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Show uBcr0 BY HELEN HALE DERK up your light winter meals by serving lovely salads. A bowl of steaming soup and salad can make the light meal of the day well-balanced and a treat to which to look forward. Split bananas sprinkled with lemon juice and chopped nuts start a salad plate. Round this out with orange and grapefruit segments RECIPE OF THE WEEK Coconut Padding (Serves 6) V4 cup bread crumbs Vi cup moist coconut 2 cups milk 1 egg, separated 8 tablespoons sugar Vi teaspoon salt 1 tablespoon butter, melted Soak bread crumbs and coconut coco-nut in milk. Beat egg yolk, add sugar, salt and butter. Add to milk mixture. Fold In beaten egg white. Pour Into greased baking dish; set in pan of hot water. Bake in a moderate 350F.) oven 45 minutes. and dates stuffed with peanut butter. but-ter. Smoked whitefish is a really delicious de-licious base for salads with pickled beets and potato salad. , Try some pineapple slices with banana halves, drained canned or quick frozen berries and tangerines stuffed with cottage cheese for a lovely platter. Tomatoes make a pretty salad, and a nourishing one stuffed with seafood salad. Serve with peas marinated in French dressing and wedges of hard-cooked eggs. Chill sardines and serve with lemon slices on a bed of lettuce. Garnish the fish with tomato slices topped with cottage-cheese-chive mixture. Here's a salad nice enough for a ladies' luncheon: potato salad in green pepper rings, slices of ham, tongue or summer sausage. Garnish Garn-ish with marinated cucumber slices. |