Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 28
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 28

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Fayetteville, Arkansas
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Friday, April 25, 1969
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Page 28
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If--NORTHWEST ARKANSAS TIMES, FijreMevfflc, Art.. TtM*y, April «, MM SALADS or DRESSINGS COLE SLAW Mrs. Roy T. Douglas 1376 Hendrix Fayetteville, Ark. 1 large cabbage, shredded 2 medium onions, shredded 1 medium carrot, shredded »i cup sugar \2 cup vinegar 'i cup Wesson oil IVi teaspoon salt 1 teaspoon celery seed 1 tablespoon prepared mustard Bring to boil and pour over cabbage. Refrigerate before serving. May be made several hours in advance. If desired a bell pepper may be added. RHUBARB SALAD Mrs. Teel Gray 10*06 De Bancy ct Dallas, Texas 2 pkgs. frozen rhubarb (not sugared) ?· cup sugar l',J cups water 1 pkg. lemon Jello 1 pkg. strawberry Jello 2 tsp. grated lemon rind 2 cups chopped celery 1 cup white grapes For 4 minutes cook rhubarb with the water, add sugar. To the 2 packages Jello add 3 cups boiling water; cool. As it thickens and cools, add celery, grapes and lemon rind. Serves 12 nicely. APPLE-CHEESE SALAD Mrs. Evelyn S. Miller 817 E. Jackson Dr. Fayetteville, Ark. 1 cup hot water *i cup red cinnamon candies 1 pkg. lemon Jello l!i cups apple sauce 8 or., pkg. cream cheese Vi cup chopped nuts !'z cup chopped celery Vi cup mayonnaise or salad dressing Dissolve cinnamon candies in hot water. Add Jello and stir until completely dissolved. Stir in npple sauce. Put half of mixture in 8-inch square pan. Chill. Blond together cheese and mayonnaise. Add nuts a n d crlrry. Spread over the firm apple layer; then add the rest of apple mixture. Chill until firm. KRAUT SALAD Norene Deaton Rt. 7 Fiiycttuvillc, Ark. 1 No. 2 can kraut 1 small can whole kernel corn 1 cup chopped celery '/i cup chopped onion Vz cup chopped green pepper 1 small jar pimento Combine, add 94 cup sugar and chill 12 hrs. KRAUT SALAD Margaret Baird Route 3 Springdale, Ark. 1 medium can (2',i) chopped kraut (drained) 1 cup sugar T .i cup vinegar l ,i cup celery diced !J cup diced onion ',2 sweet pepper Pimento for color Molt sugar and vinegar. Cool. Mix vegetables and kraut, pour vinegar over. Let set overnight to lot flavors blend. INDIANA SALAD Mrs. Ann Bolain 1331 Ellis Ave. Fayetteville, Ark. 1 can french cut green beans (drained) 1 small size green peas (drained) 4 stalks celery (chopped) % cup chopped onion I small can pimentos 1 green pepper (chopped) Dressing 1 tsp. salt 14 cup sugar 'A cup vinegar !4 cup Wesson oil 1 tbsp. water Four dressing over salad. Let set overnight or at least t hours. Drain and serve. LOVE-IT-SALAD Mrs. Donald A. Hayes 1206 W. Sunset Springdale, Ark. juice of 1 no. 2 can pineapple chunks juice of 1 orange juice of 1 lemon 2 eggs (beaten) 1 tablespoon cornstarch 14 cup sugar 2-3 drops of yellow food coloring (if desired) the pineapple chunks 10 oz. pkg. of miniature marshmallows 1 small bottle diced maraschino cherries 1 cup whipping cream Method - cook 1st six ingredients until thick. Add remaining ingredients - fold in the cream that has been whipped. Let stand several hours or overnight. PARTY EGG SALAD Mrs. W. A. Smith Route 2 Fayetteville, Ark. 1 3 oz. pkg. lemon Jello 1 cup cold water 2 tbsp. vinegar % cup mayonnaise % tsp. salt % tsp. curry powder or mustard 4 hard cooked eggs, finely chopped 3 ,i cup diced celery Vt cup diced green pepper 2 tbsp. chopped parsley Dissolve gelatin in hot water, add '.4 cup cold water, vinegar, mayonnaise, salt and curry powder. Beat well with rotary beater. Chill until partially set, then beat with electric mixer until fluffy and thick. Fold in the rest of the ingredients. Pour into individual molds or 8x8x2- inch pan. Chill till firm. Bonus Recipes TAGLIARINI WITH BUTTER CLAM SAUCE 1 package (12 ounces) tagliarini *A pound (1 stick) butter 1 teaspoon minced garlic 2 cans (each TA ounces) minced clams Cook tagliarnin with amount of water and salt called for on package until barely tender -this may be a few minutes less than package directions suggest; drain. In the clean cooking pot over low heat melt the butter, adding garlic; add tag- liarini and toss well. Mix in the