Put
a Touch of the Irish
This Week's Meals
in
Who would have guessed that
there were so many green foods?
Thanks to all of our readers who
used their imaginations to come up
with these special green treats.
Since today is St. Patrick’s Day,
celebrate by serving green for
dinner or for a Saturday night
snack.
And may the luck of the Irish be
with you!
The next two recipes come from
Rhoda Oberholtzer Hoover,
Manheim R 4.
LAYERED LETTUCE SALAD
1 head lettuce, torn
1 cup shredded carrots
1 (10 oz.) package raw frozen peas
1 sweet onion (a smaller amount of
omon can be used)
1 cup celery
4 eggs, boiled and diced
1/2 cup green peppers, optional
8 slices crisp and crumbled bacon
2 cups mayonnaise
2 tablespoons sugar
grated Cheddar cheese
Layer all dry ingredients in 9 X
12-inch pan or dish. Mix two cups
mayonnaise and two tablespoons
sugar. Spread on top as frosting.
Top with grated Cheddar cheese.
Cover and refrigerate for about
eight to 12 hours before serving.
Keeps several days.
BEST COLESLAW
About 11/2 hours before serving or
early in the day, in a large bowl,
mix 1 cup mayonnaise, 2
tablespoons milk, 2 tablespoons
cider vinegar, 1 1/2 teaspoons
sugar, 1/2 teaspoon salt and 1/8
teaspoon pepper. Add 1 medium
head cabbage, shredded, and 1
large carrot, shredded. Toss gently
until well coated. Cover and
refrigerate about one hour to blend
flavors.
LEMON-LIME
JELLOSALAD
1 (3 oz.) package lemon gelatin
1 (3 oz.) package lime gelatin
2 cups water
16 large marshmallows
1 (3 oz.) package cream cheese
1/2 pint whipping cream
1 (number 2 1/2 can) crushed
pineapple
In saucepan, heat water to
boiling. Stir m both packages of
gelatin. Add marshmallows,
simmer gently to dissolve.
Remove from heat. Stir in un
drained pineapple. Chill until
shaky, but not real firm. Whip
cream, beat in cream cheese. Add
to gelatin mixture and blend well.
Chill several hours until very firm.
Serve as a salad, not dessert.
Sarah A. Keeny
New Freedom
Recipe Topics
March
24 Cooking with Rice
31 Desserts for Spring
7 The Best for Breakfast
Home On The Range
The next two recipes come from
Betty Biehl, Mertztown.
GREEN BEAN STACKS
2 pounds green beans
1/2 cup boiling water
little salt
pimiento
Cook the beans and dram. Add
butter to beans and serve in stacks
with a strip of pimiento over each
stack.
SPINACH CREAMED
FRENCH-SYTLE
11/2 pound fresh spinach
little salt
2 tablespoons butter
2 tablespoons flour
3/4 cup spinach liquid
1 bouillon cube
1/4 cup light cream
little nutmeg
little thyme
little cayenne
Remove roots and any tough
stems from spinach and wash
thoroughly. Place spinach and
little salt in covered saucepan.
Turn to high until steaming, then
turn to very low until tender. Drain
well, but reserve liquid. Chop
spinach with food mill. Heat
butter, blend in flour. Add bouillon
cube to hot spinach liquid. Dissolve
thoroughly. Blend in cream and
remaining spices. Add butter-flour
mixture and cook until thickened.
Add chopped spinach to the sauce
and boil, stirring until well blen
ded.
CHEESE DIP
2 eggs, beaten
2 tablespoons sugar
2 tablespoon vinegar
pinch salt
lump butter
Mix and thicken on low heat.
When cool, add:
8 oz. cream cheese
1 small onion
1 green pepper of one tablespoon
parsley
FINGER JELLO
5 envelopes unflavored Knox
gelatin
2 large packages lime gelatin
21/2 cups cold water
1 cup sugar
2 cups hot water
1 cup cold water
Soften the Knox gelatin in the 2
1/2 cups of cold water. Combine
the gelatin, sugar and hot water.
Bring to a boil and add the Knox
gelatin mixture, stirring to
dissolve. Remove from heat. Add
the one cup of cold water. Pour into
a 9 X 13-inch pan. Cover and chill in
refrigerator. When set, cut into
bite-size squares.
Dale Wenger
Manheim
ST. PATRICK’S
FRUIT SALAD
3 cups boiling water
1 (6 oz.) package lime gelatin
1 (8 oz.) package cream cheese,
softened
1 apple, chopped
1/2 cup finely chopped nuts, if
desired
2 small (8 oz. each) cans crushed
pineapple with juice
pecan halves
apple slices
whipped cream
Stir gelatin into boiling water
until gelatin is dissolved. Pour into
electric mixer bowl; add cream
cheese. Beat at medium speed
until cheese is dissolved. Chill in
refrigerator until partially
congealed. When partially
congealed, fold in apples, nuts and
pineapple. Pour into mold and
refrigerate until ready to use.
Unmold and garnish with pecan
halves, apple slices and whipped
cream, if desired.
Katie Fisher
Narvon R 2
COTTAGE-CHEESE
SPINACH CASSEROLE
1 medium onion, minced
butter
10 oz. cooked, drained spinach
1 cup cottage cheese
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This green salad is not only tasty, it also is the perfect color for St. Patrick's Day
Mary E. Zimmer
Newmans town
fife
2 slightly beaten eggs
1 teaspoon salt
1/4 teaspoon pepper
Saute onion in butter until ten
der. Mix with remaining
Cook’s
Question
Comer
ANSWER - There is no question that raisin mumbles must
be a favorite recipe. We received many, many answers.
Thanks to all who wrote. The recipes that do not appear in
this column will be filed for later use. Thanks again. The
recipe was requested by Florence Hoover, Bowmansville.
Filling;
2Vi cups seedle§s raisins 1 cup water
Vz cup sugar 3 tablespoons lemon
2 tablespoons cornstarch juice
Cook, stirring constantly over low heat until thick, about
five minutes. Set aside to go cool, while making the crumb
mixture
* # |||
ingredients. Bake in buttered one
quart casserole for 35 to 45 minutes
at 350 degrees.
7 f **
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Raisin Mumbles
(Turn to Page B 8)
Mary Neal
Homer City
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