Fabulous Salads - Johna Blinn

g
JohnaBiinn
Edited by
Tom Dorsey
PUBLISHED BY PLAYMORE INC., PUBLISHERS AND WALDMAN PUBLISHING CORP.
New York, New York

Printed in Canada/Cover Printed in USA
Fabulous Cookbook Series
Prepared Under the Editorial Direction of
Malvina G. Vogel
Illustrated by Arthur Friedman
Designed by lrva Mandelbaum
Cover photo: Salads Galore
Courtesy of Mazola Corn Oil
To Bess Robera
Acknowledgments:
This writer is especially indebted to the expert advice, encouragement and cooperation of many. I am
paricularly indebted to Ruth Lundgren, Olive Dempsey, Chris Pines, Caryl Saunders, Claire Boasi,
Anita Fial, Pat Mason, A.C. Collins, Marilyn Kaytor, Ed Justin, The Fresh Garlic Association, Lea &
Perrins Worcestershire Sauce, American Mushroom Association, Tuna Research Foundation,
Mcilhenny Co., Anita Mizner, Howard Helmer, Prince Foods Light Pasta, Barbara Robinson, Sunkist
Growers, Inc., California Milk Advisory Board, American Egg Board, Florida Celery Committee,
California Iceberg Lettuce Commission, American Dairy Association, American Spice Trade Associa
tion, Virginia Schroeder, Alice Gautsch, Eileen Edwards Denne, Borden's Lite-Line Pasteurized Process
Cheese Product, Quaker Oats Co., Carolyn Coughlin, California Fresh Market Tomato Advisory Board,
Margaret Spader, Fleischmann's (unsalted margarine and 100% corn oil margarine), Florida Citrus
Commission, National Broiler Council, Idaho Potato Commission, California Table Grape Commissicm,
Campbell Soup Co., Angostura International Limited, Rice Council, Rae Hartfeld, Betsy Slinkard, Argo
and Kingsford's Corn Starch, United Fresh Fruit and Vegetable Association, Gloria Marshall, Marilyn
Dompe, National Fisheries Institute, Inc., Patricia O'Keefe, California Artichoke Advisory Board,
Mazola Corn Oil, Castle & Cooke Foods (Dole/Bumble Bee), Virginia Pinegreen, Donna Higgins, Del
Monte Kitchens, Dot Tringali, Kay Murphy O'Fiynn, Washington State Apple Commission, Dee Munson,
Lois Westlund, Egg Beaters Cholesterol-fee Egg Substitute, California Avocado Commission, Charcoal
Briquet Institute, Alaska Seafood Marketing Institute, Washington State Potato Commission, Hell
mann's and Best Foods Mayonnaise, Roxie Howlett, Diamond Walnut Kitchen, Skippy Peanut Butter,
Karo Corn Syrup, Planter's Peanut Oil Test Kitchen, Standard Brands, Inc., National Turkey Federation,
Christine Dozel, Jan Kerman, South Afican Rock Lobster Service Corporation, Nucoa Margarine,
Diane Cline, Frances Fleming, Virginia Schroeder, Lwry's Ltd., California Milk Advisory Board, Ray
Clark, National Duckling Council, California Bartlett Growers, Inc., O'Neal F. Caliendo, Yvonne
Martin, National Capon Council, National Goose Council, National Livestock and Meat Board,
American Lamb Council, Olive Administrative Committee, Fleischann's Active Dry Yeast, Blue
Bonnet Margarine, California Dried Fig Advisory Board, Beef Industry Council, Peanut Advisor Board,
National Pork Producers Council, Kikkoman International Inc., New Zealand Lamb Co., Jan Works,
Schiling Division McCormick and Co., National Cherry Growers & Industries Foundation, Susan
Martinson, Jan Sirochman, Golden Grain Macaroni Co., Sweet Potato Council of California, Donna
Hamilton, B.J. McCabe, Leaf Greens Council, Marcia L. Wats, California Turkey Industy Board,
Frani Lauda,ltalian Wine Center, National Macaroni Institute, J. Marsiglia, California Almond Growers
Exchange, Bertelli's (olive oil, red-Italian wine vinegar, spaghetti sauce and wines), North American
Blueberry Council, Fenella Pearson, Florio (dry and sweet Marsala wines), Ken Bray, 21 Brands (Liquore
Galliano), Sherrie Newman, Wyler's Beef-Flavored Instant Bouillon, Jamaica Resort Hotels, Borden
Company, Los Angeles Smoking and Curing Company, Mrs. Cubbison's Foods, Inc., Catherine
Stratemeyer, Southern Belle English Walnuts, Denmark Cheese Association, Shirley Mack, Beans of
the West, International Multifoods (Kretschmer Wheat Germ) and Imported Winter Grapes Association.
BARONET
DOOKS
BARONET BOOKS is a trademark of Playmore Inc., Publishers
and Waldman Publishing Corp., New York, N.Y.
d.B.
Copyright MCMLXXXVII by Johna Blinn. All rights reserved. No part of this cookbook may be usE!d or
reproduced in any manner whatsoever without written permission except in the case of brief quotations
embodied in critical articles and reviews. For information or permission write to Waldman Publishing Corp.,
18 East 41st Street, New York, N.Y. 10017.
Te Author
To many of the top movie and tel evision stars , Johna Bl inn is a celebrity. For
almost 20 years they have wel comed her into their homes , onto sets , just about
anywhere to talk about food, entertaining and l ifestyl es . Her col umn, "Cel ebrity
Cookbook, " is syndicated throughout the world and appears weekl y in more than 140
newspapers and periodical s . A col l ection of hundreds of these conversations and
recipes appears i n Celebrity Cookbook, publ ished by Wal dman Publ ishing Corpora
tion.
Bl inn is a former assistant food editor of LOOK magazine and is the author of a
number of books , incl uding The Shangri - la Cookbook. While she is busy working on
her first novel and screenpl ay, Bl inn still manages to serve as a frequent contributor of
indepth interviews , profil es and entertainment features to newspapers and magazi
n
es
in the U. S. and abroad .
A graduate of the State University of Iowa, Bl inn took graduate work in home
economics at the University of Wisconsin and taught home economics in I owa,
Virginia and New York. Now based i n Los Angeles, she i s married t o a nationally
known newspaper syndicate editor , writer and management consul tant, and they
have two teenage children .
HWOMctO
Few dishes appeal more than sal ads , especi al l y to Ameri cans l ooki ng for some
thing col orul , tasteful and low i n cal ori es . Sal ads are excel l ent sources of vi tami ns.
mi nerals and cel l ulose . Protei n addi ti ons - cheese. eggs. nuts. fi sh. poul try, meat
or legumes - can turn the versati l e sal ad into a meal i tsel f .
Envision the gl ori ous sal ad! It's more than j ust another di sh . It requi res a creati ve
act to become an i mprovi sati on . The key to maki ng any successful sal ad i s i n the
selection and preparati on of the i ngredi ents. be it a bowl fi l l ed wi th sassy. cri sp
assorted greens dressed wi th a tangy dressi ng. a col orful array of mouth-wateri ng
fruits- in-season wi th a creamy-curry dressi ng, or a hearti er combi nati on of cooked
pasta tossed with morsels of cooked seafood or j ul i enne strips of cooked chi cken or
ham.
The sal ad must taste as good as it l ooks! Al l it takes is i magi nati on and ti me to
bal ance colors , textures and fl avors . When sel ecti ng the sal ad, consider careful l y the
rest of the menu . The sal ad coul d provi de a si mpl e prel ude to the mai n course. a
serve-al ong di sh to roast or fowl , or as a dessert to "cl eanse the pal ate," when served
after the entree .
The time of year affects both the avai l abi l i ty of sal ad materi al s and the cost of
creating your cul inary masterpi ece . Spri ng and summer especial l y providE a host of
fresh garden produce rangi ng from the first tender spri ng lettuce t o watercress t o the
dandel ions of late summer. Fortunatel y, the salad season i s year- round. thanks to
the miracl e of modern transportati on and technology .
Treat greens wi th tender l ovi ng care -' they deserve i t! Shake off excess
moisture after careful washing. Chil l one to two hours in hydrator or seal in plastic
bags until ready to use .
