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Show A -?t , ' vfaj i't I La ii f&Sn 1 St J. i j ; "tw ;,.........xtn . in, ,.,.,,1,. ., i.i.. 'HI . ,.nw I l. .i,,....., ' i, nu-i. r..,. 1 1 !,,! ' ' " , ,' iiiM.," "in Illllll ! III! I II .1 ll II IWIMI 1 1 M T H I I ' I 1 " I i I tri -- v ' i . . 1 - , h " V- : T v i I V ; : v' f 1 s:T;to h - ' 4 " - - " - I ' f I 5 "1 "T"-" V ri V ;- ' v JO ' - ' A zj it4;-?.- 7 I - , ; y I -, I - -" ' '! ' i - - . 1 ' , 41 ' v v As summer temperatures increase, so do the ways people find to keep cool. Simplicity and convenience are the major requirements, re-quirements, as Will Spencer, right, demonstrates with the family fami-ly garden hose. Others, above, find that active fun or leisure living liv-ing can provide just the right amount of "cool". Tami Bingham, right, hears a "different drummer" in her keeping cool activities. . Super salads RHUBARB ICE CREAM 2 cups diced rhubarb , xh cup sugar Vi cup water 1 xh cups tiny marshmallows Several drops red food coloring 2 cups frozen whipped dessert topping, thawed In saucepan, combine rhubarb, sugar and water. Cover and simmer 10 minutes or till rhubarb is tender. Add marshmallows; cook and stir over low heat till melted. Stir in food coloring. Chill. Fold in dessert topping. Spread mixture in 3-cup freezer tray, Cover and freeze. Cut in cubes to "serve. Makes 3 cups. This is very creamy and delicious. This ice cream recipes does not require an ice cream freezer and is the only way I could get my children to eat rhubarb. JoAnnl.Ball Bountiful CONTINUED FROM PREVIOUS PAGE V4 cup shredded mild Cheddar cheese Vi pkg. frozen peas Cook macaroni according to package directions, drain. Add tuna fish, radishes, onions, black olives, -mushrooms, peas and cheese. Salt and pepper to taste. Mix 1 cup mayonnaise and V cup Italian bottled dressing. Combine Com-bine dressing with macaroni mixtures. mix-tures. Chill. Serves 6. Betty Meredith BROCCOLI SALAD 1 bunch broccoli 1 purple onion, diced 1 cup cheese, shredded Bacon, cooked and crumbled Dressing V cup Miracle Whip 2 Tbsp. sugar 1 Tbsp. white vinegar . This Salad dressing makes enough for three salads, use only enough to wet salad. Mix salad dressing with broccoli and refrigerate for several hours or overnight. Andrea Aldave CHICKEN SALAD 2 cups sliced seedless grapes 4 cups cooked diced chicken 2 cups finely chopped celery 2 3Vi oz. pkgs. slivered almonds 2tsp.salt 2 cups salad dressing or mayonnaise., mayon-naise., .. T cup whipping cream Combine the - first five ingredients. ingre-dients. Whip cream until stiff, fold dressing into cream. Pour over all ingredients and chiU. Serves 8 to 10. Serve on lettuce leaf or hollow out tomato and flute edges for a light luncheon salad. .Debbie Hurst 5 |