European Stars And Stripes (Newspaper) - July 1, 1986, Darmstadt, Hesse                                Associated press in to t mood old summertime. American saw them with cold pulls ice cubes or any Frozen Container says a k always i a clean utensils and cooking surfaces and never Irve fool Oul for Mic than Iao hours she Nick Isis a Carling if   Beun at  Lemp Crallie Lor Ihrck to four hours its Best to discard in especially in the Case of partially cooked or jaw goods " Bock suggests Hal Consumers seeking to 6 information Send for a tree Booklet. Summertime food safely,1 from i he u 5 department of agriculture room 3fi06-s Washington do 20250 easy to prepare summer dishes United press International a americans have always Ovrid Tea outdoors at limes in history they had no Choice so any sunny Day is an Occas Onlo set the dinner table on the porch or Patio. Even it All the cooking is done in the Kitchen somehow Good Tood tastes even better when it s devoured outside. And simple try Lional foods often bring i he most pleasure. They also Are among the easiest to prepare Corn and Pepper Refish salad Mold uses the beloved american summer vegetable in a novel Way creating a Sweet and sour Gelatin mixture Given extra zip by hot Pepper sauce. Corn and Pepper relish salad Mold it cup sugar 2 envelopes in Flavoured Gelatin 1 Teaspoon dry Mustard 1v Teaspoons sail 1 cup water 1 can 1 Pound Kernel Corn drained Wilh liquid reserved v cup cider vinegar Teaspoon Tabasco Pepper sauce 4 cup chopped Green Bell Pepper i cup chopped red Bell Pepper a cup chopped onion w cup chopped celery in a medium Saucepan Combine the sugar Gelatin Mustard and Salt. Stir in the water and allow to stand one mule. Cook Over Low heat stirring occasionally until Gelatin to dissolved. Remove rom heat dram liquid from com into a measuring cup. Add enough Waler to measure one cup. Add the ingredients Horn the Saucepan. Stir in vinegar and Tabasco chill until consistency of unbeaten egg whiles. Fold in com Green and red Pepper onion and Colony turmntoa6-Tiprriliid and chill until firm untold to serve serves 10 12 source Tabasco even in the heat of summer there Are who of soup lovers who cannot do without Itie steamy object of their affection they d just prefer it to appear quickly and with a minimum of perspiration. The secret just might be to Start with a canned soup and then work Oul with original touches thus cutting out the Iong simmering that heats up the Kitchen the recipe Lor lentil soup a Gratin pitches in some Sherry and oregano or a taste quite Dit Feren irom Hal liquid out of the can buttered Toast slices lopped Wilh grated cheese Are floated on top and baked unlit the cheese is melted. Serve Wilh a salad of Langy Orange and onion slices in Vinaigrette and perhaps sliced fresh strawberries Lor dessert lentil soup a Gratin 2 19-ounce cans ready to serve lentil soup it cup dry Sherry i Teaspoon oregano leaves 2 Tablespoons Bulter or Margarine softened 2 Tablespoons grated Parmesan cheese 2 Tablespoons Swiss cheese a slices italian bread a much. Toasted preheat oven to 400 degrees. In a Saucepan Combine lentil soup Sherry and oregano. Bring to a boil reduce heat and cover to keep warm Combine Butler Parmesan and Swiss cheeses and spread Over last. Ladle soup into a 14-ounce oven proof bowls. Top each with a slice of Toast. Place bowls on a baking pan. Bake uncovered until cheese is melted and lightly browned 5 to 7 minutes. Serves 4 source Progresso one of the Pys of whim weather is biting into Pic deep red local oct and Lelling me juices fall a Horn they May. Anole or of the Joys is coming up with recipes that use this versatile Gill from Mother Natura