Lancaster farming. (Lancaster, Pa., etc.) 1955-current, February 26, 1977, Image 54

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    —Lancaster Farming, Saturday. Feb. 26. X 977
54
Salads
[Continued from Pace 52]
“Now, I'm not talking
about peas, lima beans, or
com,” she went on to ex
plain. “I said dark green
leafy vegetables.
“So, we need to think about
eating kale, mustard greens,
and dandelion, “ she
remarked. Other Vitamin A
sources are red grapefruit,
melons, and strawberries.
These foods, however, are
not as high in the nutrient as
the others mentioned.
Mrs. Thomas did caution
the group, however, about
the current prices of greens.
“For those of you who
haven’t pruchased the
ingredients that go into
salads in the past few
months, you are in for a
shock,” she remarked. With
cabbage over $1 a head,
tomatoes at $1 per pound,
and lettuce at 49 cents for a
tiny head, salads are not as
inexpensive as they once
were. When Summer rolls
around, however, they will
return to their normal
prices.
SALAD IDEAS
The first - salad Mrs.
Thomas demonstrated for
the group was a Caesar
Salad. A Caesar Salad is
made with most of the same
ingredients as a Chef’s Salad
except that the meat and
cheese in the Chefs Salad
are omitted and croutons
and salad dressing are ad
ded. This salad is not usually
served, since the custom is
for the Chef to come to the
table to make it for the
patron of the restaurant. It is
considered a main dish salad
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Salads can make an appetising buffet table.
since it contains three
hardcooked eggs, or protein
food. Again, when preparing
this type of salad, Mrs.
Thomas reminds that during
tossing the salad can be
damaged very easily, so
.great care should be taken
when tossing not to bruise
the greens.
The recipe that Mrs.
Thomas shared with the
group is as follows:
CHEF’S SALAD
1 clove garlic if desired
4 cups (1 pound) fresh
spinach
% pound (about 2 cups)
lettuce
1 cup cherry tomatoes or -
2 medium tomatoes
3 hard-cooked eggs
Onion rings if desired
Rub salad bowl with cut
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clove of garlic. Wash and
drain spinach, lettuce, and
tomatoes. Blot dry. Tear rib
from spinach leaves. Break
greens into bite-size pieces.
Cut eggs into quarters. Cut
tomatoes into eighths then
cut eighths into half
crosswise. Save a few pieces
of tomato for garnish.
Put all ingredients, except
onion rings and dressing,
into salad bowl. Just before
serving, toss lightly with
dressing. Garnish with meat,
cheese, tomato, and onion
rings. Makes 6 servings
Croutons:
Cut two slices of bread into
five strips each way. Brown
in one tablespoon fat
seasoned with garlic, or
spread stale bread slices
with seasoned, softened
If you understood
cubic-feet-per-watt
the way you understand
milet-per-gallon,
you might just
scrap your present
ventilation systems
butter. Cot into cubes and
toast.
CAESAR SALAD
DRESSING
one-third cup salad oil
1 clove garlic (remove garlic
clove before serving)
2 tablespoons tarragon
vinegar
1 egg (at room temperature)
Juice of 1 lemon
Vz teaspoon salt
V* teaspoon pepper
5 tablespoons grated Par
mesan cheese
1 tablespoon Worcestershire
sauce
Peel and slice garlic. Stir
in salad oil and vinegar.
Shake well. Beat in raw egg
and add other ingredients.
Shake and let stand several
hours, then remove garlic
pieces. Just before serving,
sprinkle dressing over salad
ingredients and toss lightly.
Top with croutons. Makes
one cup. Suggested Menu:
Caesar Salad, hamburger,
ice cream, beverage.
Another recipe Mrs.
Thomas shared was
“Coleslaw with Cheese
Dressing.” This is an ac
companiment salad and
closely resembles cole slaw
except that the dressing has
cream-style cottage cheese
and cheddar cheese in it. The
recipe follows.
COLESLAW WITH
CHEESE DRESSING
% cup cream-style cottage
cheese
% cup grated Cheddar
cheese
Vt. cup salad dressing
2 tablespoons vinegar
2 teaspoons sugar
1 teaspoon instant onion if
desired
4 cups crisp shredded cab
bage
1 green pepper, chopped
1 cup shredded raw carrots
1 medium apple, skin on,
diced
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4* teaspoon salt
Put cheeses, salad
dressing, vinegar, sugar,
instant onion, and salt in a
bowl. Mix well. If thick, add
milk by the tablespoonful.
Mix vegetables and fruit.
Just before serving, toss
lightly with dressing. Makes
six servings.
Nutrients: ~
A serving meets about half
the day’s need for vitamins A
and C.
Variations:
Substitute for carrots, one
orange cut into chunks,
slices, or sections.
Omit carrots and add a half
cantaloupe Cut into cubes.
Add one cup peanuts.
Substitute one cup shredded
red cabbage for one cup
cabbage in recipe.
Top slaw with green pepper
rings.
Suggested Menu:
Broiled liver, green peas,
coleslaw, lemon pudding,
beverage.
A favorite molded salad of
Mrs. Thomas’s is “Golden
Treasure Salad.” This is the
salad in which the
homemaker is able to
camouflage the milk
ingredients to sneak the
nutrients from this food
group into the milk-hater.
Golden Treasure is a rich
salad, and can be used as
either an accompaniment
salad or as a dessert salad.
Because of its richness, Mrs.
Thomas suggests that it be
used as a dessert.
GOLDEN TREASURE
MOLDED SALAD
l(3-ounce) package lemon
flavored gelatin
1 cup hot water
1 (6-ounce) can frozen
orange juice con
centrated
2 oranges or an 11-ounce can
- mandarin oranges
1 medium apple, unpared,
diced
2 tablespoons minced mint
leaves if desired
Vz cup chopped nuts or
peanuts
2 cups cream-style cottage
cheese.
Dissolve gelatin in hot
water. If using mandarin
oranges, drain and add
enough water to juice to
make one cup. Heat the
liquid and use to dissolve
gelatin. Stir in orange juice
concentrate. Chill until
thick.
Peel and cut oranges into
slices, sections, or chunks.
Add apple cut into half-inch
cubes, mint, and nuts. Whip
cottage cheese or blend in
blender until smooth. Add
chilled gelatin and mix well.
Fold in remaining l
ingredients. Turn into a one
quart mold or pan. Chill four
hours or longer. Serve on bed
of lettuce. Garnish with
orange pieces, mint leaves,
or nuts. Makes eight ser
vings.
The Lancaster County
home economist also ex
plained bow to make “Polka
Dot Salad.”
POLKA DOT SALAD
1 (1-pound can) (2 cups)
pitted Bing cherries
One-third cup lemon juice
1 package black cherry jello
Vi cup seedless grapes (or
Tokay)
Ms cup chopped pecans
1 cup crushed pineapple
1 (3-oz.) package cream
cheese
Drain cherries, reserving
syrup. Combine cherry
syrup and lemon juice; add
pineapple juice to make l-%
cups juice. Heat and pour'"
over jello, stirring to
dissolve. Chill till partially
[Continued on Page 55]
A & B SALES & SERVICE
2 Miles South of
Route 23 Alone 772
thru Monterey
KOI Rooks, PA
JOHN L STAUFFER
Goodirifc.PA
PH: 215-445-6175
'A n3t North of Goodvle
on Union Grove Road