Just a word about the sal ad dressi ng. Choose oils and vi negars as carefully as
you do the greens . In fact , it's often the oils and vi negars that make the difference
between an ordinary and a great sal ad . An i ncreasi ng number of oi l s and vi negars
are avai lable in supermarkets, heal th food and special ty food stores . Don't drown
the salad by using too much dressing!
Fortunately, there's a variety of excel l ent commercial sal ad dressings avail abl e
on the market , ranging from rich and highl y cal oric to diet versi ons . And just a word
of advice to folks who refrai n from adding mayonnaise to meat salads during hot
summer months . A recent study done at the Universi ty of Wisconsin, reported in
the February, 1982, issue of "Journal of Food Protection , " helps disprove the old
belief that mayonnaise- meat salads spoil more readily than others . The study, in
fact , proves that addition of commercial mayonnaise to meat salads actually helps
reduce spoilage, probably due to i ts hi gh aci di ty (lemon j uice or vi negar) , by
retarding the growth of harmful bacteria. The study advises , however , that "addition
of mayonnaise shoul d not be considered a substi tute for refrigerati on for preserving
meat salads from a growth of food-borne pathogens . "
Lastly, the salad can provide a memorable ending t o the meal . be it fresh fruit
cut-up and served on a plate with crisp greens or marinated with fnsh mi nt,
compote-style , or encased i n sparkl ing jewel -toned , frui t-flavored gel ati ns . Bon
appetit!
J.B.
CONTENTS
MAINLY GREENS
Caesar Salad ... .............. ........ . .. 7
Little Caesar Salad .......... -' ............. 7
Dutch Hot Cabbage Salad . . ..... . ........... 8
Orange & Red Onion Salad
with Vinaigrette Dressing ...... . . . . ........ 8
Buffet Garden Salad ..... .. . ... .. . ....... . . 9
Deviled Red Cabbage Salad .. . ...... .. .. . .. . 9
Escarole Salad .. . . .. . . . . . .. ...... .. . . .... 9
Ever-Green Salad with
Herbed French Dressing ................. 10
Garden Chicory & Onion Salad .............. 10
Chinese Spinach Salad . . ..... . ............ 11
Garden Salad with Blue Cheese Vinaigrette . .... 11
Spinach & Mushroom Salad .... .. . ......... 12
Tossed Greens Salad . .. .... . . . ......... . . 12
Salad de Castel Novel .... . ..... . .. ...... .. 13
Western Way Salad ... . ..... . .. . .......... 13
FRUIT SALADS
California Walking Salad ............ . ...... 14
Cherry Ambrosia Salad with
Honey-Orange Dressing .... . . ........ . . . 14
Fresh Fruit Salad ............. , o . o . .... . . 15
Fresh Orange Waldorf Salad .. . ...... . ..... . 15
Fruit & Celery Salad .. . ...... . ......... . .. 15
Fruit Peanut Salad . .... . ................ . 16
Orange & Avocado Salad .. .. . .... . . ....... 16
Orange Fall Fruit Combo ...... . .. .. . ..... . . 16
Parsley-Pear Bowl. .......... ..... . . . ...... 17
Picture-Pretty Waldorfs ........ ............ 17
Polynesian Fruit Platter .... . . . ............. 17
Pear Salad Mozambique with Spicy Dressing .... 18
Pineapple Banana Peanut Salad ............. 18
Walnut Fruit Salad Plate . . ........ ......... 19
Winter Fruit Compote . . . .................. 19
VEGETABLE SALADS
Celeriac & Carrot Salad ................... 20
Corn Patch Salad, Microwaved .............. 20
Dilled Sour Cream-Cucumber Salad . ...... ... '20
Fall Salad Platter ...... . .... ...... . ....... 21
Fatoush (Mixed Vegetable Salad) ........... . 21
Fennel, Tomato & Chicory Salad .. . . ...... ... 21
Italian Salad with Croutons ............. . . .. 22
Marinated Brussels Sprouts Salad .. .......... 22
.
VEGETABLE SALADS (cont.)
Marinated Greek Salad ... . ........ . .... . .. 22
Minted Mixed Vegetable Salad ..... . .... . . .. 23
Pepper & Onions Vinaigrette ..... . ... . . . .. . . 23
Picnic Cole Slaw ..... . . . . . .. . . ... . ....... 23
Sliced Cucumbers & Onions
with Yogurt Dressing ...... . .... . . ... .. . . 24
Sweet Potato Salad with
Honey Vinaigrette Dressing . ...... . . .... . . 24
Four-Bean Salad .. .. . ...... . . . .. . ........ 25
Zucchini-Carrot Salad with
Blue Cheese Dressing ..... .......... . . .. 25
COMBINATION SALADS
Fowl
Chicken-Walnut Sandwich Salads .... ... .. .. . 26
Hawaiian Fresh Pineapple Chicken Salad
with Ginger Dressing ...... .. . .......... . 26
Cobb Salad Supreme
with French Dressing .......... ...... . . . . 27
California Summer Turkey & Fruit Salad ....... 28
Festive Chicken Salad .. ....... . ....... .... 28
Oriental Cherry Chicken Salad ..... ......... 28
Curried Chicken Pineapple Loaf .... . . ... . ... 29
Turkey Kidney Bean Salad ...... . . .... . .... 29
Hot Turkey-Broccoli Salad .. . .... . ......... 30
Turkey 'n' Spaghetti Summer Salad ..... .... . . 30
Pineapple-Turkey Salad with
Lime Dressing . .... . . . . ...... . ....... . . 31
Turkey Salad Continental . .. . .. ... .... . . . . . 31
Hot Salad Stir-Fry ... . . .. . . ... . .. .. . . . . .. . 32
Pineapple Chicken Salad . . . . . .. . . .... ..... 32
Fish & Seafood
Crab-Noodle Salad . ............. ....... . . 33
Rock Lobster Green Noodle Salad .. . ......... 33
Crab-Corn Vinaigrette Salad ..... ..... . ... .. 34
Surfers' Salad . ..... .. .. . ...... . . .... .. .. 34
Salmon Flower Salad ... ..... ......... . ... 35
Shrimp Avocado Boats .. ... . ..... . .... .... 35
Salmon-Macaroni Salad ... . ... ....... . . ... 36
Salmon Pasta Salad . ....... ... . ......... . 36
Mushroom-Shrimp & Dill Salad . ..... ' ........ 37
Seafood Salad with Avocado
Hollandaise Dressing .. . .......... . ... . . . 37
COMBINATION SAlDS (cont.)
Fish & Seafood (cont.)
