—Lancaster Farming, Saturday, July 21,1979
50
Ladies
Have You
Heard?
By Doris Thomas
Lancaster
Home Economist
USE LIMES TO LIVEN
UP SUMMER MENUS
Zesty limes - long a
favorite in Florida and the
Caribbean - are widely
available throughout the
country and add a special
touch to drinks, salads, and
other dishes. And this is the
perfect time to start trying
them in your recipes - if you
have not done so already -
because, according to
marketing specialists with
the U.S. Department of
Agriculture, they are now in
heavy supply.
What should you look for
when shopping for limes?
They should be firm and
heavy for their size, have
smooth shiny skins and a
deep green color. Avoid
limes that are dry or hard
and those that show signs of
decay; these are soft spots,
mold, or skin punctures.
Brown spots, however, do
not affect quality.
Put them in the
refrigerator as soon as you '
get them home and they will
remain fresh for six to eight
weeks. If you put a slice of
lime in the same container
with sliced peaches, apples,
or bananas, the ascorbic ,
acid in the lime will keep the
softer fruits from turning
brown.
How should you use limes?
Cut them into wedges and
squeeze over fresh fruits,
vegetables, fish, and chicken
dishes to bring out the
natural flavors of these
foods. It’s a low-calorie,
sodium-free flavoring. It
also perks up tomato juice,
appetizer trays, and Sum
mer beverages.
Planning a barbecue
sometime soon? As a change
from the usual steaks and
hamburgers, grill lamb
chops, and to make them
taste extra special, mandate
them first in a combination
of lime juice, olive oil,
crushed garlic, rosemary
leaves, and salt and pepper.
The perfect salad to go with
this dish comes from the
Middle East and features
lime juice in the dressing.
MIDDLE EASTERN
SALAD
1 cucumber, seeded and
chopped
2 ripe tomatoes, peeled,
seeded, and chopped
1 green pepper, chopped
1 bunch radishes, sliced
%
bunch watercress,
chopped
1 red (Spanish onion),
chopped
3 tablespoons parsley,
chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
seed
Salt and pepper, to taste
Combine all ingredients
except the last tour. Just
before serving combine oil,
juice, and spices; mix well
and pour over salad. Serves
four to six, depending on the
appetites of your guests.
HANDLE CHARCOAL
FERES CAREFULLY
Outdoor cooking can be a
lot of fun, but accidents do
happen and frequently
young children are the
victims.
Charcoal is a favorite fuel
for outdoor cooking, but it
should be handled carefully.
Reports show that many
outdoor cooking accidents
result from the careless use
of charcoal.
Thinking about expanding
your present drying
system? Do it!
Add a Shivvers Drying System to your present dry
ing system for a more efficient, low cost, drying set
up! You can add a Shivvers System to your system
at a fraction of the price it would cost you to replace
your present unit for faster more efficient drying!
GAYLORD EQUIPMENT
88 Ridge Rd., Monmouth Jet., NJ. 08852
201-329-2666 (day) or 609-799-8647 (night)
SALES A SERVICE * INSTALLATION
The innocent-looking gray
ash on a chunk of Charcoal
hides a very hot fire. Any
piece showing even a tiny
fleck of gray ash can
produce a serious burn.
Before starting a fire,
make sure your grill is
sturdy and set firmly on the
ground so that it will not tip
or spill. Keep children and
pets away from grills and do
not permit small children to
help build fires or extinguish
them.
Using additional starter or
lighter fluid on a fire that is
already burning is
*'/
✓'
CHAIN
dangerous. Flare-ups from
this practice have caused
many serious accidents. Use
only approved starter fluids
Gasoline, kerosene, fuel oil/
and lighter fluid are'
dangerous and should not be
used.
Make sure your fire is
dead before you leave picnic
grounds or similar areas.
Soakd the area beneath the
grill or the fire with water
Many children have been
seriously burned by running
through hot ashes or step
ping on the hot ground left
under a fire or portable grill.