt
and pepper, add oranges,
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ideally oveHong wheelbase produces greater
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Hydra-lectric* implement control system . . .
choice of 3-pt. hitch or wide swinging drawbar.
‘Special equipment
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I in history. They’re all new, and all Oliver!
CHARLES J. McCOMSEY & SONS
Hickory Hill, Pa.
N. G. HERSHEY FARMERSVILLE
& SON EQUIPMENT CO.
Manheim
ll J c
5 t ■' ir
green pepper end parsley.
•Combine yogurt and thyme
end ipoon over aaUtd. Tom
lightly to mix. Refrigerate I
hour to blend flavors. Servo
on crisp salad greens. 4 serv
ings. H
* * * « *
CHEESE POTATO SALAD
cup dairy sour cream
tablespoons Kalian-style
dressing
cups diced, coolced
potatoes
hard-cooked eggs, diced
cups cottage cheese
cup sliced celery
cup diced ripe olives
cup sliced radishes
cup sliced green onions
teaspoon salt
Salad greens
In a large mixing bowl blend!
together sour cream and dress
ing; add potatoes and eggs and
allow to marinate while pre
paring rest of ingredients.
Then, fold in cottage cheese,
celery, olives, radishes, onions
and salt; pack into mold whicih
has been rinsed with cold, wa
ter. Chtll. When ready to
serve, unmold on salad greens
and fill center with vegetable
strck relishes, if desrred. Makes
6 to 8 servings.
(Continued on Page 15)
Jl
R. D. 2, Ephrato, Pa, -