-
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
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NOW OPEN
Memorial Highway,
Shavertown
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Homegrown sweet corn,
fomatoes, broccoli and
a variety of fruits
and vegetables
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Rt. 309
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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
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and body hair. I
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——