—Lancaster Farming, Saturday, May 22, 1976
54
Skim off
[Continued from Page 53]
Tomato Cabbage Jelly
36 calories per serving
1 envelope unflavored gelatin
V* cup cold water
1 cup vegetable juice cocktail
cup tomato sauce
2 tablespoons tarragon vinegar
1 tablespoon Worcestershire sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
2 cups shredded cabbage
mixed salad greens
Soften gelatin in cold water. Heat with vegetable juice,
tomato sauce, vinegar, and Worcestershire sauce until
gelatin is dissolved. Add relish, salt, and pepper, and chill
until slightly thickened. Add cabbage and pour into 6
individual molds. Chill. Serve on a nest of greens.
P.S. You may use white or red cabbage, or a com
bination of the two.
Variation: Substitute 1 cup tomato juice for the
vegetable juice. Substitute prepared horseradish to taste
for the pickle relish. Add 2 tablespoons grated onion or
chopped radishes. Substitute V« cup slivered green pepper
CLICK'S
Distributor for
ROOFING S SPOUTING
BAKED ENAMEL UN ROOFS
Colors: Turquoise, Red, White (only)
FULL SERVICE DEALER
SALES & INSTALLATION
SAMUEL B. CLICK
R.D.I, Kinzer, PA Ph.(717)442-4921
Please call before 7 A.M.
or after 6 P.M.
No Sunday Calls
TP ACTOR PULI MIC
MAY 29,1976
10:00 A.M. - GARDEN TRACTOR PULL
1:00 P.M. - LOCAL FARM TRACTORS AND CLASS A SANC PULL
TICKETS AVAILABLE
(717) 386-5945 & (717) 386-5446
CHARLES S SNYDER
Benefit:
St. Peter’s Educational Bldg. Fund
LEHIGHTON
FAIR GROUNDS
ADVANCE
LEHIGHTON, PA.
jkl
*
***
Marcy Seckman, assistant home economist in
York County, talks about low calorie recipes during
a seminar on preparing slenderizing meals.
or chopped celery for V* cup cabbage. Top each serving
with a tablespoon of Gourmet Cream Salad Dressing.
Epicurean Chicken
150 calories per serving
2 chicken breasts, split and boned (1-M> pounds)
2 teaspoons butter, melted
2 tablespoons grated onion
Vz cup minced fresh mushrooms
1 tablespoon minced parsley
1 teaspoon minced pimiento
salt and pepper to taste
1 tablespoon grated sharp Cheddar cheese
1 cup chicken bouillon
1 teaspoon lemon juice
8 parsley sprigs
ROBERT WEHR
)* A *****
on Page 55]
[Continued
*• M
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