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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
May 14, 1964
Page
13
Portable picnic dishes are presented as tasty filling options suited for outdoor and indoor settings. The piece emphasizes weather cannot be controlled and suggests olives and canned tomato sauce add zest to meals for home or abroad picnics.
The feature highlights a Gold Ribbon Ham Loaf served cold with a hot tomato sauce topping. It describes three ham layers with pickle relish, pimiento cream cheese, olives and green onion, plus Vacaroni Salad Hot or Cold and Rocky Road Brownies. The plan covers serving details and transport tips for off site meals.
A flexible macaroni salad combining 2 cups uncooked macaroni 1 can corn 1 red onion 1 2 cup green pepper and dairy through seasonings. Bake 375 for hot service about 30 minutes or chill 80 minutes for cold service yields about 8 servings.
Ham loaf with olives and cream cheese layers baked in a loaf pan. Assemble eight portions with ham cheese olives green onion and tomato sauce, bake, turn out and chill. Finish with heated tomato sauce and serve hot with sliced ham loaf. Makes 6 to 8 servings.
Three picnic basket specialties offer flavor twists for hamburgers steaks and hot dogs. Saucy Vegetables combines two squash varieties with ripe olives and a tomato mushroom sauce, Olive Pizza Bread mimics savory hot bread and can be grilled next day. The Mousse Valenciana blends olives tomato sauce parsley celery oranges and gelatin for a festive finish.
Olives cut in large pieces and crookneck squash halved lengthwise are sautéed in butter. Add oregano bay leaf and salt, cook covered with a splash of water. Stir in tomato sauce with mushrooms and olives, simmer until squash is tender. Serve 6 to 8.
Combine olives with gelatin dissolved in water then mix with tomato sauce orange rind juice salt vinegar parsley and guayonnaise. Cool until thickened, whip cream fold in with celery and olives. Mold in five cups and chill until firm. Unmold and garnish with parsley orange slices and olives. Makes eight or nine servings.
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