Cookbook
The hot, sunny days of July, delightfully long and
bounding with outdoor activities take homemakers
away from their culinary tasks and to the pools, golf
greens or other seasonal pleasures, As a result, easy-
to-prepare and light meals are the order of the day.
Perfect to prepare are light, one-dish salads into
which the garden greens are used for enjoyment -
often flavored with favorite cheese, marinades, fruits
and tangy sauces.
Summer fare should be light and simply and salads
can be made with warm weather favorites. Vegetables
are collected from the gardens, placed uncooked into
the salad bowl and often combined with lightly cooked
meats, and served with crunchy rolls and cold drinks
provide a gourmet of gourmet repasts.
July should be declared by Congress as the ‘‘Month
of the Salad,” and most homemakers would support
the declaration wholeheartedly. July - the month of
auctions, bazaars, carnivals, picnics and vacations -
and salads are meals in themselves.
So homemakers, turn over a new leaf, or turn over
lots of them, into new tastes, new combinations, new
textures. Treat your family to a new experience -
serve them salad as the main course on these hot,
humid summer evenings, accompanied by a light
dessert and a cold beverage.
This week in The Dallas Post Cookbook column, we
recommend some easy, quick and' tasty salads for
homemakers and their families to enjoy. The Tuna-
Lima Bean Salad is great to have on hand for an
impromptu lunch or cold supper. Just add crusty
Frency or Italian bread and fresh fruit for dessert.
Chutney Chicken Salad combines exotic ingredients to
give it a unique, but delicious flavor and may be
served with chips and crisp crackers or rolls. Dilled
Cheese and Salami Salad is a hearty salad to serve as
a main dish for warm weather. Tasty served with
cherry tomatoes and rye bread. \
Vegetable Marinade is a delightful change from
ordinary tossed salad and is great for picnics or
outdoor barbecues. Serve alone with a dessert and
beverage or serve with barbecued chicken. Baked
Bean Salad - it tastes so good! In 20 to 25 minutes, it
can be prepared and ready to serve with grilled
hamburgs or sausages. Swiss-Cheese Salad is a hearty
main dish salad and consists of old time favorites -
ham and cheese, good served with crusty bread,
mineral or Perriere or chilled white wine.
Last, but by no means least, top off a meal with
Fruit Salad with Maple Dressing, made with fresh
peaches, melons, cherries, grapes and nectarines.
TUNA LIMA BEAN SALAD
1 10-0z. pkg. frozen lime beans, cooked, drained
2 6 1/2 oz. cans tuna in water, drained
1 ¢. chopped celery
1 c. sliced green onions
1/2 c. sliced black olives
1 c. Italian salad dressing
3 cloves garlic, minced
Chopped fresh parsley
Combine first five ingredients; mix Italian dressing
with garlic and fold into tuna mixture. Turn into
serving bowl, sprinkle with parsley. Cover and chill
for two to three hours or overnight. May be served on
crisp lettuce leaves.
CHUTNEY CHICKEN SALAD
2 c. diced chicken, cooked
1 pineapple, diced
1 c. finely diced celery
1/4 c. sliced green onions
1/4 c. salted cashews or peanuts
Coarsely chopped salad greens
Chutney “dressing: Mix 2-3 cup mayonnaise, 2 T.
lemon juice, 2 T. chopped mango or other chutney, 1 t.
curry powder, 1-4 t. salt.
Toss together chicken, pineapple, clery, green
onions and nuts. Add chutney dressing and mix well;
chill one to two hours, serve with salad greens.
DILLED CHEESE & SALAMI SALAD
6 oz. sliced salami
1 thin-skinned cucumber
2 T. red wine vinegar
2 T. Dijon-style mustard
1 t. dried dill
1 clove minced garlic, optional
1/2 t. salt
1/8 t. white pepper
2 T. olive oil
1/4 c. salad oil
Lettuce leaves ‘
Cut Swiss cheese in match stick size strips (2 cups.)*
Cut salami in thin strips (1 1-2 cups); cut cucumber in
half lengthwise, slice thinly. Place cheese, salami and
cucumbers in large bowl; cover and chill if done
ahead of time. For dressing, mix vinegar, mustard,
dill, garlic, salt and pepper in small bowl.. Beat in
olive oil gradually, then salad oiluntil well-blended and
slightly thick. Pour lightly over cheese mixture and
mix just until salad is lightly covered with dressing.
Serve on lettuce line plates or bowls.
