| Show I a o a a 4 nn am e ii 4 n J rr r rv I v Meat l Makes Fine Main lain Dish Salads See Recipes Below Spring Salads Most women know how easy it itis itis itis is to whip together a salad said my next door neighbor Why U dont 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 remind remind remind re re- re- re mind my readers of this thought now that the 0 Q weather Is becoming becoming becoming be be- coming warmer t What is better when youve you've been hanging out clothes or gardening gardening gardening gar gar- dening than coming in to lunch on ona ona ona a crisp chilled salad You know you can slip the salad together before before before be be- fore you start the mornings morning's work and place in the refrigerator until luncheon Protein is an important requirement requirement requirement re re- of our body whether we weare weare weare are young or old Thus its 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 mineral greens right from the garden Veal Salad Serves 6 2 cups cooked macaroni 1 cup chopped celery 6 sweet pickles chopped 6 sliced radishes V cup cucumber sliced 3 tablespoons chopped green pepper 2 cups diced cooked veal Mix salad ingredients Toss together together to to- together gether with just enough mayonnaise to moisten all ingredients thorough thorough- ly Serve cold on crisp greens Note If desired roast leftover it r stewed veal may be used I I. I I Potato Salad Serves 6 6 new potatoes sliced 6 slices uncooked bacon diced 1 small onion minced Vt cup vinegar i si teaspoon salt Dash of pepper peppery y 4 cup sour cream Boil potatoes in their skins until tender Peel and slice Fry bacon until crisp remove and brown onion onion onion on on- ion in fat Add vinegar salt pepper and sour cream Add potatoes and bacon Serve hot or cold garnished with sliced tomatoes and prepared thus Broiled 6 frankfurters 6 slices bacon V pound American cheese Mustard l 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 Vz i bunch watercress 1 cup cop French dressing 1 cup celery cut in strips 1 cup cooked ham or tongue slivered 1 cup cooked chicken silvered slivered 1 cup Swiss cheese slivered 1 cup cooked or canned pears 1 hard-cooked hard egg chopped LYNN CHAMBERS 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 bowland bowland bowland and toss in with YZ Ih cup of dress dress- ing Add remaining remaining remaining remain- remain ing ingredients and remaining dressing Toss well and serve garnished with the chopped hard cooked egg J Jellied Fish Salad Serves 6 to 8 1 1 cups grated tuna fish or flaked salmon 2 shelled hard hard cooked cooked eggs chopped Vz cup chopped stuffed olives 2 tablespoons capers 1 tablespoon chopped chives or minced onion 1 tablespoon plain gelatin gelatini i Vi cup cold water 1 1 cups mayonnaise mayonnaise- Lettuce or greens Tomatoes sliced or quartered Avocado slices marinated In lemon juice io Combine tuna fish eggs olives capers and chives Soak gelatin in cold water for 5 6 minutes then dissolve dissolve dissolve dis dis- dis- dis solve over hot water Add dissolved gelatin to mayonnaise mayonnaise mayonnaise mayon mayon- naise stirring ny constantly Add to fish mixture and mix together thoroughly Turn z j into into- a mold and chill until firm on bed of f h. h greens and garnish garnish gar gar- u nish fish with tomato and avocado slices Serve with additional dressing dressing dressing dress dress- ing if desired Green pepper and eggs go together er like bread and butter You can chop hard-cooked hard 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 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 G to 8 3 sized medium-sized green peppers Va y pound cream cheese 3 shelled hard-cooked hard eggs 1 sweet pickle Va cup chopped stuffed olives cup mayonnaise Lettuce French dressing Wash peppers cut off tops an ant ani j remove the seeds Meanwhile cream the cheese until it Is smooth Put eggs pickle and olives through a food chopper and add to cheese with mayonnaise and combine to make a thick paste Pack this mixture into the peppers and chill for several several several sev sev- eral hours Slice peppers crosswise 14 Inch thick and arrange several slices on lettuce Serve with french dressing if desired Released by Western Newspaper Union |
