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Show This Week's RECIPE . . . New salads are always welcome by the hostess, who always likes to serve something different for her guests. This week the following follow-ing salad recipe of Mrs. Garth Tietjen was requested. Tuna-Vegetable Souffle Salad' (serves 6 to 8) 1 package lime jello 1 cup hot water Y2 cup cold water Y2 cup mayonnaise 4 tsp. vinegar Vi tsp. salt dash of pepper 1 cup shredded carrots 1 cup shredded cabbage Vn cup drained finely chopped cucumber 1 tbs. finely chopped onion 1 can (7 oz.) tuna fish, drained Dissolve jello in hot water. Add cold water, vinegar, mayonnaise, salt and pepper. Blend well with rotary beater and pour into refrigerator refrig-erator tray. Quick chill in freezing unit without changing control, about 15 or 20 minutes, or until firm 1 inch from edge. Turn into bowl and whip with rotary beater until fluffy. Fold in other ingredients and pour into pan. Chill until firm about 30 minutes. Cut into squares and serve on chilled lettuce leaf. Top with dressing if desired. |