■Lai Bl 16' iasi ic; mi Salads For Every Occasion Easy cooking is the order of bus iness for these glorious summer months when there are all kinds of fun things and not so fun things to do. Between gardening, preserving foods and the everyday responsi bilities, the family clamors for good-tasting meals. With the seasonal bounty of fresh fruits and vegetables flood ing into the market, why not plan some beautiful, refreshing salads? Their versatility ranges from entree to side dish to dessert. Try them and see that nutritious meal planning need not keep you away from summertime activities. COTTAGE CHEESE POTATO SALAD 'A cup dairy sour cream 2 tablespoons Italian dressing 2 cups peeled, diced, cooked potatoes 2 hard-cooked eggs, chopped 2 cups cottage cheese 'A cup sliced celery 'A cup chopped ripe olives A cup sliced radishes 'A cup chopped green onions A teaspoon salt In a large bowl blend together sour cream and dressing. Add potatoes and eggs and allow to marinate while preparing remain ing ingredients. Add cottage cheese, celery, olives, radishes, onions and salt to potatoes. Mix well. Pack into4Vi -cup ring mold. Refrigerate several hours. When ready to serve, unmold on salad greens. Fill center with vegetable stick relishes if desired. Delores Sensening New Oxford PINEAPPLE BOAT SALAD 1 small fresh pineapple l'/j pounds watermelon 3 cups cottage cheese Grated lemon peel Frsh mint Cut pineapple into quarters lengthwise through crown. Remove core; then remove fruit from shell. Slice fruit into spears. Cut watermelon into bite-sized wedges; remove seeds. Combine cottage cheese with lemon peel. For each salad, fill 1 pineapple shell with cottage cheese. Top alternately with pineapple spears and watermelon wedges. Garnish with fresh mint. Serve with Pineapple Fruit Dressing. American Dairy Association 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 Lou Ann Good, Lan caster Farming, P.O. Box 366, Lititz, PA 17543 July 9- 16r 23- MANDARIAN ORANGE SALAD 13 big marshmallows 1 cup milk 13-ounce package orange flavored gelatin 2 cups whipping cream 1 can Mandarin oranges 6 ounces cream cheese Melt marshmallows and milk in double boiler. Blend in gelatin. Beat in cream cheese. Add oranges and whipping cream. Pour into mold. Refrigerate until firm and ready to serve. PINEAPPLE FRUIT DRESSING 1 egg, slightly beaten 1 A cup sugar 2 tablespoons fresh lemon juice 1 tablespoon grated lemon peel 1 cup whipping cream 'A cup unsweetened pineapple juice Combine egg, sugar, lemon juice and peel. Cook over low heat, stirring constantly, just until thick ened. Cool. Beat whipping cream until stiff peaks form. Fold whipped cream and pineapple juice into lemon mixture. Cover and chill until ready to serve. Am. Dairy Association MELON-RASPBERRY SALAD Lettuce 1 small cantaloupe 3 cups cottage cheese Fresh mint 2 cups fresh raspberries Line 4 salad plates with lettuce. Cut cantaloupe into quarts. Remove rind and seeds. Cut each quarter into 3 slices. Combine cot tage cheese with mint. For each salad, alternate 3 cantaloupe slices and 3 / cup cottage cheese on top of lettuce. Place raspberries on oppo site sides of cottage cheese canta loupe salad. Serve with Pineapple Fruit Dressing. Am. Dairy Association SUMMERTIME SALAD 1 small can crushed and drained pineapple 1 cup cottage cheese 2 cups (8-ounccs) whipped cream 1 cup miniature marshmallows 1 (3-ounccs) small package orange or strawberry-flavored gelatin Mix ingredients together. Set m refrigerator / hour. Serves 8 to 10. ' Garden Fresh 'Vegetables Fruit Pies .Summertime Coolers (non alcoholic) Mrs. S. K. King Gordonville YUM YUM SALAD 1 13-ounce can evaporated milk 1 medium can crushed pineapples 'A cup sugar 1 3-ounce strawberry-flavored gelatin 1 8-ounce cream cheese Chill milk overnight. Boil pineapples