aug 27 cold entrees

August 25, 1997

Quick and cool entrees

Recipes from The Plum and Main Street Deli


Staff Writer

Summer's almost over, but September usually provides plenty of hot weather. With busy back-to-school schedules, light, easy and cool meals are cool.

What's beyond baloney sandwiches and carrot sticks?

We talked to Sarah Ardinger, who, along with her husband, Ned, owns The Plum at 6 Rochester Place in Hagerstown.

A staple of the downtown lunch scene for years, The Plum began serving breakfast a couple of years ago, and on May 1, expanded its hours to include dinner service Thursday through Saturday evenings from 4:30 until 9.


Dinner hours mean dinner menus, and Sarah Ardinger has created several new dishes. Cold entrees include dinner salads such as Chutney Turkey Salad, and BLT Salad, which Ardinger says is a favorite. She plans to keep them on the menu all year.

Cindy Miley, of Main Street Deli at 177 S. Main St. in Chambersburg, Pa., says the menu at the 9-year-old downtown daytime eatery includes sandwiches, salads and soups. Chicken Salad and Cobb Salad are popular. Gazpacho is one cold soup served, and Melon Soup is another.

Miley says she sometimes adapts the melon soup recipe depending on what's in the pantry. Whipping cream can be substituted for sour cream.

Before the green leaves of summer begin to brown, before the days get too much shorter, savor the final fruits of the season with the cool taste of fresh melon soup.

BLT Salad

1 head red leaf lettuce, torn into pieces

1 head green leaf lettuce, torn into pieces

5 Roma tomatoes, sliced

4 ounces blue cheese, crumbled

6 strips bacon, cooked and crumbled

1 small red onion, thinly sliced

Toss all ingredients together. Add enough dressing to wet salad and toss.

Balsamic Vinaigrette Dressing

3/4 cup virgin olive oil

1/4 cup balsamic vinegar

1/2 teaspoon black pepper

Blend well.

Serves 4.

Melon Soup

1 medium-size ripe cantaloupe or honeydew peeled, seeded, chopped

1/4 cup plain yogurt

1/4 cup orange juice

1 cup sour cream

1 teaspoon freshly chopped basil

1 teaspoon grated orange peel

1/2 teaspoon fresh, peeled, finely grated ginger

1 tablespoon Cognac or brandy

Blend all ingredients in food processor until smooth. Pour mixture through sieve into soup tureen. Cover and refrigerate for at least 3 hours. Serve in cold bowls. Makes about 3 cups.

- Reprinted from "What's Cooking" cookbook with permission from Tormont Publications Inc.

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