Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 26
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 26

Fayetteville, Arkansas
Issue Date:
Friday, April 26, 1974
Page 26
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Page 26 article text (OCR)

t - NORTHWEST ARKANSAS TIMES, FtyeUevlBe. Art.. Friday, April M, SALADS and DRESSINGS CRANBERRY SALAD RECIPE Jan McGibbony 2100 N. Leverette No. 35 Faycttcvillc, Ark. pkg. cherry gelatin cup hot water cup sugar tbsp. lemon juice cup pineapple syrup 1 cup ground-up raw cranberries 1 orange, ground 1 cup drained, crushed pineapple 1 cup chopped celery M cup chopped walnuts or nuts Dissolve gelatin in hot water. Add sugar, lemon juice and pineapple syrup. Stir to dissolve, chill until partially set. Add remaining ingredients Chill in oiled individual molds or in shallow pan. CHICKEN TORTILLA CASSEROLE Mrs. Luedell Kiev Hi. 2, Box 244 Lincoln, Ark. 72744 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup of milk I 4oz. can of Ortega green chiles 4 chicken breasts, cooked, boned and cut into pieces 1 Ib. nippy Cheddar cheese, grated 6 corn tortillas, cut up into quarters Make a sauce of soup, milk and mushrooms, add eiulies, a quarter o' tortillas, build lay ers of tortillas, chicken sauce and cheese and end with cheese on top. Bake 1 hr. at 350 degrees in covered casserole dish. If it seems runny, remove cover and bake a little longer. Serves 46. PICKLED EASTER EGGS Helen Leflar 1717 W. Center St. Payetteville, Ark. Grandmother L. prepared this old German dish every Easter for her clan of children a n d grandchildren. She made it three weeks before the family gathering and ALWAYS served it in an old white bone-china dish. It was her "tradition" and it is faithfully carried on to the third and fourth generation. This dish Is good as an appetizer, as part oC a salad arrangement, or, best of all, ·erved with a broiled steak. 2 cans (1 - Mb. size) small whole beeta 1 cup sweet cider vinegar or white wine vinegar Vt cup sugar (or sugar substitute) 1 tsp. salt, a few peppercorns, whole cloves, ground cloves, and bay-leaf 1 med. onion, sliced 12 hard-boiled eggs Drain beets, reserving o n e cup of juice. In n sauce-pan combine vinegar, spices, onion and beet juice. Bring to boil while stirring. Add beets and simmer about ten minutes. Add to shelled eggs and put in large Jar with screw lid. Coo! a n d refrigerate at least 21 hours, but two weeks makes a superb product. Every two or three days turn the jar upside down so_thc eggs color evenly. 'o B«auty S College Teaching AI! Phases Of Cosmetology For Farther Information DIAL 521-3571 TABOLI Mrs. Coleen Cowan Ht. 5 Fayelteville, Ark. 1 cup whole wheat l'/4 cups chopped parsley 1!4 cups chopped tomato 8 chopped green onions w med. green pepper chopped 1 cup lemon juice 1 cup vegetable oil 2 cups cold water 1 tsp. salt . 1 fresh cucumber (optional) Measure then rinse whole wheat. Combine wheat and parsley with cold water, let set till all other vegetables a r e prepared (approx. 15 min.) Prepare all other vegetables and add to wheat mixture. Mix ·u, lemon juice and salt well and pour over vegetables and wheat. Let set in refrigerator at least 4 hours before serving The longer it sets, the better it is. CRANBERRY RASPBERRY GELATIN MOLD Mrs. A. H. Brodbeck 518 E. Lafayette St. Fayetteville. Ark. 1 package (3 oz.) raspberry gelatin % cup hot water % cup cold water 1 small can mandarin orange segments drained (11 oz ) or 'A cup crushed pineapple drained 1 can whole cranberry sauce 14 cup chopped nuts (optional) Dissolve gelatin in