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Show This Week's RECIPE . . . Tastes turn to cool, refreshing refresh-ing menus during the hot weather, and for different, but tasty salads, try the following' recipes: MAGIC SALMON MOLD " (serves 8 generously) Bone and flake 2 cups canned Salmon. Place in bottom of mold Dissolve 2 pkgs. lime jellff in lA runs hoilinB water- Add 3 tbs. lemon juice and 1 tsp. salt. Pour half of the warm jeilo over the salmon and chill. When salmon is set, fill mold with alternating layers of finely shredded cabbage (2 cups), and sliced hard-cooked eggs (3). Pour over this the remaining jello, chill until set. GINGER ALE SALAD (Frozen) (serves 16) 1 b. marshmallows 1V cups crushed pineapple 1 qt. can fruit cocktail 1 cup marachino' cherries 1 cup mayonnaise pt. whipping cream 2 cups gingerale Melt marshmallows in 2 tbs. pineapple juice in a double boiler. Let cool and add gingerale, fruits, well drained, drain-ed, and cherries cut in half. Add mayonnaise and whipped cream. When frozen slice I and serve on lettuce. |