- By JOAN KINGSBURY Staff Correspondent Hot, muggy, summer weather just isn’t the time to spend long hours cook- ing in a hot kitchen. Heavy meals, which are warming and enjoyable during the winter months, can be unbearable during the summer. Substantial salads utilizing fresh vege- tables, cold meats and fruit desserts make summer eating a pleasure. With garden fresh vege- tables like green beans, tomatoes, lettuce and cau- liflower available, making Fiesta Salad Platter is a snap. Attractive to look at as well as crunchy to eat, Fiesta Salad Platter is the perfect way to begin any summer meal. To enhance the vegetable flavor, Green Mayonnaise, fla- vored with lemon juice, parsley, chives and water- - Dorie Pearsall’s ‘THE CHINA CLOSET “A New Specialty Shop’ Fine China & Crystal Our suppliers are too numerous to mention. (But we'll do it anyway) Arzburg Bernard and Limoges Block Cowdy Glass Workshop Crystal DeSevres Dansk Fritz and Floyd Gorham Haviland Limoges Henriot Quimper Jacques Jugeaut Johnson Brothers Kosta Boda Mikasa Minton Mottahedeh Robert Haveland & Parlon Royal Copenhagen Royal Crown Derby Royal Worcester Villeroy & Boch Wedgwood MORE TO COME. . . The China Closet 649 WYO. . AVENUE, KINGSTON 287-8302 Daily 10-5, Thurs. 10-8 cress is served with Fiesta Salad Platter. Often summer is a busy time for the cook, with swimming, soccer prac- tice, and just the every day running here and there. Cold Roast Meatloaf is prepared ahead of time, then chilled for several hours before serving. Morning, when it is still cool, is the best time to prepare Cold Roast Mea- tloaf. Then when the hot- test and busiest part of the day arrives, your supper is chilling in the refrigerator. Served with mustard, salad greens and sliced tomatoes, Cold Roast Mea- tloaf is delicious. For dessert, summer is the perfect time to take advantage of the many fresh fruits that are avail- able. Fruits-of-Summer Shortcake is the ideal summer dessert. Straw- berries, raspberries, blue- berries, seedless green grapes, peach slices and arranged on a yellow layer cake which has been bor- dered around the edge by almond macaroons. A glaze made from peach preserves, orange juice or liquor and hot water gives the fruit a shiny appear- ance. Whipped cream piped around the edge of finishing touch. FIELD SALAD PLATTER (Green Mayonnaise) 1 ¢. mayonnaise 2 T. lemon juice 1 T. chopped chives 1 T. chopped watercress (Platter) 1 lg. head cauliflower 1 ¢. milk 1t. salt 1 bottle (8 oz.) herb-fla- vored oil and vinegar dressing 2 pkg. (9 oz.) frozen whole green beans, or use fresh 1 T. butter or margarine 1» c. day-old bread cubes Boston lettuce 2 1g. tomatoes, sliced Pimento Dill sprigs 1 day before serving make Green Mayonnaise; In a small bowl, combine mayonnaise, lemon juice, parsley, chives and water- cress; mix well. Refriger- ate covered overnight. Wash cauliflower and leave it whole. Place in a large kettle; cover with and salt; boil gently, uncovered, 30 minutes until stem is tender. Drain, then cool 10 min- utes. Place, stem end up, in bowl; add oil and vine- gar dressing. Refrigerate, covered, overnight. Several hours before serving, cook frozen green beans as package directs, drain. Drain cauliflower, reserving dressing. Place beans in shallow dish with reserved dressing. Refrig- erate, covered, along with cauliflower, until needed. In hot butter in small skillet, saute bread cubes until golden brown; set aside. To serve: Drain beans. Place cauliflower, stem end down, in center of large platter; place lettuce leaves around edge. Alter- nate green beans and tomato slices on lettuce leaves. Garnish beans with bread cubes and cauli- flower with bits of pimento and dill. Pass mayonnaise. Makes 8 to 10 servings. COLD ROAST MEATLOAF 2 eggs . oli Ci crumbs 2 T. prepared mustard 1 t. dried basil leaves pkg. dry bread ~ 675-4800 1% t. salt t. pepper Dash Tabasco I» c. finely chopped onion Pepper 1 c. chopped parsley 1% Ibs. ground veal 1, 1b. lean ground pork 1 lemon, thinly sliced 6 slices bacon Preheat oven to 350 degrees. In a large bowl, combine eggs, bread crumbs, mustard, basil, salt, pepper, Tabasco, onion, green pepper and parsley; beat with fork until well combined. Let stand 5 minutes. Add veal and pork; mix well with fork. Line 13 x 9 inch pan with foil (use a piece long of pan). Turn meatloaf mixture into pan. Shape with hands to form loaf, 8 inches long and 4 inches wide. Overlap lemon slices on top; place bacon slices lengthwise on top. Bake, uncovered, 1 hour and 15 minutes. Let cook in pan on wire *.