B6—Lancaster Fanning, Saturday, August 18,1984
Salads are right
for every
Whether you’re watching your
weight or just looking for a light
meal or side dish, a salad has what
you are looking for. Quick and easy
to prepare, they use a wide variety
of ingredients, including fresh
green vegetables, fruits, meats
and cheeses.
August, the time when many
vegetables and fruits are at their
peak, is the perfect time to try a
new salad. Make one of your
favorites or try some our readers’
selections.
WHITE FRUIT SALAD
1 cup pineapple chunks, drained
1 cup orange segments
1 cup fine coconut
1 cup dairy sour cream
1 cup miniature marshmallows
Mix all together and refrigerate
overnight. Serve on lettuce. Top
with maraschino cherries.
Geraldine Smith
Felton
FROZEN COLE SLAW
Mix: 1 head grated cabbage and
1 teaspoon salt. Let set for 1 hour.
Then add 1 grated carrot and 1
green and 1 red pepper and
dressing. Then freeze.
Dressing: 1 cup vinegar, cup
water, 1 teaspoon mustard seed, 1
teaspoon celery seed, 2 cups sugar.
Boil one minute and cool.
HOT POTATO SALAD
5 well cooked potatoes
Vz cup celery, diced
2 onions, chopped fine
2 teaspoons salt
8 slices bacon
V* teaspoon dry mustard
3 teaspoons sugar
2 teaspoons flour
Vz cup vinegar
V* cup water
1 teaspoon finely chopped parsley
3 hard boiled eggs
Cut potatoes as small as desired;
dice eggs. Put in casserole. Add
celery and onions. Cook bacon
slowly until lightly brown or crisp.
Add bacon to potatoes. Mix
mustard, sugar, flour, water,
vinegar and 4 tablespoons bacon
drippings and boil. Pour over
potatoes. Put casserole where it
will stay hot.
Featured Recipe
This week’s featured recipe comes from Elaine Cook of Chester
County. Elaine.was recently elected the first woman Master of her
Pomona Grange. A lifetime granger, Elaine enjoys both cooking
and sewing.
The following recipe for potato salad dressing is one that has
been passed down from her grandmother. Elaine has had it
published in the Bicentennial Grange Cookbook. To learn more
about Elaine and her Grange activities, see the story featuring her
in this section.
Put about 3 heaping tablespoons flour in a pan. Add 1 unbeaten
egg, butter the size of a walnut, Vfc teaspoon salt, a heaping
tablespoon sugar, 2 tablespoons mustard, a little pepper and about
1 cup milk or more. (This mixture can be beaten with an egg beater
before cooking.) Cook over medium heat, stirring constantly until
thick.
Remove from stove and add a little vinegar. Add salt to taste.
Pour over potatoes (2 to 3 pounds) while they are still warm. Elaine
said she adds celery and onion to her salad and garnishes it with
green pepper slices.
Borne On The Range
occasion
COOL LIME SALAD
2 3-ounce packages lime jello
2 cups boiling water
1 cup cold water
Mix until dissolved. Let set until
thick as egg white.
18-ounce package cream cheese
1 small can crushed pineapple
M* pint whipping cream
1 cup nutmeat
Crumble cheese into jello. Whip
cream and fold into jello mixture
with nutmeats and pineapple. Let
set until firm, then top with
maraschino cherries.
SEA SHELL SALAD
Vi bunch broccoli
8 ounces macaroni shells
legg
M> cup oil
4 anchovies, optional
2 cloves garlic, minced
2 tablespoons lemon juice
17-ounce can tuna, drained
1 cup pitted California ripe olives,
whole or halved
1 red or green pepper, cut into
strips
Mi cup grated Parmesan cheese
Peel broccoli stems; slice
diagonally Mz inch thick. Steam
stems and florets until crisp
tender. Drain; cool under cold
water. Cook shells in boiling water
until barely tender; drain. Break
egg into blender; slowly add oil
while blender is running. Add
anchovies, garlic and lemon juice;
blend until smooth. Toss with
warm shells and remaining
ingredients. Serve at room tem
perature in lettuce lined bowl.
