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Show 5 i! S o o o o o o a omj L : , , , ..j Help Yourself to a Salad! (See Recipes Below) Salad Magic Salads are in season summer, winter, win-ter, fall and spring, but in spring n you can really (JT have all the vari-fr vari-fr KVivHo etyyouwant. IwiSI There are crisp iXZI greens aplenty, Alt TnrTT Perhaps fresh TVift'-vX ' rom your own l&j JS garden, and loads of fresh fruits and vegetables to complete the demands of health and satisfy the appetite for really fresh - from - the - garden foods. Everywhere you go you hear people peo-ple saying, "A salad is just the thing," or "I want something green and crisp." It's a sign of spring, this desire to eat foods that fit with the newness and freshness of spring. A new idea for serving is to try a salad buffet for it will save your preparing individual salads for everyone. ev-eryone. Simply set salad ingredients ingredi-ents in bowls, park them on a tray and whisk them into the dining room for everyone to make up his own combination. In the picture illustrated illus-trated above, you will notice the bowl of salad dressing is surrounded surround-ed by crisp greens, and then there are bowls of grapefruit sections with avocado pears, strawberries, pears or peaches and prunes stuffed with cottage or cream cheese and nuts all the makings for salad for helping yourself to any combination that appeals ap-peals to you and your guests. Salads can double for both the salad and dessert course, or they can be the mainstay of your luncheon lunch-eon for the club. Salad-Dessert Loaf. (Serves 6) 1 envelope plain unflavored gelatin cup cold water 2 egg yolks 1 tablespoon melted butter or substitute sub-stitute y3 cup rnild vinegar 3 tablespoons vinegar Vi teaspoon salt teaspoon paprika Few grains cayenne, if desired 73 cup milk 2 tablespoons canned pineapple juice 1 cup prepared fruit 1 cup evaporated milk, whipped Soften gelatin in cold water. Beat egg yoJks and salt. Add vinegar, salt, butter, cay-enne, cay-enne, pftprika and pineapple juice V-SjtfLo gradualiy. Whip . lightly. Add milk 3 and coo in top of " double toiler un- Vljx ,Jj til of ctMtard con- lLr"r sistenc. stirring constantly. Remove Re-move frm fire and dissolve softened gelatir Jn hot custard mixture. Chill, stirrirj? occasionally while cooling. When mixture begins to set, fold in whipped, evaporated milk and fruit, cut in small pieces (orange, cherries, cher-ries, canned pineapple, grapefruit, Lynn Says: Give Yourself Health! Egyptians Egyp-tians cultivated salad foods such as onions and garlic; Romans enjoyed en-joyed chicory and lettuce. Why shouldn't you? Your cues to a good salad are few but important: ingredients should be well chilled, attractively attractive-ly arranged and served with the prbper dressing. Most fruit salads sal-ads take a whipped cream dressing dress-ing or cooked dressing or mayonnaise mayon-naise flavored with fruit juices. Occasionally, In the case of a bland fruit or citrus fruit, a french dressing is a must Seafoods are usually marinated before mixed with other ingredients. ingredi-ents. Marinate shrimps, crab-meat, crab-meat, etc., in french dressing even though you may use mayonnaise mayon-naise to hold the salad together. The above trick may also be tried with potato salad. It Improves flavor. Lynn Chambers' Point-Saving Menu Broiled Chicken New Potatoes Peas Biscuits Jelly Salad Dessert Loaf Orange Marmalade Bars Coffee Recipe Given peaches, pears or any desired fruit combination). When 'firm, unmold on platter and garnish with green pepper. Trim platter with salad greens. Shrimps in a salad can make up the main dish for a warm night supper sup-per without too much fussing on your part: Shrimp Salad. (Serves 6) 2 No. 1 cans shrimp 2!4 cups diced cooked potatoes 1 cup diced celery cup chopped green pepper H cup french dressing 2 tablespoons lemon juice teasoon salt l-t cop mayonnaise Salad greens 3 whole tomatoes, cut In wedges 8 green pepper rings Ripe olives Combine shrimp, potatoes, celery and green pepper. Add french dressing, lemon juice and salt. Chill. Just before serving, moisten with mayonnaise. Serve on chop plate garnished with salad greens, tomato toma-to wedges, green j::'!!., pepper rings and ,:!!i!ji!iilfrf ripe olives. 2 Jn, A salad that's substantial and ;jiyr really good is one ! 'JMLl that combines fish VvrijlQ with macaroni. A hHT-'Jt subtle combination of seasonings makes it just perfect eating: Macaroni-Salmon Salad. (Serves G to 8) 1J4 cups flaked salmon, tuna or crabmcat 1 cup cooked macaroni 1 cup canned peas Vi cup diced celery 2 tablespoons minced pimlcnto 2 tablespoons chopped sweet pickle Salt and pepper to taste Mayonnaise Combine ingredients in order given. giv-en. Toss lightly with dressing and serve, well chilled in lettuce cups. The following salads are cool and vitamin-rich, perfect foil for warmer weather: Raw Vegetable Salad. 2 cups raw carrots, grated 1 cup raw cabbage, shredded cup raw celery, chopped cup onions, diced Cooked 'salad dressing Mix together vegetables with Just enough dressing to hold together. Lettuce Rolls. 1 bead lettuce 1 cup cottage cheese i cup seedless raisins Vi cup chopped nuts M cup mayonnaise Salt Combine cheese, raisins and nuts. Blend well with mayonnaise. Add salt to taste. Use large lettuce leaves and spread with cheese mixture. mix-ture. Roll as for jelly roll; chill and serve. Dressing Variations. French Dressing: Crumble V pound roquefort cheese into 1 cup french dressing. Serve over greens. Lemon Cream Dressing: To 1 cup chilled, evaporated cream, whipped, add 3 tablespoons honey and 1 tablespoon table-spoon lemon juice. Serve with Fruit Salad. Mayonnaise: Add V cup chili sauce, 2 tablespoons pickle relish, and 2 hard-cooked eggs, chopped to 1 cup mayonnaise. This is good over lettuce. Get the most from your meat! Get your meat roasting chart from Mist Lynn Chambers by writing to her U care of Western Newspaper Union, 210 South Desplaines Street, Chicago 6, IIL 'case send a stamped, self-addressed envelope for your reply. Releaed by Western Newsyuxr Union. |