<k, 30 minutes. Lifting with foil, remove meat loaf to serving platter. lefrigerate several hours, covered, to chill well. Serve with mustard and garnished with salad greens and sliced toma- toes, if desired. Serves 8. FRUITS OF SUMMER SHORTCAKE 1 pkg. yellow cake mix 15 ¢. peach or apricot pre- serves : 2 T. hot water 2 T. orange juice, rum or Cointreau 7 almond macaroons 1 ¢. heavy cream V4 c. confectioners’ sugar 4 fresh strawberries Yc. fresh raspberries 5 c. fresh blueberries vy lb. seedless green grapes 1 banana Make and bake cake as package label directs for 2 (9-inch) layers. Wrap and freeze one layer for use another time. In a small: bowl, com- bine peach preserves with hot water; strain. Sprinkle top of cake with orange juice or liquor. Spread about half of pech glaze over the top and side of cake; set aside remaining glaze. Cut macaroons in half to make half-moons. Press around side of cake layer. In a small bowl, beat cream with sugar until stiff. Using pastry bag with number 17 decorating tip, pipe some of cream around macaroons; refrig- erate rest of whipped cream. Wash and hull strawber- ries. Wash raspberries, blueberries and grapes. Just ‘before serving, wash, peel and slice peaches. Peel and slice banana. Slice 3 strawber- ries. Arrange strawber- ries, petal. fashion in middle of cake; place whole strawberry in center. Arrange remaining fruits in groups around strawberries. Brush fruits with remaining peach glaze. Serve with rest of whipped cream. Makes 8 servings. Anyone looking for new ways to serve chicken will 7 IZ NINZ MINE SIE NINE YEE NE Yo) 2A NOR AT RIN SI NOW OPEN Memorial Highway, Shavertown aii 78Yii 78: [Yi (@Yi Homegrown sweet corn, fomatoes, broccoli and a variety of fruits and vegetables OX S/O INS) 1\®/ IAS) AS) 1/1 \®) AW) \®) AD) 119) |\9) I\@)!\®)] NN I I SZ SZ BCA 4 ECAC TAIN AN JAIN JN JAAN ZAN Rt. 309 a Rt. 309 find more than 100 differ-’ ent recipes in the latest edition of ‘‘The Chicken Cookbook” which made its debut at the 35th National Chicken Cooking Contest on Aug. 3 in Birmingham, Ala. : y Featured in the handy paperback, prepared by The recent arrival of the CRT Em oa the National Broiler Coun- cil, are recipes prepared The Chicken Cookbook may be ordered for $1.50 (including postage) by sending a check or money order (no cash) to: Chicken Cookbook, Depart- ment NBC, Box 307, Cov- entry, Conn. 06238. newest member of your 675-0350 canning center The Commission on Economic Opportunity is pleased to announce the opening of The Canning and Nutrition Center in Nanticoke. The Center offers a safe and economical way to can and dry yourfood. Keeping the harvest food preservation through canning and drying can help you fight the battle against constantly climbing food prices, doubtful nutri- tional value, and chemical additives found in many foods. include: A safe, clean environment with plenty of space. Use of equipment to process low and high acid foods more quickly than at home. Assistance from certified instructors to save you time and ensure successful canning. A supply of canning jars that can be purchased for use at the Center. : * Free pamphlets on nutrition and consumer informa- tion. Time and work space at the Center can be reserved in advance. Arrangements can be made through the Center to purchase fresh produce for canning. Processing fees are based on home utility costs. Since the Canning Center system is faster and more efficient, using the Center can be more economical for you. Processing fees: 15 cents per quart or pint. All services are free to those who meet income guidlines. The Center is open from mid-July through October to all Luzerne County residents. Hours: Monday through Friday 8:30 - 4:00 p.m. One evening per week. The Canning and Nutrition Center at 735-8571. Recipe for chicken brings lady $10,000 A simple recipe for boned chicken breasts seasoned with lime butter, chives and dill weed won $10,000 for the contestant from Kansas in the 35th National Chicken Cooking Contest held in Birmingham, Ala., August 3. Karen Johnson of Wichita, who sets aside one day each week to experiment in the kitchen, cooked her way into first place over 50 other finalists, one from each state and the District of Columbia. Her winning recipe is called ‘Chicken With Lime Butter.” Although the deadline for entering the 36th National Chicken Cooking Contest is not until Dec. 31, 1984, recipes may be submitted any time prior to then. No entry blank is necessary. Just write name, address and telephone number onthe front of each recipe and mail to: Chicken Contest, Box 28158 Central Station, Washing- ton, DC 20005. ! CHICKEN WITH LIME BUTTER 6 broiler-fryer chicken breast halves, boned, skinned Us t. salt Y» t. pepper 1/3 c. cooking oil 1 lime, juiced 8 T. butter 1» {. chives, minced vs t. dill weed Sprinkle chicken on both sides with salt and pepper. temperature. Add chicken and saute about 4 minutes, or until lightly browned. Turn chicken, cover and reduce heat to low. Cook 10 minutes, or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard. In same frypan, add lime jice and cook over low heat until juice begins to bubble. Add butter, stirring, until butter becomes opaque and forms a thickened sauce. Stir in chives and dill weed. Spoon sauce over chicken. Makes 6 servings. Just moved in? can help you out. Don’t worry and wonder about learning your way around town. Or what to see and do. Or whom to ask. As WELCOME WAGON Representative, I'll simplify your getting settled. Help you begin to enjoy your new town . . . good shopping, local attractions, community opportunities. And my basket is full of useful gifts to please your family. ) Take a break from unpacking and call me. 675-2070 gg ——— MARY 2 oo Trucksville 696-2818 kb Perm Ask one of our friendly and talented Professional Cosmetologists about ALL of vour a Fi hair & skin care needs including: coloring. bleachings. frosting, condition- 4 ing. facials. make-up applications. man- icuring. sculptured nails and nail tips and waxing to do away with unwanted facial and body hair. I x Bl ——
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