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Show . TTlTnWMMWHIIBSMaaWISSS Meat Makes Fine Main Dish Salads (See Recipes Below) Spring Salads "Most women know how easy It is to whip together a salad," said my next door neighbor. "Why don't they think of using a meat or fish salad to make spring lunches easy?" Naturally I agreed with her wholeheartedly, and promised to re-n re-n mind my readers (r of this thought yc vJjXmm now that the msi weather Is belt be-lt QSvn coming warmer. iSoTr!4fjj) What Is better ifttAA .) ))) when you've been rjafife hanging out v?' clothes or gar dening, than coming in to lunch on a crisp, chilled salad? You know you can slip the salad together before be-fore you start the morning's work and place in the refrigerator until luncheon. Protein is an important requirement re-quirement of our body, whether we are young or old. Thus, it's wise to plan a main dish salad that makes use of one of the good protein foods such as eggs, fish, cheese or meat But make it crisp and crunchy, too, using vitamin and mineral-laden greens right from the garden. Veal Salad. (Serves 6) 2 cups cooked macaroni 1 cup celery, chopped 6 sweet pickles, chopped 6 sliced radishes tt cap cucumber, sliced 3 tablespoons green pepper, chopped ZH cups diced, cooked veal Mix salad ingredients. Toss together to-gether with just enough mayonnaise to moisten all Ingredients thoroughly. thorough-ly. Serve cold on crisp greens. (Note: If desired, roast leftover or stewed veal may be used.) Potato Salad. (Serves 6) 6 new potatoes, sliced slices uncooked bacon, diced 1 small onion, minced U cup vinegar 4 teaspoon salt Dash of pepper U cup tour cream Boll potatoes In their skins until tender. Peel and slice. Fry bacon until crisp; remove and brown onion on-ion in fat. Add vinegar, salt, pepper and sour cream. Add potatoes and bacon. Serve hot or cold, garnished with sliced tomatoes and we Inert prepared thus: Broiled YVelners. 6 frankfurters 6 tlices bacon U pound America cheese Mustard Slit frankfurters, spread inside with mustard and Insert strips of cheese. Wrap a strip of bacon around each frankfurter and place under broiler. Heat to brown and crisp the bacon and melt the cheese. Hearty Salad Bowl. (Serves 6) 1 clove garlic 1 head of lettuce H bnnch watercress 1 cup trench dressing 1 cup celery, cut la strips 1 cup cooked ham or tongue, silvered 1 rup cooked chicken, silvered 1 cup Swiss cheese, slivered 1 cup cooked or canned pears 1 hard-cooked egg, chopped LYNN CHAMBERS' MENU Hot Consomme Cheese Sticks Hearty Salad Bowl Butterscotch Pudding with Cream Ice Box Cookies Beverage Recipe given. Rub salad bowl with peeled clove of garlic. Shred greens in the bowl and toss in with Aj0 cup of dress- SS$. lng. Add remain- Wr-ty ing ingredients hfli if and remaining l)r'x' dressing. Toss L- well and serve tkrvVLZ garnished with fcdvti-5py the chopped hard Gjajtf'X cooked egg. ' tt Jellied Fish Salad. (Serves 6 to 8) 154 cups grated tuna fish or flaked salmon 2 shelled hard-cooked eggs, chopped H cup chopped, stuffed olives 2 tablespoons capers 1 tablespoon chopped chives or minced onion 1 tablespoon plain gelatin V cup cold water 1H cups mayonnaise Lettuce or greens Tomatoes, sliced or quartered Avocado slices; marinated In lemon Juice Combine tuna fish, eggs, olives, capers and chives. Soak gelatin in cold water for S minutes, then dissolve dis-solve over hot water. Add dissolved gelatin to mayon- W2fiz"r' nalse tlrrlng vJK5E constantly. Add l??ro9 "sn m'xture fwtfS an m,x t0Ketner 4$$0 thoroughly. Turn IvSl7 Unmold on bed of greens and gar-ms2fMi gar-ms2fMi nlsh with tomato and avocado slices. Serve with additional dressing, dress-ing, if desired. Green pepper and eggs go together togeth-er like bread and butter. You can chop hard-cooked eggs together with minced green pepper and use as the basis of a salad sandwich, or If you want to fuss a bit more you can make a pretty-pretty salad this way, when you Invite your next door neighbor over for a spot of lunch. Prepare this salad in advance and It will slice more readily. Stuffed Green Pepper and Egg Salad. (Serves 6 to 8) 2 medlum-slied green peppers H pound cream cheese S shelled, hard-cooked eggs 1 sweet pickle M cup chopped stuffed olivet i cup mayonnaise Lettuce French dressing Wash peppers, cut oft tops and remove the seeds. Meanwhile cream the cheese until it Is smooth. Put 1 eggs, pickle and olives through a food chopper and add to cheese with mayonnaite and combine to make a thick paste. Pack this mixture Into the peppers snd chill for several sev-eral hours. Slice peppers crosswise, Vt Inch thick, and arrange several slices on lettuce. Serve with trench dressing, If desired. ftaioaatd by Wtittrn Ntwipaper Union. |
