10—Lancaster Farming. Saturday. July 20.1968 For the Farm Wife Br Hn. Richard C. Spence. Food Editor For a change of taste, feature finger foods. Since we are in the midst of the picnic season, finger foods are definitely “in”. We usually associate dips, cheese or otherwise, with the finger food category. If you limit yourself to serving crackers and chips with dips we urge you to surround a bowl of tasty dip with as sorted crisp vegetables. Vegetables seem to be more refreshing, especially in the summer time. And, of course, vegetables are more abundant at this time. SPENCE NUTTY CHICKEN DIP % cup dairy sour cream % cup mayonnaise Vi cup diced, cooked chicken V* cup chopped Brazil nuts or walnuts 1 (2-oz.) jar pimientos, slic ed, drained V* teaspoon curry powder Combine first two ingredients until blended: then stir in next four ingiedients Refrigerate un- COT IT! Texaco Fuel Chief.. • the finest heating oil money can buy! Texaco Fuel Chief Is today’s top-qual ity beating oU. Result of the most exhaustive re search in the heating oil field. You’ll find Texaco Fuel Chief dependable in quality, delivery after de livery. It’s clean burning. And it’s economical gives complete combus tion from eveiy drop. Or der Texaco Fuel Chief to day. We’ll fill your fuel-oil tank promptly. ffuel Chief] We Give S & H Green Stamps Garber Oil Co. Texaco Fuel Chief Burner Sales & Service 105 Fairview St. MOUNT JOY, PA Ph. 653-1821 TASTY TIDBITS til chilled. Serve as a dip. Makes cups. SOUTH OF THE BORDER DIP ripe avocado, mashed cup finely chopped tomato tablespoon minced onion cup mayonnaise teaspoons lemon juice teaspoon salt Few drops liquid hot pep per seasoning Mix all ingredients until well blended. Refrigerate until chill ed. Serve as a dip. Makes IIAl l A cups. FARMERS!! For cash price and storage facilities for your wheat, 350,000 bushel capacity, fast unloading facilities Contact SPANGLER'S FLOUR MILLS, INC. North Market Street Mount Joy Phone 717-653-1403 SPECIAL VALUES LADIES’ a gg SNEAKERS »1 35 BLACK OR WHITE B •** ** CARPENTER’S mm m 6 FT. RULE g EACH WITH GUARANTEED " f LIFETIME JOINTS COLEMAN GAS teM M ■■ CAMP STOVE S IA 35 2 BURNERS ■ ** THIS WEEK'S SPECIALS BED SHEETS s l.oo ASSORTED COLORS s EACH STORE HOURS: 7:30 A.M. to 9 P.M. Except Wed. & Sat. 7:30 A.M. to 5 P.M. Closed Sunday Clothing, Shoes, Houseware, Hardware and General Merchandise GOOD'S STORE R. D. 1, East Earl, Penna. Ph. 445-6156 1 Mile North of Route 23 Along Route 625 * * * x CAMEMBERT DIP Vt (8-oz.) pkg. cream cheese, softened 2 (1% oz.) wedge* Camem- bert cheese 3 tablespoons snipped parsley cup dairy sour cream teaspoon ground black pep per With fork mash first two in; giedlents. Stir in next three in gredients until blended. Refrig - - erate until ready to use. Serve as a dip. Makes IV* cups. EGGS-TREMELY GOOD DIP IVi tablespoons lemon juice 1 tablespoon onion juice 2 teaspoons mustard % teaspoon Tabasco Vt teaspoon seasoned salt V\ teaspoon white pepper % cup mayonnaise 6 hard-cooked eggs 1 pkg. (4-oz.) pimiento cream cheese, softened Parsley to garnish In a mixer or blender com bine juices, mustard, Tabasco, seasoned salt, pepper and may onnaise. Add eggs one by one, beating after each addition, until smooth and light. Beat in pimi ento cream cheese. Spoon into bowl and garnish with parsley sprigs. Serve with assorted chips and crackers or raw vegetable sticks for weight-w atch e r s. Makes about two cups dip or enough to serve 4 to 6. MEATY DIP % cans (SVi-oz. ea.) Potted Meat Product 1 cup small curd cottage cheese Vj cup yoghurt 2 teaspoons seasoning salt 1 teaspoon Worcestershire sauce Combine all ingredients. Mix well. Chill. Serve as dip for crackers or crisp cauliflowerets, carrot stick, celery and mush rooms. VARIATION: Add Vi tea spoon mustard and minced on ion in place of seasoning salt. BLUE CHEESE & EGG DIP cup mayonnaise cup dairy sour cream cup (2-oz.) crumbled blue cheese hard-cooked egg, chopped tablespoon chopped chives teaspoon liquid hot pepper j seasoning g teaspoon ground black pep- « per % % V 4 1 1 V 4 In a small bowl, combine may- A onnaise and sour cream. Stir in next five ingredients; blend well. Use as a dip. Makes Vk cups. POULTRY EQUIPMENT SALE JULY 15th TO SEPT. 1 36" Air-o-Matic Cabinet Fans $242.28 36" Air-o-Matic Booster Fans 144.00 20" Direct Drive Fans 59.50 24,000 BTU Gas Stoves 41.50 8' Porcelain Waterers 5.15 8' Galvanized Waterers 3.95 9” Manure Cross Augers, Elec. Motors or PTO Driven Chor-Time Feeders Used Equipment Also Availoble DON'S SALES & SERVICE 241 West Main St. New Holland, Pa. . Phone: Area 717 - 354-9745 CLAM DIP 1 garlic clove, cut'ln half 1 8-oz. pkg. cream choeie 3 tablespoons clam broth 1 7 Vi oz. can minced clams, drained 2 teaspoons lemon juice IVi teaspoons Worcestershire sauce Mi teaspoon salt Dash of freshly ground pep* per Rub a bowl with the garlic clove. Combine the cream cheese and clam broth in the bowl, blending until smooth. Add the clams, lemon juice, Worcester shire sauce, salt and pepper, and mix well. * * * * HORSERADISH DIP 8-oz. pkg. cream cheese tablespoons milk tablespoons cream-style horseradish teaspoon Worcestershire sauce Dash of salt (Continued on Page 111
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