4
Summer Salad
Sensations
Pick up almost any magazine or
newspaper and you will find an
article on how people are eating
healthy and “lite.” Healthy food,
can and should be, taste-tempting
and attractive. What better item to
include on your menu than salads.
According to a recent Gallup
Survey, 138 million Americans eat
a salad at least every other day.
Salads provide an easy way to add
fruits, vegetables, and breads, all
of which are recommended for a
healthy diet.
Summertime and the living is
easy—the cooking should be, too.
It’s the time of the year when we
think quick, cool, and light. Add
great taste, and you’ve described
the recipes that follow.
’9OS STYLE
CHICKEN SALAD
2 whole broiler-fryer chicken
breasts, halved, skinned
4 broiler-fryer chicken thighs,
skinned
3 cups chicken broth
5 teaspoons curry powder,
divided
1 can mandarin oranges, drained
Vi cup unsalted cashew halves
'A cup chopped pitted dates
2 teaspoons diced red pepper
1 cup mandarin orange yogurt
'A cup reduced calorie
mayonnaise
'A cup flaked coconut
'A cup finely chopped chutney
Curly lettuce cups
Flaked coconut
Chopped cashews
In deep saucepan, place chick
en. Add broth and 4 teaspoons cur
ry powder. Cover and simmer
about 30 minutes or until chicken
is fork tender. Remove from heat
and allow chicken to cool in broth.
When cool, separate meat from
bones. Discard bones, skin, and
broth. Cut chicken in bite-size
pieces. In large bowl, place chick
en, oranges, cashew halves, dates,
and red pepper; set aside. In a small
bowl, make dressing by mixing
together yogurt, mayonnaise,
coconut, chutney, and the remain
ing teaspoon of curry powder;
blend well. Fold yogurt dressing
into chicken-orange mixture.
Arrange lettuce cups on large plat
ter. Fill with salad; garnish with
coconut and cashews. Makes 6
servings.
Lynn S. Akers
Salem, VA
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
July
18- Summer Vegetables Dishes
25- Summer Fruits
1- Tomato Recipes
8- Pot Luck
August
Bone On The Range
VEAL-ARTICHOKE WITH
GARLIC-CHIVE DRESSING
6-ounce jar marinated artichoke
hearts
2 tablespoons white wine
vinegar
1 teaspoon minced chives
1 clove garlic, crushed
1 small red bell pepper, cut into
short thin strips
1 pound veal leg cutlets
Assorted salad greens
Drain artichokes; reserve mari
nade. Stir together VA tablespoons
reserved marinade, vinegar,
chives, and garlic in large bowl.
Coarsely chop artichoke. Add to
dressing-mixture in bowl. Stir in
red pepper. If necessary, pound
veal leg cutlets to 'A -inch thick
ness. Cut into 3xl-inch strips.
Combine veal strips with 2 table
spoons reserved artichoke; allow
to stand 5 minutes. Heat nonstick
skillet over medium-high heat S
minutes. Drain veal strips well.
Cook half of veal in preheated skil
let just until cooked through, 2 to 3
minutes; stir occasionally.
Remove veal from skillet and add
to bowl with artichoke mixture.
Allow skillet to reheat, then cook
remaining veal strips and add to
artichoke mixture. Toss veal
artichoke mixture to coat with
dressing. Serve immediately over
salad greens. If desired, veal mix
ture may be refrigerated, covered,
to chill before serving. Makes 4
servings.
ALFREDO PASTA SALAD
VA quarts plain low-fat yogurt
VA cups mayonnaise
4 ounces parmesan cheese,
grated
6 tablespoons dried basil leaves
4 teaspoons garlic salt
VA teaspoons onion powder
Stir together yogurt, mayon
naise, cheese, and spices. Refrig
erate several hours or overnight
24 ounces Rotini
3 cups peas, cooked and drained
3 cups sweet red peppers,
chopped
A cup green onions, chopped
24 hard-cooked eggs, chopped
Cook pasta according to pack
age directions; drain. Transfer to
large bowl. Add peas, red peppers,
and green onions.
