.dining & entertainment.

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Greens in Spotlight Springtime Is Salad Time

By Florence L.D. Heal Spring is here, salad greens are maturing in the garden, and dieters are eating plenty of salads trying to get in shape for this r, year's bathing suit style. n. The annual Vineland * Dandelion Festival has been built around, and has contributed to, the popularity of salads starring the humble dandelion, such as the following. DANDELION SALAD J 2 pound young dandelion greens 4 cup thinly sliced red or Spanish onions 2 tomatoes, cut in fourths Cut up or shredded cheese Salt and pepper to taste French dressing or oil and vinegar Wash the dandelion greens, drain well. Cut in 2" pieces. Add the rest of the ingredients. Toss to mix well. Yield, 4 servings. There are many varieties of garden lettuce that, if you planted in March or April, will be maturing about now. Bibb iettuce is early maturing, the leaves are thick, tender and quite smooth. Big Boston variety has large solid light green heads slightly tinged with brown. Buttercrunch is very similar to Bibb but the leaves are larger. It has fine flavor, is crisp, and very good eating. ICEBERG IS the variety that is light green, heads large, crisp and tender, stands hot weather well. Some new varieties that grow well in New Jersey are Ithica Mt. and Salad Bowl. Ithica Mt. is attractive andmeads well. Leaves ae glossy and dark green with ruffed edges Salad Bowiis a loose leaf variety. M^ny home

gardeners planted red lettuce this year. Ruby and Red Sail are the two varieties that grow well in New Jersey. If you did not plant lettuce this spring plant for fall in August and September. IT you did not grow your own salad greens try some of the new ones you will find in your grocery store or farm market. The red and curly type add color and attractiveness to your salad. Mix varieties and serve with your favorite salad dressing. HERB SALAD DRESSING 4 cup plain yogurt 1 tablespoon lemon juice 1 tsp. chopped parsley 1 tsp dillweed Garlic to taste G R E E N \G O D D E S S DRESSING 1 cup mayonnaise 1 clove garlic, crushed 4 cup finely chopped parsley 2 tablespoons chopped chives «T. lemon juice tablespoon terragon vinegar 4 teaspoon salt Black pepper 2 T. cream Combine all ingredients; stir until dressing is smooth. Use for seafood salads. CRAB CHUNK SALAD 1 cup rice Nutmeg Lemon juice Olive oil

l pound crab meat Lettuce 6 black olives, pitted 1 red or green pepper, seeded and cut into strips 4 clove garlic, crushed 3 or 4 fresh mushrooms, sliced Few walnuts chopped Cook rice in boiling salted water until just tender; drain well. While still warm, add good pinch of nutmeg, juice of one lemon and enough oil to moisten. Add crab meat, olives, pepper, garlic, mushrooms, mix lightly. Arrange in lettuce-lined bowl or platter, sprinkle with walnuts. FRUIT and CRAB SALAD 1 pkg. lemon flavored gelatin (67&z.> 4 teaspoon crushed rosemary 1 cup orange sections 1 cup fresh grapefruit sections 1 pound crab meat 4 cup chopped onion 1 tablespoon chopped fresh parsley 3 drops ho^sauce 4 cup mayonnaise 1 teaspoon prepared mustard 4 cup sliced celery Dissolve gelatin in two cups boiling water. Add two cups cold water. Chill until partially set. Fold in rosemary, oranges, grapefruit. Spoon into 14-quart ring mold. Chill until firm. Drain crab. Place in medium sized bowl. Mix with onion, parsley, hot sauce, mayonnaise, mustard and celery. Toss until well mixed. Chill. Unmold gelatin onto a large serving platter lined with greens. Fill center with crab mixture. Florence L.D. Heal of Cape May is a former supervisor of home economics for the state of New Jersey. j

Guild Gives I Puppet Party ( .COURT HOUSE - Members of the Jersey y Cape Performing Arts Guild recently presented a puppet show for audiences at the Tulip Festival in Cape May. Laura Clark and Adrian- . na Warner of Cape May adapted the show. Giants | and Dwarfs, from the book Tales of Hoffman. The show was unique in that in i addition to puppets, actors were involved. Children in the audience were also invited to take an active role i in the production and were able to see and work the puppets after the three presentations during the day. • 1 ACTRESSES Clark and Denise Darinsig of Cape f May were the Giants and puppeteers Kate Dunwoody portrayed the Dwarfs, s Daniel Powel of Cape May played the part of the Dragon. Puppets were made by Eileen Elia of Erma and costumed by Peg Martin of Wildwood Crest. This is the second year thatthe Jersey Cape Performing Arts Guild has been invited to bring a puppet show to the Tulip Festival.

V*ot? Sa/a</ 21st & Dune Drive. Avalon. N.J. Cool off with a CRISP SALAD Large Selection of Fresh Vegetables Home-Style Soups Sandwiches & Desserts »« » All you can eat *2.99 4i Sin9le Serving 4 1.69 f -''Z:vr y xy.Yg®. v • • •nj-t-Tyr .':L *'-°'V TAVERN SANDWICHES LUNCH 11-3 » EVENING 6-11 Fine Selection Of Packoge Goods Wines, Liquors, Beers 465-7487 7 S. Main St., Cape May Court Hse.