The Mail-Journal, Volume 16, Number 20, Milford, Kosciusko County, 6 June 1979 — Page 13

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MENU Vegetable Bouqet Cottage Cheese-Yogurt Dip Herb Butter Basting Sauce Sandwich Buns Grilled Skillet Beans Greens and Onion Ring Salad Coconut Melba Pie Chilled Milk Any hostess can enjoy summer entertaining when the menu is easily managed and she’s free to mingle with her guests. This carefree meal is planned with her in mind; The menu is based on advance preparation, but not enough work to make anyone tired, because dairy foods are so convenient and simple to use. For example, melted butter and flaked coconut fashion an easy crust for the pie filled with ice cream and sherbet. Freeze it, of course and it’s out of sight and mind until 20 minutes before serving time. A fun-to-put-together Vegetable Bouquet is also made ahead along with the tangy Cottage Cheese-Yogurt Dip Let guests nibble on that while the turkey cooks on the grill. Just about anyone can dab the bird with the buttery herb sauce that ’s combined in a few minutes. When ready to servb, guests can help themselves by brushing the sauce on buns before slipping on the turkey slices. That leaves Grilled Skillet Beans for which you need only to cook onion in butter for five minutes and then add two cans of beans along with precooked Italian green beans. Top them with cheese which melts fast after the bean mixture is hot and bubbly. I By this time, the ping pong game should be over and you can get help clearing and setting the table. Arrange it with these carefree foods and let everyone enjoy, enjoy! COTTAGE CHEESE-YOGURT DIP Yield: Approx. Three Cups One carton (16 oz.) small curd cottage cheese One carton height oz.) plain yogurt 4 cup pared, seeded, shredded *•

griff ith’s wawasee . /<?#" manna j -J Special On All Sea Nymph I FISHING BOATS & CANOES J IND. If A. T~— SALES»SERVICE«STORAGE 856-2286| % MILE N. OF FISH HATCHERY ON MORRISON ISLAND ® RD. NO. 1050 N ROUTE 2 SYRACUSE

cucumber, well-drained > 4 cup chopped green onion with tops One tsp. fresh lemon juice One tsp. sugar > 2 tsp. seasoned salt *4 tsp. salt cheese on high spped of mixer for five minutes until almost smooth. (Or, blend for a few seconds in blender or food processor.) Fold in yogurt, cucumber, onion, lemon juice, sugar and seasonings. Cover and chill at least 30 minutes to blend flavors. Serve with assorted crisp vegetables for dipping. VEGETABLE BOUQUET BASKET Prepare radish roses, carrot and celery curls and chill in ice water. Place a grapefruit in leakproof container; set in a basket. Skewer radish roses, celery and carrot curls, cherry tomatoes, olives and tiny pickled beets into grapefruit with wooden picks. Stuff bare spots with sprigs of parsley. May be covered with plastic wrap and refrigerated up to one hour before serving. Springle lightly with water to freshen. HERB BUTTER BASTING SAUCE Yield: Approx. :l 4 Cup • 2 cup (one stick) butter, melted 1 4 cu p f resh 1 emon juice TwoT. soy sauce One clove garlic, crushed One tsp. each, rosemary, thyme, marjoram, crushed >2 tsp. salt >4 tsp. pepper One turkey. 10-12 pounds Small sandwich buns Combine butter, lemon juice, soy sauce, garlic, herbs and seasonings. Thaw tu: key if necessary. Remove giblets and neck from cavities. Rinse turkey inside and out with cold water; pat dry. Do not stuff. Brush inside of cavities with basting sauce. Tie legs together. Fold neck skin to back and secure. Cook on charcoal covered grill (kettle or wagon), electric or gas grill with full cover, charcoal or electric rotisserie, following manufac-

turer’s directions for setting up grill and timing. (Turkeys up to 10 pounds are best for the rotisserie.) Brush on basting sauce the last 30 minutes of cooking. Let turkey rest 30 minutes before carving. Keep basting sauce warm or reheat. Split buns and brush with sauce; place slices of turkey between buns. GRILLED SKILLET BEANS Eight Servings TwoT. butter One cup thinly sliced onion One can (20 :i 4 oz.) pork and beans One can (15*2 oz.) garbanzo beans, drained Two packages <lO oz. each) frozen Italian green beans, cooked and drained :, 4 cup bottled all purpose barbecue sauce One cup (four oz. ) shredded Cheddar cheese Melt butter in large skillet; add onion and cook about five minutes. Add pork and beans, garbanzo beans, Italian beans and barbecue sauce. Cover for faster heating. (Heavy duty aluminum foil may be used.) Heat until bubbly, stirring occasionally. Sprinkle on cheese; heat until cheese melts. COCONUT MELBA PIE Eight Servings Crust Two cups flaked coconut *4 cup (*2 stick) butter, melted Filling Two pints vanilla ice cream, softened One pint raspberry sherbet Topping One cup sliced sweetened peaches One cup raspberries Preheat oven to 300 degrees F. For crust, combine coconut and butter and press evenly onto bottom and up sides of nine-inch pie plate. Bake 12-14 minutes. Cool. Freeze until firm. For filling, spade ice cream and sherbet in crust, alternating layers. Cover and feeze. To serve, remove from freezer 15-20 minutes before serving. Quickly dip bottom of pie plate in lukewarm water for easier serving. Top with peaches and raspberries. Why not enter the Silver Lake parade? The Silver Lake Days will be held on June 22, 23 and 24. The parade will be on Saturday, June 23, at 11 am., and will form at the east end of town on SR 14. All participants in the parade will receive ribbons and a first place trophy will be awarded in each class of judging. Some of the classes will be best band, oldest or most unique automobile, best church float, best commercial float, best clown(s), service club float and miscellaneous. For more information on participating contact Marlin Carr, Main and Harrison Streets, Silver Lake, Ind. 46982 or Bill Kneller. r 2 Silver Lake, Ind. 46982.

