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Show - 4 ' v'J2a I " f . ft1 $SJ:& y v;f v j & l? Ly yS-JH , . .. -I i 1 I ' 1 Serve Taste-Tempting Salads for Summer (.See Recipes Below) Salad Days THERE'S NOTHING quite so cooling as a jellied salad brightly garnished with crisp greens. There's nothing quite so delicious as well chilled )n fruit or vegeta- i bles attractively XAkvrSN l0 arranSecl on tVnrfRi Irosty looking let-IvL- tuce, watercress iMiX TTTl or end've- llllr"-a meal out of a salad that's protein-rich, or, if you prefer, you can combine both the salad and dessert des-sert course into a luscious fruit salad. Jellied Tomato Salmon Mold (Serves 8-10) 2 envelopes plain gelatin lYi cups water and juice from salmon 1 lOMi-ounce can condensed tomato soup 1 3-ounce package cream cheese 1 tablespoon grated oniou 1 16-ounce can salmon, drained well Vi cup mayonnaise Soften gelatin in cup water. Combine soup and remaining water; wa-ter; heat to boiling. Remove from heat. Add softened gelatin and cream cheese; beat with rotary beater until smooth. Cool. Add onion, salmon and mayonnaise. Pour salad into a greased S-Vz inch mold. Chill thoroughly. Tomato Aspic Ribbon Loaf (Serves 8-10) Layers 1 and 3: LYNN CHAMBERS' MENU . "Jellied Tomato Salmon Mold Sliced Cucumbers Potato Chips Assorted Pickles Toasted English Muffins Fruit Jam Lime Sherbet Butter Cookies Beverage Recipe Given teaspoon salt 3-4 bananas 3 tablespoons lemon juice Melon balls Strawberries, halved Blueberries Peach halves Wedges or slices of fresh pineapple Water cress Pare avocados; halve. Fill halves with cottage cheese combined with nut meats, olives, parsley, and salt. Press two halves together; sprinkle with IfJiHjr lemon juice. J'f Arrange fruits &:$&r on water cress- (l&?3 P a s s Fruit llNCy Dressing: Com- AkjSl bine cup su" liNiiiii'' i " gar or light corn ' syrup and four teaspoons enriched flour; gradually gradual-ly add Vi cup vinegar. Cook over low heat until smooth and thick, stirring constantly. Add one teaspoon tea-spoon salt, two teaspoons paprika, one tablespoon onion, minced fine and two teaspoons celery seed; mix thoroughly. Pour 3i cup salad oil into mixture very slowly, beating beat-ing constantly with rotary beater. Party Chicken Salad (Serves 8-10) 3 cups cubed, cooked chicken IK cups diced celery 3 tablespoons lemon juice 1 cup seedless grapes 1 cup toasted almonds 1 teaspoon dry mustard 1 teaspoon salt Ji teaspoon pepper 1 tablespoon capers Yi cup light cream 1 cup mayonnaise Combine chicken, celery and lemon juice. Chill one hour. Add grapes and almonds. Combine remaining re-maining ingredients. Add to chicken. chick-en. Toss. Garnish with slices of hard-cooked egg. Cool Sea-Food Platter (Serves 6) 1 7-ounce can tuna 1 cup crab meat 2 cups shrimp 2 tablespoons French dressing 1 cup diced celery 'A cup diced cucumber Z tablespoons chopped radishes 1 tablespoon capers 2 tablespoons lemon juice cup mayonnaise Salt, pepper, paprika Flake tuna and crab meat. Remove Re-move black line from shrimp. Marinate Mar-inate tuna, crab meat, and shrimp in French dressing 15 minutes. Combine with remaining ingredients. ingred-ients. Arrange all in lettuce-lined salad bowl. Garnish with additional shrimp, water cress, and lemon wedges. Hostess serves from salad bowl. Pass more mayonnaise. 2 envelopes unflavored gelatin gela-tin 2 cups canned tomato juice 2 teaspoons onion juice Yz teaspoon salt Layer 2: Yt teaspoons unflavored gelatin gela-tin 2 tablespoons cold water 4 eggs, hard cooked and diced cup finely chopped celery Yi cup finely chopped green pepper cup light cream 1 teaspoon prepared mustard Yi cup mayonnaise Vi teaspoon salt Layer 1: Soften gelatin in cup cold tomato juice. Heat balance of s juice to a full boil. Add onion RA- s-fV iuice' salt' and SU IF ffevIWi gelatin. Stir un-e, un-e, JOfW til gelatin is ZlflO .';.; thoroughly dis- rT-t- 1 i':; solved. Place half of mixture in a loaf pan (814xWx2lA inches). Chill until firm. Layer 2: Soften gelatin in cold water. Place over boiling water and stir until gelatin is dissolved. Add to balance of ingredients and mix well. Spread over first layer. Chill again until firm. Layer 3: Pour remaining aspic over egg mixture to form third layer. (Soften aspic, if necessary, over hot water.) Chill again until firm. Unmold and garnish with salad greens. Slice to serve. Fruit Basket Salad (Serves 8) 2 avocados 1 cup cottage cheese 1 cup chopper pecans 1 cup chopped ripe olives 1 teaspoon minced parsley Grated American cheese mixed with chopped green pepper, diced onion, chopped hard-cooked eggs, stuffed olives and seasoned with catsup makes a good mixture to spread on buns. Broil until cheese bubbles. Sauteed, corned beef hash makes a hearty luncheon sandwich when served on toasted, buttered bread or buns. Spread the hash with tartar tar-tar sauce and top with lettuce and another piece of bread or top half of the bun. LYNN SAYS: Broiled Sandwiches Make Good Summer Meals Scrambled eggs, mixed with some grated onion, chopped green pepper and prepared Horseradish, to which are added some bologna strips make a delicious and filling hot sandwich. Sliced hard-cooked eggs placed on toast slices, then topped with a slice of cheese and broiled until the cheese melts, adds variety to summer lunches. |