OCR Text |
Show Salad Dressings, Fresh Greens Add Salad Variety To Summertime Servings SUMMERTIME puts a real drain on salad inspiration since you may be serving at least two a day. Keep them interesting and different, and f V" - - . 1 Mm you'll have no trouble keeping the family happy at mealtime. Use greens abundantly while they are available, availa-ble, and at the Favorite foods like macaroni, cheese and deviled ham are served In an unusual way In this hearty salad bowl which can be the main dish for luncheon or supper. Seasonings for this salad include a touch of onion, Worcestershire sauce and vine-gar. peak of their goodness. Served raw. they can easily substitute for a vegetable. Large fruit salads may be served so they're a good substitute sub-stitute for dessert, as well as doubling dou-bling for the salad course. Try a few new salad dressings to pep up old favorite salads, and see what a difference it makes in keeping keep-ing the salads varied. Here are two that are especially suited for vegetable vege-table salads. LYNN CHAMBERS' MENU Meat Balls, Tomato Sauce Buttered Noodles Mixed Vegetables Corn Sticks Butter Relishes Green Salad Perfection Salad Dressing Pineapple Refrigerator Cake Beverage Recipe Given Deviled Macaroni Salad (Serves 6-8) 1 8-ounce package elbow macaroni H pound American cheese, cubed H cup chopped celery 1 pimiento, chopped green pepper, chopped cup real mayonnaise 2 tablespoons grated onion 2 cans deviled ham 2 teaspoons vinegar 1 teaspoon Worcestershire sauce Lettuce Cook macaroni according to directions di-rections on the box and allow to cool. Add cheese, celery, pimiento and green pepper. Combine real mayonnaise, deviled ham, grated Smooth Salad Dressing (Makes about 2 cups) 1 cup elder vinegar 3 eggs, well beaten 2 tablespoons lemon Juice 3 tablespoons sugar 1 teaspoon dry mustard 1 teaspoon celery salt 1 teaspoon salt Dash cayenne pepper M cup sour cream In a saucepan, heat cider vinegar vine-gar to boiling point; remove from heat. In a bowl, combine eggs, lemon juice, sugar, dry mustard, celery salt, salt and pepper. Slowly add egg mixture to cider vinegar. Return to low heat and stir constantly con-stantly until mixture is thick and smooth. Remove from heat and fold in sour cream. Cool. Pour into a clean bottle or jar; cover. Store in refrigerator. Serve with vegetable salads. Perfection Salad Dressing (Makes cups) 1 tablespoon butter 1 tablespoon flour 1 cup milk 2 eggs, slightly beaten H cup elder vinegar 2 tablespoons sugar 1 teaspoon dry mustard teaspoon paprika 14 teaspoons salt In a saucepan, melt butter over low heat; add flour and blend. Add milk; cook until thickened, stirring constantly. Remove from heat. Slowly add eggs and cider vinegar, stirring constantly. Add remaining ingredients. Cook until thick, stirring stir-ring constantly. Remove from heat and beat with rotary egg beater. Cool. Pour into a bottle or jar; cover. Store in refrigerator. Serve with crisp vegetable salads. Fruit French Dressing (Makes 1 cups) cup sugar 1 teaspoon salt 1 teaspoon paprika Juice of 1 orange Juice of 1 lemon 1 tablespoon vinegar 1 cud salad oil onion, vinegar and Worcestershire Worcester-shire sauce. Add mayonnaise mixture mix-ture to macaroni, maca-roni, tossing lightly with a fork. Chill thoroughly. thor-oughly. Line salad bowl with lettuce leaves and fill with Macaroni Salad. Garnish with pimiento strips. - - Golden Egg Salad (Serves 6-8) 9 hard-cooked eggs, chopped H cup chopped green pepper 2 tablespoons chopped pimiento cup chopped celery 1 tablespoon chopped parsley 2 tablespoons minced onion V,i teaspoons salt H teaspoon pepper 1 3-ounce package cream cheese Yt cup mayonnaise 1 tablespoon chili sauce or catsup Combine eggs, vegetables, and seasonings. Rlenri cream cheese 1 teaspoon grated onion Combine ingredients In bottle or jar; cover and shake thoroughly. Clear Fruit Dressing (Makes IH cups) Si cup sugar H teaspoon salt M teaspoon dry mustard Y cup vinegar 1 cup salad oil Combine sugar, salt, mustard, and vinegar; bring to boiling; cool and add oil slowly, beating constantly constant-ly with rotary beater. with mayonnaise and chili sauce. Add to egg mixture; mix thoroughly. thorough-ly. Pack lightly in individual molds or a ring mold. Chill about 4 hours. Unmold on bed of endive. Serve with lettuce hearts and extra mayonnaise. may-onnaise. Cold-Cut Toss (Serves 6) 1 head lettuce pound Uverwurst, cubed cup chopped celery H cup green pepper, chopped Y cup chopped onion Y cup sliced radishes Y cup chopped dill pickle 2 tomatoes, diced Break lettuce. In bite-sized pieces, into salad bowl. Add remaining ingredients. in-gredients. Toss well with Quick Russian Dressing. Season to taste. f Chill. Quick Rus- f-) Ian Dressing: J, Combine Vi cup fttvCA mayonnaise. 2 Sffl tablespoons cats-VTa cats-VTa up, and 2 tea-tlTTn tea-tlTTn spoons prepared -"A mustard. Blend. For that extra special dessert, fold 1 cup of fresh blueberries Into the pancake batter and make small pancakes. Serve a "circle" of several sev-eral of these cakes with a mound of whipped cream, sprinkled with powdered pow-dered sugar. r v W uv hi h A budget salad for budget meals Is this nutritious vegetable salad served with Perfection Salad Dressing. Crisp endive, spinach leaves and chicory compose the greenery while decorativcly cut carrot slices are added for color. LYNN SAYS: Select Quality Vegetables By these Characteristics Asparagus when at its best has straight stalks that are from 6 to 10 inches long, with a fresh, green color. Stalks which are thin, wilted, tough or woody or stalks with loose tips are to be avoided. When green beans begin to bulge they are usually too old to be used. They should be crisp and full with clean colored green or yellow pods. The pods are best when they're as straight as possible. Broccoli must be tender, first of all, and it should also have a fresh green color. The heads should be compact. If the vegetable is wilted, flabby, sprouted or yellow, with tough, woody stalks. It's no longer in the peak of condition. Green peppers to be at their best should have a crisp texture and bright color. When pale in color, they are Immature. H they are shriveled, limp or tough, they should be discarded. Ii the skin has any blemishes on it, the pepper is probably decayed. |