The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin on June 27, 1965 · Page 54
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The Racine Journal-Times Sunday Bulletin from Racine, Wisconsin · Page 54

Racine, Wisconsin
Issue Date:
Sunday, June 27, 1965
Page 54
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Page 54 article text (OCR)

Cold Cohrfui VEGE'EVBLE SALADS MELANIE DE PROFT Food Editor Salade Ni^oise Although many variations of the salad bearing this name appear on European menus, all probably were inspired by a salad served in restaurants in Nice, France. Ingredients are arranged in separate mounds mi a bed of greens before being brought to the table. After this pretty-as-a^picture salad has been admired by the guests, pour the dressing over all and toss lightly before serving. 3 medium-sized cooked potatoes, diced 1 9-oz. pkg. frozen green beana, cooked 1 10-oz. pkg. frozen green peas, cooked 1 clove garlic, cut in half 1 small head lettuce Vi head romaine or escarole 2 7-oz. cans tuna, drained 2 2-oz. cans rolled anchovy fillets 1 mild red onion, thinly sliced 1 medium-sized cucumber, sliced 3 ripe tomatoes, cut in wedges 1 green pepper, cut in strips 3 hard-cooked eggs, quartered 'A cup pitted ripe olives Vi cup olive oil 2 tablespoons red wine vinegar 1 teaspoon salt •/] teaspoon black pepper 1 teaspoon dry mustard 1. Prepare and thoroughly chill the potatoes, beans, and peas. 2. Rub the inside of a large, shallow, wooden salad bowl with the cut surface of the garlic. Line bowl with the lettuce and romaine or escarole. 3. Unmold the tuna in center of bowl and garnish with some of the anchovies. 4. Arrange separate mounds of the potatoes, green beans, peas, onion, cucumber, tomatoes, green pepper strips, and hard-cooked eggs in colorful groupings around the tuna. Garnish with olives and remaining anchovies. 5. For the salad dressing, combine olive oil, vinegar, and a mixture of the last three ingredients. Shake vigorously to blend well before pouring over salad. 8 to JO servings Fiesta Vesretable Salad Marinate in any favorite salad dressing (bottled or prepared from a mix) thinly sliced zucchini, carrots, and cauliflowerets. Chill thoroughly. Shortly before serving, add sliced fresh mushrooms; toss lightly. Immediately remove to a salad bowl lined with crisp spinach. Garnish with croutons. Gazpacho Dashing and colorful as a Spanish dance is this "salad soup." 4 large, very ripe tomatoes, cut in small pieces 3 cups soft bread pieces 1 or 2 large cloves garlic, crushed in a garlic press or minced 1 qt. water 3 tablespoons olive oil 3 tablespoons cider vinegar 2 teaspoons salt '^ teaspoon white pepper 1 large green pepper, coarsely chopped 1 medium-sized tomato, peeled and coarsely chopped 1 cucumber, scored and coarsely chopped 1 onion, coarsely chopped Croutons 1. Pour the water and oil over tomatoes, bread, and garlic in a bowl; cover and let stand 2 to 3 hrs. at room temperature. 2. Put mixture through a food mill. Stir in the vinegar, salt, and pepper. Refrigerate the soup about 2 hrs., or until thoroughly chilled. 3. Put the chopped vegetables and croutons into individual bowls; set on a tray and pass when soup is served. Allow each person to spoon portions into chilled soup as desired. About 8 servings Vegetable Aspic 1 10-oz. pkg. frozen mixed vegetables •/2 teaspoon Accent cup cold water 4 teaspoons unflavored gelatin 1 '/2 cups vegetable broth (dissolve 2 vegetable bouillon cubes in 1 Vi cups boiling water) 2 tablespoons lemon juice 1 tablespoon prepared horseradish 1 teaspoon grated onion '/] teaspoon celery seed '/j teaspoon salt Vn teaspoon pepper •/] cup finely shredded cabbage 2 tablespoons finely snipped parsley 1. Cook mixed vegetables according to package directions, adding Accent with the salt; drain and chill the vegetables. 