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Show 2C Lakeside Review North. Wednesday, May 23, 1984 u fi tt cd'Dii Lemon Enhances Flavor of Foods Healthy Mixture Brown-- i around. Brown baggers have the advantage on days like these. They can enjoy lunch at their desks without venturing into busy restaurants or carry-ocounters. Lunch to Go Salad is a healthy mixture f cherry ut tomato halves, cucumber slices, garbanzo beans, cheese, and Italian reduced calorie dressing: The salad is marinated over night and carried to work in a totable container. Its portion is perfect for satisfying these noontime hunger pangs without slowing you down for your busy afternoon schedule: Another convenient salad idea is this recipe for Take N Toss Salad which can be assembled and served in a plastic sandwhich bag. Assorted greens, cherry tomatoes, and cucumber slices are tossed with golden caesar or golden C. cherry tomato halves C. cucumber slices, halved Vs C. garbanzo beans 3 T. Italian reduced calorie dressing natural muenster cheese, cubed Place vegetables in portable container. Pour dressing over vegetables. Cover: marinate-irefrigerator overnight. Add 1 lemon may be a small, sour, pale yellow citrus fruit but to to- The lemon butter is especially good on asparagus with a little bit of chopped chives or parsley. Or to show its verstility, season the lemon butter with a bit of nutmeg for spinach, A little marjoram in the lemon butter and you have a tasty topping for broccoli. health-consciou- serving. TAKE N TOSS SALAD Torn assorted greens Cherry tomatoes Cucumber slices golden caesar or g lden blend Italian dressing Place greens and vegetables in plastic bag. Chill. Add dressing to salad just before r; serving; toss in plastic bag. 6 to 40 SAVINGS 4 . The salad may be made up to eight hours in advance when covered well with plastic wrap and refrigerated until serving time. To make a main-dis- h Chefs Strata Salad, line a shallow tray or platter with your favorite lettuce variety, then arrange a layer of fresh mushroom slices and red onion rings. I- character. ; When it comes to nutrition ' and flavor, a stratified salad real- ly stacks up against a casserole, and takes much less time and , energy. A meal composed of a ' main-dis- h stratified salad and bread sticks or crackers can include representatives from all the basic food groups in a way.. ;that is new, exciting, and easy to -- Another simple to make and 1 Discover.... Ogden's One-Sto- ' p Wedding Shop UNIVERSAL PARTY & DISPLAY 3770 Kiesel Avenue I 393-535- ? Mon.-Sa- 3 9 a.m. t. to 5 p.m. Top them with a circle of rolled ham slices and tomato wedges, and pour a liberal amount of Italian herb dressing in the center. Sprinkle shredded Cheddar cheese over the entire All Food Groups and alfalfa sprouts with cucumber dressing for a garden-fres- h California strata salad. Or go with taco meat, cheddar cheese, and hot peppers served with toasted onion dressing and tortilla chips. Make. a hero strata salad with pepperoni, salami, and provolo- ne or mozzarella cheese slices, onion rings, and a topping of Italian herb dressing. , Now that weve got you thinking, you can start stratifying! south-of-the-bord- er , ham, tomato, cheese and dress- ing. Make ahead; prepare as directed; Omit dressing. Cover; refrigerate several hours. When ready to serve, remove cover; top with dressing. plaiitheperfectjparty. COMPLETE FROM LUNCHTIME can be interesting, nutritious for brown baggers with Lunch to Go Salad." fFast Service On fj PLACE SETTINGS NAPKINS UTENSILS - . ABOUT VOLUME DISCOUNTS ANNOUNCEMENTS aPAPER PLATES SERVERS COLOR .COORDINATING ENSEMBLES r SERVING BOWLS TABLE COVERS . - BELLS . ' GARTERS CHAMPAGNE AND MORE GLASSES laiinan iwismsiiw -- CHEFS STRATA SALAD Torn assorted greens Mushroom slices You can combine your own Red onion slices favorite ingredients to build a Boiled ham slices, rolled variety of salads: start with a' Tomato wedges bed of your favorite mixed Shredded sharp natural Chedgreens, then be creative and gen- dar cheese erous with the fixings. The Kraft toasted onion dressing" made Kitchens suggest you try cold, with cream cheese . cooked, chopped chicken; Layer greens, mushrooms and do wedges; Swiss cheese slices; onion on serving plate. Top with salad. avoca-prepar- e. DUTCH BOY CARPET CLEANERS RESIDENTIAL & COMMERCIAL 27 So. Main, Layton 546-187- 0 No Bread Used in Saladwich i Who says you need bread to make a sandwich? With a Salad-- I wich, a recipe from the Kraft Kitchens, your bread is a slice of iceberg lettuce. Its d actually an sandwich that tops the lettuce with a slice of brick cheese, to- mato, boiled ham and green pep- d per rings. Since most open-face- open-face- sandwiches are topped with a sauce, try creamy cucumber dressing to enhance your ingredients. Its made with real cucumber and sour cream that adds a delightful flavor to any of your saladwich combinations. Saladwich Iceberg lettuce slices Natural bnck cheese slices or Natural Swiss cheese slices Tomato slices Boiled ham slices Green pepper rings Creamy Cucumber dressing For each serving, top lettuce slice with cheese, tomato, ham and green pepper. Serve with dressing. fMIC '.lW- - HimII illlli Includes & Style v'? HAIRCUTS EAR PIERCING ASK FOR TAMI T Includes earrings Now thru Juno 30 ffarvn wm uu Layton 546-606- 0 Read The Classified I .&', ( (CjIiii Hair Cut 23 East Gentile , BAKERY ITEMS PLACE MATS AND MORE .. ! Wedding Invitations & Imprinting ALBUMS ' IMPRINTED NAPKINS GUEST BOOKS ' STREAMERS GUEST FAVORS . even simpler to use topping is the lemon butter pat. Cream a ' pound of butter, add teaspoon of grated lemon peel and 1 tablespoon of fresh lemon juice. Shape into a cube and refrigerate to harden. Slice and use as needed. The Paper Factory Outlet Save, end Stratified Salad Has -- , -- ASK What is made in one dish, contains meat, vegetables, and dairy products, and doesn't have to be cooked? The answer is a C main-dis- h stratified salad. The Chefs Strata Salad or lay-ered salad was created as a no- cook alternative to the casserole. The salad is com- posed in steps beginning with a 1 bed of mixed greens, followed by - layers of fresh vegetables, cold I meat and cheese, and crowned ;T with plenty of thick dressing. ; The salad requires a dressing that can stand up to its hearty calorie- s, counting, cost cognizant cooks, it is much more. The lemon does more for and with vegetables than anything in the kitchen, with the possible exception of salt. With the latest advice being watch your salt intake the following ideas seem pertinent. ' For years g od cooks have used lemon juice to prevent certain fruits from turning brown when serving fresh. Lemon juice used in the cooking water of vegetables will do the same. Potatoes, cauliflower, turnips etc. will not take on that grayish look. Fresh lemon adds a fabulous aroma to any cooked vegetable dish and wedges of lemon make a spectacular garnish. Youve missed out on one of the worlds greateast taste treats if youve never poured lemon butter over vegetables. Melt 'A cup of butter or margarine, add LUNCH TO GO SALAD cheese; mix lightly. a lemon for a real pleaser. days blend Italian dressing that ': Review Correspondent A you add just before eating. ' the juice and grated peel from ARLENE HAMBLIN Lunch to Go Salad Delicious Did you ever have one of those days at the office? You just cant get away from your desk, and lunchtime is rolling Jo CDhoosgctdcb jra I dill f |