Avoado Half-Shells with Seafood ........... 38
Walnut-Shrimp Salad ..................... 38
Avocado Salad Nicoise .................... 39
Seafood-Stufed Tomatoes ................ o 39
Ripe Olive Tuna Salad Sandwich ......... . ... 40
Tuna Tabbouleh ......... . ....... ....... 40
Sunny Salmon Egg Salad .............. o ... 41
Tunacado Stuffed Tomatoes .e . ............ 41
Tuna-Cantaloupe Tropicale ................ 41
Meats
Artichoke Chefs Salad with Curry Dressing ..... 42
Avocado, Spinach & Bacon Salad o ........... 42
Artichokes with Hot Corn Salad ............. 43
Italian-Style Antipasto Spaghetti Salad ........ 43
Buffet Green Bean Salad ................... 4
Dig Deep Salad ...................... . .. 44
Picnic Bean Salad ..... , .................. 4
Mediterranean Meatball Salad ............... 45
Layered Chef Salad ....... .....^ ....... o . 46
Ripe Olive Piza Salad ....... v ............. 46
Hot Dutch Potato Salad ................... 4 7
Monterey Baked Salad ...... .. , ........... 47
California Salami Salad with Tarragon Dressing .. 48
Tostada Salad ..................... .... o 48
Tropical Pork Salad ....................... 49
Yam 'n' Ham Salad ....................... 49
Frying Pan Salad of Spinach & Nectarines ...... 50
Oriental Pepper Steak Salad Cups ............ 50
Vegetarian
Autumn Salad .......................... 51
Avoado Accordion Salad with
Pineapple-Honey Dressing ..... ........ 51
Bean Sprout-Sunflower Salad e ............. 52
Bulgur Salad .... .. ................ e ... 52
Beans 'n' Rice Salad .........e ............ 53
Cabbage Slaw .. ..e .......... e .... ..... 53
Carousel Rice Salad ........... .......... 53
Cold Pasta Salad for 25 .................... 54
French Brie Salad ........................ 54
Golden Apple-Spinach Salad ............... 54
Feta Greek Salad ........................ 55
Fresh Fruit Salad with
Poppy Seed Dressing ...... ......... .. 55
Garden Cheese Salad ..................... 56
Golden Carrot Salad ................ . ... 56
Herbed Orange & Cauliflower Salad .......... 56
Potato Salad with Tangy
Peanut Butter Dressing ........ ....... 57
Summertme Supper Salad .. . .............. 57
Tomato Rice Supper Salad ................. 58
Vegetable Salad Surprise ............. .... 58
"Dilled" Potato Salad ...................... 59
Tossed Taco Salad with Spicy Dressing . .. .. 59
Macaroni law .......................... 60
Summer Garden Salad ................. . . 60
Waldorf Mac;uoni Salad ................ o . . 60
Fresh Supper Salad with
Tangy Lemon Dressing .................. 61
Florida Fiesta Salad ...... ............... 61
Fresh Citrus Pasta Salad ................... 62
Tossed Orange Salad .. . .................. 62
Winter Haven Salad ...................... 62
MOLDED SAlDS
Aspic & Vegetable
Dilled Clam & Tomato Aspic ....... e . . ..e ... 63
Thanksgiving Cranberry Salad with
Sour Cream Dressing ................... 63
Corn Relish Salad Mold ........... s ..e ..... 64
Cottage Cheese-Pecan Ball Salad ... . ... . ... e 64
Molded Cranberry Waldorf Salad ......... e .. 64
Chicken Mousse ......................... 65
Salmon Luncheon Mold .......... e ........ 65
Chicken Perfection Salad .... ... s ....e . e 66
Easy Tomato Aspic ....................... 66
Dilled Halibut & Cucumber Salad ............ 67
Potato Salad Pie .... . ........... ..... .. 67
Molded Seafood Salad .... ...... ........ 68
Turkey Salad Mold .. o ....... o .. ..... .. 68
Grape & Asparagus Aspic .................. 69
Tuna-Tomato Mousse .............. ...... 69
Bufet & Dessert
Buffet Jellied Cantaloupe Salad. . . . . . ....... 70
Molded Fruit Medley .. o ....... .. s . e .. e ... 70
Fresh Pear-Mint Salad ... o ..... o .. . .... e .. e 71
Lemony Walnut-Vegetable Mold .... e ........ 71
Fresh Strawberry Mold ............ .... .. e 72
In-the-Pink Stawberry Salad Mold . e e .... e .. = 72
Fruit Fluff Dessert Salad, Microwaved s o e .. e ... 73
Ginger Pear Salad Mold . . . . . . . . . . . . ....... 73
SAlAD DRESSINGS
Angostura Sour Cream Dressing ... e s ..e ..... 74
Basic Hot Bacon Dressing .........s ........ 74
Dill Dressing ... e ........................ 74
French Herbed Salad Dressing .............. 75
Fruit-Whipped Cream Dressing .............. 75
Basic French Dressing . ........... v . e ...... 76
Basic Mayonnaise Plus Variations ............ 76
Slender Blender Dressing Plus Variations ..... e . 77
Spicy French Dressing ..................... 77
Garlic Mayonnaise Dressing .......... e .. e .. 78
Ripe Olive French Dressing ............... e . 78
Tarragon Salad Dressing ..... .... e ........ 78
Garlic Vinaigrette ............. . e . ...... 79
Golden Nugget Dressing ............ e ... .. 79
South of the Border Salad Dressing . e ......... 79
San Francisco Dressing .................... 80
Summer Salad Dressing .. o ... ............ 80
Wonderful Ranch Salad Dressing .......... . 8
MAINLY GREENS
Caesar Salad
Serves 4
Z heads romaine |ettuce
1 c|ove gar|ic
% cup oIive oi|
% cup Iresh |emon]uice
Z tab|espoons redwinevinegar
Z cans anchovy hI|ets
, drained
% cupcrispcroutons
Y cupFarmesancheese, Iresh|ygrated
Z eggs
Iresh|y ground b|ack pepper
1. Wash greens and tear i nto bi te- size pieces . Chill .
2. Using huge wooden bowl , rub with garlic clove; discard cl ove .
3. Add greens ; add oil , vinegar and lemon j uice .
4. Snip anchovy fillets i nto bowl ; toss lightly to coat leaves .
5. Add croutons and half of cheese.
6. Beat eggs in smal l bowl with wi re whisk until creamy; add to sal ad and toss lightl y.
7. Spri nkl e with remai ni ng cheese before servi ng.
8. Gri nd fresh black pepper over t o taste . ( Anchovies are salty enough, so no addi
tional salt i s needed . )
Litle Caesar Salad
Serves 6
1 head western iceberg Iettuce
4 cIoves hesh garIic
1 Y cupssa|adoi|
Y cup tarmgonavor wine vinegar
1 tab|espoon prepared yeI|ow mustard
Z teaspoons sugar
Z teaspoons seasonedsaIt
Z teaspoons originaI Worcestershire
sauce
Y teaspoon herb pepper seasoning
Y, teaspoonTabasco sauce
% cupsIiced green onions
} crumbIed b|ue cheese
Z tabIespoonshneIychopped parsIey
Y cup chow mein noodIes
% cup sa|ami , cut i n]uIiennestrips
} cup sma|I toast rounds or
croutons
1. Core, rinse and thoroughl y drai n lettuce; chi l l in disposabl e pl astic bag or crisper.
2. Squeeze garlic \Si ng a garlic press to measure 2 teaspoons .
3. Combi ne garlic with oil , vi negar , mustard, sugar, salt, Worcestershire sauce, herb
pepper seasoning and Tabasco i n a screw-top pi nt j ar .
4. Cover, shake well t o blend Chi l l .
5. At servi ng time, shred lettuce to measure 2 quarts; toss with .oni ons , bl ue cheese and
parsley.
6. Shake dressing agai n; pour lf cup over sal ad and toss l ightl y.
7. Top wi th noodl es, sal ami and toast rounds .
8. Serve at once. Pass additi onal dressi ng.
NOTE: Dressing recipe makes 2 cups. Store extra dressing in refrigerator for future use.
MAINLY GREENS
MtcN MOt LBDDB@e
Z s|icesbacon
sma|| head cabbage
sta|k ce|ery
1 . Dice and fry bacon .
2. Shred cabbage and di ce celery.
Serves 4 to 6
pepper
S|aw Dressi ng
3. Add cabbage and cel ery to bacon ; cook just enough to absorb the fat but not to brown ,
turni ng frequently.
4. Add pepper as desi red . Pour Sl aw Dressi ng over cabbage and toss .
Slaw Dressing
1 egg
% cupvinegar
cupwater
1 . Beat egg well , add vi negar and water.
Ztab|espoonshour
cupsugar
teaspoonsa|t
2. Combine flour, sugar and salt ; slowly blend into egg mi xture to avoi d l umps . Beat until
smooth .
3. Cook over l ow heat , stirri ng unti l mi xture coats spoon .
LtB@e & Me LO BB
WtN NHB@ette teSSH@
Serves 6
Z bunches Iresh spinach, washed and
drained
4 oranges, pee|ed and sectioned
1 . Toss chiled salad i ngredi ents in a large bowl .
2. Pour dressi ng over al l and serve .
Z red onions, pee|ed and th| nIy
s|iced in rings
Vinaigrette Dressing
Vinaigrete Dressing
Makes about 1 cup
% teaspoonpaprika
% teaspoondrymustard
4 to5tab|espoons|emon] uice
orredwinev|negar
% teaspoonce|eryseed
% teaspoonseasonedsa|t
% teaspoongar|icsa|t
% cupIine-gradeo||veor
cornoi|
1 . Combi ne al l i ngredi ents , except oi l , blendi ng thoroughl y.
