Show M am T av Is 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 dont they think ot of using a meat or fish salad to make spring lunches easy naturally I 1 agreed with her wholeheartedly and promised to remind my readers of this thought now that the weather la Is becoming warmer what Is better when youve been hanging out it lothes clothes c or gardening than coming in to lunch lun h on a crisp chilled salad you know you can slip the salad together before you start the mornings mornin gg work and I 1 place in the refrigerator until luncheon protein is an important requirement q qui rement of our body badr whether we are young or old thus its 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 green right from teegarden the garden veal salad serves 6 2 cups cooked macaroni 1 cup celery chopped 6 sweet pickles chopped 6 sliced radishes S cup cop cucumber sliced 3 tablespoons green pepper chopped 2 ak cups diced dicea cooked veal mix salad ingredients toss tos together with just enough mayonnaise to moisten all ingredients thoroughly serve cold on crisp greens note if desired roast leftover or stewed veal may be used rotate potato salad serves 6 a 6 new nevi potatoes al sliced ked 6 slices uncooked bacon diced dicea I 1 small onion minced cup vinegar 34 teaspoon salt dash of pepper JL cup sour cream boll boil potatoes in their skins until tender peel and slice fry bacon until crisp remove and brown onion in fat add vinegar salt pepper and sour cream add potatoes and bacon serve hot or cold garnished with sliced tomatoes and welner prepared thus broiled Wel nera ners 6 frankfurters 6 slices bacon vt 14 pound american cheese mustard slit silt frankfurters spread inside with mustard an and d 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 serve 6 I 1 clove garlic I 1 head of lettuce bunch watercress I 1 cup trench french dressing acup 1 cup celery cut cot la in trips strips 1 cup cooled cooked ham or tongue slivered silvered acup 1 cup cooked chicken slivered 1 cup swiss cheese slivered I 1 cup cooked or canned pears peari 1 hard cooked egg ege eg e chopped LYNN SAYS use leftovers well 11 you would budget if I 1 you have plain cooked macaroni this can be combined with a number of leftover vegetables eggs and used with mayonnaise as a main dish i a alad la d A simple entree to stretch leftover chicken is ii to combine combi neit it with bright i pes peas green pepper erand and pimiento in a white sauce serve this piping hot over tenderly cooked golden egg noodles LYNN CHAMBERS CHAMBE MENU hot consomme cheese sticks hearty earty 11 salad bowl butterscotch pudding with cream ice box cookies cookie beverage recipe given I 1 rub salad bowl with peeled clove 0 of f garlic shred greens to in the bowl and toss in with cup of dressing add remaining ingredients ingredient and remaining dressing T toss 0 well and serve garnished with the chopped hard cooked egg jellied fish salad serves 8 6 to 0 o 8 W 1 cups grated tuna fish or flaked salmon 2 shelled hard cooked eggs easi chopped vi cup chopped stuffed staffed olives 2 tablespoons table capers 1 tablespoon chopped chives or at minced mince d onion 1 tablespoon plain gelatin vt cup cap cold water 1 am 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 tor for 5 minutes then di dissolve over hot water add dl dissolved so lve gelatin to mayon naise stirring constantly add to fish mixture 1 I and mix together thoroughly turn into a mold and chill until firm arm on bed ot of greens and garnish with tomato and avocado slices serve with additional dressing if desired green pepper and eggs go together like bread and butter you can chop hard cooked eggs together with m minced green pepper and u use ge as the basis of a salad sandwich or arlt you want to fuss a bit more you can in maka ake a pretty pretty salad this way iway when you invite your next door neighbor over for ascot aspot a spot of lunch prepare this salad in advance e and it will slice more readily stuffed green repper pepper and egg salad serves 6 to 8 I 1 medium sized shed green peppers H pound pream cream cheese 3 shelled hard cooked eggs I 1 sweet pickle H cup chopped stuffed olives i cup mayor malse let lettuce t uce french dressing wash peppers cut off tops and remove the seeds meanwhile cream the cheese until it Is smooth put eggs pickle and olives through a food chopper per and add to cheese with mayonnaise and combine to make a thick paste pack this mixture into the peppers ind and chill for several hours slice peppers crosswise inch thick and arrange arranga several slices on lettuce serve with trench french dressing if desired released Relea by western union use usa leftover vegetable juices in place ot of water in meat and vegetable dishes to utilize them when serving leftover let tover ham creamed add a novel noto note to the dish by using chinese vegetables with it this adds delicious variety to the meal it if you have leftover from the night before slice them and add them to a sauce and serve over r a nest of spaghetti two tali nourishing dish li Is something the youngsters will like |