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Show Spring Salads And Dressings By LUCILLE STRINGHAM Spring is the time for salads and new dressings for the tossed tos-sed salads. Try a nippy cheese loaf to serve w ith them. CHERRILL'S DRESSING For Green Salads Vj cup lemon juice ': cup orange juice 2 cups salad oil ': cup cider vinegar V: tsp. Worcestershire sauce ': tsp. prepared mustard ': tsp. paprika 1 tsp. onion salt ': tsp. garlic salt 1 cup powdered sugar PLT ALL ingredients in a blender and blend well. If you do not have a blender use a wire whip or shake in a bottle. Chill. Taste improves if refrigerated refri-gerated over night. Serve on a tossed salad made with lettuce, let-tuce, radishes, shredded cabbage cab-bage and other vegetables. Use spinach for a variety in the greens. NIPPY CHEESE LOAF 1 (5 oz.) jar sharp processed cheese spread 1 tsp. Worcestershire sau:e Vi tsp. garlic salt 1 large loaf homemade bread SOFTEN cheese spread at room temperature. Stir in Worcestershire sauce and garlic gar-lic salt. Slice bread in thick slices almost through bottom crust and spread cheese mixture mix-ture on one side of slices. Wrap loaf in foil, leaving foil open slightly on top. Bake in 375 oven for 15 to 20 minutes. Great served with soup or salad. Dried parsley flakes can be sprinkled on bread slices before baking. MEXICAN COLE SLAW 4 cups finely shredded cabbage cab-bage I cup diced celery 13 cup finely cut green pepper Recipes for the Home Gardener 2 Tbsp. chopped green onions on-ions ' cup drained kidney beans, canned or cooked PLACE vegetables in salad bowl and cover with the following fol-lowing dressing: Vt cup vinegar 1 V; tsp. salt 1 Tbsp. sugar Vt tsp. chili powder ' tsp. pepper ': cup evaporated milk. PLACE IN a jar and shake well. Keep chilled until ready to serve. Additional sugar may be added to the dressing if desired. de-sired. Serves 6 SUMMER POTATO SALAD Special Dressing: Vt cup vinegar Vt cup waler Vt cup sugar Vt tsp. salt Dash of pepper 1 tsp. prepared mustard PLACE IN sauce pan and bring to a boil. Beat 2 eggs and add to hot liquid. Add hot liquid to eggs and then return to liquid in pan and cook on reduced heat until thickened slightly, about 5 minutes; mi-nutes; stirring constantly. Remove Re-move from heat and cool slightly and stir in 1 cup salad dressing. PREPARE the following vegetables: 4 cups of cubed cooked potatoes (about 2 pounds) 2 hard cooked eggs, chopped Vi cup chopped cucumber 1 Tbsp. chopped onion 1 Tbsp. chopped green pepper Vt cup chopped celery PLACE IN bowl and toss together the vegetables and eggs. Pour dressing over them and gently stir to cover and blend flavors. Add salt and pepper if necessary. Serves 6. |