minced clam (including liquid in the cans) and simmer, tossing a few time, until most of clam liquid is absorbed -- this will take only a few minutes. Add more salt if needed. Serve at once, passing a pepper grinder. Makes 4 very large or 6 medium servings. (Tagliarini are thin flat long nooldes about Mi-inch wide.) ^Fer Super Sandwiches toMfy Snfrfty Bating CP. - Faytrr«v/7« TOSSED GREEN BEAN SALAD 1 quart torn salad greens 1 can (1 pound) cut blue lake green beans, chilled and drained ( slices salami, cut into strips mustard - flavored French dressing salt and pepper 2 tablespoons minced scallion (green onion) 6 radishes, sliced Just before serving, in a salad bowl, toss together the salad greens, beans and salami with enough dressing and salt a n d pepper to moisten and give good flavor; sprinkle with scallion and radishes. Serve at once. Makes 6 servings. CABBAGE WITH CHEESE SAUCE 6 cups knife-shredded cabbage CA to '/i-inch strands) 1 cup boiling water 1 teaspoon salt 2 tablespoons butter or margarine 2 tablespoons flour H teaspoon white pepper 1 cup milk 1 cup grated (medium-fine) Cheddar cheese, lightly packed Into a medium saucepan turn the cabbage, water and *A teaspoon of the salt. Boil, covered, until tender-crisp -- about 7 minutes; with a long-handled fork turn cabbage over a few times during the boiling. Drain thoroughly. In a 1-quart saucepan over moderately low heat, melt butter; stir in flour; remove from heat; add remaining half teaspoon of salt and the pepper; gradually stir in milk, keeping smooth. Cook o v e r moderately low heat, stirring constantly until thickened; remove from heat; add cheese; stir vigorously until cheese is melted. Add to cabbage and reheat gently. Serve at once. If dish is not to be served at once do not combine t h e cabbage and cheese sauce until ready to heat and serve, because cabbage retains liquid and is likely to thin sauce. Makes 4 to 6 servings. 1 tablespoon salad oil bean liquid plus water to make l'/4 cups 1 garlic clove, cut fine 2 chicken bouillon cubes % cup raw rice Vi cup each thinly sliced diagonally cut celery Rinse shrimp thoroughly in cold water. Drain the beans, reserving l i q u i d . Combine shrimp and beans in a shallow bowl; toss with vinegar, stirring occasionally. Add garlic and bouillon cubes to bean liquid and water. Heat, stirring until cubes dissolve. Add the rice to cook rapidly, uncovered, for 4-5 minutes. Turn heat to lowest point, cover securely, and cook 15 minutes longer without stirring. Turn rice into a chilled bowl and t o s s with two forks until it cools. Drain shrimp and beans and combine them with celery, onions, lettuce and rice. Toss lightly to mix and serve at o n c e sprinkled with soy sauce. Makes three servings. PERSIMMON DRESSING 1 very ripe Oriental type persimmon U cup olive oil *A cup vegetable salad oil 2'/4 tablespoons lemon juice W teaspoon salt '/a teaspoon sugar '/i teaspoon paprika pinch of white pepper Wash the persimmon and slice into a small food mill set over a mixing bowl; puree; there should be almost % cup. Add the remaining ingredients: beat well with a fork. Serve at once or turn into a jar, cover tightly and refrigerate; dressing may be stored for several days. Makes about 114 cups. Serve with romaine and orange salad or with other salads combining crisp greens and fruit. ORANGE SUNDAE 2 oranges 2 bananas 1 pint orange sherbet '/i cup orange-flavor liqueur Peel oranges so they are membrane f r e e; cut sections away from dividing membranes. Peel and slice bananas and add to oranges; chill. At serving time place scoops of sherbet in sherbet glasses: surround with orange mixture; spoon 1 tablespoon liqueur over, each serving. Makes 4 servings. WEIGHT WATCHERS' SHRIMP SALAD 1 can (4'/4-ounce) shrimp, chilled in the can and thoroughly rinsed 1 can (pound) cut green beans 4 cup vinegar or lemon juice For eating pleasure for the whole family feKu-Ku 611 N, College Faytftovill* Arkaiwot' Largest ColfecHon of QUALITY CLOTHING FOR MEN men's srone h Vtvn HILLS Decorate Your Dining Table With The Finest In China, Crystal and Silver From Swift's - C*\-\ I Kl A · Many Beautiful Designs V^l III ^r\. B S r s By Syracuse · Delicate Crystal . By Tiffin . Beautiful Patterns . By Many Famous Makers '' ' ·· · / y swrs 27 N. Block -- 442-80*2

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