Stir in dressing. Mix together
until well combined. Add hard
cooked eggs and combine gently.
Cover; chill several hours to blend
flavors.
New Generation Potato Salad is perfect for taking to potlucks and family reunions
it travels easily and pleases the crowd with a flavorful, piquant Blue cheese-yogurt
dressing.
NEW GENERATION
POTATO SALAD
3 pounds red-sldnned potatoes
'A cup thinly sliced green onions
V* teaspoon garlic salt, divided
A teaspoon freshly ground
black pepper
1 cup plain yogurt
2 tablespoons buttermilk
4 ounces crumbled Blue cheese
Cut potatoes into 'A -inch
pieces. Cook in boiling water to
cover IS to 20 minutes or until ten
der, drain. Combine potatoes,
onions. 'A teaspoon garlic salt and
pepper, toss gently to combine.
Stir together yogurt, buttermilk.
Blue cheese, and remaining
'A teaspoon garlic salt Add to
potatoes; toss gently to coat. Cover
and chill at least 2 hours.
NINE DAY
PICKLED CABBAGE
1 medium-sized cabbage head
1 medium onion
4 stalks celery
Blend vegetables or use salad
shooter or grate by hand. Add;
1 cup sugar and stir.
Cover with dressing made with
the following ingredients:
'/> cup oil
'A cup vinegar
1 teaspoon salt
1 tablespoon sugar
Combine ingredients and bring
to a rolling boil for 1 minute. Pour
mixture ova* cabbage and add bits
of green and red pepper. (Tastes
better the longer it stands).
Florence Wilson
Earleveille, Md.
Featured Recipe
Clinton County Dairy Princess Ivy Seyer sends this recipe to cele
brate national Ice Cream Month.
ICE CREAM is the food produced by freezing, while stirring, a
pasteurized mix composed of one or more dairy ingredients, sweeten
ing agents, flavorings and with or without eggs or egg products, sta
bilizer, emulsifier or other optional ingredients. Federal standards
require that plain ice cream contain at least 10 percent milkfat and 20
percent total milk solids by weight
FROZEN CUSTARD, FRENCH ICE CREAM AND FRENCH
CUSTARD ICE CREAM conform to the definition for ice cream
except that one or more of the optional egg ingredients is used in a
specified quantity.
ICE MILK is prepared from the same ingredients as ice cream, but
its milk content is between 2 to 7 percent and the total milk solids
content is not less than 11 percent. When drawn from the freezer and
sold without hardening, it is called soft serve.
FRUIT SHERBET consists of a dairy ingredient, fruit or fruit juice
and sweetening. Water, flavorings, sweeteners and stabilizers arc
added. Sherbets contain a minimum of 1 percent and maximum of 2
percent milkfat, with 2 to 5 percent total milk solids. Sherbets have
more sugar ice cream.
WATER ICE is similar to sherbet except that no dairy products or
egg ingredients are used.
Spirited Raspberry Frozen Yogurt
Yield: 2 quarts
2 packages (10 oz. each) frozen raspberries in juice, thawed
1 package (0.3 oz.) sugar-free mixed berry gelatin
1 quart vanilla flavor yogurt
1/3 cup almond-flavored liqueur OR 1 teaspoon almond extract
Drain raspberries, reserving juice. Add enough water to juice to
make 1 cup. Heat to boiling. Dissolve sugar-free gelatin in liquid;
cool completely. Place raspberries in blender container or work bowl
of food processor, puree until smooth. Combine yogurt, liqueur and
gelatin mixture in large mixing bowl; stir in pureed raspberries until
well blended. Pour into freezer can. Churn-freeze according to manu
facturer’s directions. Remove from freezer can. Place in plastic con
tainer with tight fitting lid. Ripen several hours or overnight in
freezer.
Serving size: 1/2 cup
Calorie per serving: 110
Protein 4 g, fat 1 g, carbohydrate 22 g
Calcium 110 mg, riboflavin (B 2) ,14mg