Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 27
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 27

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 27
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aauatua mm. m****. A*.. im»r. AMI ». SALADS or DRESSINGS CREAMY BLUE CHEESE SALAD DRESSING Mrs. Era Looney U73 Brooks Are. Fayetteville, Ark. % pound blue cheese . 2 cups mayonnaise or salad dressing 14 cup vinegar I tablespoons sugar % 'cup sour cream 1 clove garlic, minced Crumble cheese. (You should have about 1 cup). Set aside a few tablespoons for garnish. In mixing bowl, combine remaining cheese with all other ingredients; beat with electric or rotary beater till Huffy. Chill thoroughly. Sprinkle w i t h reserved cheese (and w i t h chopped parsley, if desired). Makes about 314 cups. This may be served over lettuce wedges w i t h pepper rings, sliced tomatoes, and onion rings: it is good on tossed green salads, too. Any leftover dressing makes a great "chip dip." FROSTED APRICOT SALAD Mrs. Lucy Ball Johnson. Ark. 2 pkgs. orange gelatin 2 cups boiling water 1 (No. 2) can apricots. drained and mashed 1 (No. 2) can chunk pineapple, drained 1 cup fruit juice Vi cup sugar 2 ths. flour 2 tbs. butter 1 egg, well beaten 1 cup cream, whipped Dissolve gelatin in boiling water Add 1 cup of the juice to gelatin mixture. Reserve rest of fruit juice. Add apricots and pineapple. Chill until Onn. Combine 1 cup of fruit juice with sugar, flour, butter, and beaten egg. Cook over low heat until smooth, stirring constantly. Cool. Whip the cream and add to cooked mixture. Frost the Relatin mixture with cooked mixture. Garnish with slices of Mandarin oranges and apricots, if desired. JELLO SALAD Irene Lazenby 2024 Wedington Drive Fayetteville, Ark. 1 box lime Jello 1 box lemon Jello J small pkg. bit marshmallows (6V4 oz.) 1 small pkg. Philadelphia Cream Cheese (3 oz.) 1 small can crushed pineapple, slightly drained 14 pt. whipping cream 1 l»x cherry Jello Set lime Jello in large clear dish or deep clear bake dish iquare or rectangle. Set lemon Jello hot and dissolve bit marsh- m a l l o w s and Philadelphia Cream Cheese in it. Let set then whip and fold in crushed pineapple and whipped cream. Pour over already set lime Jello. Then prepare cherry JeHo and chill til thick but still pouring stage and pour over mixture. This makes an attractive dish with the green bottom, white middle, and red WHY SWEAT IT? WE FIX SUNDAY DINNER FROSTY APPLE SQUARES Mrs. C. H. Moses, Jr. 1840 N. Leverett, No. UB Fayetteville, Ark. 1 3-oz. box lemon Jello 1 3-oz. box orange Jello .1 cup boiling water 2 cups cold water 1 No. 2 can crushed pineapple 3 cups c h o p p e d apples, peeled Combine Jello and boiling water. Stir until dissolved. A d d cold water. Refrigerate until Jello begins to thicken. F o l d in pineapple and apples. Pour into oblong pan (13x91ix2). Chill until set. Topping 2 eggs, well beaten Vt cup sugar 1 tbsp. lemon juice 14 pt. whipping cream Mix eggs, sugar and lemon juice in medium sauce pan. Cook until thick, stirring constantly. Let cool. Whip whipping cream and fold into cool e g g mixture. Spread over Jello mix- lure. To serve: Cut into squares and top each square with a sprig of parsley. Serve each square on a lettuce leaf. "MAKE AHEAD" FRUIT SALAD Mrs. Judy Baird 4704 E. Young St. Tulsa, Okla. 1 (1 Ib. 13 07.) can cling peaches, sliced and drained 1 cup miniature marshmallows % cup halved maraschino cherries 1 large banana sliced VI cup chopped nuts Dressing Is cup whipping cream whipped V, cup Miracle Whip salad dressing . . 1 tablespoon lemon juice Combine fruit and nuts, mix with dressing. Chill a few hours before serving. _ ROQUEFORT DRESSING Mrs. H. H. Griffith 4 South Hartman Fayetteville, Ark. 14 pound Roquefort cheese 14 cup sour cream 1 pint mayonnaise V, teaspoon white pepper 1 tablespoon garlic powder 2 tablespoons salt Mix ingredients and store m refrigerator. Pour over green aalad immediately before serving. Use sparingly and toss lightly. _ VEGETABLE SALAD Mrs. C. C. Crandall 44 E. Cleburn Fayetteville, Ark. 1 pkg. lemon Jello 1 can tomato soup 1 cup celery 1 cup onions, green better 1 cup green pepper 1 cup mayonnaise 1 small cottage cheese Heat soup undiluted and pour over Jello until dissolved -cool. Chop fine celery, onions and pepper; mix with other ingredients and pour into ring mold. Seven Days A Week SWEET POTATO SALAD Mrs. 0. H. Vaughan Rt. 2 Prairie Grove, Ark. '· 4 cups of sweet potatoes, cooked 14 cup sugar 14 cup butter 14 cup pecans 14 cup coconut l /\ marshmellows 14 cup rasins \'i pt. of whipping cream Add sugar and butter to potatoes while warm, m a s h potatoes and set aside to cool. Combine remaining i n g r e- dients. add to potato mixture in bowl. Chill before serving, then fold in whipped cream or top with whipped cream. Serve on lettuce leaf. SAUCE NEMO Mrs. Wallace V. Wilson Route 9, Brookhaven Farm Fayetteville, Ark. Vi cup mayonaise 1 tablespoons lemon juiot 1 teaspoon celery seed Combine and use over asparagus as salad dressing. COLONEL SANDERS' RECil-t. K«ntd«» Tried Aik BURGER BROIL Vi MILLION MBCtimON OCT«»lNCf COLLIER null DRUG 10t W. 443-3441 We bought at factory prices Nowyoure getting the savings on these specials CLOCKTIMER Full-width tlass backguard Includes handy clock and timer LIFT-OFF DOOR Makes oven cleaning a bretK. Door lifts up and off without tools CHAR-CHROME BROILER Exclusive Tappan broiler burner provides fast, efficient infra red heat *259» 5 BEST TAPPAll VALUE EVER! CHOOSE FROM A COMPLETE LINE OF 30* AND 36* MODELS 0 MONEY DOWN UP TO 36 MONTHS TO PAY SI 4 N. Colleg* Phone 442-5481 SERVICE STORES 104 N. East Fayettevill* 4474272

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