2. Mi x in oil . (for best flavor , refrigerate several hours before servi ng. )
MAINLY GREENS
Deviled Red Cabbage Salad
Serves 4 to 6
Z cups red cabbage, shredded
% cup green pepper strips
tab|espoononion, minced
3 tab|espoonscorn oiI
Y cup ceIery, thinIy sIiced }cupvi negar
Y teaspoonsaIt
1 . Combine cabbage , green pepper, cel ery and onion ; mix l ightl y.
2. Bl end oil , vinegar and sal t ; pour over vegetables and toss to bl end .
Bufet Garden Salad
Serves 12
head Iettuce, torn in smaII pieces
3 cups shredded curIy endive
cup red onion, thin|y s|iced
medium cucumber, scored and sliced
can( ounces)artichokehearts,
drainedand quartered
|argetomato, cuti ntowedges
% cuppeanutoiI
} cupwhitevinegar
Y teaspoonsugar
Y teaspoonsaIt
_ teaspoonpepper
1 . Combine lettuce. curl y endive, red onion, cucumber , artichokes and tomato wedges in
a large salad bowl . Chil l until ready to serve .
2. Combine peanut oil , vinegar , sugar , salt and pepper. Shake or mix together until
thoroughly blended .
3. Pour 1/ cup dressing over sal ad mixture ; toss wel l.
4. Store remaining dressing in refrigerator for future use .
Escarole Salad
% cup corn oil
cup red wine vinegar
1 teaspoon drymustard
Y teaspoon salt
% teaspoon dried tarragon
Ieaves
Serves 4
teaspoon pepper
cIovegarlic, split
6 cupstornescarole leaves
cup coo
ed red
idney beans
cup zucchini strips
% cup sIiced red onion
1. I n a 1-pi nt j ar with tight fitting l id pl ace corn oil , vinegar, mustard, salt, tarragon, pepper
and garl ic. Cover and shake wel l .
2. Refrigerate for several hours .
3. Remove garlic.
4. In large bowl toss together escarole, beans, zucchini and onion. Serve with dressing.
Q

MAINLY GREENS
VetteeH BB WtN MetDe teHcN Mte99H@
Y poundtender escaro|e Ieaves
% pound tender chicor
)
|eaves
Y poundspinach |eaves, stems
removed
Y poundChinesecabbage, cutin
-inchpieces
Serves 12
Z endives, s|iced |engthwise
ripe avocado, peeIed and cut
into thins|ices
Y cup cooked green peas
Y cup green pepper, chopped
Herbed French Dressing
1 . Wash greens wel l ; pat-dry. Tear or cut i nto smal l pi eces .
2. Place i ngredi ents in large sal ad bowl .
3. Just before servi ng, pour Herbed French Dressing over greens; toss l i ghtl y.
\cupcornoi|
% cupwinevinegar
c|ovegar|ic, sp|it
tab|espoonsugar
teaspoonsa|t
Herbed French Dressing
Makes 1 cup
teaspoonpaprika
teaspoondrymustard
Y teaspoondriedtarragon|eaves
teaspoondriedthyme|eaves
teaspoondriedoregano
% teaspoonpepper
1 . Place oil , vinegar , garlic , sugar , salt , paprika. , mustard, tarragon, thyme, oregano and
pepper i nto bottle or jar . Cover tightl y and shake wel l .
2. Chi l l several hours .
3. Remove garl ic .
Bte LNcOQ & LHOH BB
Serves 4
Iarge bunch chicory Y teaspoon sa|t
sma|I red onion, pee|ed and _ teaspoon pepper
cut i nto rings Z tab| espoons snipped fresh tarragonor
tab|espoons corn oiI tab|espoon dried tarragon
6 tabIespoons fresh I emon]uice 1 orange, peeIed and sIiced
additiona|hesh|ygroundpepper
1 . Wash chicory, drai n thoroughl y, and tear into bite- size pi eces .
2. Combi ne with oni on ri ngs in a bowl . Chil l wel l .
3. Mix together oi l , l emon j uice, sal t, 1s teaspoon pepper and tarragon; beat unti l
bl ended.
4. Add orange sl ices and dressing to salad; toss .
5. Grind pepper over sal ad just before serving.
MAINLY GREENS
Bte BB
WtN Me LNeeSe NB@eMe
Serves 10
6 cups iceberg |ettuce, fineIy chopped
Z cups tomatoes, seeded and chopped
1 cup brocco|i , hne|y chopped
Z hard-cooked eggs, chopped
fresh|y ground b|ack pepper
B|ue Lheese Vinaigrette
% cup zucchini, chopped
1. Spread chopped lettuce evenl y over bottom of a l arge, shallow bowl .
2. Arrange remaining ingredients except pepper and Bl ue Cheese Vinaigrette in rows over
lettuce, with tomato in center and broccol i and onion on one side , zucchini and egg on
other side .
3. Cover salad with damp paper towel and plastic wrap; refrigerate .
4. To serve, grind pepper over salad; add Bl ue Cheese Vinaigrette and toss.
1 cup corn oiI
Blue Cheese Vinaigete
Makes 11/ cups
3 tabIespoonswhitevinegar
teaspoon dry must
_
rd
teaspoon basiI |eaves, crumb|ed
Z ounces b|ue cheese, crumb|ed
1. Combine oil , vinegar, mustard, basil and blue cheese in bl ender container .
2. Blend until smooth.
LNeSe gBcN BB
Serves 2
% pound hesh spinach Z tab|espoons rice vinegar
10 who|e hesh mushrooms, 1 tab|espoon sa|ad oiI
thin|y s|iced Z tab|espoons water
Z tab|espoons soy sauce teaspoon hesh ginger, minced
bu|gurcrackedwheat(optiona| )
1 . Wash spinach; break off tough stems . Drain wel l .
2. Place on two salad plates . Top with sl iced mushrooms .
3. Combine soy sauce, vinegar , oil and water; whisk.
4. Mince ginger; add to dressing. Use some of dressing for salad and pour some on
bulgur, if desired.
NOTE: Bulgur is a kind of cracked wheat popular in Turkey and the Middle East as a sub
stitute for rice.
MAINLY GREENS
gH
cN & MMSNtOO &B

Serves 6 to 8
pound fresh spinach, washed and
drained
head romaine |ettuce, washed and
drained
3 canned pimientos, drained and cut
in thin s|ivers
% pound fresh mushrooms, s|iced
s|ices crisp bacon, crumb|ed
pinch ofsugar
sa|t to taste
pepperto taste
_ cup oi|
3 tab|espoons vinegar
cup cheese and gar|ic croutons
1. Mi x together spi nach leaves and lettuce leaves that have been torn i nto generous bite
size pi eces .
2. Add al l the other i ngredi ents except croutons ; toss wel l .
3. Just before servi ng, add croutons; toss l i ghtl y.
1OSSe teeHS BB
3 cups |eaf|ettuce, torn
Z cups cur|y endive, torn
cup ka| e, torn
Serves 6 to 8
cup raw mushrooms, s|iced
cup radishes, s|iced
_ cup di|| pick|e, coarse|y chopped
1 . Place lettuce, endi ve and kale in salad bowl .
2. Arrange mushrooms , radi shes and di l l pi ckle over leafy greens .
3. Serve wi th Bl ue Cheese Dressing or Low-Cal Tomato Dressi ng.
cup dairysourcream
% cupmayonnaise
Blue Cheese Dressing
Makes 11/ cups
Ztab|espoonsgreenonion, thin|y
s|iced
% cupb|uecheese, crumbled teaspoonIresh|emon]uice
Combi ne all i ngredi ents ; chi l l .
Low-Cal Tomato Dressing
Makes 1 cup
can(dounces)tomatosauce teaspoondriedsa|adherbIeaves,
2 tab|espoonswinevinegar crushed
teaspoononion, grated teaspoonsa|t
teaspoonorigina|Worcestershiresauce
Combi ne al l i ngredi ents i n jar ; cover and shake wel l before servi ng.
MAINLY GREENS
MeSteW MBg BB
3 cups romaine, torn
Z cups escaro|e, torn
cup spinach, torn
Serves 6 to 8
cup cherry tomatoes, ha|ved
cup ce|ery, thin|y s|iced
WesternWay Oressing
1 . Place romaine, escarole and spinach in salad bowl .
