Lancaster farming. (Lancaster, Pa., etc.) 1955-current, August 08, 1998, Image 54

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Salads are a wonderful solution
for a light lunch or supper during
summer months. A simple dress
ing can transform the taste of salad
and make a difference on whether
or not family members will love it
Forget the salad dressings that
line grocery shelves. Make your
own—free of additives and much
tastier. With today’s blenders,
choppers, and food processors,
making your own salad dressing
has never been easier.
Customize dressings to fit your
family’s taste. Eliminate ingre
dients such as garlic if your family
doesn’t like the aftertaste. Add
fresh herbs from your garden. Sub
stitute a different oil. Try seasoned
Here are some recipes to spark
your culinary creativity to make
the best salad dressings, you’ve
ever had.
-Featured Recipe—
Fresh From Your Local Market
Sweet Peppers
I In. s i isp hesli pit ksd 11 is hi cl
IV nnsv Is .1111. i sssssl peppeis lx
,i Miit sign ol
,uul .i delicious seas
lo add good mill Hum
lo .ins diet
Sssttl Peppers .lie
•is.iil.ible in>
soldi s ins hiding
gieen ltd selloss
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In 11 n pt ppei s will
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oi.inge .nid insit.ise
in ssstelness il dies ,ne It'll on the
sulk lo lulls in.ilint
Ssst'fl Peppeis ssill bs .is.iil.ible
siell into Otloher .il l.iimeis
m.iikels and lo.idsule stands
Quick Buying Tips For Pennsylvania Sweet Peppers
• Seletl linn peppeis that aie heas> loi tbsn si/e
• I ook lor peppeis svitb a nsli glossv soldi
• Svseel peppeis tan be butlls rtlngiialsd pnoi lo use
The Amtiitan Cancel Sntielv rttoinnitnds eating a sanels ol sect la
hiss and Iruils dads Most Isading lood and .nilhonlies issoni
mend eating S A Das lo help son gel soul stgttables and hints
tstrs das lbs lollossine it’tipt lioin Ihi \iiiiiiiiiii (mini 'mints
( onkhnnk is olltittl as a suggestion
I Ins ul IS woods 1 1 111 made wuh Ik mu fiiran sum i i|u iu il loin ilocs
sue. si peppus .Mill sue umbel s Suu mill snupni .in mmlil in ns p ill
ul ,i plats
I mi ilium w\ 111 i n i>i/'/'I i hoppi tl
1 lipi U'HUIUH s thi’/’/Hil
I snmll n d onion 01 2 u till ions t hoppi d f optional )
1/4 (up oln i oil
I 1/2 U(i\poon\ i nnnhlrd diiui Unf on i>ano
I iup ( nnnhlt d f<hi < hit st 1 4 onm <s )
6 him k aim s </>>t ft iahf\ (it< tk ) slntd
In shallow salad howl or on serving planer combine tomatoes sweet
peppers, cucumber and onion Sprinkle with oil then with lemon juice,
oregano, and salt and pepper to taste Sprinkle leta cheese and olives
over salad Makes 6 servings (about V 4 tup each)
Calories per serving 126 Grams fat per serving 9
Vitamin C Excellent Vitamin A, calcium, and riboflavin Good
It Up
2 cups mayonnaise
'A cup chopped parsley
2 tablespoons lemon juice
8-ounces blue cheese, crumbled
A large onion, minced
8-ounces sour cream
Combine all ingredients with a
spoon (do not beat). Refrigerate.
Eileen Greenaway
Somerville, NJ.
'A cup tomato juice
2 tablespoons lemon juice or
apple cider vinegar
1 tablespoon finely chopped
Salt and pepper to taste
Put all ingredients into a half
pint jar with a tight lid and shake to
combine. Refrigerate and shake
vigorously each time before using.
B. Light
I’tpptis .no .1 uood miiiiu ol
\ il.imm A<l ml \ 1 1 .1 in i n C u ilh
<ii\l\ 12 talones per li.ill tup
seising I lies .M f
also high on the
list o I vegetables
letommetuleil by the
Ame i i t.m Cantei
Soticlv because ol
their estellcnl dietary
liber toiitenl
I lie l’i nnsvl\.l n i .1
Vi sk'le M.nkding
.mil Kese.iuh I’iogi.iin
sponsois many y.iln.ihle lese.nih
pi o)ii( s hau 1 helpeil miie.isi
lho ipmlily ol sueel pippus .is
well .is miie.isi mei.ill pioilmlion
in I’ennsyK.mi.i
Greek Salad
i m nnihi i \ pi ( hil mul i hoppi il
it <ispoons Union jnn i
Salt and fit shls wound p< ppi ’
Salad dressings are popular on more than greens. Dressings add new flavors to
potatoes, pastas, all kinds of vegetables, and even meat dishes.
'A cup salad oil
1 teaspoon basil leaves, crushed
'A teaspoon salt
'A teaspoon ground black
'A cup tomato juice
3 tablespoons red wine vinegar
In a container with a tight-fitting
lid, combine oil, basil, salt, and
black pepper. Let stand for one
hour for flavors to blend. Add
tomato juice and vinegar; shake
well. Serve over salad greens.
V* cup sugar
2 teaspoons mustard
1 teaspoon salt
'A cup white vinegar
1 cup salad oil
1 teaspoon celery seed
Mix together all ingredients in
The Fruitful Vine
'A cup apple cider vinegar
'/ cup com oil
3 tablespoons granulated sugar
or sugar substitute
'A teaspoon celery salt
1 clove garlic, mashed
Black pepper to taste
Whisk together all ingredients,
pour into a jar with a tight lid.
Refrigerate overnight. Shake vig
orously before serving.
1 tablespoon grated orange peel
‘A cup orange juice
2 tablespoons vegetable oil
2 tablespoons balsamic or red
wine vinegar
Combine ingredients.
'/ cup salad oil
V* teaspoon tarragon leaves,
V* teaspoon garlic powder
'A teaspoon salt
Ground black pepper to taste
V, cup low-fat plain yogurt
1 tablespoon grated parmesan
Combine oil, tarragon, garlic
powder, salt and black pepper. Let
stand one hour for flavors to blend.
Add yogurt and cheese, mix well.
Serve over mixed greens.
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, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date listed below.
B. Light
16-ounces plain yogurt
% cup grated paimesan cheese
'/ cup chopped fresh parsley
2 teaspoons grated onion
1 clove garlic, crushed
14 teaspoon salt
'/» teaspoon pepper
For dressing, combine all ingre
dients and mix well. Chill, cov
ered, 2 to 3 hours to allow flavors
to blend.
1 cup lemon-flavored low fat
1 teaspoon poppy seed
Combine yogurt and poppy
seeds. Refrigerate until ready to
Recipe Topics
Usmg Summer Harvest
Zucchini Galore
Tomato Favorites
Lamb Recipes
(Turn to Page B 8)