U MILESTONES IN THE MARCH OF MILK j X Nobody seems to know exactly when milk first became part of the human diet. But •< the world’s earliest written records, found in ancient India and dating back about 6,000 X :•! years, show that milk had already become an important food. $ Christopher Columbus brought the first cows to the Western Hemisphere in 1495. and cows arrived at the first permanent English settlement in Jamestown, Virginia Tn 1611. X ‘ Methods of producing milk underwent very little change from those ancient days ?:• until almost the middle of the last century. From then on things happened fast, as his- £ tory goes. Here are some of the major milestones in the march of milk since then: $

1831 U.S. Cheese factory established in Wisconsin. 1848 U.S. patent granted on an ice cream freezer. 1851 U.S. ice cream industry began when a Baltimore milk dealer became first manufacturer of ice cream on a large scale. 1856 Gail Borden received first patent on condensed milk from both U.S. and England. J 1857 Pasteur announced discovery that . heating postpones milk souring. 1857 Refrigerated freight cars were developed. They made possible broader distribution of dairy products. 1857 Successful condensery built by Gail Borden at Burrville, Connecticut. 1871 U.S. butter factory started. 1871 Major board of trade for dairy industry established in Little Falls, New York. 1874 Ice cream soda created by Robert M. Green for the semicentennial celebration of the Franklin Institute in Philadelphia. 1878 Continuous centrifugal cream separator invented by Dr. Gustav de Laval. 1884 Milk bottle invented by Dr. Harvey D. Thatcher, Potsdam, New York. 1885 World’s first evaporated milk factory began operating in Highland, Illinois. 1886 Automatic bottle filler and capper invented. 1890 Ice cream sundae invented. 1890 Test for fat content of milk and cream perfected by Dr. S. M. Babcock. 1891 First dairy school in America established at University of Wisconsin. 1892 First pasteurizer installed in a U.S. milk plant. 1895 Dairy Division created within Agri-

■ ' 'w * B« ■ ’ Lw 1181 Lift tall glasses high in a toast to June Dairy Month.

Toast June with chocolate milkshake, strawberry or grape ice cream sodas

Double Chocolate Milkshake is for people who don’t care what flavor it is as long as it’s chocolate. A Strawberry Soda is for people who can’t get enough of June’s favorite berry so the}' like it in everything. A Grape Soda is for people who like to be different. But, whatever the flavor, milkshakes and sodas are a fun way of toasting June Dairy Month. They are quickly mixed in a glass or a blender and then poured for serving and are absolutely delicious as well as nutritious. DOUBLE-CHOCOLATE MILKSHAKE Yield: Approx. 5 1/2 cups 1 quart chocolate milk or chocolate dairy drink 1 pint soft chocolate ice cream 1 OR 2 pints peppermint, strawberry, cherry, maple or coffee ice cream Beat chocolate milk and chocolate ice cream together until smooth. Pour into 5 or 6 chilled tall glasses. Top each glass with one or two scoops of ice cream, as desirecL Makes 5 to 6 tall shakes. GRAPE SODA 6 servings 1 can (6 oz.) frozen

cultural Department’s Bureau of Animal Industry. 1904 World’s first ice cream cone introduced at St. Louis World’s Fair, Louisiana Purchase Exposition. 1908 Compulsory pasteurization law passed in Chicago. 1912 U.S. Government established milk grades. 1914 Tank trucks used, for transporting milk. 1915 National Dairy Council founded. 1925 Stop-and-go horse-driven milk wagons replaced by first step-and-drive milk trucks. 1932 Borden Company made milk with vitamin D commercially available to Detroit consumers. 1933 Fluid milk included in army rations. 1934 Michigan dairy had first commercial success with homogenized milk. 1937 Birth of June Dairy Month. 1938 Farm bulk tanks for milk began to replace milk cans. 1940 American Dairy Association formed. 1946 Vacuum pasteurization method perfected. 1948 Ultra-high temperature pasteurization introduced. 1948 Plastic coated paper milk cartons introduced commercially. 1950 Milk vending machines put in distribution. 1964 Plastic milk container introduced commercially. 1969 Dairy Research Inc. created. 1971 United Dairy Industry Association formed. 1974 Nutrition labeling of fluid milk products started. 1975 Metric equivalent of U.S. measurement included on containers of selected dairy products. You’ve come a long way, Betsy!

