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Show 3 Q O O Q a 9 o t V ? - i47, - 'Lias V - I r v 4 Serve Taste-Tempting Sulads for Summer (See Recipes Below) Salad Days THERE'S NOTHING quite so cooling as a jellied salad brightly garnished with crisp greens. There's nothing quite so delicious as well chilled i fruit or vegetables vegeta-bles attractively arranged on I frosty looking lettuce, let-tuce, watercress or endive. You can make a meal out of a LYNN CHAMBERS' MENU Jellied Tomato Salmon Mold Sliced Cucumbers Potato Chips Assorted Pickles Toasted English Muffins Fruit Jam Lime Sherbet Butter Cookies Beverage Recipe Given !i teaspoon salt 3-4 bananas 3 tablespoons lemon Juice Melon balls Strawberries, halved Ulueberries Teach halves Wedges or slices of fresh pineapple Water cress Pare avocados; halve. Fill halves with cottage cheese combined with nut meats, olives, parsley, and salt. Press two halves together; JE3) sprinkle with lemon juice. Arrange fruits on water cress. Pass Fruit Dressing: Combine Com-bine Vi cup sugar su-gar or light corn syrup and four saiaa mat s protein-rich, or, if you prefer, you can combine both the salad and dessert des-sert course into a luscious fruit salad. 'Jellied Tomato Salmon Mold (Serves 8-10) 2 envelopes plain gelatin lj cups water and juice from salmon 1 10!6-ounee can condensed tomato soup 1 3-ounce package cream cheese 1 tablespoon grated onion 1 lG-ounce can salmon, drained well cup mayonnaise Soften gelatin in M cup water. Combine soup and remaining water; wa-ter; heat to boiling. Remove from heat. Add softened gelatin and cream cheese; beat with rotary beater until smooth. Cool. Add onion, salmon and mayonnaise. Pour salad into a greased 8- inch mold. Chill thoroughly. Tomato Aspic Ribbon Loaf (Serves 8-10) Layers 1 and 3: 2 envelopes unflavored gelatin gela-tin Z'i cups canned tomato juice 2 teaspoons onion juice teaspoon salt Layer 2: IJi teaspoons unflavored gelatin gela-tin 2 tablespoons cold water 4 eggs, hard cooked and diced ?4 cup finely chopped celery cup finely chopped green pepper l:i cup light cream 1 teaspoon prepared mustard U cup mayonnaise li teaspoon salt Layer 1: Soften gelatin in Vi cup cold tomato juice. Heat balance of - juice to a full boil. Add onion l?vL -fY juice- salt- and li-Lfc 'iS) gelatin. Stir un- &UJW til gelatin is flfi J ...) thoroughly dis-' dis-' ' i H"':')S solved. Place half of mixture in a loaf pan (8M- x 4 x 2Vi inches). Chill until firm. Layer 2: Soften gelatin in cold water. Place over boiling water and stir until gelatin is dissolved. Add to balance of ingredients and mix well. Spread over first layer. Chill again until firm. Layer 3: Pour remaining aspic over egg mixture to form third layer. (Soften aspic, if necessary, over hot water.) Chill again until firm. Unmold and garnish with salad greens. Slice to serve. Fruit Basket Salad (Serves 8) 2 avocados 1 cup cottage cheese 1 cup chopped pecans 1 cup chopped ripe olives 1 teaspoon minced parsley teaspoons enriched flour; gradually gradual-ly add Vi cup vinegar. Cook over low heat until smooth and thick, stirring constantly. Add one teaspoon tea-spoon salt, two teaspoons paprika, one tablespoon onion, minced fine and two teaspoons celery seed; mix thoroughly. Pour 3,i cup salad oil into mixture very slowly, beating beat-ing constantly with rotary beater. Party Chicken Salad (Serves 8-10) 3 cups cubed, cooked chicken 1H cups diced celery 3 tablespoons lemon juice 1 cup seedless grapes 1 cup toasted almonds 1 teaspoon dry mustard Vt teaspoon salt Jh teaspoon pepper 1 tablespoon capers cup light cream 1 cup mayonnaise Combine chicken, celery and lemon juice. Chill one hour. Add grapes and almonds. Combine remaining re-maining ingredients. Add to chicken. chick-en. Toss. Garnish with slices of hard-cooked egg. Cool Sea-Food Platter (Serves 6) 1 7-ounce can tuna 1 cup crab meat 2 cups shrimp 2 tablespoons French dressing 1 cup diced celery cup diced cucumber 2 tablespoons chopped radishes 1 tablespoon capers 2 tablespoons lemon juice W cup mayonnaise Salt, pepper, paprika Flake tuna and crab meat Remove Re-move black line from shrimp Mar-mate Mar-mate tuna, crab meat, and shrimc m French dressing 15 minutes Combine with remaining mgred ,e"ts- KArran6e all ln lettuce-lined salad bowl. Garnish with additional shrimp, water cress, and lemon wedges Hostess serves from salad oowl. Pass more mayonnaise LYNN SAYS: Broiled Sandwiches Make Good Summer Meals Scrambled eggs, mixed with some grated onion, chopped green pepper and prepared horseradish, to which are added some bologna strips make a delicious and filling hot sandwich. Sliced hard-cooked eggs placed on toast slices, then topped with a slice of cheese and broiled until the cheese melts, adds variety to summer lunches. Grated American cheese mixed with chopped green pepper, d'eed onion, chopped hard-cooked eggs stuffed olives and seasoned w:th catsup makes a good mixture to spread on buns. Broil until cheese bubbles. Sauteed. corned beef hash makes a hearty luncheon sandwich when served on toasted, buttered bread or buns. Spread the hash with tar-tar tar-tar sauce and top with lettuce and another piece of bread or top half or tne bun. |