OCR Text |
Show fiiT.. -il. . It ''. .. V:.. Sl? - ci.. 1:', . -"jY V"" CAxs C3 hnn i i" . . . . ' ' Hi" v' I., -:iV . vV' v I i - V H-y . . fl " i h s;; - - X ' Let Salads Add Color to Meals (See. Recipe Below) Accent on Salads IUST ABOUT THIS TIME of year, many homemakers get into a rut about their salads. Their excuse is that there aren't enough ingredients ingredi-ents to give them any salad inspiration. inspir-ation. To prove they're wrong, and, too, that salads can be colorful and attractive in winter as in summer, ft here are some excellent recipes that not only are tops in taste appeal ap-peal but also In appearance. Now's the time ' to bring out those interesting molds LYNN CHAMBERS' MENU Creamed Ham and Turkey on Biscuits Molded Tomato Salad Olives Celery Curls Carrot Sticks Pear Pie Beverage Recipe Given ing water. Cool. Grind cranberries and orange, .including rind, using fine knife of food chopper. Drain off juice. Add sugar and salt to cranberry mixture. Combine all ingredients in-gredients and pour Into Individual molds. Chill in refrigerator until firm. Buffet Salad (Serves 8-10) l-'A cups diced cooked veal l-'z cups diced cooked ham Z cups cooked elbow macaroni maca-roni 1- cups chopped celery 3 hard-cooked eggs, chopped l-y3 teaspoons salt H teaspoon paprika 3 tablespoons minced parsley pars-ley cup chopped sweet pickles 2 teaspoons prepared mustard must-ard cup mayonnaise or salad dressing 1 tablespoon lemon juice Combine diced veal and ham. Rinse macaroni with cold water, drain thoroughly thorough-ly and add to meat. Add all other ingredients, ingredi-ents, mixing lemon juice with mayonnaise before be-fore adding. Mix well but lightly. Chill and serve in in to see what magical qualities they can yield to mealtime. Now, too, is the time to raid the canning cupboard to see what you can do with summer canning efforts to make menus interesting. ttERE ARE TWO RED salads with frosty white trimmings which will glorify the table and stimulate jaded appetites as well as giving the family their vitamins and minerals the easy way: Molded Tomato Salad (Serves 6-8) 2 cups tomato juice 2 small bay leaves teaspoon salt Z teaspoon lemon juice 1 tablespoon unflavored gelatin gela-tin Yi cup cold water 1 cup diced cucumber H.cup sliced, stuffed olives Z cups cole slaw Simmer tomato juice with bay leaves for 15 minutes. Remove bay leaves, add seasoning and lemon juice. Add gelatin which has been softened in cold water and stir until gelatin dissolves. Chill mixture mix-ture until it begins to set, then add cucumber and olives. Fill ring mold and let chill until firm. Un-mold Un-mold ' on lettuce leaves and fill center with cole slaw. Snow Cap Vegetable Salad (Serves 4) 1 3-onnce package cream cheese 3 tablespoons light creara 1 tablespoon chopped parsley 1 envelope plain gelatine 1 12-ounce can mixed vegetable vegeta-ble juices 'A cup chopped green pepper Yi cup chopped onion Combine cheese and cream well, mix in parsley. Put in one large or dividual lettuce cups. Garnish with pimiento cut in strips. Molded Winter Salad (Serves 6) 1 cup seedless raisins 1 package lemon-flavored gelatin gel-atin Z cups hot water ' 2 tablespoons finely cut green chili pepper cup finely sliced celery 3 slices canned pineapple Lettuce Mayonnaise Rinse and drain raisins. Dissolve gelatin in hot water. Stir in raisins and chill until thick but not firm. Fold in chili pepper, celery and cubed pineapple. Pour into six individual in-dividual molds and chill until firm. Unmold on lettuce and garnish with mayonnaise. Fruited Gelatin (Serves 6) 1 tablespoon gelatin 'A cup cold water 1 cup boiling water Y cup lemon juice 2 tablespoons sugar Y teaspoon salt 2 oranges, diced 2 bananas, sliced 1 cup seedless grapes Lettuce Mayonnaise Soak together for five minutes the gelatin and cold water. Dissolve Dis-solve in boiling water. Then add lemon juice, sugar- and salt. Chill gelatin mixture until it begins to thicken. Then add oranges, bananas, ba-nanas, and grapes. Rinse mold with cold water. Pour salad into molds and continue to chill until firmly set. Serve on lettuce with mayonnaise. four small greased salad molds. Place in refrigerator to chill. Soak gelatine gela-tine in Vi cup vegetable 'juices. Add pepper and onion t o remaining vegetable juices and bring to a boil. Add gelatin; gel-atin; cool. Pour vegetable juice mixture in mold on top of cheese. Chill in refrigerator four hours or until firm. Molded Cranberry Salad (Serves 6) 1 package lemon flavored gelatin dessert 1-Yi cups boiling water 2 cups cranberries orange !4 cup sugar teaspoon salt Yi cup fruit juice (drained from ground fruit) Dissolve gelatin dessert in boil- LYNN SAYS: Novel Food Ideas Make Cooking Exciting Cider sherbet goes nicely as an appetizer with meals during this season. Make like any other sherbet, sher-bet, substituting apple cider for juices in the recipe. Try mashed squash in a casserole cas-serole with a meringue topping if you want to dress up a humble vegetable. To 2 beaten egg whites, add 1 teaspoon sugar, salt and pepper pep-per to taste and teaspoon paprika. Folks who like kidneys will like them placed on skewers alternated with whole mushroom caps aod squares of bacon. Grill and serve with shoe-string potatoes. If you add some leftover black coffee to your next baked bean dishes you'll have folks wondering whatever gave the beans such a good flavor! You won't find this on a reducing reduc-ing diet, but it's good: mix some coconut with vanilla ice and serve scoops of it with a rich chocolate sauce. |