IQ—Lancaster Farming, Saturday. August 3.1988
For the
Farm Wife
By Mrs. Richard C. Spence. Food Editor
Summer: Salad and Sandwich Time
SPENCE
CALICO EGG SANDWICHES
4 hard-cooked eggs, coarsely
chopped
sj cup diced, cooked ham
% cup grated Cheddar cheese
1/4 cup finely chopped celery
V* cup mayonnaise or salad
dressing
2 tablespoons finely chopped
onion
FREE
analysis of your horn* oM»
heating equipment. Oar
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adjustment, or minor part
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No obligation*
ffuelChiefl
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Green Stamps
Garber Oil Co.
Texaco Fuel Chief
Burner Sales & Service
105 Fairview St.
MOUNT JOY, PA.
Ph. 653-1821
In the heat of summer we try to spend
as little time as possible in the kitchen. But,
we can’t neglect the nutritional needs of our
family. There are many recipes for salads and
sandwiches that are really “one-dish" meals
but will still supply the energy and nutrition
your family needs to get through a summer
day. Many of these foods can be prepared
ahead of time and be refrigerated or frozen,
ready to serve with a minimum of fuss.
These Calico Egg Sandwiches make a lun
cheon or light supper entree that is easy to
prepare yet fulfills nutritional requirements.
You’ll be serving these to your family again
and again after they once taste them.
2 cups cottage cheese
6-8 anchovies, minced
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 teaspoon poppy seed
] /z teaspoon salt
teaspoon pepper 1
Rye bread
Butter, softened
Sliced cooked ham
Sliced tomatoes
In a bowl combine cottage
cheese, anchovies, parsley,
chives, poppy seed, salt and pep
per. Cover and chill. Makes
about 2 cups.
To serve, butter bread; top
* * * * with lettuce, ham, cottage cheese
DANISH spread and a tomato slice.
EGG SALAD SANDWICH ‘ * *
% teaspoon dry mustard
% teaspoon salt
V* teaspoon pepper
4 large hard rolls, split and
buttered
Combine all ingredients, mix
ing well; spoon on split hard
rolls. Place on baking sheet and
bake in a 400 degree oven until
cheese starts to melt and edges
of rolls are delicately browned,
about 15 minutes. Makes 8 sand
wiches.
HOT GERMAN
6 hard-cooked eggs MACARONI SALAD
Vz cup finely chopped celery
1 tablespoon finely chopped 1 can (8 oz.) button mush
onion rooms
Certified Seed Wheat
BARLEY
High quality
with good germination
10 High producing Alfalfas
REIST SEED CO.
MT. JOY, PA.
QUALITY SEEDS (SINCE 1925)
WE USE QUALITY PAINT
AND IT DOES STAY ON!!!
Aerial Ladder Equipment Used
To Faint Your Farm Buildings
• Modern and Efficient Method
• Reasonable Prices
• Over 10 Years Experience
• Spray-on and Brush-in Method Has Proven
Most Satisfactory On Over 1000 Barns Of
Our Well Pleased Customers.
R. D. 4, Manheim, Pa.
C. RALPH MILLER
Va cup mayeimaise
1 tablespoon vinegar
Va teaspoon Tabasco
I teaspoon salt
4 slices white or rye bread
Slice two hard-cooked eggs and
reserve four center slices lor
garnish. Chop all eggs and put
in bowl. Add celery and onion to
eggs and toss lightly. Stir vine
gar, Tabasco and salt into may
onnaise until well blended. Pour
dressing over egg mixture and
stir until moistened throughout.
Spread each slice of bread with
butter. Cover bread with leaf of
lettuce. Scoop egg salad on top
of lettuce, dividing it between
the four sandwiches. Top each
with a reserved egg slice and
pimiento strips. Makes 4 serv
ings.
♦ • * *
NIPPY COTTAGE CHEESE
’N HAM SANDWICH
Ph. 665-3388
V* pound diced bicoo
% cup iuf«r
8 tablespoons flour
Va teaapoon (alt
14 teaipoon pepper
% cup vinegar
% cup mushroom liquid _ „ .
7 ounces elbow macaroni, Combine oran 0 e Pieces,
uncooked shrimp, celery and peanuts. Mix
>4 cup chopped green onion together mayonnaise, lemon
% cup chopped celery ce and curry; add to shrimp
Va .cup sliced radishes n L ixt^ to / sing u ,n £
2 tablespoons chopped parsley ed. Chill foi about 1 horn to
_ , . blend flavors. Serve on crisp sal-
Drain mushrooms; reserve "i n !
liquid. Fry bacon’with mush- aa s ee “ s - * * *
rooms until bacon is crisp. Do erwv rAanw
not drain. Add sugar, flour, salt salL mOLD
and pepper to mushroom mix
ture. Stir to blend. Gradually 1 (G-oz.) pkg. lemon flavored
stir in vinegar and mushroom gelatin
liquid. Cook until thickened, z cups boiling water
stirring constantly. Keep hot. cups cold water
Cook macaroni in boiling, salt- ® tablespoons lemon juice
ed water Until tender, yet firm, teaspoon salt
about 7to 8 minutes. Drain. Mix J* teaspoon celery seed
lightly but thoroughly with hot J cup cooked, cut green beans
dressing, onion and celery. Gar- * cup small cauhflowerets
nish with radishes and parsley. cup s h re dded_ carrot
Serve'hot. Makes 6 servings. cup s * icefl celery
* * * * *4 cup sliced radishes
Vt cup thinly sliced cucumber,
cut in half
- , . ... 2 tablespoons sliced green
oranges, pe*Jed;.cut into
bite-size pieces (2 cups) , , .
cups cooked, cleaned 1 cup dur * “ cre . am
shrimp, small or medium 1 teaspoon horseradish
size (Continued on Page ID
CURRIED SHRIMP
ORANGE SALAD
SPECIAL VALUES
ELECTRIC WHITE MOUNTAIN ***** mo*
ICE CREAM FREEZER $ All
4 qt. size Jrnm%9rn"r W
UPHOLSTERY MATERIAL $2 4iQ yd
BOYS' KNIT SHIRTS $|
BRAND NAME MILL IRREGULARS I
SPECIAL THRU TUESDAY
MEN’S LONG SLEEVE
DRESS SHIRTS I.UU U P
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
No Other Protein Need When You Fee 4
No trouble with fcouri or oMCif|
going off feed. You’ll be more tluuft
USE ONIY Vi 18. SPECIAL TANVHAC
PER HEAD PER DAY WITH GRAIN AND
ROUGHAGE - GET BIGGER PROFITS
i FOR MORE PROFITS —MAIL COUPON I
J THE TANVILAC COMPANY, INC. 1
• *lh <■ Corning Aves , lox Pi, Highland |
| Park Station, Des Moines 13, low* •
! • Please Send Me Additional Inform*- •
< tion about Special Tanvil.c. I
• I
! I havi
.Cattle
! NAMI
! adores;
C. 0. NOLT
BIRD-IN-HAND
1 cup sliced celery
% cup coarsely chopped .pet*
nuts
Vir cup mayonnaise
1 tablespoon lemon Julco
Vi teaspoon curry powder
SPECIAL
TANVILAC
Feeders Say . • •
"The Most Economical
Feeding Plan of AH u
LOCAL DISTRIBUTOR
Phone Lane. 397-0751