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Show . V" ft-V) - I I ' . h! M r I - i ... tr-- "A ". v , ,v ? - r?h .-.V' f T PHOTO BY ROGER TUTTLE Joyce Ellertson discovers the produce section at her favorite grocery store offers bushels of ideas for cool summer salads. Deliglitfiuilj light tasty salads Bone and flake salmon. Mix lightly with sweet pickles, salad dressing, salt, cottage cheese and celery. Chill. Place in lettuce cups. Cut pineapple slices in fourths; place 4 of the cut pieces around each serving of salad. Garnish with pickles and carrdt1 sticks. Yield: 6 servings. SMOOTH POPPY SEED DRESSING 12 c. sugar 12 tsp. salt 1 Tbsp. dry mustard 1 Tbsp. paprika 1 tsp. poppy seed 14 c. vinegar 2 tsp. grated onion 1 c. salad oil Lettuce wedges Combine first 7 ingredients in mixer bowl; mix well. Add salad oil in thirds, beating well after each addition. Serve on lettuce wedges, if desired. Dressing will keep for several weeks in refrigerator. re-frigerator. MORE RECIPES ON NEXT PAGE JEANNIE CROCCO'S POTATO SALAD Boil 10 potatoes, cool, peel, chop 7 slices bacon, fried and crumbled crum-bled Vi cup mayonnaise 1 Tbsp. sour cream 1 cup diced celery Vi cup gherkin pickles Vi cup onion 2 carrots sliced w-potato peeler 6 boiled eggs Mix all together, sprinkle with paprika. CHICKEN SALAD 3 cups cooked diced chicken, cool 1 cup diced celery A cup slivered almonds Va cup plain yogurt V cup mayonnaise Vi tsp. salt Dash of paprika Green grapes cut in half Mix all together. BANANA MELON SALAD BOWL 4 med. cantaloupes, cut in half lengthwise 2 med. bananas 2 12 cu. seedless green grapes 8 strawberries 2 tsp. lemon juice Using fruit ball cutter or 12 tsp. measure, scoop out canta-loupe canta-loupe from each 12. Cut banana into halves crosswise and lengthwise leng-thwise to form 4 petals. Sprinkle with lemon juice. Stand 4 petals in each melon bowl. Add melon balls and grapes. Top with Banana Bana-na Dressing Pacifica and top with strawberry. BANANA DRESSING PACIFICA Combine and mix 12 c. mashed banana (about 1 med. banana fully ripe) 14 tsp. grated lime peel I Tbsp. lime juice II Tbsp. honey 1 8-oz. can of cream of chicken soup 14 tsp. salt 18 tsp. Allspice RASPBERRY SHERBET SALAD -1 6-oz. pkg. raspberry gelatin 1 pt. raspberry sherbet 1 3-oz. package lime gelatin 1 c. cold fruit juice 1 13 12-oz. pineapple tidbits, drained Dissolve raspberry gelatin in 2 cups hot water; add sherbet. Stir until melted. Pour into 2-quart mold; freeze. Dissolve lime gelatin gela-tin in 1 cup hot water; add juice and pineapple tidbits. Pour over, frozen layer; refrigerate for about 30 minutes. Unmold on greens. Yield: 8-12 servings. CAULIFLOWER SALAD 4 cups cooked macaroni, drain and mix with 12 cup French Dressing. Let stand in refrigerator refriger-ator for 1 hour. 2 3-oz. cans shrimp 1 cup mayonnaise 1 cup sliced black olives 2 cups cauliflowerettes 14 tsp. black pepper 1 cup chili sauce 1 cup green onions 1 cup celery 1 tsp. salt Mix all the above with macaroni and chill. SALMON-PINEAPPLE COTTAGE CHEESE SALAD 1 1 -lb. can salmon, drained 34 c. chopped sweet pickles 12 c. salad dressing 1 tsp. salt 1 to 1 14 c. cottage cheese 12 c. chopped celery 6 lettuce cups 6 sliced pineapple Summertime salads made delicious CUCUMBER-CREAM CUCUMBER-CREAM CHEESE SALAD 1 env. unflavored gelatin 2 Tbsp. sugar 34 tsp. salt 3 to 4 Tbsp. lemon juice 6 med. cucumbers, peeled and diced 1 8-oz. package cream cheese 1 c. mayonnaise 14 c. minced onions Soften gelatin in 2 tablespoons cold water; blend in sugar, salt iand 23 cup hot water. Cool; add remaining ingredients Refrigerate until firm. Yield: 8 servings. : HAM AND CHEESE LOAF 1 env. unflavored gelatin 14 c. vinegar J4 tsp. salt J c. diced cooked ham 1 c. grated American cheese 14 c. diced celery 14 c. diced sweet pickles or pickle relish ; Sprinkle gelatin on 12 cup cold water to soften; add 34 cup hot water. Stir until gelatin is thoroughly dissolved. Add vinegar vine-gar and salt. Chill until mixture mounds when dropped from spoon. Fold in ham, cheese, celery and pickles. Turn into loaf pan; chill until firm. Unmold on salad greens. Yield: 4-6 servings. : CHICKEN CASHEW SALAD 2 cups cooked rice, cooled 2 cups cooked chicken (deboned and diced) 1 cup chopped celery 12 cup chopped cashew nuts 12 cup finely chopped green onions 12 cup frozen petite peas 13 cup grated carrots 13 cup drained red kidney beans 12 cup olives 1 can water chestnuts drained, and chopped 1 14 cup mayonnaise 1 tsp. lemon juice 12 tsp. curry powder 12 tsp. salt Mix together mayonnaise, lemon juice, curry powder and salt. Combine with remaining ingredients. Chill and serve on salad greens. Makes 8 servings. TACO SALAD 1 lb. ground beef 12 pkg taco seasoning 1 lb. med. sharp cheese 16 oz. olives 2 bunches green onions 1 head lettuce 1 16-oz. can red kidney beans 16 oz. Thousand Island dressing 2 large tomatoes avocados - optional 1 pkg. Fritos Brown ground beef, add taco seasoning. Drain off and cool. Grate cheese, chop onions, olives, slice tomatoes, shred lettuce. let-tuce. Drain kidney beans, mix all together - add 1000 Island dressing dres-sing - avocados on top - just before serving add Fritos on top. |