2. Arrange cherry tomatoes and cel ery over l eafy greens .
3. Serve with Western Way Dressing. ,
Wester Way Dressing
Makes 2 cups
\cupmayonnaise
\cupdairysourcream
cuppars|ey, Iine|ychopped
Zhard-cookedeggs, chopped
Combine al l ingredients; chil l .
can(Zounces)anchovies,drained
andchopped
c|ovegar|ic, minced
% teaspooncoarse|ygroundb|ackpepper
NOTE: Western Way Dressi ng is also excellent as a dip for raw vegetables!
BB e LBSte MOVe
teaspoondrymustard
1 teaspoonseasonedsa|t
teaspoonseasonedpepper
teaspoonpinchoIherbs
% teaspoongar|icpowder
withpars|ey
_cupred winevinegar
1 cupo|iveoi|
headHomaine|ettuce
Serves 6 to 8
Z headsBibb| ettuce, torninto
bite-sizepieces
\cupwa|nuts,quartered
% poundthick-s|icedbacon, cut
into\x \-inchpiecesand
cooked( optiona|)
cupcoarse|ygratedGruyere
cheese
cupscroutons
L Combine seasonings and vinegar in tight-seal ing contai ner ; shake wel l .
2. Add ol ive oil ; shake agai n for about 30 seconds,
3, Refrigerate several hours for best flavor .
4. Toss together remai ni ng i ngredi ents i n large sal ad bowl ; add dressi ng and toss agai n .
Serve i mmediatel y.
FRUIT SADS
LBOWB MBR@ BB
Serves 6 to 8
1 pound seedIess grapes, puIIed from stems
1 red appIe, cored and cubed
% cup roasted peanuts, chopped
1 head iceberg Iettuce, cored, rinsed,
drained and chiIIed
% cup seedIess raisins
1. Mix grapes , apple , rai si ns and peanuts i n bowl .
2. Carefully remove lettuce leaves from head, one at a ti me .
3. Put 12 cup of frui t mi xture in each lettuce cup. Serve out of hand.
L&eW DtOSB BB
Wt& MOHegLtB@e teSSH@
Z cups fresh sweet cherries
3 oranges
1 cupseedIess green grapes
1. Wash cherries ; pi t if desi red.
Serves 8
cup aked coconut
Honey range Dressing
2. Peel oranges , removi ng al l white membrane ; slice .
3. Layer fruits in sal ad bowl , spri nkli ng each layer wi th coconut.
4. Serve with Honey-Orange Dressi ng.
Honey-Orange Dressing
Makes 11/4 cups
1 packagesohenedcreamcheese
ZtabIespoonshoney
2 teaspoonsgratedorangepeeI
1 teaspoonsaIt
_teaspoonpaprika
dashofcayenne
% cupfreshorange]uice
ZtabIespoonsfreshIemon]uice
1. Combi ne cream cheese, honey, orange peel , salt , papri ka and cayenne; blend
thoroughly .
2. Gradual ly add orange and l emon j uices; stir until smooth.
FRUIT SALADS
teSN Mt BB
Serves 6 to 8
egg, we|| beaten
cup honey
tab|espoon Iresh |ime]uice
cup heavy cream, whipped
d cups cut-up Iresh Iruit: canta|oupe,
strawberries, grapes, bananas, appIes
and oranges
cup peanuts, coarse|y chopped
crispsa|adgreens
1 . Combi ne egg, honey and l i me j uice i n a saucepan.
2. Cook over medi um heat, stirri ng constantl y, unti l thickened .
3. Remove from heat; cool 30 mi nutes .
4. Fol d in whi pped cream; chil unti l ready to serve .
5. Just before serving, bl end fruits and peanuts . Arrange on crisp sal ad greens . Garni sh
wi th egg- honey dressi ng.
NOTE: For a festive touch, serve frui t salad in scooped- out melon halves.
Mt & LeeQ BB
Serves 4
Z app|es can( ounces)mandarinoranges
cup raisins Z sta|ks oIce|ery
lrenchdressingormayonnaise
1 . Drain orange secti ons ; reserve l i quid.
2. Soak raisins in the l i quid 20 mi nutes .
3. Quarter appl es , l eavi ng ski n on. Cut out cores and soak appl e pi eces in sal ted water
5 mi nutes to prevent di scol ori ng. Slice apple pieces .
4. Chop cel ery coarsel y .
5. Drai n raisi ns .
6. Combi ne al l i ngredi ents , toss wi th French dressing or mayonnaise .
teSN LtBH@e MBOM BB
Serves 4 to 6
grated pee| oI Iresh orange
4 oranges, pee|ed and cut in bite-size
pieces
cup miniature marshma| |ows
cup s|iced ce|ery
cup mayonnaise
_ cup chopped wa|nuts medium red app| e, unpee|ed and cut
in bite-size pieces Y teaspoon ground cinnamon
sa|adgreens(optiona|)
1 . Combine al l ingredients; chi l l wel l .
2. Serve on salad greens , if desired .
FRUIT SADS
Orange & Avocado Salad
% cup mayonnaise
Y cup fresh orange ]uice
Y teaspoon paprika
Y teaspoon salt
Serves 6
ZCaIiIorniaavocados, pee|ed, seeded,
ands|iced
3 fresh oranges, pee|ed and s|iced
iceberg Iettuce
1. Combine mayonnaise, orange j uice, paprika and salt .
2. Alternate slices of avocado and orange on lettuce leaves . Drizzle wi th mayonnaise
orange dressing.
Orange Fall Frit Combo
Serves 6
3 oranges, peeled and cut in
half-cartwheels
2 pears, unpeeled and cut in
bite-size pieces
2 bananas, sliced
1 cup grapes, cut in half and seeded
1. Combine fruits and Curacao in bowl ; chill .
_ cup Curacao or other orange-
favored liqueur
Y cup heavy cream
Y cup confectioners' sugar
grated peel of Y fresh orange
% teaspoon ground cinnamon
2. Whip heavy cream with confectioners' su
.
gar .
3. Stir in orange peel and cinnamon . Serve over frui t.
Frit Peanut Salad
Serves 6
Y cup honey
2 tablespoons creamy peanut butter
Y cup plain yogurt
2 medium cantaloupes
1% cups orange sections, halved
1% cups apple, unpared and cubed
1. Blend together honey and peanut butter.
1 can (1 pound 4% ounces) pineapple
chunks, well drained
large banana, sliced
Y cup peanuts
shredded lettuce
maraschino cherries
2. Gradually stir in yogurt . Mix until well blended; chill .
3. Pare melons . Cut each into 3 crosswise sl ices with j agged edges . Remove seeds; chill .
4. Combine orange sections , apple, pineapple, banana and peanuts in a large bowl .
5. Toss gently with half the prepared dressing mixture j ust until fruit is coated.
6. Place melon sl ices in center of luncheon plates ; surround with shredded lettuce.
7. Fil l center of each mel on sl ice with 1 cup fruit mixture. Serve garnishE!d with cherries .
Serve remaining honey-peanut butter mixture separatel y.
FRUIT SALADS
OgHeSBH Mt Bttet
Serves 4
pineapp|e % cup a| monds, toasted
Z kiwiIruit, pee|ed and s|iced
cup papaya ba||s
teaspoon shredded ginger root
bott|ed lrench dressing
1 . Cut pi neappl e in half l engthwise, through the crown .
2. Remove frui t, l eavi ng shel ls i ntact .
3. Core fruit and cut i nto chunks .
4. Combi ne pi neappl e chunks wi th ki wi , papaya, nuts , gi nger root
a
nd enough dressing to
moisten ; mix l i ghtl y.
5. Spoon frui t mi xture i nto pi neappl e shel l s .
BtSegeBt OW
Serves 10
4 |argeIresh CaIiIornia
Bart|ett pears, ha|ved, cored and
s|iced (about 5 cups)
_ cuphesh |emon]uice
bunch pars|ey
teaspoon ce|ery sa|t
teaspoon caraway seeds
% teaspoon seasoned sa|t
% teaspoon pepper
tab|espoon sa|ad oi|
1 . Toss sliced pears wi th lemon j uice i n sal ad bowl .
