Some food
tastes better
outdoors
By CHARLOT M. DENMON
8 Correspondent
June 21 ushered in the summer
season with its blue skies, warm,
sunny days and gentle breeze and
many homemakers turn their
thoughts to picnics and informal
meals, whether in the backyard or
at some nearby park or camping
area.
This week marks the first big
holiday of summer - the Fourth of
July - and plans by many Back
Mountain families to enjoy a day
outdoors. Whether a family of four
or a group of 12 or 18, every family
has one or more favorite recipes
they enjoy preparing for eating in
the outdoors.
To bring some of these to Dallas
Post readers, we asked several resi-
dents to share a recipe on this
Fourth of July. In answer to our
request, we give you Wimpies by
Marilyn Morris, Macaroni-Tuna
Salad by Florence Allabaugh,
German Potato Salad by Mrs. Wil-
liam Weigel and Blueberry Cake by
Ruth Quinn.
Marilyn Morris, an employee of
the food service at Dallas Junior
High School, is often asked to make
Wimpies for a family gathering or
one of -her four children’s outdoor
parties. Florence Allabaugh of
Dallas is noted among family and
‘Macaroni-Tuna Salad. Mrs. Weigel
is a professional at making German
Potato Salad having been taught
how to make it by her husband, who
came from Germany. When her
family gets together, Ruth Quinn, a
retired school teacher, is always
asked to make a blueberry cake. It
is a favorite of her many nieces and
nephews, all residents of the Back
Mountain.
Each of these recipes is easy to
prepare and we hope our readers
~ will try preparing at least one of
them for this American holiday.
GERMAN POTATO SALAD
21 1b. potatoes
1 med. onion, grated
1/3 c. oil
5 ¢. vinegar
2 T. mayonnaise
Salt and pepper to taste
Boil potatoes with skins on; peel
and slice on grater while still warm.
Combine onions and potatoes in
large bowl;. add. oil, vinegar and
pepper, to, taste.
erous servings.
MACARONI-TUNA SALAD
1-8 oz. pkg. elbow macaroni
1 can tuna fish
2 eggs, hard boiled
2 stalks celery, diced fine
1 sm. onion, chopped fine
14 small green pepper, chopped fine
3-4 radishes, sliced thin
1 raw carrot, finely shredded
Miracle Whip salad dressing
Cook macaroni according to direc-
tions on package, stand aside to
cool. When cool mix in large bowl
with tuna fish, mash in one of the
hard boiled eggs and mix well. Add
celery, onion, green pepper, rad-
ishes and carrots. Mix all ingredi-
ents together then add enough Mira-
cle Whip to moisten to individual
preference.
Place on lettuce leaf on large
plate or platter, garnish with sliced
hard boiled egg.
~ WIMPIES
3 Ib. ground meat
@Vsmall jar chili sauce
“¥¢ small jar green pickle relish
1% bot. ketchup
2 med. onions, diced fine
1 T. sugar
Salt and pepper to taste
Brown diced onion then add meat
and sautee until meat is brown. Add
remaining ingredients, mix well and
let simmer on low heat for approxi-
mately one hour. Serves 12 to 18.
Mixture may be reheated before
serving if necessary.
BLUEBERRY CAKE
2 c. sifted flour
2 t. baking powder
1 t. salt
5 c. sugar
1/3 c. flour
14 c. soft butter or margarine
3, c. sugar
1; c. Spry, Crisco, etc.
2 c. blueberries (fresh, frozen,
Ey
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Let’s eat out!
canned) drained
Pre-heat oven to 375 degrees. Sift
together 2 c. flour baking powder,
salt. Grease 9x9x2 square dish.
Combine % cup sugar, one third c.
flour, cinnamon and butter. Set
2 od
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at high speed, mix 3; c. sugar wit
hshortening until light and fluffy,
add egg and continue mixing. With
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baking dish; smith top with spatula.
Bake 40-45 minutes or until tooth-
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picnic’ lunch. May be topped ‘with
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A recent increase in the number
of botulism cases has resulted from
unsafe home canning methods and
recipes.
Improper canning techniques that
contribute to botulism include the
use of aspirin, overprocessing, open-
kettle heat processing for some
foods, boiling-water methods for
low-acid vegetables, meats and sea-
food, and sterlizing food for too
short a time in pressure cookers.
Other factors which have contrib-
uted to botulism outbreaks is: fail-
ure to thoroughly clean old jars
before reuse; canning overripe,
uncleaned or unpeeled vegetables;
packing food too tightly in jars;
failure to exhaust pressure canner
adequately; processing time inade-
quately controlled; failure to use
time; loss of power source; and
doing too many other things while
canning. Most failures result from
if you take care to the job right.
year’s crop of food, be sure you
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“Scramble’’ for the recipe box
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entries and must bring their
already-made desserts to Ag
Progress Days on August 21. Dead-
line for entries is July 23.
least three eggs as ingredients to:
Eggstravagant Egg Recipe Contest,
Pennsylvania Farmer Magazine,
704 Lisburn Road, Camp Hill, PA
17011.
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