C6—Lancaster Fanning, Saturday, January 10,1981
4% Home On The Range Hi
Winter salads for that
summertime feeling
Winter begins to get dull with everything colored brown
and white, so tr> some salads to give you a feeling of
warmer weather and summer fun
Women of the ‘Bo’s have few idle moments to fill, so they
will find salad is just the thing for mealtime Not only is it
nutritious and colorful for your table, but it can serve as
the mam dish depending on how it’s made This week we
have hot salads as well as cold
When you think of salad, don’t think of a few shreds of
lettuce and one or two lonelv vegetables wilting in too
much bottled dressing That’s not a salad it’s a disaster
Wave the magic wand of imagination and transform these
ingredients into real winners
Some of the ingredients may be a little hard to find, but
your searching will be worth the trouble when you bite
into one of these favorites
Dressing
8 slices bacon
1/4 cup vinegar
2 tablespoons sugar
1 cup dairy sour cream
Salad
4 cups torn head lettuce
2 cups torn leaf lettuce
1 package (10 oz ) frozen baby lima beans, cooked, drained
and cooled
Cook’s t? \
Question V'/
Comer ?
QUESTION - Could anyone supply me with a
good recipe for Rusks-Buns 7
QUESTION: Ladies, since our paper goes to 42
states in the country, we thought it would be nice
to receive some recipes from cooks in the west.
How about it America’s Heartland? And how about
some good southern cooking 7 You’ve been tasting
some great northeast cooking for quite a while
now, so help give our Lancaster county cooks a
pleasant change.
ANSWER In regard to Mrs Martin’s request, I
tried the velveeta cheese recipe of Mrs. Adam
Miller too, and the curds didn't dissolve for me
either So I added two rounded teaspoons of soda
to the recipe Sometimes adding a little more helps
when melting of the curds don't dissolve.
Mrs. Joseph Hoover
Stevens, Pa 17578
ANSWER; We have a recipe in response to
Esther Hepler's request for cup cheese Mrs.
Warren Martin sent in this recipe which will be at
the end of the Home on the Range section
January
10
24
31
February
BACON SALAD
Thelma Coursen, R 3 Box 298
Blairstown, NJ 07825
Lancaster Farming
Recipe Topics
Winter salads for
that summertime
feeling
Casseroles for a cold
winter night
For chicken lovers only
It's a cheesy world
There's nothing like a
pie
For a break, in the
winter weather, give
yourself a taste of
summertime by making
some light and leisurely
salads This chicken fruit
salad is a great left-over
meal using chicken from
a large dinner
2 hard-cooked eggs, sliced
1 can (8 oz ) diced beets, drained
1/2 cup sliced celery
1/2 cup crumbled Blue cheese
For dressing, cook bacon until crisp, crumble and
reserve half Combine remaining bacon with vinegar and
sugar Fo d sour cream in gently with a wire wisk until
smooth, refrigerate until serving time For salad, toss
together head and leaf lettuce, place on serving platter
Arrange rows of beans, eggs, beets and celery on greens
, Sprinkle Blue cheese over beets and reserved bacon over
beans Cover and chill until serving time Serve with sour
cream dressing
HEARTY BEAN SALAD
Dressing
2 teaspoons sugar
2 teaspoons wine vinegar
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
dash pepper
1/2 cup plain vogurt
Salad
1 caN (15 oz) kidney beans, drained
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped sweet pickle
1/4 teaspoon salt
For dressing, combine sugar, vinegar, salt, mustard,
Worcestershire and pepper, fold in yogurt Chill, covered,
1 to 2 hours to allow flavors to blend For salad, combine
beans eggs, celery, onion, pickle and salt in a bq.wl Add
dressing, toss lightly Chill 1 to 2 hours Serve with cold
meats and cheeses
NOODLE SALAD
6 ounces uncooked curly noodles
1 cup dairy sour cream
1/4 cup sweet pickle relish
1/4 cup shopped green pepper
1/4 cup sliced green onion
2 tablespoons white vinegar
11/2 teaspoons prepared mustard
8 ounces Cheddar cheese, cut into 1/2 inch cubes
1 pound frankfurters, cut into 1/2 inch thick slices
Cook noodles according to package directions, dram
Combine noodles, sour cream, pickle relish, green pepper,
onion, vinegar and mustard Fold in cheese and frank
furters Chill 2 to 3 hours to allow to blend
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1 pound/rozen peeled and deveined shrimp
8 ounces small pasta shells
1/2 cup chopped celery
1/2 cup thinly sliced radishes
1/3 cup chopped green pepper
1/4 cup chopped green onion
1 cup dairy sour cream
1 cup cottage cheese
1 teaspoon seasoned salt
1/8 teaspoon pepper
Cook shrimp and shells, separately, according to
package directions Rinse both with cold water, dram
well Toss with celery, radishes, green pepper and onion
Combine sour cream, cottage cheese, seasoned salt and
pepper, fold into shrimp mixture Chill 2 to 3 hours to
allow flavors to blend Serve on salad greens
2 cups cooked, chopped broiler-fryer chicken
1 cup seedless grapes, halved
1/2 cup broken pecans
1/4 cup finely chopped celerj
2 tablespoons sour cream
2 teaspoons lime juice
2 cantaloupes, halved
lime slices or mint leaves for garnish
Chill cooked chicken, grapes and cantaloupes until
serving time When ready to serve, mix together in a large
bowl, chicken, grapes, pecans, celery, sour cream and
lime juice Spoon into cantaloupe halves Garnish with
lime slices or mint leaves Serve chilled
5 cups curds
1 teaspoon soda
2 teaspoons salt
1/2 cup butter
1 cup milk
It takes 2 1/2 gallons of sour milk to get 5 cups of curds
Let sour milk set until thick Scald till it is too hot to hold in
your hand Pour into a cheese cloth Let hang until curds
are dry Crumble curds and mix soda and salt in Set it
aside for awhile Next melt the butter in an iron skillet and
add cheese mixture and cook until melted, stirring con
stantly Then add the milk a little at a time until all milk is
used Pour into a greased pan Let stand 24 hours
SHRIMP AND SHELL SALAD
CHICKEN FRUIT SALAD
CUPCHEESE
Mrs. Warren S. Martin, Ephrata, PA
(Turn to Page C 8)
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