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Show k - w Housewives Can Inspire Meals With Novel Salads Made of Fresh Foodstuff nr NEVER have trouble thinking of salads to serve during hot weather when there's so much available of salad ingredients," says a homemaker. "But salad inspiration during winter Is a big problem!" It needn't be so, especially if you check over these inspiration packed pack-ed tips I'm giv- ing in today's column. All foods used are available during dur-ing cool weather, weath-er, and you'll be surprised at what salads can be whipped together to-gether without mental fatigue. Badly needed vitamins and minerals min-erals are found in fresh fruits and vegetables to a much greater extent ex-tent than in cooked foods where water, steam and air have rendered ren-dered many of them useless. The best way to get their full benefit, therefore, is to serve raw foods. What better way to do this than in salads? FRUIT SALADS, when made large and beautiful enough, will double as salad and dessert or salad sal-ad and appetizer. They may be garnished with a scoop of sherbet or dressed with a piquant dressing. Fruit Salad Combinations 1. Alternate wedges of grapefruit, grape-fruit, oranges, apples, pears and calavo. Serve with honey or lime-flavored lime-flavored French dressing. 2. Fill canned peach halves with cream cheese and chopped nut mixture and garnish with unpeeled raw apples. 3. Put three cups fresh cranberries cranber-ries through food chopper with two apples and one large orange. Add two cups sugar. Serve, mounded, on a pineapple slice on a bed of lettuce. 4. Serve pear halves filled with a cream cheese and crumbled ginger-snap ginger-snap center on lettuce leaf. 5. Sliced bananas marinated in lemon juice, then mixed with orange sections and thin, unpeeled apple slices look pretty, taste well. Careful ly cooked or drained canned vegetables may be used in vegetable salads sal-ads with raw ingredients for contrast and texture interest. inter-est. Here are some sugges- When you're having hot soup for lunch, team it with a hearty salad and make the meal out -of it. Macaroni with celery, cheese, hard cooked eggs, green pepper, bacon curls, olives ol-ives and banana strips rolled in chopped nuts makes a generous plate that takes care of main . dish and dessert. LYNN CHAMBERS' MENU Hot Tomato Juice Baked Halibut Oven-Fried Potatoes Creamed Broccoli Cinnamon Bread Fruit Salad Peanut Butter Cookies Beverage Recipe Given Golden Gate Salad Bowl (Serves 8) 1 clove garlic 1 cup spinach leaves 1 small head chicory 1 small head lettuce 1 cucumber, sliced 1 head cauliflower, uncooked, broken into flowerets 1 head watercress, separated 10 radishes, sliced 1 bunch parsley, chopped 4 tomatoes, sliced 1 green pepper, cut in rings 2 carrots, shredded 1 cup chopped celery Yi cup slivered onions French dressing Cut garlic clove and rub salad bowl with it. Wash all vegetables and dry thoroughly between towels. Tear spinach, chicory and lettuce leaves. Add remaining ingredients and toss together. Add enough dressing to coat vegetables but not to soak them. Serve from salad bowl. New England Coleslaw (Serves 4-6) 3 cups finely shredded cabbage cup soured cream 2 tablespoons vinegar 2 tablespoons sugar Mix vinegar and sugar with soured cream and add slowly, stirring stir-ring constantly to shredded cabbage. cab-bage. Dust with paprika and serve from large bowl. Southern Chicken Salad (Serves 8) 1 orange 15 large grapes 15 salted almonds 1 banana 1 apple, diced 3 cups diced, cooked white meat of chicken 1 cup mayonnaise Remove seeds and membrane from orange sections and cut in half. Cut grapes PtfTFi0s in half, removing 0JJpv?TX seeds. Split al-'yV-rviJ monds; slice ba-W3JmJ)-L1 nana. Mix all in-vty&ii?) in-vty&ii?) gredients 'lightly r 5W4v but thoroughly. ' xnfjr'vJ' Serve chilled on XiJ , lettuce. Macaroni Salad (Serves 8) 2 cups cooked macaroni 1 cup diced celery or cucumber 1 cup diced American cheese, if desired V4 cup chopped pimiento 2 diced, hard-cooked eggs Salt and pepper to taste Mayonnaise Bacon curls Banana strips with chopped nuts Olives, carrot strips, radishes Mix together macaroni, celery, cheese and chopped pimiento. Add salt and pepper, then just enough mayonnaise to taste. Arrange on platter, and garnish with eggs, bacon curls, banana strips sprinkled sprin-kled with the chopped nuts, olives, carrot strips and radishes. tions : Vegetable Salads 1. Arrange 4-8 asparagus tips (cooked or canned) on lettuce, encircling en-circling them with a green pepper ring. Serve with French dressing to which chopped chives or stuffed olives have been added. 2. Mix shredded red cabbage with fried and crumbled bacon. Toss together with tart mayonnaise. mayon-naise. 3. Serve cooked chilled broccoli with a French dressing into which is placed crumbled, hard-cooked egg and crumbled blue cheese. 4. Cooked lima beans mixed with diced pickled beets, chopped parsley pars-ley and onion are excellent on a bed of lettuce. S f -,, 1 A combination of citrus fruits makes an excellent salad for cool weather eating. Dress it down by having simply the fruit on a crisp bed of greens. Dress it up by, topping with a scoop of colorful sherbet. LYNN SAYS: Try New Food Combinations For Flavor Possibilities Baked, smoked ham butts take on delicious flavor as well as glaze if you brush them with orange marmalade mar-malade just before serving. Don't bother icing cupcakes after they've cooled. Simply swirl them in corn syrup and top with chopped nuts or coconut. Add onions and celery to potatoes when you're making soup if you want to sharpen the flavor of the oup in a subtle fashion. To extend quick-frozen strawberries strawber-ries for desserts, mix them with drained, crushed pineapple. The combination is exciting for quickly made jam, ice cream or pudding toppings and shortcake mixtures. Meat loaf will be more interesting interest-ing and colorful if you serve it with tart, bright red cranberry sauce, fresh or canned . Sliced oranges with halved end seeded Tokay grapes are an excellent ex-cellent idea for a colorful, flavorful flavor-ful salad to serve with a heavy dinner. |