OCR Text |
Show Summer salads special You're appreciated muchly! If using tossed salad soon cut it with a knife. Don't handle too much with hands. The heat will wilt the salad. The acid in tomatoes will turn salad brown. When decorating, work from inside out, if possible. Too much fruit in a mold makes it difficult to hold together. Bowls, cups, pans almost anything of this nature can be used for molds. Don't use water too hot. Many salad items can be prepared one or two days ahead so you can just assemble them on the day of use. Cut eggs with string-this string-this way they will not turn black. Using parsley or celery leaves for decoration is like putting a rose on a salad. Silver candy beads and other candy beads are hard so when using them, warn guests. A larger surface is much better to work on. It can be made more attractive. By JANET H. WEAVER Record Correspondent . Summer and salad what's one without the other? Today's column features several yummy salads and some helpful hints in making your , salads attractive. BEAN SALAD 2 cans green string beans, drained 2 cans yellow string beans, drained 2 cans light red kidney beans Add cut up bell pepper, celery, and onion (any amount desired) DRESSING FOR BEAN SALAD 1 tsp. salt Vt tsp. pepper Vz tsp. dry mustard V cup vinegar lk tsp. sugar V tsp. paprika cup salad oil Vi tsp. Worcestershire sauce (optional) Measure into jar in given order. Cover, shake. SHRIMP RICE SALAD Vfe cup uncooked rice V2 green pepper 1 cup cauliflower sections juice of Vfe lemon xk cup mayonnaise tabasco 4M oz. shrimp 1 small onion 6 stuffed olives salt pepper Cook rice,- drain and cool. Chop popper, onion, cauliflower, shrimp. Mix. Slice olives. Mix shrimp and vegetables. Season. Add mayonnaise, mayon-naise, toss carefully. Garnish with sliced olives. I'll run more salad recipes next week, but here are some hints to help you in all your salad making. A big special thanks goes to LaJean Knell for sharing both the recipes and the hints. |