2. Mi nce parsl ey to get 1 cup l i ghtl y packed.
3. Add parsley al ong wi th al l remai ni ng i ngredi ents to pears ; toss wel l .
4. Serve wi th gri l l ed German sausages or barbecued steak.
ctMtetettg MBOMS
Serves 4 to 6
Z or 3 unpee|ed red app|es, cored
Z teaspoonsIresh Iemon] uice
% teaspoon sa|t
cup ce|ery, diced
cup chopped Ca|iIorniawa|nuts
|ettuce |eaves
mayonnaise
wa|nutquarters ( Ior garnish)
1. Cut large slices from 2 appl es ; spri nkl e wi th l emon j uice t o keep bright.
2. Dice remai ni ng appl e.
3. Drai n l emon j uice from sl i ces and pour over di ced appl es ; add sal t , cel ery, wal nuts and
enough mayonnai se to moisten . Toss wel l .
4. Starti ng wi th one appl e sl i ce on lettuce leaf , reassembl e appl e sl i ces .
5. Garni sh each reassembl ed appl e wi th di ced appl e-mayonnai se mixture; top with wal nut
quarter.
Do
0
(
C
0
f
m

@
b
FRUIT SADS
eBgge BBB eBMt BB
Serves 6
1 can (1 pound 4 ounces) pineapple
chunks '
3 medium bananas, diced
%cup peanuts
- % cup mayonnaise
lettuce leaves (optional)
1. Drain pi neapple chunks, saving 2 tablespoons syrup.
2. Combine pi neapple, bananas and peanuts in a bowl .
3. Bl end mayonnaise and reserved pi neapple syrup for dressi ng.
4. Add dressing to fruit mixture; toss gently.
5. Serve on l ettuce leaves, if desired.
1.
2.
3.
4.
5.
6.
eBt BB mOBDQMe
WtN g teSS@
% teaspoon ground cardamon
% teaspoon ground coriander
teaspoon pumpkin pie spice
% teaspoon salt
% teaspoon cayenne pepper
2 teaspoons sugar
Serves 6
tablespoon fresh lemon juice
% cup Sauterne or Chablis wine
fesh California Bartlett pears
(with stems on)
western iceberg lettuce
Spicy Dressing
Combi ne spices, salt, cayenne, sugar, l emon j uice and wi ne in saucepan; heat .
Meanwhile, pare and core pears from blossom end, l eavi ng stems on.
Arrange pears, upright, i n pan with spiced l i qui d. Cover and cook gentl y until barely
tender, 10 to 15 mi nutes, basti ng now and then with l i qui d.
Lift pears from pan with slotted spoon and chi l l .
Measure pan l i quid . If more than lj4 cup, cook down to this measure; if less, add
additional wi ne to this measure . Set this liquid aside to use i n maki ng Spicy Dressi ng.
When ready to serve, arrange pears on crisp lettuce . Spoon on Spicy Dressi ng.
Spic Dressing
Makes about J/ cup
% cup reserved liquid fom
poaching pears
2 tablespoons onion, minced
}teaspoon garlic powder
% teaspoon salt
tablespoon parsley, chopped
% cup tomato, diced
% cup salad oil
Combi ne i ngredi ents and mi x wel l .
FRUIT SALADS
MBHMt tMt BB Bte
Serves 6
3 oranges, cut in sections mayonnaise
2 grapeIruits, cutin sections
medium avocado
cup chopped Ca|iIornia wa|nuts
medium head |ettuce
sa|t
Iresh |emon]uice
3 bananas
1 . Chill orange and grapefrui t secti ons.
sma|| cIusters oIgrapes
pint orange sherbet
Iruit sa|ad dressing
2. Peel avocado; cut i n wedges and spri nkl e generously wi th sal t and l emon j uice; chi l l .
3. At servi ng time, peel bananas , di p i n l emon j uice and cut i n half l engthwise. Coat cut
surace of banana wi th mayonnaise and sprinkl e with wal nuts.
4. For each servi ng, arrange banana half on shredded l ettuce. Al ternate citrus fruits wi th
avocado. Add a cluster of grapes ard a scoop of sherbet i n smal l lettuce cup.
5. Serve wi th your favorite fruit sal ad dressi ng, as a l uncheon salad, . wi th hot bread.
MHtet Mt LOgOte
Serves 6 to 8
can ( ounces) pineapp|e chunks
in its own ]uice, chi||ed
2 oranges
2 app|es
1. Drai n pineapple, reservi ng j uice.
2. Pare oranges; slice thi nl y.
3. Slice apples i nto thi n wedges.
4. Sl ice bananas.
2 bananas
cup mayonnaise
cup dairy sour cream
2 tab|espoons honey
5. Dip apples and bananas in reserved pi neapple j uice to prevent browni ng.
6. Arrange frui ts i n compote.
7. Combi ne 2 tablespoons reserved pi neappl e j uice, mayonnaise, sour cream and honey.
Mix wel l ; serve over frui t.
VEGETABLE SALADS
LeetBc & LBWOt BB
4 cups ce|eriac, shredded
4 cups carrots, shredded
_ cup pars|ey, minced
_ cup chives, snipped
cup di|| p|ck| e, chopped
Serves 6
cup capers, drained
\ cup mayonnaise
Z tab|espoons Oi] on-sty|e mustard
Z tab|espoons Iresh |emon ] uice
teaspoon white pepper
|ettuce|eaves
1 . Toss together celeriac , carrots , parsl ey, chi ves , di l l pi ckl e and capers i n large bowl .
2. Combi ne mayonnaise , mustard, l emon j uice and whi te pepper .
3. Pour dressi ng over vegetables, tossi ng to coat . Chi l l .
4. Spoon i nto l ettuce- l i ned bowl .
LOW BtcN BB, MctOWBVe
Z cups Iresh corn kerne|s
( 3 to 4 ears)
cup cabbage, shredded
2 sta|ks ce|ery, chopped
sma|| onion, chopped
medium red pepper, chopped
medium green pepper, chopped
Serves 6
teaspoon sa|t
\ cup white vinegar
\ cup sugar
_ cup water
teaspoon powdered mustard
teaspoon turmeric
tab|espoon cornstarch
1 . Combi ne vegetabl es and salt i n 2- quart gl ass measuri ng cup, tossi ng to bl end wel l .
2. Cover and cook on HI GH for 6 to 8 mi nutes ; stirri ng once .
3. Combi re remai ni ng i ngredi ents in 1- quart glass measuri ng cup; cook on HI GH 3 to
mi nutes , stirri ng twice. ( Mixture shoul d thi cken sl i ghtl y. )
4. Pour over vegetabl es and toss t o coat . Chi l l 2 hours, or unti l servi ng ti me .
e OMt LteBmLMcMDet BB
4 medium cucumbers
\ cup sourcream
tablespoons vinegar
Z tab|espoons oi|
teaspoon sugar
1 . Peel cucumbers and cut in thi n slices .
Serves 6
teaspoon sa|t
} teaspoon pepper
3 tab|espoons Iresh minced
di|| or pars|ey
2. Combi ne sour cream, vi negar, oi l , sugar, sal t and pepper . Pour over cucumbers.
3. Cover and chi l l 1 hour or l onger .
4. Sprinkle wi th di l l before servi ng.
VEGETABLE SALADS
B BB Bttet
sma|| head chicory
sma|| head Boston or Bibb |ettuce
sca||ions, s|iced
3 carrots, pared and thin|y s|iced
3 tomatoes, cut in wedges
3 raw zucchini , s|iced
Serves 6
pound raw mushrooms, c|eaned
and s|iced
medium turnip, pee|ed and shredded
can ( ounces) who|e baby beets,
drained
cupsbott|edvinai grettedressing
1 . Wash and pat-dry chi cory and lettuce l eaves .
2. Li ne a large, shallow sal ad bowl or tray wi th leaves .
3. Arrange scal l i ons , carrots , tomatoes, zucchi ni , mushrooms , shredded turni p and whole
beets on pl ate i n rows .