with juice and sugar, 5 minutes. Add gelatin and stir. Let cool slightly. Beat cream cheese with milk. Beat until fluffy. Fold in pineapple and gelatin mixture. Pour into mold and chill. Mrs. S.K. King Gordonville CHICKEN SALAD 2 cups cold chicken 'A cup pickles 2-3 hard-boiled eggs 1 teaspoon tumeric 1-2 cups mayonnaise Put chicken, pickles and eggs through grinder. Thoroughly blend in enough mayonnaise to make it smooth, creamy and easy to spread. Makes approximately 1 quart. POTATO SALAD DRESSING 2 eggs 1 cup sugar 2 heaping teaspoons cornstarch 'A teaspoon salt Small amount of pepper 1 teaspoon dry mustard 1 teaspoon prepared mustard 1 cup water 'A cup* vinegar Boil, then add lump of butter. Pour over hot boiled potatoes. Cut in bite sized pieces. Cool. Vivian Plasterer Newburg 1 quart pears, drained and mashed 1 cup hot pear juice 1 3-ouncc package lime gelatin 1 8-ouncc package cream cheese, softened 1 pint whipping cream 1 small jar maraschino cherries, chopped Dissolve gelatin in hot pear juice. Mix in cream cheese and pears. Cool. Chill until partially set. Fold in whipping cream and cherries. Pour into a mold. Fruit and cottage cheese combos taste as good as they look. SPAGHETTI SALAD 1 pound spaghetti, cooked 1 tomato, chopped finely 1 green pepper, chopped finely 1 cucumber, peeled, seeded, and finely chopped 'A jar McCormick’s® Salad Supreme Seasoning 1 16-ounce bottle clear Italian dressing (not creamy) Mix well and refrigerate, stir ring occasionally, for at least 8 hours or overnight. Makes 3-quarts picnics Vera Mae Martin New Holland SEAFOAM SALAD Denise Wenger GELATIN SALAD VA cup hot water 3-ounce box orange gelatin 3-ounce box apricot gelatin 1 (22-ounce) can crushed pineapples 8-ounces cream cheese 2 cups frozen whipped topping 1 cup grated carrots. Mix gelatins and add hot water. Stir to dissolve. Add pineapples, mixing well. Let set until cool. Add cream cheese and whipped topping. Mix well. Stir in grated carrots. Chill until set. Serves 12. Dorothy Warner Ephrata Featured Recipe “Dairy Delicious Salads” are featured in a new recipe leaflet from American Dairy Association. Salads provide a refreshing alternative to everyday meals and bring a sparkle to the dinner table. There is something for everyone - ethnic salads such as Hot Cur ried Chicken Salad and Italian Salad to old favorites like cottage cheese and fruit. Seafood as well as vegetables provide salads hear ty enough to serve as entrees. Complete instructions and nutritional information are provided for each recipe. To order a free copy, send a stamped, self-addressed envelope (#10) to: Dairy Delicious Salads, MAMMA, 216 Carroll Building, 8600 LaSalle Road, Towson, MD 21204. Pineapple Cottage Cheese Boat 4 servings Blue Cheese Dressing: 1 cup dairy sour cream 1 cup (4 ounces) well-crumbled Blue cheese '/< cup chopped pecans 1 to 2 tablespoons milk 1 teaspoon grated lemon peel 'A teaspoon Worcestershire sauce Salad: 1 whole fresh pineapple 2 cups cottage cheese 12 slices kiwi fruit 12 medium-size cooked shrimp OR 1 cup small cooked shrimp For dressing, combine all ingredients; mix well. Chill, covered, 1 to 2 hours to allow flavors to blend. For salad, cut whole pineapple (including top) into quarters. Carefully remove fruit from pineap ple; reserve pineapple shells. Cut pineapple into w. Igcs; set aside. Place a scoop of cottage-chccsc in center of each pineapple shell. Surround cottage cheese with sliced kiwi iruit, shrimp and pineap ple. Chill up to 1 hour before serving. Blue > heese dressing. Serving size: 114 of recipe Calories per serving: 520 Protein 30 g, fat 32 g, carbohydrate 3.: i> Calcium 322 mg, riboflavin (B 2) .48 mg (Turn to Page B 8) New Salad Leaflet J 1 Great for Barbara Prout Gilbcrtsvillc
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