2. Soften gelatin in cold water in a saucepan. Stir over low heat until gelatin is completely dissolved. Blend in the broth and next six ingredients. 3. Chill gelatin until consistency of thick, unbeaten egg white. Stir in the chilled cooked vegetables, cabbage, and parsley. Turn into a lightly oiled 1 -qt. mold. Chill until firm. Unmold onto chilled serving plate and garnish with watercress or other greens. 1-qt. mold C-ivi ti. I',' Stuffed Tomatoes 1 cup ripe olives 1 cup cream-style cottage cheese '/i cup chopped cooked chicken 1 tablespoon drained capers 2 tablespoons mayonnaise 4 drops liquid hot pepper seasoning VH teaspoon salt Vi teaspoon onion salt Vi teaspoon thyme, crushed VH teaspoon marjoram, crushed VK teaspoon garlic powder 6 medium-sized firm, ripe tomatoes, rinsed and stems removed Seasoned salt 1. Coarsely chop olives, reserving six olives for garnish. 2. Combine the chopped olives, cottage cheese, chicken, and capers. Add a mixture of the mayonnaise and next six ingredients; mix lightly but thoroughly. Cover and refrigerate the mixture. 3. Turn tomatoes stem ends down. Starting from center of blossom Rofiy, ripe tomato petals encase a flavorful chicken and cottage cheese salad mixture. end, cut each tomato into petal- shaped wedges (see photo). Cut to about in. from stem end or only far enough to allow the petals to open but remain securely connected at stem end. Sprinkle cut surfaces of petals lightly with seasoned salt and fill tomatoes with chicken-cheese mixture. 4. Place each filled tomato in a lettuce cup on individual salad plates. Top each with a reserved olive. Serve with a French-style dressing. 6 servings Two-Layer Vegetable Salad Mold Prepare recipe for Vegetable Aspic. Turn into a lightly oiled 2-qt. mold. Chill only until set, but not firm. Prepare recipe for Molded Potato Salad and chill slightly if necessary. Spoon over first layer. (Both layers should be about the same consistency to avoid separation of layers when unmolded.) Chill until firm, about 6 hrs. 2-qt. mold Family Weekly Cookbook' Molded Potato Salad 2 cups diced cooked potatoes (about 3 medium-sized) 2 hard-cooked eggs, chopped 1 cup diced celery % cup pared and diced cucumber Vi cup finely chopped onion Vi cup finely chopped green pepper */z cup shredded radishes Vi cup tarragon vinegar 3 tablespoons cold water I tablespoon (1 env.) unflavored gelatin 1 cup dairy sour cream '/z cup mayonnaise 1 teaspoon salt '/a teaspoon pepper 1. Toss first seven ingredients together in a bowl; set aside. 2. Soften gelatin in a mixture of vinegar and water in a saucepan. Stir over low heat until gelatin is completely dissolved. Blend gelatin into a mixture of sour cream, mayonnaise, salt, and pepper. • 3. Combine dressing with potato mixture; toss gently to blend. Turn into a lightly oiled 1 -qt. mold; chill until firm. Unmold onto chilled serving plate and garnish with leaf lettuce. 1-qt. mold iiiiiiiiiiiiiii n... HOORAY! GARUC'SAUCy CHICKEN Open Pit makes it sizzlin'good! J0 0 ^ 10 Family Weehij/, ./inir ;>7, J965 FLAVOR SECRET: Open Pit Mild Garlic Barbecue Sauce with just the right touch of gaHic I 1. Brush cut-up fryers with Open Pit Mild Garlic Barbecue Sauce-about cup to 2 lbs. chicken. Open Pit is thick, rich and tomato-ey —won't dribble off like watery sauces. 2. Grill about 30 minutes, turning often. Brush frequently with more Open Pit Mild Garlic Barbecue Sauce. 3. Serve tempting, tender Garlic-Saucy Chicken, deliciously flavored with just the right touch of garlic. Sizzlin' good! : ^ Co / I ; Hickory Smoke Mild Garlic Good SNwni •nd Open Pil ir* Irtdanwrki ol tlx G«wr*l Foodi Cwp.

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