Eat right with light sakds The tulips are blooming and between frequent showers the warm sunshine and gentle breezes remind us that spring is here and summer can’t be far behind. That means lighter eating for many especially those who plan to lose a few pounds before swim suit season arrives. One way to lose those extra pounds, in addition to stepping up your exercise routine, is to include salads in your meal plan. Below are a number of delicious ways incorporate salads into your diet plan. And while you’re deciding which salad recipe you’d like to try first, don’t forget to take a look at the recipe topics for the next several weeks. I still need your brownie and cookie recipes, side dish and crock pot recipes. I’m especially excited about the upcoming crock pot feature, since spring and summer are always such busy, hectic times. Please take a few minutes out of your own full schedule to share your favorite, time-saving crock pot recipes with us. COPPER PENNIES SALAD 2 pounds carrots, sliced about M>- inch thick 1 medium onion, chopped lean tomato soup 1 cup sugar % cup vinegar l /2 cup oil 1 teaspoon salt 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard Cook carrots in boiling water, covered, until just tender. Drain and cool. Then add onion. In a bowl, combine remaining ingredients, mix well and pour over vegetables. Cover bowl well and refrigerate overnight. Mrs. Thelma Gaulak Acme SEABREEZE MELON BOAT SALAD 1 pound cooked shrimp, crab meat and/or lobster Oil and vinegar dressing Dill weed (add to dressing) 2 cups cottage cheese Vz teaspoon seasoned salt Vz teaspoon grated lime peel 1 teaspoon lime juice 1 large honeydew melon OR 2 medium cantaloupes 4 leaves romaine OR leaf lettuce 4 lime wedges Marinate seafood in dressing; chill several hours. Meanwhile, blend cottage cheese, seasoned salt, lime peel and juice; cover and chill. Cut honeydew melon in quarters and chill; or cut can taloupes in halves, in zig-zag fashion and chill. To serve: spoon cottage cheese mixture on melon. Drain seafood from marinade and arrange on lettuce next to melon. Garnish with lime wedges. Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingredients and clear instructions with each recipe you submit. Send your recipes to Sue Keene, Lancaster Farming, P.O. Box 366, Lititz, PA 17543. May 3 Cookies and Brownies 10 Favorite Side Dishes 17 • Crock Pot Recipes Home On The Banjo LAYEREDSALAD In a 9x13-inch pan, layer the following ingredients: 1 cup shredded lettuce or spinach Sprinkle salt, pepper and sugar. Vz cup celery, chopped Vz cup green pepper, chopped 1 cup thawed peas, uncooked 1 cup shredded lettuce Sprinkle salt, pepper and sugar. 3 chopped hard boiled eggs Vz cup crumbled bacon Cover with 1 cup sour cream mixed with 1 cup mayonnaise. Sprinkle with shredded Cheddar cheese or water chestnuts and mushrooms. Cover and refrigerate 12 to 24 hours. Mrs. Linda J. Gross Manchester PRETZELSALAD Crust: IVz cups coarsely crushed thin pretzels % cup butter, melted 3 tablespoons sugar Filling: 18-ounce package cream cheese 1 envelope whipped topping mix Vz cup sugar Beat well and long. Topping: 1 6-ounce package strawberry gelatin 2 cups boiling water 2 10-ounce packages frozen strawberries, thawed Combine all crust ingredients; mix by hand and pat into a 13x9x2- inch pan. Bake at 375°F. for 10 minutes. Cool. Combine filling ingredients; beat well and long until light and fluffy. Spread evenly over cooled crust. Make topping. In a bowl, stir gelatin and boiling water until dissolved. Add berries until partially set. Pour over cream cheese mix. Chill for several hours before serving. Cut into squares. Makes 12 servings. Mrs. Linda J. Gross Manchester MACARONI SALAD Vz pound macaroni 1 cup sugar % teaspoon salt 1 tablespoon mustard 2 taniespoons mayonnaise % cup evaporated milk V« cup vinegar Dash of pepper Chopped onion, celery and carrots to taste Cook macaroni. Drain and rinse with cold water. Combine sugar, salt, mustard and mayonnaise. Slowly add milk; stirring until smooth. Add vinegar, stir well. Pour over macaroni. This is best if prepared a day ahead and refrigerated. It will thicken more. Esther Hoover Ephrata For the epitome of carefree cooking, give this innovative pasta salad an audition. With crunchy and colorful vegetables, this unique salad is enhanced with Parmesan cheese and studded with ripe olives. SEA SHELL SALAD Mi bunch broccoli 8 ounces macaroni shells legg Mi cup oil 4 anchovies (optional) 2 cloves garlic, minced 2 tablespoons lemon juice 17-ounce can tuna, drained 1 cup pitted ripe olives, whole or halved 1 red or green pepper, cut into strips Mi cup grated Parmesan cheese Peel broccoli stems; slice diagonally Mi-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. LETTUCE SALAD 1 head lettuce 1 onion, minced cup grated cheese 1 teaspoon salt 2% tablespoons sugar Vz cup salad dressing 1 teaspoon mustard 2 tablespoons cream 2 tablespoons vinegar Wash lettuce and chop coarsely. Add minced onion and chopped or grated cheese. Mix together salt, sugar, mustard and cream. Add vinegar and salad dressing and stir until smooth. Pour over the lettuce and mix lightly. Serves 6. Margaret Martin Lititz MARINATED MUSHROOM SALAD 3 pounds fresh mushrooms, washed and sliced 1 cup green olives, sliced 1 medium onion Mi cup shredded carrot Mz cup sliced green pepper 1 bottle Italian dressing 1 teaspoon lemon juice Boil mushrooms with lemon juice for 3 to 5 minutes. Dram and cool. Combine with remammg ingredients. Chill and serve. This week’s featured recipe comes from the Susquehanna Unit of the Herb Society of America. The Herb Society will be holding its sixth annual Herb Sale at Hock Ford Plantation in lancaster on May 3 from 10 a.m. to 2 p.m. In addition to offering herbs, books, gardening items and pot pourri for sale, the society will have an educational display of herb jellies and recipes for visitors to enjoy. Below is just one of many jelly recipes that incorporate herbs. This particular recipe comes from society member Genevieve Libhart of Marietta. In developing recipes, members just ex periment, member Bonnie Miller explained. Sometimes they’re great the first try, while other times “they need a little more work. ’ ’ For more about the Herb Society, turn to the story featuring them in this week’s B section. For the infusion: bring to rolling boil 2V« cups water; remove from heat and pour over 2 cups lavender flower heads. Allow to steep for 20 minutes. Strain. Bring to full rolling boil over high heat: 1% cups lavender infusion Vk cups sugar 2 tablespoons fresh lemon juice At once, stir in 1 pouch liquid frut pectin. Return to full rolling boil and boil hard 1 minute. (This is a boil that cannot be stirred down.) Remove from heat and skim off foam. Immediately pour into hot sterilized jars and seal immediately by pouring 1/8 inch hot paraffin onto jelly surface. Makes ZVz cups. MACARONI AND VEGETABLE SALAD 2 cups (7 ounces) spiral or shell macaroni, cooked and drained IVi cups (6 ounces) cubed Mon terey Jack cheese 2 cups 1-inch broccoli pieces 1 cup cherry tomato halves 1 cup cucumber slices, cut in half 3 /4 cup Italian dressing Combine ingredients; toss lightly. Chill several hours or overnight. Toss before serving. Makes 10 servings. Featured Recipe Lavender Jelly i M M '^,V (Turn to Page B 8)
Significant historical Pennsylvania newspapers