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Show ti SrVi Fruits Add Much Color, Texture, Visual Appeal To All Your Home Menus WHEN YOU WANT to wave the magic wand of color over your table and add eye and texture appeal ap-peal to foods, look to fruits. Their universal appeal can do much to add just the right touch to even the simplest meal. Fruits will give you a first course In no time at all, they'll garnish your meat plat- ter t0 a PleasinS y WA prettiness, and m saas- they cS t m 0 r e I Y$izWiA ) than add vita" I ifjURifi!i? mins and miner-$B&7y miner-$B&7y ls to the diet. Sy They will actual-ly actual-ly make this one course everyone anticipates. Canned and fresh fruits may be combined to an advantage both Combine easy-to-use canned fruit cocktail with fresh orange sections and serve icy cold in fluted orange shells. Top with a sprig of fresh mint and your first course is ready to serve. from economy and texture. WHEN FRUIT SALADS are large as well as beautifully put together, to-gether, or when the fruits are combined com-bined with such foods . as cream, salad dressings, gelatin or cheese, they may frequently be served as a combination salad and dessert course. Cheese Delight Salad (Serves 6) cup heavy cream 1 3-ounce package cream cheese M cup mayonnaise Vi teaspoon salt Vi cup finely chopped celery '4 cup grated raw carrots 2 tablespoons chopped green pepper 1 cup drained, crushed pineapple pine-apple Pour whipping cream into a mixing mix-ing bowl and chill. Cream the cheese in a bowl until soft and add mayonnaise, stirring until well blended. Whip the cream with a rotary beater and beat it into the LYNN CHAMBERS' MEND Barbecued Spareribs French Fried Potatoes Buttered Lima Beans Wagon Wheel Peach Salad Hot Muffins Chocolate Cookies Beverage Recipe Given 1 cup grated cucumber 1 tablespoon vinegar teaspoon scraped onion Dash of cayenne teaspoon salt Dissolve gela- Mtin in hot water. wat-er. Add remaining remain-ing ingredients. Force through sieve. Turn into loaf pan, 9x5x3 inches. Chill until un-til firm. Cut in squares. Serve on crisp lettuce with mayonnaise. Fancy Fruit Salad Pineannle rniinil cheese-mayonnaise mixture. Continue Con-tinue beating until mixture is stiff and shiny (about one to two minutes). min-utes). Stir in salt. Have vegetables vegeta-bles and pineapple ready and fold them into the whipped mixture until evenly distributed. Chill in a square dish or pan 5y4x5y4Xl inches for two to three hours and serve on prepared salad greens. Wagon Wheel Peach Salad (Serves 4) 2 green sweet peppers 1-2 canned pimientos 3 cups cottage cheese Salt Salad greens 8 canned cling peach halves French dressing Slice eight rings from centers of green peppers leaving in mem-tTH$SiMi mem-tTH$SiMi hrane for wheel JfyC5SSjfVV spokes. Remove s5jff1 seeds. Cut eight s m a 1 1 rounds v kS&zf fr0111 pimiento fcfJ and fasten to KtjwfrtfJ centers of green I pepper wheels with toothpicks. Chop one tablespoon each pepper and pimiento and stir lightly into cottage cheese. Season with salt. Place mound of cottage cheese on each of four garnished salad plates and circle with drained peach halves and green pepper wheels as shown. Serve with French dressing. dress-ing. Sea Dream Salad (Serves 4 to 6) 1 package lime flavored gelatin 1 cup hot water Grapefruit, in sections Peaches, halves Maraschino cherries Mayonnaise Head Lettuce Canned pimiento, or red apples Peel grapefruit, remove pulp by sections and cut in half crosswise. Arrange for individual service a V inch slice of head lettuce cut crosswise. On top of this a thick slice of pineapple, cored; on top of this place half of sections of grapefruit, grape-fruit, dome shaped, between each section arrange narrow strip of pimiento pi-miento or sections of red skinned apples, on top of dome place peach, cut side down. Insert cherry on top of peach. Serve ice cold with fruit salad dressing. Orange or Tangerine Salad (Serves 6) 6 oranges or 12 tangerines 1 sweet pepper, chopped 'A cup grapefruit, juice Vi cup pecan nuts Vi cup pineapple cubes Vi cup strawberries, cut or candied cherries Lettuce Peel fruit, remove pulp, free from membrane, mix with pepper, chopped fine. Sprinkle with fruit juice, place on ice one hour. Serve each person a portion on lettuce leaf; place the nuts and chopped fruits on top. Serve with Fruit Salad Dressing. Fruit Salad Dressing with Whipped Cream 2 tablespoons lemon juice 2 eggs or 4 yolks, beaten cup water cun sucrar L - ,., I 2 tablespoons butter M teaspoon salt teaspoon paprika 1 cup cream, whipped Mix dry ingredients, add egg, lemon juice and water. Cook over boiling water, stirring constantly. Add butter, cook until thick; cool. When ready to use, add the stiffly beaten cream. Salad Alice , (Serves 8) 2 heads lettuce 16 sections oranges 16 sections grapefruit 16 slices avocado S strawberries or maraschino cherries Cut lettuce into halves lengthwise. Arrange fruit on each half, placing a cherry or strawberry in the center. cen-ter. Serve with sweetened French dressing. Arrange the meat platter to make serving easy. Allow room for carving carv-ing and do not over-crowd. The host will appreciate this. Consider variety of textures, soft with solid foods, as creamed meat on toast with buttered string beans (not creamed potatoes and stewed tomatoes). Avoid all one type of cooking as meat croquettes, French fried onions, on-ions, pan-fried potatoes. Garnishes should be edible and should not involve too much last-minute last-minute preparation. When it comes to salads, nothing noth-ing can surpass the favorite combination of creamy cottage cheese and canned cling peaches. Garnish with salad greens and pepper rings, and you have a salad that tastes wonderful any time of the year. LYNN SAYS: These Menu, Serving Ideas Will Help You On a hot meat platter, use a garnish that will not be affected by contact with heat. Serve creamed vegetables In cooked cases of green peppers, onions, carrots, toast, or nests of noodles, potatoes, or rice. Serve jelly or cranberry garnish in small paper cups or on slices of orange or pineapple, halves of peaches, pears, or in some other servable way. |