BG—Lancaster Farming, Saturday, July 2,1983
Bone On The Bongo fl|
Killed with flags, sparklers, and
fireworks no Fourth of July
celebration would be complete
without a picnic.
Whether gearing up for a large
family affair, a quiet poolside
dinner or a quick bite after
milking, these delicious, easy-to
serve recipes will add flair to the
festivities. Choose a variation on
an old favorite or select a brand
new idea as a special holiday
surprise.
RED, WHITE AND BLUE SALAD
2 envelopes unflavored gelatin
cup sugar
dash salt
2 cups milk
11/4 cups cottage cheese
1 can (8 oz.) crushed pineapple in
unsweetened juice
1 teaspoon lemon peel
1 cup sliced strawberries
1/2 cup blueberries
Combine gelatin, sugar and salt
in a 1 1/2-quart saucepan. Stir in
1/2 cup milk to soften. Place over
low heat, stirring constantly, until
gelatin is dissolved. Add
remaining 11/2 cups milk. Stir in
cottage cheese, pineapple and lemon
peel. Arrange a few of the
strawberries and blueberries in
the bottom of a 6-cup mold.
Carefully spoon 1 cup of the gelatin
mixture over berries; chill just
until set. Arrange some
strawberries and blueberries in a
design against the side of the mold.
Fold remaining strawberries and
blueberries into remaining gelatin
mixture. Turn into mold. Chill until
firm.
PARTY BLUE CHEESE BALL
2 8 oz. pack cream cheese
3/4 cup crumbled blue cheese
1 cup shredded sharp Cheddar
cheese
1 small onion
1 tablespoon Worcestershire sauce
Mix all together in large bowl.
Roll in one layer ball or three small
balls. Roll lightly in parsley,
chopped nut and papnka. Serve
with crackers.
Cook’s
Question
Comer
QUESTION I would like to see you print a recipe for
making homemade goat cheese if you can find a recipe
anywhere.
John Confer
Julian, Pa.
QUESTION I would be interested in recipes using
gooseberries. Can anyone help me?
July
9 Fruit-the summer’s pride
16 Chicken for summer meals
23 Vegetables are in season!
Put a stride in your 4th with a hoiid
CREAMY POTATO SALAD
Creamy Salad Dressing:
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dry mustard
dash cayenne pepper
1 cup milk
1 egg, slightly beaten
1/4 cup white wine vinegar
Potato Salad:
6 cups diced cooked potatoes (6-7
medium)
1/2 cup sweet pickle relish
1/3 cup chopped celery
1/3 cup sliced pitted ripe olives
3 hard-cooked eggs, chopped
1/4 cup finely sliced green onion
6 slices bacon, cooked and
crumbled
cherry tomatoes, if desired
hard-cooked eggs, if desired
For dressing, combine flour,
sugar, salt, mustard and cayenne
pepper in a 1-quart saucepan; stir
in milk. Cook over medium heat,
stirring constantly, until mixture
thickens. Cook 2 additional
minutes. Blend a little hot mixture
into egg; return all to saucepan.
Cook 1 additional minute. (Do not
boil.) Gradually stir in vinegar;
cover and chill. For potato salad,
combine potatoes, relish, celery,
olives, eggs, onion and bacon in a
large bowl; toss lightly. Add
dressing and toss only until
blended. Chill several hours. Serve
garnished with cherry tomatoes
and sliced hard-cooked egg.
CUCUMBERS ’N’ CREAM
1/2 cup vinegar
1/2 cup water
1 teaspoon salt
5 peppercorns
1 large, cucmber, thinly sliced
1 medium onion, thinly sliced
1 cup dairy sour cream
Combine vinegar, water, salt
and peppercorns; add cucumber
slices. Cover and chill about 2
hours; dram thoroughly. Gently
combine cucumbers * with onion
and sour cream.
Grace Skeler
Bloomsburg
If
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Recipe Topics
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A Reader
This red, white and blue salad will add a splash of color to weekend festivities.
CAMPER’S CHOICE
t> cups water
1 tablespoon chicken seasoned
stock base
1 teaspoon salt
3 cups medium noodles
3 cups chopped cooked chicken or
turkey
1 cup thinly sliced celery
1/2 cup sliced radishes
1/4 cup sliced green onion
I cup dairy sour cream
1 teaspoon seasoned salt
1/4 teaspoon poultry seasoning
Bring water, stock base and salt
to a boil. Add noodles and cook
according to package directions;
rinse with cold water and drain.
Combine chicken, celery, radishes,
onion and noodles in a large bowl.
Mix sour cream, seasoned salt and
poultry seasoning; fold into
chicken mixture. Chill.
HAWAIIAN MILK DRINK
11/2 cups pineapple juice, chilled
2/3 cup orange juice, chilled
1 tablespoon fresh lemon juice
2 pints vanilla ice cream, softened
21/2 cups cold milk
orange slices, if desired
Gradually add fruit juices to ice
cream: stir until blended. Stir in
milk. Serve immediately in tall
chilled glasses garnished with
orange slice.
For the perfect July picnic combine old family favorites with
tasty new dishes.
CREAMY MACARONI SALAD
11/4 cups uncooked macaroni
1 cup cottage cheese
3/4 cup chopped celery
1/2 cup chopped green pepper
1/2 cup grated carrot
1/4 cup finely chopped onion
1 teaspoon celery salt
1 cup dairy sour cream
*cnic
Cook macaroni according to
package directions; dram. Place
in cold water for 5 minutes; drain.
Mix together cottage cheese,
celery, green pepper, carrot, onion
and celery salt; carefully fold in
sour cream. Toss lightly with
macaroni. Chill thoroughly.
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