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1983 j C Penney Company Ine Brickyard, Ford City, Fox Valley Center, Golf Mill, Joliet Mall, lakehurst, Lincoln Mall, North Riverside Park, Orland Square, Southlake Mall, Spring Hill Mall, Woodfield, Yorktown Use rice for change of pace chef's salad If chef salad is among your sum­ mertime solutions to the problem of what to cook when you don't feel like cooking, you can expand your reper­ toire with this hearty version of chef salad made with prepared rice. Prepare the seasoned rice early in the cool of the morning and refrigerate until meal time. Just before serving, fold in the julienne strips of ham, Swiss cheese and the mayonnaise dressing. SerVe with a pitcher of minted iced tea, buttered rolls or bread sticks and a platter of fresh fruits and the "chef" can enjoy a lovely summer meal out on the patio instead of in the kitchen. PATIO CHEF'S SALAD 1 pkg. (10 oz.) 5-minute cook frozen sweet green peas 1 tsp..grated onion Easy to fix: % tsp. salt Dash pepper 1% cups water 1% cups pkg. enriched pre-cooked rice % cup chopped dill pickle 1% cups thin strips cooked ham 1% cups thin strips Swiss cheese 1 cup mayonnaise* V4 cup milk* •Or use Ms cup mayonnaise and V\ cup French dressing; add a small amount of milk, if necessary. Bring peas, onion, salt, pepper and water to a boil in saucepan; then simmer 2 minutes. Stir in rice. Cover; remove from heat and let stand 5 minutes. Fluff with fork. Chill. Just before serving, gently stir in pickle, ham, cheese, mayonnaise and milk. Serve with crisp greens, if desired. Makes about 7 cups or 6 servings. ; These hot humid days call for : scrumptious salads, such as Spring Garden Salad and Mexican Three Bean Salad. Both of these crips crea­ tions are topped with creamy homemade dressings -- made easily with packaged sauce mixes. Whether you crave a crunchy lun­ cheon treat or hearty supper fare, Spring Garden Salad fills the bill. Nutritious spinach is layered with hard-cooked eggs, alfalfa sprouts, green pepper and sliced almonds. Mandarin oranges add a tangy touch of sunshine. Packaged sour cream sauce mix lets you prepare the homemade dressing in minutes and its fresh creamy flavor clings to each delicious bite. Mexican Three Bean Salad can be made ahead. Green beans, gar- banzos and kidney beans are tossed with an oil and vinegar dressing. Or­ dinary becomes extraordinary in the dressing with the addition of packag­ ed taco seasoning mix. Its spicy Mexican flavor blends into the vegetables while it marinates in the refrigerator. Garnish with rosy red tomatoes for a colorful touch. Serve either recipe with hot rolls, vanilla pudding topped with sliced peaches and glasses of milk or iced tea for a relaxing summer luncheon or supper. SPRING GARDEN SALAD 1 can (11 oz.) mandarin oranges 4 to 5 cups fresh spinach, torn into bite-size pieces 2 hafd-cooked eggs, coarsely chop­ ped 4 thin slices red onion, separated in­ to rings Vi cup alfalfa sprouts Vz cup chopped green pepper VA cup sliced almonds 1 envelope (IVi oz.) sour cream sauce mix Vz cup milk cup mayonnaise 2 tbsp. lemon juice 2 tbsp. confectioners sugar 2 radishes, chopped Drain oranges, reserving 3 tables­ poons of the liquid. Arrange spinach in a 2-quart bowl. Top with layers of: eggs, onion, oranges, sprouts, green pepper and almonds. Prepare sauce mix with milk; blend in mayonnaise, lemon juice, sugar and the reserved liquid. Pour over salad just before serving. Gar­ nish with radishes. Makes 6 to 8 ser­ vings. MEXICAN THREE BEAN SALAD 1 envelope (IVi oz.) taco seasoning mix Ms cup oil Vi cup vinegar 2 tsp.sugar 2 pkgs. (10 oz.) each (3 cups) frozen cut green beans, cooked 1 can (16 oz.) garbanzo beans or chick peas, drained 1 can (15 oz.) kidney beans, drained and rinsed 1 green pepper, coarsely chopped 1 small onion, thinly sliced Tomato wedges * Combine reasoning mix, oil, vinegar and sugar in container with tight fitting lid; shake thoroughly to combine. Combine green beans, garbanzo beans, kidney beans, green pepper and onion in large bowl. Add dress­ ing and toss lightly. Refrigerate at least two hours before serving. Garnish with tomato wedges. Makes 8 servings. a # . FINAL WEEKS SUMMER SALE Our Summer Sale Is Now In Progress With Incredible Savings Throughout The Store. You'll Find The Finest In Early American Furniture As Well As An Unusual Collec­ tion Ot Lamps And Accessories - All At Re­ duced Prices!! SAVE ON SEALY POSTUREPEDIC BEDDING UPTO 50% OFF FEATURING THE BENNINGTON OAK AND PINE COLLECTION AT SAVINGS UPTO 30% OFF BENNINGTON BARCA LOUNGERS NOW ON SALE HURRY SALE ENDS SUNDAY, SEPT. 11th! Convenient Lay-Away Terms Available Interest Free Lay-Away Until Your IRS Check Arrives FREE DELIVERY , = , . m Colonial Vermont Furniture n Orlg. $80 each. Steal the fashion scene! Our jewel-toned silk dresses for juniors have special effects like ruffled accents, self belts and more. And they're priced at $20 savings, while they last. D Orlg. $28. Jonathan Martin's silky polyester blouses feature fine details like covered or pearl-look buttons. Choose the notched collar style in Cream, Rose or Silver; the band neck in White, Taupe or Royal and the stripe in assorted multi-shades. While quantities last. Patio Chef's salad S Main Street • Huntley (312) 869-3500 JMUMMWNt 01 Spring IM Mil HOURS: OPEN SUNDAY 12-5 Tuesday-Saturday. 9-5 Friday, 9-9; Closed Monday >.