4. Cover salad tightly wi th plastic wrap and chi l l 30 mi nutes .
5. At servi ng ti me , pour dressi ng over evenl y.
BtOMSN
(Mied Vegetable Salad)
Y cups croutons
tab|espoons o|ive orsa|ad oiI
3 cups cherry tomatoes, ha|ved
3 cups cucumbers, pee|ed and diced
Y cup radishes, s|iced
Serves 6
tab|espoon mint akes, crumb|ed
tab|espoon dried chives
teaspoons sa|t
.
_ teaspoon ground b|ack pepper
Y teaspoons Iresh |emon]uice
1. Combi ne croutons with oil ; toss until wel l coated. Set aside.
2. Combi ne remai ni ng i ngredi ents i n salad bowl .
3. Add croutons; toss gently. Serve wi th l amb or beef .
eHHe, OBtO & LNcOr Salad
head enneI
smaI| head chicory
2 |arge hrm tomatoes
c|ove gar|ic
Serves 4
sa|t to taste
hesh|y ground pepper to taste
Z tab|espoons o|ive oi|
Z teaspoons vinegar
1. Remove outer leaves from fennel and chi cory; wash carefully .
2. Cut fennel i nto thi n slices; cut chicory i nto 2-i nch pi eces. Wash thoroughly agai n; drai n
well on paper towels.
3. Peel and quarter tomatoes.
4. Rub salad bowl with garl i c. Add fennel , chicory, tomatoes, salt and pepper t o salad
bowl .
5. Bl end oil and vi negar separatel y; pour over salad. Toss to mi x thoroughl y.
6. Chill in refrigerator 5 mi nutes before servi ng.
[ VEGETABLE SALADS

Q
tBuH BB Wt LtOutOH9
Serves 4 t o 6
Z cups Ita|ian bread cubes
1 bott|e ( dounces) Ita||an dress|ng
Z quarts torn assorted greens
2 cups cau| |I|oweret s|ices
2 cups brocco|| howerets
1 cups zucch| ni s| | ces
1 . Toss bread cubes wi th lj4 cup dressi ng.
2. Bake on cooki e sheet i n preheated 350 F. oven 20 mi nutes , turni ng occasi onal l y.
3. Combi ne in a sal ad bowl assorted greens, caul iflower , broccol i , zucchi ni and bread
cubes wi th I
3
cup dressi ng. Toss l i ghtly . Serve with addi ti onal dressi ng, if desired .
MBMHBte M99e9 gtOMt9 BB
Serves 6 to 8
Z packages ( ounces each) Irozen
Brusse|s sprouts, cooked and dra|ned
|arge red onion, pee|ed and thin|y
s|iced
pound ye||ow squash, s|iced and b|anched
pound Iresh raw mushrooms, s|iced
% cup bott|ed lta|ian dressing
% teaspoon thyme|eaves
1 . Arrange vegetabl es in l ar:e , shal low di sh.
2. Mi x dressi ng and thyme l eaves; pour over vegetabl es .
3. Cover and chi l l 2 or more hours .
4. To serve, arrange vegetabl es i n rows on large pl atter; drizzle any remai ni ng dressi ng
over top of sal ad .
NOTE: To blanch squas h, pour boiling water over squash in colander and allow to drai n.
MBMBte teeR BB
3 tomatoes, diced
1 cucumber, pee|ed, seeded and diced
1 green pepper, seeded and diced
1 smaII onion, pee|ed andcut | nto
]u|ienne strips
1 tab|espoon Iresh |emon]uice
Serves 6
tab|espoon vinegar
tab|espoon oregano
Z tab|espoons pars|ey, minced
1 teaspoon sa|t
teaspoon pepper
cup o|ive oi|
1 . Combine tomatoes, cucumber , green pepper, and oni on in a salad bowl .
2. Whisk l emon jui ce , vi negar , oregano, parsley, sal t and pepper until sal t i s dissolved.
3. Whisk i n oi l , 1 tabl espoon a t a ti me .
4. Pour over vegetabl es ; stir to coat .
5. Cover and chi l l several hours .
VEGETABLE SALADS
MHte Mme Ne@etBDe BB
X cups croutons
tab|espoons o|ive oi|
J cups cherry tomatoes, ha|ved
J cups diced, pee|ed cucumbers
X cup s|iced radishes
tab|espoon mint hakes, crumb| ed
Serves 6
tab|espoon dried chives
X teaspoons sa|t
_ teaspoonIresh|y ground
b|ack pepper
X teaspoons |emon ] uice
X teaspoonIine|ygrated| emon rind
1 . Combi ne croutons wi th oi l ; toss until wel l coated . Set asi de .
2. Combi ne remai ni ng i ngredi ents i n salad bowl .
3. Add croutons ; toss gently . Serve wi th l amb or beef .
egget & LHOHS NHB@teMe
green peppers
or Z red or sweet white onions
2 c|ovesgar| i c, Iine|y chopped
tab|espoons o|ive or sa|ad oi|
1 . Seed peppers; thi nly slice i nto ri ngs .
Serves 8
Z tab|espoons wi nevinegar
teaspoon dried basi|
teaspoon sa|t
Iresh|y ground pepper
2. Peel oni ons ; thinly slice and separate i nto ri ngs .
3. Combi ne peppers , oni ons , and garlic i n bowl .
4. Whisk together oil , vi negar , basi l , sal t and pepper ; pour over peppers and oni ons .
5. Toss wel l and let stand 1 hour n
n+.n
Serves 12
\ cupmayonnaise teaspoon sa|t substitute or
cup cidervinegar Iresh | emon] uice to taste
% green pepper, hne|y chopped Iresh|y ground pepper
head( Jto4 pounds)cabbage
1. Mix mayonnaise, vi negar , green' pepper, salt substitute and pepper to taste.
2. Shred cabbage; toss wi th mayonnaise mi xture unti l wel l coated .
3. Cover and chi l l unti l servi ng ti me .
VEGETABLE SALADS
ce LMcMmDetS & LHOHS
WtN YO@MM teSSH@
Serves 4
1 Iarge cucumber, thin| y sIiced
4 green onions and tops, thin|y s|iced
]uiceoI |emon
1 cup p|ain yogurt
teaspoon sa|t
Y teaspoon Iresh|y ground pepper
chopped pars|ey and paprika
(Ior garn|sh)
1 . Mix sliced cucumber and oni on slices with l emon j uice ; l et stand 1 hour.
2. Drai n wel l , then mi x wi t h yogurt and seasoni ngs . Chi l l .
3. Spri nkl e with parsley and paprika before servi ng.
Weet OtutO uu
WtN MOHeg NHu@tette teSSH@
Serves 6 to 8
3% pounds Iresh sweet potatoes
sa|ted water
1 medium onion, cut into thin rings
1 . Wash sweet potatoes .
green pepper, cut into thin strips
Honey Vinaigrette Dressi ng
2. Heat enough salted water to boi l i ng to cover sweet potatoes.
3. Add sweet potatoes i n jackets ; bri ng back t o a boi l . Cover and cook 20 t o 30 mi nutes.
or unti l sweet potatoes are fork- tender .
4. Cool ; halve potatoes l engthwise, then cut i nto 1/4- i nch slices .
5. Combi ne sweet potato, oni on and green pepper i n large bowl .
6. Pour Honey Vi naigrette Dressi ng over it , tossi ng l i ghtl y t o coat vegetables .
7. Cover and refrigerate 3 to 6 hours , or overnight.
8. Served chi l l ed or at room temperature .
Honey Vinaigrete Dressing
1 cup tarragon vinegar % teaspoon saIt
% cup vegetab|e oi| teaspoon pepper
1 tab|espoon honey teaspoon oregano, crumbIed
2 bay eaves crumbIed teaspoon thyme, crumb|ed
2 cIovesgarIic,mi ncedorpressed
1 . Combi ne al l i ngredi ents in jar with tight-fitti ng lid .
2. Shake vigorously unti l wel l mi xed.
VEGETABLE SALADS
uccNH-LuWOt BB WtN Me LNeeSe teSSH@
Zzucch| n| , cutJ u| | enne
redpepper, choppedor
cut|nshortstr|ps
Serves 6
Zcarrots, cut] u| | enne
B| ueLheeseDress| ng
| ettuce
1 . Combi ne zucchi n i . red pepper and carrots i n bowl .
