22 LnncHstor Fanning. Saturday. M«iy 9.1970
Salads Make
by Mrs. Richard C. Spence
Sometimes the best wav out is
the easy way A case in point
somng a suppei of cold cuts
and a zesty gaiden salad mold
ci* a busy 01 hot summei dav A
supper such as this is one that
vill appeal to yom family as
much as it does to you
A tempting anaj of fiesh veg
etables is to be found in this
Gaiden Patch Salad Mold Use
Callots, celeiy 01 eucumbeis,
gieen peppei, tomatoes, vvhat
ovei you have in the wav of led
and gieen vegetables Cottage
cheese and butteimilk add cool
cieammess to the salad Seive
this salad with assoited bieads
and buttei, cold meats, a desseit,
and bevei age It makes an easy
but nounshmg meal
GARDEN PATCH
SALAD MOLD
1 tablespoon (1 envelope)
unflavored gelatin
cup tomato juice
IVa teaspoons sugar
v 4 teaspoon salt
Va teaspoon Tabasco sauce
1 cup buttermilk
1 cup cottage cheese
V 2 cup shredded carrots
V-i cup chopped celery, OR
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Texaco Heating Oil
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MOUNT JOY. PA.
Ph. 653-1821
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Doctor’s
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DAVID'S
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403 N DUKE STREET
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FOR THE
FARM
6
*^®e
'f
WIFE
AND
FAMILY
Life Simple
cucumber (drained)
tablespoons chopped green
pepper
2 tablespoons chopped red
pepper, OR tomato
Salad greens
In a saucepan sprinkle gelatin
over tomato juice to soften; dis
solve over low heat Stir in sug-
r
(A HAND
Starts Friday
at 9:30 A.M.
THIS IS THE BIG ONE 1 Lancaster's greatest
Sale... )am-packed with values for you and y<
Eight exciting days of store-wide savings Don'
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SHOP FRIDAY AND TUESDAY
9:30 TO 9
OTHER DAYS 9 30 TO 5
nr. s.ill and Tabasco sauce: ic
move fiom heal \dd butteimllk
and cool to jell> like con.sistoncv
Then, whip gelatin miMu.i un
(i! IhilTv: heat in cottage chie«e
Fold in can os. uleiv gieui
and led peppei, linn into loui
cup salad mold t’hill unlil Him
Tm n out onto Luecns and gal
nish with additional m -'i dile
ulishes if dcsiied Makes fain
to si\ sei vin^s
I lei e us anothci Upt of \ e-tc
table salad
VEGETABLE SALVD
cup canned green beans,
drained
1 cup canned corn, drained, or
cooked frozen corn, drained
1 cup kidney beans, cooked or
canned, drained
I stalk celery
Vj green pepper, if you like
Salad dressing, or oil and
vinegar dressing, as you like
Diain and measure into bow]
the green beans, corn and kidne>
beans Chop celery and gieen
pepper and add to vegetables
Mix in salad diessing or an oil
I ./
v/
L 2*^
via SWISSAIR
and vinegar dressing Serve on salad bowl until combined Add
lettuce Makes sis sen Ings ci onions, tosi lightly. Portion
> ' ’ into lettuce-lined, individual sal-
niKrs SALAD ad howls Ai range chicken,
10-12 cups bite-si/e pieces chilled cheese and egg slices attractively
salad greens (romaine, ice- o\ei the gieens Add salad dicss*
berg lettuce, spinach) m, (iarnish with halved cheiry
2 cups heib seasoned croutons tomatoes if desned Serve with
stuffing mix additional fionions and salad
I'j cups cooked chicken or lur- clu lain,’ Sin huge scivinys
key snips
1 cup American or Swiss
cheese slups
2 haul cooked eggs, sliced
1 (8-ouiice) bottle prepared
oil-t>pe salad dressing
6-8 cherry tomatoes, halved
Toss gieens in chilled huge
T E R IWI I T ES il
jc EHRLICH inc;
736 E. Chestnut St., Lancaster
FRUIT MEAT SALAD
medium head lettuce
medium grapefruit
medium orange
cup cut-up canned chopped
(Continued on Page 23)
TO /<
\ N!
397-3721
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