22 —Lancaster Firming, Saturday, July 28,1979 Colorful molded salad popular at buffets ROSEMONT, 111. - Buffet-style serving is very popular because it frees the hostess for socializing, and at the same time permits guest to intermingle as they serve themselves. It also means the foods selected for serving should be as at tractive as possible because the table depends on their picturesque qualities. One of the favorite foods for a buffet table is a colorful molded salad which is handsome enough to serve as a centerpiece. Such a dish is Cardinal Salad, a two layered, red and white Seen above is Cardinal Salad, made from two layers of gelatin, combined with tasty ingredients. The two toned entree is a bright spot to any festive occasion. The PTO is involved in about 10 per cent of the tractor related injuries with nearly half of those oc curring with the tractor stationary and PTO running. In about 38 per cent of PTO MAM-SIZE EKJffSr for a good day's arorh drive converts nearly 100% horsepower into work power Bigger wheels, higher-clearance extra weight and traction give more pull-and push-power for larger 'implements Does more work per gallon of gas Handles 5’ lawnmower, 12" plow, 32" tiller. 42" snowblower. 4’ dozer, '/i-ton loader, other tools Come in for a demonstration NORMAN H. ZIMMERMAN Myerstown R.D, 2 Phone (717) 866-4695 Vz mile west Myerstown - West Main St. Shop Hoars; Mon. ft Fri.-8 to 8 Sat.-8 to 12 Wed.ftTbnn.Btos Toe*. Cloned beauty which can be banked with assorted cheeses and cold cuts. Accompanied by a tray of bread and rolls ■ served with butter curls, this .salad might even let your guest make a meal out of the simplest kind of buffet. The top layer of this salad teams dairy sour cream with lemon juke and orange peel in orange-flavored gelatin. The second layer gets its crimson color from diced beets and juice. Its zest, comes from vinegar, onion and horseradish blended in a tart lemon-flavored gelatin. Those snowy white balls are accidents, the PTO guard had been removed and almost another 20 per cent involved a PTO guard that was damaged and not replaced. cream cheese. It’s optional if one wishes to fold them into the gelatin with the celery and beets. Should one be entertaining a large crowd, she can plan two salads, the other a green one served with Green Goddess Dressing. This will go well with chicken, beef, pork or fish and will contrast well with the molded type. Greens include the selection of lettuce, endive, romaine; green color is extended by avocado, green pepper and cucumber. The dressing uses either dairy sour cream or yogurt as a base. s m SAVE ENERGY WITH MFS REDEX CONTINUOUS FLOW GRAIN DRYER 5,001 DESIGN MORE FUEL tmuitm EFFICIENT EFFICIENT A £" r ' M °’ s,ure Enclosed Air System Vaporizer * Aux Auger Hook-up Weather Shielded ?. ul . ne 1 r . ~ , Dual Fuel < LP and NG ) Interlock Safety Controls Modulating Valve Portable ' Low Temp Drying COMPLETE PRODUCT LINE INCLUDE: • Redex Continuous Flow Dryers in ■ aaavpuim . : MFS Storage and Drying Bins LEE A. COSTENBADER M U F k SHo S p^r n |ins VICeS RD3. KUNKLETOWN. PA 18058 • Aeration Equipment 91 c oqi o • Augering Equipment 215-381-3004 • MFS Imperial Steel Buildings CARDINAL SALAD Top Layer 1 package (3 ounce) orange flavor gelatin 1 cup boiling water 1% cups dafiy sour cream 1 tablespoon fresh lemon juice 1 teaspoon grated orange peel % teaspoon salt Bottom Layer 1 package (3 ounce) lemon ' flavor gelatin % cup boiling water 1 can (1 pound) cut beets % cup beet liquid 3 tablespoons cider vinegar 1 tablespoon grated onion MODERN FARM SYSTEMS CENTER For top layer, dissolve gelatin in boiling water. Chill until jelly-like in con sistency. Whip until fluffy in a mixer bowl on high speed of electric mixer (about 3 minutes). Fold in sour cream, lemon juice, orange peel and salt. Turn into 6-cup mold which has been rinsed in cold water; chill until firm. For bottom layer, dissolve gelatin in boiling water. Drain beets, reser ving liquid; dice beets and set aside. (If necessary, add water to make % cup.) Add beet liquid, vinegar, onion, horseradish, and salt to gelatin. Chill until jelly-like in consistency. Fold in celery and beets. Pour over top layer. Chill until firm. Unmold onto serving plate; serve with cheese and cold cuts. Form a 3-oz. package of cream cheese into tiny balls; fold into bottom layer of gelatin with celery and beets. Serves 8 to ten. Zy\\ol~m~ri3 "THE WORLD’S GRAINKEEPER" it’s in . . . control of your crop - control of the price you receive for that crop - control all the way from harvest to market - when you have your own, on-the-farm gram drying and stor age equipment Now is the time - your mfs dealer is the place he can tell you all the advantages of on the farm drying and storage equipment and the many reasons why mfs "Storage" is the equipment for you Get control keep control - with the "world's most wanted gram bin" - mfs "Stor-age". 2 teaspoons prepared hor seradish 1 teaspoon salt % cup diced celery SPECIAL PRICE (NEW) NEW HOLLAND 1495 SELF-PROPELLED HAYBINE 14' Rola Reel Head, Partial Cab, Planetory Drive, New.... Not Demoed, Full Warranty AGRICULTURAL INDUSTRIAL EQUIP. CO, Telegraph Road, Rt. 273, Rising Sun, Md. 301-658-5568 or 301-398-6132 ourhands GREEN SALAD WITH GREEN GODDESS DRESSING Green Goddess Dressing 2 tablespoons tarragon vinegar 2 tablespoons chopped parsley 2 teaspoons anchovy paste 2 teaspoons fresh lemon juice 2 teaspoons finely chopped green onion OR chives 1 small clove garlic, minced 1 cup dairy sour cream OR plain yogurt Green Salad 6 cups salad greens (com bination of endive head lettuce and romaine) 1 avocado, peeled and sliced Fresh lemon juice 1 green pepper, sliced 1 cup cucumber slices, unpeeled 1 cup celery, sliced in 1/2- mch pieces Salt Pepper For dressing, mix vinegar, parsley, anchovy paste, lemon juice, onion and garlic; fold in sour cream. Cover and chill. For salad, tear greens into bitesize pieces. Dip avocado in lemon juice; add to greens along with green pepper, cucumber, celery and seasonings. Toss lightly. Serve dressing separately to spoon over salad.
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