VEGETABLE MARINADE
1/2 c. salad oil
1/4 c. vinegar
1t. salt
1/4 t. black pepper
2 c. brocoli flowerets
1 cucumber, peeled, coarsely chopped
2 tomatoes, coarsely chopped
1/2 c. coarsely chopped red onion
1 c. shredded cheddar cheese
post cook add two
In a bowl, combine oil, vinegar, salt, black pepper.
Mix all vegetables and cheese in salad bowl, pour
dressing over, “tossing to mix well. Cover and chill
three to four hours, stirring occasionally.
BAKED BEAN SALAD
1 21-0z. can baked beans
2 small tomates, peeled, seeded
1/2 c. green olives, sliced
1/4 c. chopped green onion
2 T. red wine vinegar
1 T. prepared mustard
4-6 T. olive or salad oil
1 hard cooked egg, peeled
1 sprig fresh parsley
Drain beans and place into large bowl, cut tomatoes
into 1-3 inch strips; add to bowl with beans, add olives
and green onion and fold carefully. In second bowl,
whisk together vinegar and mustard; slowly whisk in
the oil until emulsified mixture is formed; add salt
and pepper. Mix well. Pour dressing over vegetables;
fold together until blended. Before serving, garnish
with sliced egg and parsley.
SWISS CHEESE SALAD
1/2 1b. Swiss cheese
1/2 1b. cooked ham
8 hard-cooked eggs
Dressing:
1 ¢. sour cream
3 t. dry mustard
1t. sugar
1/8 t. gr. cumin
1t. salt
1/4 t. white pepper :
Cut cheese and ham into julienne thin strips, one
inch long; coarsely chop hard-cooked eggs. In large
mixing bowl, toss together cheese, ham and chopped
eggs. Chill. Combine all ingredients for the dressing
and chill until ready to serve. Serve dressing with the
salad or toss entire amount with salad at the table,
coating well. Divide salad into four portion and
garnish, if desired, with chopped chives.
FRUIT SALAD WITH MAPLE DRESSING
1 pineapple, cut in chunks
2 peaches or nectarines, pared, pitted and sliced
1 c. melon or cantelope, sliced
.1 banana, sliced
1 c. seedless grapes, halved
1/4 c. golden raisins, optional
1/4 ¢. maple syrup
1/4 c. apple juice
1/2 c. fresh cherries, pitted and sliced
Romaine lettuce leaves
Combine first five ingredients in bowl; in another
bowl, mix raisins, maple syrup, apple juice and
cherries. Mix maple syrup mixture into the pineapple
and peach mixture. Toss lightly to moisten all fruit
pieces. Cover and let stand 30 minutes in refrigerator.
When redy to serve, line salad bowl with lettuce leaves
Social held
Cragle and George Bartorillo.
Steak yourself to a sizzling barbe-
cue that’s dressed for success. It’s
easy and the flavor is superb. All
you have to do is marinate a sirloin
steak in a snappy combination of
beer, chopped onion and naturally
brewed soy sauce.
Marinating will also help seal in
the natural juices during grilling.
Sirloin is an excellent choice
because it’s favorably priced and
one steak will easily serve three to
four avid eaters. But, it’s the
brewed soy sauce that blends
together the diverse flavors of the
Proper food
variety will
Most people are interested in how
to be assured that they get the
proper nutrients in the amounts
needed from daily meals and
snacks. They probably recognize the
six classes of nutrients - protein,
carbohydrate, fat, vitamins, miner-
als and water (although it may
surprise some to learn that water is
considered a nutrient). j
According to Dairy, Food and
Nutrition Council, it is the nutrients
in food, not specific foods, which are
needed by the body.
The digestive system processes
foods into nutrients or nutrient com-
binations and waste products. Blood
carries these nutrients from the
digestive system and oxygen from
the air we breathe to every cell in
the body. Some nutrients need to be
replenished every day from the
foods eaten; others can be stored in
the body for future use.
All nutrients are available from
food, but they are found in different
foods in varying amounts. Many
foods play important roles on the
nutrition team but no one food can
do everything. All of the nutrients
most of us need can be obtained by
eating a variety of different types of
foods.
For centuries, people in different
parts of the world have lived on a
wide variety of food combinations.
Thus, a variety of foodstuffs is
known to provide the nutrients that
support life, and promote, growth
and health.
and rich tasting marinade. And, for
a special zesty topper, sprinkle
shredded Cheddar cheese over th
steak just before it comes off the
grill.