grape juice concentrate, thawed 11/ 2 pints vanilla ice cream 1 quart sparkling water, chilled Divide grape juice concentrate evenly into 6 tall glasses. Add a tablespoon of ice cream and a little sparkling water to each glass; blend. Fill glasses 2/3 full with sparkling water; stir. Add a scoop of ice cream to each glass; fill to top with sparkling water. Serve immediately-. STRAWBERRY SODA 6 servings 1 cup crushed fresh strawberries sweetened with 1/4 cup sugar OR 1 package (10 oz.) frozen sliced strawberries in syrup, thawed and mashed 11/2 pints strawberry ice cream 1 quart sparkling water, chilled Divide strawberries into 6 tall glasses. Add a tablespoon of ice cream and a little sparkling water to each ?;lass; blend. Fill glasses 2/3 ull with sparkling water; stir. Add a scoop of ice cream to each glass; fill to top with sparkling water. Serve immediately.

Helpful hints Like to go on summer picnics on short notice? Keep the picnic basket filled with certain essentials. Then you’ll only have to add the food. These essentials include matches in a tin container; paper plates, cups and napkins; disposable tablecloth; plastic flatware; newspapers; can opener; soap; insect repellent; paper towels; a first-aid kit; salt and pepper shakers; pot holders; foil and spatula; tongs and a long-handled fork. • • • Great drink for hot, humid days: It’s called Orange Delight. Place one pint of softened orange sherbet, two cups of cold milk, one-half teaspoon, each, orange extract and vanilla into blender container; cover. Blend on high speed until smooth and frothy. Pour into tall glasses, topping each with a scoop of vanilla ice cream. Yield: four cups.

t COLONEL SANDERS' RECIPE Kentucky Fried Chicken. r , YOUR CHOICE OF ORIGINAL RECIPE OR CRISPY fob SYRACUSE 457-5197 900 So. Huntington St. OPEN MON.-THURS. 11-8; FRI., SAT., SUN. 11-9 MONDAYS "SENIOR CITIZENS' DAY" 2 Pieces Os Chicken; Potatoes, Gravy & Roll s]o9 WEDNESDAYS "COLONEL'S DAY" SAVE 40’ ON OUR 3 PIECE CHICKEN DINNER Includes ... Potatoes, Gravy, Cole Slaw, Roll PHONE IN • EAT IN • DINE IN • CARRY OUT

Wed., June 6,1979—THE MAIL-JOURNAL

s/ - . y Ice cream is a year ‘round dessert, but it’s specially welcome during the spring and summer when you want a cool dessert made in advance as is this Tropical Ice Cream Pie.

Ice cream pie makes an easy summertime dessert

When you're casting about for an easy dessert, an ice cream pie offers the perfect solution. Not only is this one easily put together, but it can be frozen so you can spend most of your time on the main portion of the meal. Tropical Ice Cream Pie is about as failure-proof a dessert as you can hope to find, but it’s glamorous enough to be a big occasion dessert Crumbs of coconut cookie bars make the bottom of the pie while the bars themselves stand jauntily along the edge. The filling is vanilla ice cream layered with crushed pineapple and sauce, either butterscotch or caramel, mixed with pecans. It’s the fact that you buy prepared foods like cookies, ice cream and topping that let’s you make this pie so quick and easy. Then, too, since it can be prepared in advance and frozen until just a short time before serving is still another reason why this is a popular dessert. Offer it as tne dessert for a Sunday dinner, refreshment for the bridge club or on any evening when it’s warm and you want a cool, refreshing dessert. Another easy dessert, Rocky Road Ice Cream Torte, also uses ice cream and cookies, this time in the shape of a mold. It uses both chocolate ice cream and chocolate wafers and is served with chocolate sauce. TROPICAL ICE CREAM PIE One 9-inch pie 2/3 cup coconut bar cookie crumbs 2 tablespoons melted butter

15 to 16 coconut bar cookies 1/2 cup broken pecans 1/2 cup caramel OR butterscotch ice cream topping 1 can (8 1/4 oz.) crushed pineapple, drained 3 pints vapilla ice cream Combine cookie crumbs and butter. Press mixture evenly over bottom of buttered 9inch pie plate. Stand whole cookies upright around edge. (Cookies may have to be trimmed jf too long). Chill. Combine pecans and ice cream topping. Chill. Spoon 1 pint ice cream into cookie shell. Top with 1/2 ice cream sauce, then 1/2 crushed pineapple. Add additional 1 pint ice cream, then remaining sauce and pineapple: Top with remaining ice cream. Freeze until serving time. ROCKY ROAD ICE CREAM TORTE 10 to 12 servings 1/2 gallon chocolate ice cream, softened 1 cup coarsely broken chocolate wafers (about 12) 1 cup miniature marshmallows 1 2 cup broken walnuts 1 2 cup whipping cream, whipped Chocolate sauce Stir ice cream to soften; fold in cookies, marshmallows and nuts. Pour mixture into 7-cup mold; freeze several hours or overnight. Unmold onto serving plate; garnish around base with whipped cream piped through a pastry tube around the base. Serve with chocolate sauce.