Salads For
Every Occasion
Summertime is no time to spend
in the kitchen. sut what’s a cook to
do when family members expect
something satisfying at mealtime?
For those who want to minimize
cooking time and maximize sum
mer fun, try main dish salads that
combine meat with pasta or garden
greens. Serve main dish salads
with crusty French bread or your
favorite crackers.
Also included in today’s recipe
selection is several molded salads
and vegetable mixtures that guests
and family will enjoy as a side
dish.
ORANGE BUTTERMILK
MOLDED SALAD
B'A-ounce can crushed
pineapple
6-ounces orange-flavored
gelatin
2 cups buttermilk
8-ounces whipped cream top
ping, thawed
'A cup chopped pecans
In a large saucepan, bring
pineapple and syrup to a boil.
Remove from the heat; stir in gela
tin. Cool to room temperature. Stir
in buttermilk, fold in whipped top
ping and pecans. Pour into an
8-cup mold. Chill 4 hours or over
night. Yield: 6-8 servings.
VEGETABLE SALAD
2 envelopes Knox unflavored
gelatine
' A cup sugar
2'A cups water, divided
4 tablespoons vinegar
4 cups thinly sliced vegetables
such as cabbage, radishes, toma
toes, onions, lettuce or cucumbers
or celery. Sprinkle 'A to 1 tea
spoon salt over vegetables.
Mix gelatine and sugar thor
oughly in saucepan. Add 1 cup
water, place over low heat and stir
until gelatine is dissolved.
Remove from heat and stir in
remaining 1 A cups water and
vinegar.
Put vegetables in gelatin mix
ture and chill until firm.
Artificial sweetener can be sub
stituted for the sugar, but don’t
heat it add to cold mixture.
This is a good low-calorie salad
and keeps for days refrigerated.
Makes 12 servings with sugar has
only 54 calories per serving.
Mabel Hammond
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.
August
20- Finger Foods
27- End Of Summer Favorites
September
3- National Rice Month
10- Favorite Pancake Recipes
Home On The Range
GARDEN RELISH
8 large onions
1 medium-head cabbage
10 green tomatoes
12 green peppers
6 red sweet peppers
'A cup fed sweet peppers
'A cup salt
6 cups sugar
1 tablespoon mustard seed
1 tablespoon celery seed
l'/i teaspoons turmeric
4 cups cider vinegar
Grind vegetables. Sprinkle with
salt Cover and let set overnight in
refrigerator. Rinse and drain.
Combine remaining ingre
dients. Mix well. Heat to boiling.
Simmer 3 minutes. Jar and seal.
Great on hot dogs!
1 small box Jell-0
8-ounce can crushed pineapple
Vi cup sugar
8-ounces cream cheese
'/a pint heavy whipping cream
Prepare Jell-0 according to
directions. Add crushed pineapple.
Chill until set. Beat whipping
cream until stiff.
Beat together sugar and cream
cheese. Add the whipped cream
and Jell-O; mix well. Refrigerate
at least 4 hours or overnight
Suggested Jell-0 flavors
apricot strawberry, lime, and
orange.
L. Weaver
Ephrata
Mix together:
1 pound crab meat
1 tablespoon onion, finely
chopped
2 stalks celery, finely chopped
1 medium pickle, finely
chopped
8 stuffed olives, finely chopped
Mix the following ingredients
together. Add to crab mixture.
Chill thoroughly. Garnish with
paprika if desired.
8 tablespoons mayonnaise
2 teaspoons mustard
1 teaspoon Worcestershire
sauce
2 teaspoons sugar
1 teaspoon salt
Pat Elligson
Millers, Md.
JELL-0 SALAD
Linda Ackerman
ML Bethel
CRAB SALAD
Deb Troutman
Port Trevorton
Serve main dish salad to keep the family happy while the cook stays cool. This salad
combines smoked turkey chunks with choppml red apple, celery, pecans and navy
beans.
VEGETABLE SALAD
1 package mixed vegetables,
cooked and cooled
1 medium onion, chopped
1 cup celeiy, chopped
1 green pepper, chopped
1 can red kidney beans
Dressing:
1 cup sugar
3 tablespoons flour
A cup water
'A cup vinegar
2 tablespoons mustard
Salt to taste
Cook dressing until thick and
pour over vegetables. Mix well.
Cool and serve.
Marlene Peters
Port Trevorton
STRAWBERRY
JELL-0 SALAD
20-ounces crushed pineapple,
drained
12 ounces cottage cheese, small
curd
8-ounces whipped topping,
thawed
Mix all ingredients with electric
mixer. Pour into 1 Ix7x2-inch pan.
Refrigerate until Arm.
Sarah Clark
Breezewood
LEMON FLUFF
1 package lemon Jell-0
I V* cup boiling water
V* cup lemon juice
1 cup sugar
2'/i cups vanilla wafer crumbs
1 can evaporated milk
Chill evaporated milk. Dissolve
Jell-0 in water. Chill until partially
set. Whip Jell-O. Add lemon juice
and sugar. Whip milk and add to
Jell-O mixture. Put 2 cups crumbs
in bottom of 9x13-inch pan. Pour
Jell-0 mixture in pan. Sprinkle
with 'A cup remaining crumbs.
Chill.
Sarah Clark
Breezewood
MAKE AHEAD
LAMB SALAD
8 cups mixed salad greens
4 ounces flesh bean sprouts
'A cup celery, thinly sliced
4 ounces sliced water chestnuts
M cup green onions, thinly
sliced
'A cup cucumbers, sliced
1 pound lamb, cooked and
sliced in thin strips
10-ounces frozen peas, thawed
Place lettuce and mixed greens
in bottom of large glass bowl. Lay
er remaining veggies and lamb.
Featured Recipe
The Grimes Family Cookbook is a collection of family recipes,
which had its beginnings from the offspring of 10 children who grew
up in Denver, Lancaster County.
Good food and good times fostered family togetherness, for after
four of the sisters married and had families of their own, they con
tinued to eat every evening meal together.
Each family member had her specialty and what one could cook
best, the others never tried. Most meals were concocted from unwritten
recipes that each remembered in her head. As the 10 siblings grew old
er, the younger offspring recognized that they would lose these recipes
unless they wrote them down. They compiled the recipes in a cook
book intending only distribute them among family members. But the
professionally printed cookbook soon attracted the attention of friends
and neighbors, and the word spread there’rc great recipes in the
Grimes Family Cookbook.
Read about die Grimes family in this secdon. For a copy of the cook
book, send $6.75 to A. Lucille Meissner, 2937 Kings Lane, Lancaster,
PA 17601 or call (717) 898-2723.
Here is a recipe from the cookbook.
CARROT AND RAISIN SALAD
1 cup mayonnaise
'/• teaspoon salt
Vi cup raisins
1 tablespoon lemon juice
3 cups shredded carrots
Vi cup chopped nuts
In a large bowl, stir together mayonnaise, lemon juice, and salt SUr
in carrots, raisins, and nuts. Cover and refrigerate. Makes 3 cups.
Spread dressing evenly over top.
Refrigerate overnight. Sprinkle
with 4 ounces shredded cheese.
Dressing;
1 cup mayonnaise
/* cup yogurt
'A teaspoon curry
/* teaspoon salt
1 tablespoon sugar
Karen Heckman
Mercersburg
(Turn to Pago B 8)