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Show * SANDWICHES * Pickle-Egg Filling Salads, Sandwiches (Continued from page 12) 1 cup creamed cottage cheese % cup mayonnaise remaining ingredients. Garnish with hard-cooked egg slices, cherry tomatoes, and green pepper rings. Chill thoroughly. About 6 servings Kidney Bean-Mushroom Salad 2 cans (13% or 154 oz. each) kidney beans, drained and rinsed cans or jars (4 or 444 oz. each) sliced mushrooms,drained to 1% cups thinly sliced celery, cut diagonally cup golden raisins Y cup red wine vi 1 clove garlic, minced 4 drops Tabasco Y, teaspoon ground cardamom Y, teaspoon curry powder Y, teaspoon tarragon leaves, crushed Y, cup olive oil or other salad oil 1. Combine the vegetables and rai- sins in a large bowl, tossing lightly. 2. Pour vinegar into a bottle or jar having a tight-fitting cover and add the remaining ingredients. Cover and shake vigorously. Pour over vegetables and toss lightly until well mixed. Chill until ready to pack for the picnic. 3. Sprinkle flaked or shredded coconut over salad before serving. About 8 servings Mashed Potato Salad to 4 tablespoons mavonnaise- style salad dressing teaspoons cider vinegar teaspoon prepared mustard cup chopped dill pickle cup chopped celery cup finely chopped onion tablespoon chopped green pepper tablespoon chopped pimientostuffed olives hard-cooked eggs, chopped Instant-style mashed potatoes, using proportionsfor 6 servings 1. Spoon salad dressing into a small bowl] and blend with the remaining ingredients except potatoes. Set aside. 2. Prepare mashed potatoes following package directions. Immediately stir in the salad dressing mixture and turn into an insulated casserole and cover tightly. About 6 servings : 2 tablespoonschili sauce \ teaspoon dill weed \y to Y% teaspoon Tabasco 2 hard-cooked eggs, chopped 4 cup chopped green onion with tops Y eup chopped dill pickle 2 tablespeons chopped pimiento- stuffed olives 1. Combine cottage cheese, mayon- naise, chili sauce, dill weed, and Tabasco in a small bow] and beat with a rotary or electric beater until fluffy. Stir in remaining ingredients. 2. Spread generously between buttered slices of white, rye, or whole wheat bread. About 2 cups filling Pickle-Egg-Deviled Ham Filling Follow recipe for Pickle-Egg Filling except: Omit Tabasco. Blend contents of 1 can (214 oz.) deviled ham with cheese mixture. Substitute chopped sweetpickle for dill pickle. Cream Cheese-PeanutFilling 8 oz. (1 pkg.) cream cheese, softened % BEVERAGES # Carry along, to prepare at the picnic site, packets of plain or flavored icedtea mixes or jars of instant tea mix, and packaged instant soft drink 2 \ 2 Y% Y, to 3 tablespoons milk or cream teaspoon instant minced onion or 3 drops Tabasco cup Spanish peanuts, chonped enp chopped pimiento-stuffed olives mixes. Include, too, carbonated and 1. Combine cream cheese, milk (or cream), onion, Tabasco, and Wor- non-carbonated beverages. cestershire in a small mixing bowl. Beat with an electric beater until the consistency of whipped cream, adding more milk or cream,if nec* essary. Stir in the nuts and olives. 2. Spread generously between buttered slices of whole wheat or rye bread. About 14 cups filling Note: If desired, substitute %4 cup chopped ripe olives for the stuffed olives and mix in 2 to 4 tablespoons flaked coconut. Dip or Spread 2 cans (3 oz. each) deviled luncheon meat spread 1 tablespoon chopped chutney 1 tablespoon chopyed candied ginger Blend well. Use with potato or corn chips or crackers. *#CAKES AND COOKIES * Using your favorite layer-cake mix, prepare 39 to 36 cupcakes, following package directions. Generously ice cooled cupcakes with your choice of canned ready-to-spread cherry, chocolate, lemon, and/orvanilla frosting and decorate with chocolate sprinkles, chopped nuis, colored sugar, flaked coconut, and muliicolored décors. Using your favorite brownie or other bar cookies mixes, prepare, following package directions and take to the picnic in the pan. |