The Mail-Journal, Volume 16, Number 18, Milford, Kosciusko County, 23 May 1979 — Page 40

SUMMER — Wednesday, May 23,1979

12

Simple foods leave time for fun

Summer is fun, outdoors, and hot. There are some cool treats that are delicious and simple to make, leaving more time for that summer fun. For an easy and thirst-quenching drink for kids and adults alike try this summer refresher: CHERRY FLAVOR MILK SHAKE >4 cup cherry flavor sugar-sweetened soft drink mix 3cups milk 1 cup ( 1 2 pt.) vanilla ice cream Combine all ingredients in electric blender container. Blend about 1 minute or until smooth and frothy. Makes about 4 cups or 2 or 4 servings. Enchant your family with these frothy, special desserts: GINGER ORANGE WHIP 1 bottle (7 fl. oz.) ginger ale 1 package (3 oz.) orange flavor gelatin 1 cup cold orange juice Bring ginger ale to a boil. Add to gelatin; stir until dissolved. Add orange juice. Place bowl of gelatin in larger bowl of ice and water. Stir until slightly thickened; then whip with hand beater or electric mixer until fluffy and thick and about double in volume. Spoon into individual dessert dishes; chill until set, at least 30 minutes. Garnish with mint leaves. Makes 4 gups or 6 servings. TEDDY BEAR CAKE 1 frozen Chocolate Single Layer Cake with Chocolate Icing (13 1 4 oz.) 2-3 round flat chocolate cookies 2 white gumdrops, cut horizontally 1 tube white decorating icing Remove frozen chocolate cake from pan; cut 2 * 2 inch round “face” from one end of cake. Cut 2 oval “ears” about 2 > 2 x 3 inches from remainder of cake. Place on serving plate. Stack cookies; line up cm lower edge of face. Decorate bear, using gumdrops for eyes and nose, white icing to make mouth and outline ears. Makes 4 servings. After making this chocolate Teddy,

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you may want to try other combinations — Banana Cake with Banana Icing (13 3 4 oz.) decorated with sugar cookies, black gumdrops and chocolate icing, or a fuzzy bear made of Coconut Cake (10 oz.), chocolate chip cookies, red gumdrops and pink icing. If you are planning a party, having friends over, or trying to get the kids to snack on something healthy, this is a delicious dip everyone will enjoy: DEVILED CHEESE DIP 1 package (8 oz.) cream cheese, sostened 2 tablespoons milk 1 can (4-' 2 oz.) deviled ham 1 tablespoon minced onion l-‘ 2 tablespoons original Worcestershire sauce Assorted raw vegetables In a medium bowl stir cream cheese with milk until smooth. Stir in deviled ham, onion and Worcestershire sauce.. Serve as a dip for raw vegetables such as zucchini and carrot slices cut on the diagonal, celery sticks, cherry tomatoes, etc. Yield: I- 1 2 cups. Dinners can be simple or festive, and easy to make at the same time. Here are a couple of recipes that will enhance your dining room table or the patio table in your back yard: POLYNESIAN CHICKEN 1 can (10- 3 4 oz.) condensed chicken broth 1 can (8 oz.) pineapple chunks, undrained 1 4 cup red wine vinegar 2 Tbsp, steak sauce >/4 cup brown sugar Pinch of dry ginger 2 Tbsp, soy sauce 2 Tbsp, cornstarch 9 pieces Fried Chicken V 4 cup thinly sliced green pepper 2 Tbsp, sliced crystallized ginger 1 pkg. (6 oz.) frozen Chinese pea pods In medium saucepan combine all ingredients except chicken, green

pepper, sliced ginger and pea pods. Cook until thickened. Arrange chicken pieces in shallow baking dish. Pour sauce over all. Sprinkle with green pepper and sliced ginger. Cover tightly with foil. Bake in preheated 350° oven for 20 minutes. Remove from oven. Place pea pods over chicken. Cover. Return to oven for 20 minutes longer. Serve on bed of rice. Serves 6. SALISBURY STEAK 3 tablespoons Brown Gravy *4 cup hot water 1 pound ground beef chuck '4 cup fine dry bread-crumbs 1 egg one-eighth teaspoon salt 1 can (6-ounce) sliced mushrooms Water Slice 1 tablespoon brown gravy maker into hot water and stir until blended. Combine with ground beef, bread crumbs, and egg; mix well. Shape into 4 patties, about ' 2 -inch thick.

: - . -I---,-— FISHING: A PATIENT SPORT — Area lakes will be filled with scenes like these throughout the summer. At Waubee Lake, these fisherman wait patiently for that big catch. Pictured from left to right are Gil Hawkins, Box 345 Milford; Jim Stork, Milford; and Bud Birky, r 2 North Webster.

Sprinkle salt over bottom of a large skillet. Add patties and brown well on both sides over medium high heat. Drain off excess fat. Drain mushrooms, reserving liquid. Add water to liquid to make 1 cup. Pour into skillet. Cover and cook over low heat 15 minutes. Remove patties to platter; keep warm. Slice in remaining 2 tablespoons brown gravy maker. Stir briskly until thickened and boiling. Add mushrooms and heat through. Pour over meat. Makes 4 servings. SUPER SUMMER SHERBET 1 envelope whipped topping mix 1 pint sherbet, any flavor, slightly softened Prepare whipped topping mix as directed on package. Add sherbet and beat until well blended. Spoon into individual molds. Freeze until firm, at least 3 hours. Unmold. Serve with sliced strawberries, if desired. Makes about 3 cups or 6 servings.