the hot water, stir well until dissolved add cold water and stir again.' Drain well either of the fruits you desire and combine with cranberry sauce, n u t s and gelatin mixture. Pour into a at has been greased MEXICAN SALAD Mrs. Larry C. Vest 605 E. Ash Fayetleville, Ark. Small head lettuce 3 tomatoes 1 can red kidney beans 5 green onions 45 cent pkg. Fritos 1 bottle Kraft Catalina salad dressing % Ib. mild Cheddar cheese Tear into bite-sized pieces entire head of lettuce. Add chopped tomatoes, chopped green onions, % lb. grated Cheddar cheese and one can red kidney beans (drained and rinsed). Add entire bottle of Catalina dressing. IMMEDIATELY before serving, crumble Fritos and add them last. Toss. GOVERNOR'S SALAD Dorothy West 208 S. Gregg Fayetteville, Ark. 1 pkg. lemon jeHo. dissolved in 1 cup boiling water Add: 1 tbsp lemon juice 1 tbsp. vinegar Shred very fine: 3-tbsp. carrots 1 tbsp. onion Vt cup cucumber 2 tbap. green pepper naff' , 1 box smaH curd cottage cheese M cup salad dressing V4 cup coffee cream Set in refrigerator to congeal. CABBAGE SALAD Mrs. Hubert E. Pearce 160 N. E. 7th Street Bentonville, Ark. 72712 4 cups shredded cabbage 1 can (No. 2 size) diced pineappie IJ4 cups diced marshmallows V* cup diced carrots Vt cup mayonnaise dressing Few grains of salt .. Combine all ingredients. Mix lightly. May be served on lettuce. Refri gerate. JELLO PINEAPPLE SALAD Theta Jo Mitchell Route 7 Fayetteville, Ark. 1 can crushed pineapple 2 boxes ora.ige Jello 1 39 cent container Cool Whip · 1 small box small curd cottage cheese In bowl put Cool Whip and orange Jello powder. Drain cottage cheese and crushed pineapple thoroughly. Mix with Cool Whip Jello powder. Chill and serve. PEPPER JELL R. Shelton 450 Assembly Fayetteville, Ark. 2 cups ground sweet hot peppers mixed for hotness desired 3'A cups sugar % cup cider vinegar « oz. liquid pectin Mix ground peppers with vinegar in 3 quart pan. Add Certo bring to rolling boil. Add sugar; boil hard 1 minute, stirring--Pour in hot, sterile jars. Seal with paraffin. To a c c o m p a n y quail, lamb, chicken, turkey CABBAGE SLAW Mrs. Bill Shaffer Routes ·'; Fayetteville Ark. 72701 1 small head cabbage (4 cups or more) 1 large onion sliced thin * cup sugar ,i : VL cup vinegar - . % cup oil . % tsp. salt 1 tsp. celery seed Mix ·cabbage and onion. Heat remaining i n g r e d i e n t s to boiling and pour over cabbage; Refrigerate several hours UNCLE JACK'S CRISPY COLE SLAW Charles F. Kent 411 West North Street Fayetteville, Ark. 1 Large head of cabbage 1 medium onion Shred cabbage and chop onion and mix together. Sprinkle with Vi cup of sugar. Let this stand while you prepare the following: 1 tsp. salt 1 tsp. celery seed H tsp. dry mustard 'A cup Wesson oil Vi cup white vinegar Mix the above and let ft come to the boiling point. Then pour over the mixture of cabbage »nd onion and stir several times. Cover and keep in the refrigerator. This will keep crisp for a month. COTTAGE CHEESE SCHPRISE Bettie Bell Route 3, Box 19 Lincoln, Ark. lettuce leaves 1 carton low fat cottage cheese 1 can pineapple rings with no sugar added 2 tbsp. liquid sweetner 3 grated carrot Mix liquid sweetner int* cottage cheese. Place lettuce leaves on salad plates. On lettuce leaf place pineapple ring, spoon cottage cheese over this to make a mound. Sprinkle grated carrot over cheese. The surprise, it tastes good and is low in calories. good! Get Your Campbell's Worth . . . Today FOOD PRODUCTS BY CAMPBELL SOUP COMPANY 1100 West ISth Street, FoyetteviHc, Arkansas

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