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PAGE EIGHTEEN
HERALD AND NEWS. KLAMATH FALLS, OrtEGON
THURSDAY, AUGUST 11. iq
ENTERTAIN a crowd easily on a hot evening with a tempting
salad buffet featuring a hearty vegetable salad with a tangy
Blue cheese dressing and your choice of cold beverage.
Salad For Guests
cool and cook-less hostess.
Be
On summer's hottest days, serve
your guests a cold, party buftel
' aturing hearty combinations like
chef's salad, chilled seafood with
crisp vegetable relishes or an ar
ray of cold cuts with potato salad.
For a beverage, pitchers of cold
milk lor the youngsters, iced coffee
or tea or beer for the adults.
For dessert, offer ice cream par-
fails, made easily by alternating
spoonfuls of boughten Ice cream
nith prepared sauce and shopped
nuts. .
This salad bowl is sized for
crowd, but It can be adjusted
easily by usinjr smaller amounts
of the Ingredients.
PARTY SALAD BOWL
1 small head Boston lettuce
1 small head iceberg lettuce
1 small bunch fresh spinach
a small bead cabbage
1 cucumber, sliced
4 small tomatoes, cut In
wedges
4 hard-cooked eggs, sliced
M pound salami or cooked ham
cut In thin strips
1 cup sliced celery
Wash, dry and chill salad green3.
spinach and cabbage. Tear lettuce
and spinach into blte-slzc pieces;
cut cabbnRe into fine shreds. Place
salad Rreens and cabbage In large
salad bowl. Arrange cucumber slic
es; tomato wedges, egg slices,
sajami (or ham) strips and celery
slices across top of salad. Toss with
Blue Cheese Dressing Just before
serving. Makes 8 to 10 main-dish
servings.
BLUE CHEESE DRESSINO
J clove garlic, peeled (optional)
i teaspoon salt
Vt teaspoon ground black pep
per Vt cup wine, cider or malt
vinegar
l'i cups olive oil
3 tablespoons Blue cheese,
crumbled
If used, mash garlic with salt
and pepper. Transfer to a bottle.
Add vinegar, olive oil and Blue
cheese. Shake vigorously. Makes
about 2 cups.
! HONEYSCOTCH
SAUCE
Ice cream, cake or just ny
number or other simple desserts
oeconie specialties 01 the house
when topped off with this lus
cious honeyscotch sauce. The sauce
which has a nice smooth pouring
consistency leans toward butter
scotch in flavor, but has Just
enough honey 'Sweetness to make it
different.
The method for making the
sauce isn't complicated at all. It's
he Rood ingredients that go Into
it. the buiwr, douole-ricn evaporat
ed milk and honey, thai produce
such marvelous results.
You can make up the sauce any
time just to have on hand. It's
good hot or cold and will be ready
for a quick dessert or an impromp
tu sundae party in the afternoon
or evening.
HONKYSCOTCII SAl'l'E
'2 cup sugar
3 cup honey
)'4 teaspoon salt
Va cut butter
3-3 cup evaporated milk
Combine sugar, honey, salt, but
ter and 13 cup of the milk in a
saucepan. Cook over medium heat,
stirring occasionally, to soft ball
stage ( 234 degree Fahrenheit i
Stir in remaining 1-3 cup milk and
cook until thick and smooth, about
3 minutes. Serve hot or cold.
Makes about H2 cups of sauce.
END THE MEAL ON COOL NOTE
.:Y.
... '
One hot dish In the meal, even
in the most sizzling weather is u
sound suggestion from the nutrition
experts. But let's end on s cooling
note, the most refreshing dessert
we can concoct. Orange Sherbet,
for instance, nestling in chilly
mounds inside a half cantaloupe
Is sn inspiration for s summer
menu snd one of the prettiest ot
all -desserts.
This Orange Sherbet with Its
fresh-frozen orange juice is a con
centrated source of Vitamin C,
while cantaloupes contribute gen
erous amounts of Vitamin A. Never
neglect your vitamins, even in the
hottest weather.
Did you know that sherbets and
other frozen desserts need fast
freezing for velvet smoothness?
Too slow freezing creates large
water crystals which roughen the
texture.
GLACIER-COLD ORANGE SHERBET mounded into chilled can
taloupe halves and decorated with mint leaves makes an ap
pealing summertime dessert. Recipe for sherbet is from the test
jitchens of Minute Maid Fresh-Froien Orange Juice.
waxed paper to prevent formation
of crystal on the surface.
ORANGE SHERBET-
1 cup sugar
1 cup milk
1 cup heavy cream
1 can Minute Maid Fresh-
Frozen Orange Juice
2 cups water
1 teaspoon almond flavoring
Blend sugar, milk and cream to
gether in heavy pan snd stir over
low heat only until sugar is dis
solved. Remove from heat. Blena
contents of fresh-frozen orange
Juice can with 2 cups water and
stir slowly into milk and cream
mixture. Blend in almond flavoring.
Pour mixture into 2 refrigerator
trays and place In freezing com
partment of refrigerator. Set dial
or fast freezing. When mixture is
STUFFED PORK CHOPS
When you are going to stuff rib
pork chops for braising, cut the
pocket in the chops from the rib
side along the bone. Chops cut
from this side hold the stuffing !
better. I
'55 CHEVROLET
$1845
DUG AN & MEST
410 So. 6th
Ph. 4113
frozen, return dial to norra
Yield; MO servings. , nn1
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Serve- -tasty
SUMMERTIME
MADE WITH
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