14—Lancaster Farming, Saturday, March 4. 1967
For the
Farm Wife and Family
By Mrs. Richard C. Spence. Food Editor
VARIETY IN SALADS
SPENCE
them in small portions. Their
purpose is to stimulate the ap
m
o
The use of fruits and vegetables in salads
is a good way to increase the use of these
colorful foods It also pi ov ides a pleasant
way to get vitamins and minerals into your
diet
For a pleasing salad choose good quality
greens, fruits and vegetables Clean and chill
salad ingredients thoroughly before preparing
the salad
There are many types of salads to
choose from appetizer, accompaniment, mam
dish, salad plate dessert 01 a party salad
Appetizer salads can be made of salad
greens, tossed with highly seasoned, spicy or
tart dressings They can be garnished with
fruits and vegetables but remember to serve
petite for more substantial
foods with which they are serv
ed
Accompaniment salads are
tossed or individual salad units
on a background of greens
They might be molded or un
molded type salads.
Main dish salads are made of
substantial foods like meat,
iish, poultry, cheese, eggs and
\ egetable combinations This
type will make a full meal, or
a good share of the meal.
Salad plates are almost al-
V'ays served on a bed of
greens Choose the greens care
fully so the combination of
flavors goes together because
If You Can’t
Afford To Corbet
Your Bam.
Vst
MARTIN’S
BARN-DRI!
• Kaaps bam c?««n and nnftaiy
♦ Swaatans fha aofl
♦ Raducas slipping
NAM ML MARTIN, MG.
Biut Stu, n»
Gap 442-4148
Terre Hill 443-3455
New Holland 354-2112
your guests may want to eat
both the salad and the greens,
'this type can be a combina
tion of fruits, vegetables and
protein garnished with toast
or crackers.
A dessert salad is a good
way of serving fruit or gelatin
at the end oJ a heavy meal.
If the rest of the meal takes
a lot of preparation, the salad
can be simple and perhaps be
prepared ahead of lime. Keep
in mind that light flavor is
more refreshing than a foreign,
unknown flavor.
Party salads are basically
fruit or gelatin with a touch
of whipped cream or light
cheese dressing. They are simi
lar to the dessert salad since
guests may have eaten a meal
before hand They are a hospi
tality gesture on your part and
therefore should have a light,
refreshing flavor.
Use two v orks or a fork and
a spoon to pi event mashing or
crushing the greens when toss
ing salad ingredients When
making a large salad, build it
up in layers in the salad bowl.
Chill thoroughly before serv
ing Add the dressing and lift
or turn the greens gently two
or three times for quick and
gentle mixing.
In adding dressing to a salad,
mix and add just before serv
ing. Add only enough dressing
to make each leaf shiny. A
THE
LANDISVILLE BRANCH LITIT/ SPRINGS BRANCH MANHEIM TWP. BRANCH
270 Main St. Broad & Main Sts. 1415 LitPz Pike
MILLERSVILLE BRANCH
302 N. Geoige St.
drippy salad spoils the appetite
and appearance. For good ap
pearance of any salad, don’t
over fill the bowl or salad
plate. Have enough greens to
satisfy or frame the salad, but
not so many that an individual
salad looks lost or too full and
unappetizing.
With a little imagination and
creation, a salad can add crisp
ness, color, texture and good
flavor to meals.
Molded salads can be color
ful. glamorous and easy to
make. Here’s a recipe that has
these merits and uses pears
which are plentiful. It was
developed for an alternate for
the ci earn cheese for low
calorie countcis.
MOLDED FRUIT SALAD
ounces cieam cheese OR
1 cup yoghurt
cup lemon juice
teaspoon salt
can (8 ounces) pineapple
tidbits
tablespoon unflavored
gelatin
package (10 ounces) frozen
strawberries, thawed
cup fresh or canned pears,
drained
Allow ci earn cheese to soften
at room temperatuie Combine
ci earn cheese or yoghurt with
juice and salt; blend
well Drain pmeapple Soften
gelatin in the pineapple juice
WE'VE DONE AN AWFUL LOT
OF FARMING... INDIRECTLY!
Because we offer so many helpful bank
ing services and bank credit is the best
all-around farm credit, we've done an
awful lot of local farming...indirectly.
If you need money for any sound farm
purpose# come talk it over with us.
You'll be glad you did!
LANCASTER, PENNSYLVANIA
“Seivmg Lancastei iiom Penn Scjuaie since 1889' 5
A Trustee for the
Lancaster Countv Foundation
a'md heat nrtti'l dissolved. Stdff
into cream cheese or yoghurt
mixture. Add berries. Beat with
rotary beater. Chill until mix
ture begins to thicken. Stir in
pineapple and pears. Pour imifcn
1-quait mold and chilli unltil
sett. Unmold on lettuce.
NOTE: Use only canned
pineapple in gelatin salads.
Natural enzymes in fresh and
frozen pineapple prevent gelai*
tiln fiom setting.
Calories per serving: About
160 with ci earn cheese; about
135 with yoghurt.
Cooked pears do not darken
when they Stand Cor a normal
serving time. Raw pears need
the piotection of a coating otf
citius or pineapple juice to
prevent the familiiar darkening
caused by enzymes jin the fruit.
These juices also enhance
flavor.
APPLE SALAD 1
1 cup diced raw apple 1
cup diced celery
1 cup chopped, cooked, cold
tm key
Mayonniailse to moisten and
hold ingredients together
Salt to taste
Papiika for garnish
Mix diced apple’s, celery,
and chopped cold turkey with
enough mayonnaise to moisten -
(Continued on Page 15)
NK
ROHRERSTOWN BRANCH
2134 Marietta Ave.
* •»