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Show COOKBOOK/ByMelanie De Proft Great Salad for “Cold” Tables During the hot summer days, thoughts of food turn to something cold. This recipe promises to pick up lagging appetites on eventhe steamiest ‘dog days.’ His mother fed hima special formuia. A creamy, chilled potato salad with Swiss cheese Is servedwith sliced bologna and salami, pickles, cherry tomatoes, assorted rolls and cups of cold milk. POTATO AND SWISS CHEESE SALAD 12 slices bacon,diced and fried until crisp, reserving 6 tablespoonsdrippings 3 medium onions, chopped 1 cup cider vinegar 14% tablespoons sugar 14%, teaspoonssalt 3, teaspoonAccent 14 teaspoon pepper 6 medium potatoes (about2 Ibs.), cooked, peeled, and cubed ¥, cupbottled French dressing 1 tablespoon lemonjuice 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoonsalt Save @ : be haereLkmele Y4, teaspoonpaprika Yq teaspoon pepper 1 cup dairy sour cream 1 pkg. (10 oz.) frozen peas, cooked,drained, and cooled Y cup chopped celery Y%, cup sliced radishes 2 tablespoons chopped chives 4 oz. Swiss cheese,cut in thin strips 1, Heat bacon drippings in skillet. Add onion and cook until tender, stirring occasionally. Mix in vinegar, sugar, 112 teaspoons salt, Accent, and %4 teaspoon amUTM NED 4 with the SSC UU aa nS pliant Pepper; heat to boiling. Mix in bacon Pour over potatoes in a bowl and toss lightly to coat evenly. Set aside. 2. Blend French dressing with lemon juice, prepared mustard, Worcestershire sauce, 1 teaspoon salt, paprika, and % teaspoon pepper. Add gradually,stirring constantly to the sour cream, Pour over peas, celery, radishes, and chives in 4 bowl and toss until well coated, Allow to marinate in refrigerator. 3. Mix marinated vegetables. with seasoned potatoes. Blend well and chill 4. Before serving, gently toss the Swiss cheese strips with the salad. Line a chilled large plaier with lettuce. Mound the potato salad to one end. Overlap bologna slices folded over salami slices to o::> side of other end. Pile dill pickle slices to the side and cherry tomatoes in the center of the platter, About 8 servings 10 Family Weekly, July 25, 1971 |