Makes 4 to 6 servings.
Lucille Shirk
Ephrate
112-ounce can Armour Star Corned
Beef, shredded
2 cups cooked elbow macaroni,
chilled
1 cup dairy sour cream
V* cup chopped green pepper
V* cup chopped celery
2 tablespoons prepared mustard
V« teaspoon pepper
Lettuce cups
Combine all ingredients except
lettuce cups, and chill thoroughly.
Serve in lettuce cups. Serves 6.
Betty Biefal
Mertztown
Anita Shirk
Ephrata
Potato Salad Dressing
Geraldine Smith
Felton
IRISH MAC SALAD
On a hot day these individual Frosty Fruit Salads will slide down with ease.
CONFETTI CHICKEN SALAD
2 cups cooked, diced chicken
4 cups cooked, peeled and diced
potatoes
2 cups peeled, diced apples
1 cucumber, peeled if desired, and
diced
16-ounce package frozen pea pods,
cooked and drained
1 8-ounce can water chestnuts,
drained and quartered
1 cup diced celery
2 tablespoons minced green pepper
2 tablespoons minced pimiento
1 cup sour cream
1 cup mayonnaise
V* cup lemon juice
Salt and pepper
Fresh dll leaves, cut in V4-inch
lengths or 1 to 2 tablespoons
prepared dill
Leaf lettuce
Hard boiled eggs
Mix together chicken, potatoes,
apples, cucumber, pea pods
(reserve a few for garnish), water
chestnuts, celery, green pepper,
pimiento, and one or two
tablespoons of dill.
Blend sour cream, mayonnaise,
and lemon juice together to make
the dressing; season to taste with
salt and pepper.
Carefully blend the salad
dressing with the chicken
vegetable mixture. Line a large
salad bowl with lettuce leaves and
pile the salad in it. Garnish with
sliced hard cooked eggs, pea pods
and fresh dill.
ELEGAJVT SALAD
1 large tomato, coarsely chopped
% cucumber, peeled and chopped
1 cup sliced celery
V« cup sliced ripe olives
IMs tablespoon salad oil
V* cup vinegar
Salt and pepper
Vz teaspoon oregano
V* cup broken walnuts
Lettuce cups
Toss together tomatoes,
cucumber, celery and ripe olives.
Combine salad oil, vinegar, salt
and pepper and oregano in a jar or
shaker. Blend well and pour over
vegetables. Let marinate in
refrigerator for several hours.
Toss in broken walnut just before
serving. Arrange marinated
vegetables in lettuce cups.
and garnished with zucchini and other fresh vegetables,
makes an excellent side dish.
MEAL IN A BOWL SALAD
1 can Armour Star Vienna Sausage
in beef stock, drained
2 cups diced cooked potatoes
2 cups shredded lettuce
1 cup sliced carrot
% cup sliced celery
Vz cup (2 ounces)
Cheddar cheese
Vi cup onion, chopped
4 hard cooked eggs, chopped
Vi cup mayonnaise
1 teaspoon dry mustard
Salt and pepper
Dash of paprika
Lettuce cups
Combine sausage, potatoes,
lettuce, carrots, celery, cheese,
onion and eggs. Combine
mayonnaise, mustard, salt and
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O. Box 366, Lititz, PA
17543.
Betty Blehl
Mertztown
shredded
Recipe Topics
August
25
September
Peach Recipes
Lunchbox Treats
Pies
pepper. Pour over salad mixture
and chill lightly. Serve in lettuce
cups. Garnish with paprika.
Betty Biehl
Mertztown
KIDNEY BEAN SALAD
2 cups drained cooked kidney
beans
V« cup diced celery
3 chopped pickles
1 small onion, minced
2 hard cooked eggs, sliced
% teaspoon salt
1/8 teaspoon pepper
V« cup mayonnaise
Mix lightly and chill.
Monema Raines
Gillett
(Turn to Page B 8)