BARBECUED BEER STEAK
1% 1b. beef sirloin steak, about 34
in. thick
1 can (7 oz.) beer
1 med. onion, finely chopped
5 c. naturally brewed soy sauce
V4 t. black pepper
Ys c. shredded Cheddar cheese
Place steak in plastic bag. Com-
bine beer, onion, soy suace and
pepper; pour ove steak. Press air
out of bag; tie top securely. Refrig-
erate 8 hours or overnight, turning
over occasionally. Remove steak
from marinade and place on grill 4
to 5 inches from hot coals. Cook 7 to
10 minutes on each side, or to
desired degree of doneness; sprin-
kle cheese evenly over top side of
steak during last few seconds of
cooking time. To serve, cut across
grain into thin slices. Makes 3 to 4
servings.
tree gifts for the family. Plus lots of
helpful information on the special
world of babies.
Call now and let's celebrate your
675-2070
Warm weather invites picnics.
Whether your style is elegant or
casual, you can help ensure these
portable meals are pleasurable for
everyone by taking a few steps for
food safety.
Begin with a menu that features
bacterial-resistant foods high in
acid or sugar. Convenience foods
are also reliable since they stay
fresh at room temperature. They
can be stored unopened on the
pantry shelf for an impromptu
quickly transform into favorite
picnic recipes with the addition of a
few ingredients.
Take care to handle food properly
before serving. Wash hands and
kitchen utensils frequently during
preparation, especially after touch-
ing raw meat, fish, poultry or any
egg dishes. Keep hot foods hot and
be sure to call
tne yn
Phone 675-2070
cold foods cold and away from each
other to avoid bacteria growth.
Place the most perishable of pre-
chilled items closest to the ice.
Serve food promptly, keep it cov-
ered to avoid contamination by
insects and return it to the cooler to
deter spoilage. Discard any left-
overs when in doubt about their
safety.
To inspire creative picnic plan-
ning, sample one or several of these
quick dip ideas.
THREE CHEERS DIP
1 can (9 oz.) Nacho Cheese Flavor
Cheese Dip
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Y% c. beer
1% t. prepared mustard
5 t. cayenne pepper
In medium bowl combine all
ingredients; mix well. Chill. Serve
with potato or corn chips, or cut-up
raw vegetables. Yield: about 1%
cups.
DR. KOPEN ANNOUNCES
THE ASSOCIATION OF
DR. DeROJAS
JUAN J. DeROJAS, M.D.
Dr. Dan F. Kopen, M.D., is pleased to
announce the association of Dr. Juan J.
DeRojas, M.D., son of Dr. and Mrs. Juan
F. Denojas of 24 Summit View Drive,
Mountaintop, for the practice of Vascular
and General Surgery at the New Bridge
Center, 480 Pierce Street, Suite 318, in
Kingston.
Dr. DeRoJas was greased from Bishop
Hoban High School in 1972, and from
LaSalle University in Philadelphia in 1976,
Cum Laude with a bachelor of arts degree
in biology. He earned his medical degree
from Temple University School of Medicine
in 1980, where he was a member of the
Medical Honor Society and the recipient of
the W. Burnett Surgical Award, given to
the outstanding surgical student by the
school’s faculty.
Dr. DeRojas completed his surgical resi-
dency at Temple University Hospital in
Philadelphia in 1985. He was the Chief
Surgical Resident between 1984 and 1985
and was the recipient of the H.E. Caswell
Surgical Award, which -is given by the
standing senior surgical resident. Dr.
DeRojas has trained in the Non-Invasive
Laboratory at Good Samaritan Hospital in
Cincinnati, Ohio, and has completed his
Vascular Surgery Fellowship at Temple
University Hospital. In addition, he is the
author of several articles in the fields of
vascular and general surgery.
A member of the American Medical
Association, the Pennsylvania Medical
Society, the Luzerne County Medical
Society and the Phlebotomy "Society of
America, Dr. DeRojas is married to the
former Alma E. Murphy, daughter of the
late Mr. and Mrs. Edwin L. Murphy of
Pittston. Dr. and Mrs. DeRojas reside in
Pittston with their two aren Alma
Maria and Juan Carlos.
Dr. DeRojas will serve on the medical
staffs of the Mercy Hospital, Nesbitt
Memorial Hospital, Wilkes-Barre General
Hospital, Geisinger Waoming Valley Medi-
cal Center and the Nanticoke State General
Hospital. Appointments may be made by
675-8608
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