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Show Crisp, Cool Salads Bid Spring Welcome "rZi-"- I Use a lemon juice dressing for these orange slices, salad greens and tomatoes, thus saving oil for other household uses. Outdoors it may be little tufts of green grass and tender shoots on the trees that let you know spring is on the wing, but indoors you can do the trick by bringing fresh vegetable vegeta-ble plates and crispy salads to your table. Salads and vegetable plates are truly the first harbingers of spring when it comes to (TP sB menu - making. I 9 rJj Oh, yes, I know ' tv you've been serv-((x serv-((x y?' in 8 salads and -JyJj vegetables during p9f "r winter, but with ff vPt" sPrulS yu have fi)AAl many more choices and fresh colors from which to choose. Several attractive combinations of vegetables on a single platter or salads can tide you over many meatless days. Then, too, they'll bring life-quickening vitamins and minerals to your diet to help get rid of whatever winter's cobwebs you may have accumulated in your system! Speaking of salads brings up the problem of dressings, and with that the scarcity of fats for salad oils. There are several alternatives, the first of which is lemon juice either alone or with a bit of sugar as dressing for fruit salads. Many of you perhaps like simple vinegar dressing with just a touch of salt and pepper. This perks up flavors in vegetables, inexpensively, too! Your french dressing of course can be made with mineral oil in the absence ab-sence of other oils. Long used in reduction diets, mineral oil makes a nice dressing for light spring salads. It is not absorbed by the body, so if you're trying to gain weight, be sure to include other fats for body use. If it's mayonnaise you like, here's a recipe which requires only a half cup of oil and a single egg yolk. Cooked Mayonnaise. 1 tablespoon butter 2 tablespoons flour Vi cup water teaspoon salt teaspoon pepper Vi teaspoon mustard V4 teaspoon paprika 1 egg yolk cup salad oil 1 tablespoon lemon juice Melt butter, blend in flour. Add water slowly and cook until thickened. thick-ened. Cool, then add salt, mustard, pepper, paprika. Beat in egg yolk, then add oil slowly, beating, all the while. Last add lemon juice. Vegetable Plate. Stuff tomato with cottage cheese and chives and place in center of platter. On either side place a f-lj) mound of crisp "L carrot strips and 5y y asparagus, cooked Jy PL or canned, with a cP TyyN ring of lemon r 5:-'T rind. Potato salad and crisp cole slaw complete the plate. Cole Slaw Dressing. (For cups cabbage) teaspoon salt teaspoon pepper 1 tablespoons sugar Lynn Says: Vitamins Plus or Minus? It all depends upon how you handle them. To retain maximum amounts of vitamins in cooked foods, use as little water as possible pos-sible just enough to prevent from sticking. Get on your mark, start quickly. quick-ly. Not a track race, but a vitamin vita-min race. You start with boiling water for cooking, and cook rapidly rap-idly thus cutting cooking time to a minimum and saving precious food values. Covered utensils without stirring stir-ring are prescribed. Stirring and uncovered utensils put air into foods and destroy vitamins. Avoid violent, furious boiling. This is modern, streamlined, protective pro-tective cookery to preserve valuable val-uable vitamins. This Week's Menu Vegetable Platter: Tomato Stuffed with Cottage Cheese, Carrot Strips, Asparagus, Cole Slaw, Potato Salad Hot Biscuits Honey Cherry Pie Beverage 6 tablespoons cream 3 tablespoons lemon juice Combine ingredients in order given giv-en and mix thoroughly with cole slaw. If hot slaw is your favorite dish, here is the ideal dressing for it: Hot Slaw. 2 egg yolks, slightly beaten cup vinegar cup cold water 1 tablespoon butter 1 tablespoon sugar Vi teaspoon salt 3 cups shredded cabbage Combine egg yolks, water and vinegar. Add butter, sugar and salt. Cook on low heat until thickened, stirring constantly. Add cabbage and reheat. With the absence of pineapple often of-ten these days, we like something to use to give tartness to salads. In the following recipe you can use grapefruit to good advantage: Grapefruit and Carrot Salad. (Serves 8) 1 package lemon-flavored gelatin 1 cup hot water H cup grapefruit juice cup vinegar 1 teaspoon salt VA cups grated carrots Vi cup chopped grapefruit Add hot water to gelatin and stir until dissolved. Add fruit juice and vinegar. Chill until slightly thickened. thick-ened. Add carrots, grapefruit and salt. Pour into mold which has been rinsed with cold water. Chill until firm. Serve on lettuce with mayonnaise or french dressing. A heavy dinner calls for a green leafy salad with loads of crunchi-ness: crunchi-ness: Lettuce-Spinach Salad. (Serves 6 to 8) 1 head lettuce pound spinach 1 teaspoon salt teaspoon pepper 2 hard-cooked eggs 1 cup sour cream 2 tablespoons vinegar ' Chill and chop spinach and lettuce. let-tuce. Add salt, pepper, vinegar and chopped hard-cooked eggs to Vi cup of the sour cream. Just before serving, serv-ing, add to spinach, lettuce and remaining re-maining sour cream. Vv: - - Nhx i This vegetable plate tastes as delightful de-lightful as it looks and adds plenty of spring color to your table. Stuffed tomato, carrot strips, asparagus, cole slaw and potato salad are used. The cottage cheese in this salad contributes calcium to the diet, the apples and celery give vitamins and peanuts are a surprise in flavor and in their contribution to nutrition: Apple-in-Cottage-Cheese Salad. 3 apples, coarsely diced 1 cup diced celery H cup diced cucumber cup sharp frencb dressing Lettuce 1 pint cottage cheese H cup chopped, salted peanuts Mayonnaise Wash and dice unpeeled apples. Toss apples, diced celery, cucumber cucum-ber in french dressing, until well coated. On each salad plate place crisp lettuce, and then with a spoon shape M cup cottage cheese into a ring. Fill ring with apple mixture, and sprinkle with peanuts. Top with mayonnaise or a fluffy salad dressing. dress-ing. Carrot, Cabbage, Peanut Salad (Serves 16) 4 cups carrots, shredded 3 cups cabbage, shredded 3 cops diced, unpeeled apples 2 cups peanuts Cooked salad dressing Have all mgredients cold. Combine Com-bine in order given and add just enough salad dressing to combine lightly together. Garnish with sprigs of parsley and chopped peanuts. Lynn Chambers welcomes you to submit your household queries to her problem clinic. Send your letters to her at W eslern ISeicspaper Union, 210 South Desplnincs Streetf Chicago, Illinois. Illi-nois. Ilon't forget to enclose a stamped, selj-addrcsscd envelope for your reply. Released by Western Newspaper Union. |