2. Chill , covered , until ready to serve .
3. Just before servi ng, toss wi th Bl ue Cheese Dressi ng. Serve on l ettuce .
Blue Cheese Dressing
cupp|a|nyogurt
c|ove gar| | c, crushed
teaspoon dry mustard
teaspoons w|ne v|negar
cup crumb|ed b|ue cheese ( optiona|)
teaspoon sugar
teaspoon sa|t
tab|espoon m|nced pars|ey
1 . Combi ne yogurt , garlic , mustard, vi negar , bl ue cheese , sugar, sal t and parsley.
2. Stir wel l ; chi l l .
OMt-eBH uB
package (ounces)Irozen
green beans, thawed
package ( ounces) Irozen
waxbeans, thawed
can (Z ounces) ceci beans,
drained
Serves 6 to 8
can ( ounces) red kidney beans,
drained
1. I n l arge bowl , toss together beans and oni on .
cup coarse|y chopped onion
\ cup corn oi|
\ cup cider vi negar
cup sugar
teaspoons sa|t
teaspoon pepper
2. In smal l bowl , st
f
r together corn oi l , vi negar, sugar, sal t and pepper unti l wel l bl ended ;
pour over bean mi xture, tossi ng to coat wel l .
3. Cover and refrigerate several hours, or overni ght, stirri ng occasi onal l y.
COMBINATION SALADS I FOWL
LNcReHWBHMt BHWc BB9
soh-crust lrench ro||s
cupscookedchickenor
turkey, diced
cup ce|ery, s|iced
-
'
Serves 6
X cup sweet pick|es
X cup stuIIed o||ves
X cup mayonna|se
2 teaspoons Iresh |emon ] uice
sa|t to taste \ cup coarse|y chopped Ca|iIornia
wa|nuts, toasted pepper to taste
me|tedbutterormargarine
1 . Cut top from rolls and hollow out, leaving crusts about li inch thick. Reserve i nsi des .
2. Add remai ni ng i ngredi ents , except butter , to 1 cup crumbs from rolls ; toss l i ghtly.
3. Fi l l rol l s with mi xture ; repl ace tops and brush wi th butter .
4. Wrap in foil and bake in preheated 425 F. oven 25 mi nutes , or until heated through.
MBWBBH te9N HeBgge LNcReH BB
WtN H@et teSSH@
who|e skinned chicken breast,
cooked and chi||ed
|ettuce
can (d ounces) s|ced pineapp|e,
cut in ha|ves, or pineapp| e,
pee|ed, cored ands| i cedabout
inchthick
_ cupcottagecheese
Serves 2
_ teaspoon dry mustard
teaspoon chopped capers
sa|t to taste
pepper to taste
me|ba toast
paprika (opt|ona| )
radish roses
Ginger Oressi ng
1 . Sl ice chi cken crosswi se about 1/ i nch thick Arrange chi cken on a bed of l ettuce on 2
large pl ates, al ternati ng wi th sl i ces of pi neappl e .
2. Cover and chi l l .
3. Combi ne cottage cheese, mustard and capers .
4. Season to taste wi th sal t and pepper .
5. Spread on melba toast. Spri nkl e wi th paprika .
6. Surround chicken sal ad with melba toast and garni sh with radi sh roses . Serve with
Ginger Dressi ng.
Ginger Dressing
Makes 1/ cup
cupmayonnaise
Ztab|espoonsdairysourcream
ZtoJteaspoonsm| ncedcrysta| -
|izedginger
1 . Combi ne all i ngredi ents . Mi x wel l .
2. Chi l l until servi ng ti me .
dashgroundginger
tab|espoonmincedchutney
teaspoongrated|emonorIi mepee|
COMBINATION SALADS / FOW
LODD uu ugteme WtN teHcN teSSH@
head iceberg l ettuce
bunch watercress
1 smal l bunch chi cory endi ve
head romaine
Z tabl espoons mi nced chives
Z medi um tomatoes
6 strips bacon, cooked
Serves 6
1 boneless chi cken breast,
cooked and ski nned
1 avocado, peel ed
3 hard-cooked eggs
cup Roquefort cheese, crumbl ed
French Dressi ng
1 . Chop lettuce , watercress , endi ve and romai ne i nto very fi ne pi eces, usi ng knife or food
processor .
2. Mi x together in a large wi de bowl , or i ndi vi dual wi de shal l ow bowl s .
3. Add chi ves .
4. Peel . seed . and di ce tomatoes .
5 . Dice bacon , chi cken breasts , avocado and eggs .
6. Arrange chopped i ngredi ents in narrow strips or wedges across top of greens . Spri nkl e
wi th cheese ; chi l l .
7. To serve , toss wi th I! cup French Dressi ng .
French Dressing
Makes 1 1/ cups
% cup water
cup red wine vi negar
teaspoon sugar
1 teaspoons fresh l emon jui ce
teaspoon salt
teaspoon pepper
teaspoon ori gi nal Worcestershire
sauce
% teaspoon dry mustard
% cl ove garl i c, mi nced
cup ol i ve oi l
% cup oil
1 . Combi ne water , vi negar , sugar, l emon j ui ce , sal t , pepper , Worcestershire , mustard,
garlic and oi ls .
2. Chi l l . Shake wel l before usi ng.
COMBINATION SALADS/ FOW
eStVe LNcReH BB
Serves 4 to 6
2 cups cooked chicken, chopped
cup hesh or canned pineapp|e chunks
Y cup ce|ery, sIiced
Y cup mayonnaise or saIad dressing
Y teaspoonsa|t
Y teaspoon curry powder (optiona|)
tab|espoon pineappIe]uice or mi|k
\ cup X natura| cereaI
pineapp|e she||s or |ettuce |eaves
oranges|ices(optiona|garn|sh)
strawberr|es(optiona|garnish)
1. Combine al l ingredi ents except cereal and garni sh in large bowl ; mix wel L ChilL
2. Just before serving, stir i n cereaL
3. Serve i n pineapple boats or on lettuce leaves.
4. Spri nkl e with additi onal cereal and garnish with orange slices and strawberries, if
desired.
LMeIB LNeW LNcRe BB
Serves 4
2 cups pitted Northwest fresh sweet
cherries
can ( ounces) mandarin orange
segments, drained
Y cupscookedchicken, diced
Y cup ce|ery, chopped
% cuptoastedsIivered a|monds
Y cup mayonnaise
teaspoonsoysauce
tab|espoon fresh |emon]uice
_ teaspoon ground ginger
crisp |ettuce
1. Combine cherries, orange segments, chicken,

.
celery and al monds .
2. Blend mayonnaise, soy sauce, l emon j uice and ginger; toss with cherry mixture .
3. Serve on individual lettuce-l i ned salad pl ates.
LBOWB Met 1MtReg & MI BB
Serves 4
2 cups cut-up cooked turkey
cup hesh pineappIe chunks or
1 can ( 8ounces) pineappIe chunks,
drained
cupseedIess grapes, ha|ved
cup cantaIoupe chunks
Y cup chopped waInuts
% cup whipping cream
cupneIychopped chutney
3 tab|espoons mayonnaise
dash ofsaIt
Iettuce Ieaves
1. Combine turkey, pi neapple, grapes, cantaloupe and wal nuts i n a large bowL
2. Whip cream in a medi um bowl ; fold in chutney, mayonnaise and salt .
3. Add whipped cream to turkey mixture; toss to combi ne.
4. Refrigerate several hours before servi ng. Serve on l ettuce leaves .
COMBINATION SALADS / FOWL
1MtReg HHeg eBH BB
cup turkey, cooked and chopped
cups kidney beans, cooked
or canned and draned
cupsweetpick|e, chopped
% cupce|ery, coarse|y chopped
tab|espoon on|on, Iine|y chopped
1 . Combi ne al l i ngredi ents . Toss l i ghtly.
Serves 4
Z eggs, hard-cooked, diced
teaspoon sa|t
J tab|espoons mayonnaise
teaspoonpreparedye||ow mustard
teaspoon |emon] uice
cr|spsa|ad greens
2. Chi l l at least 1 hour before servi ng on crisp sal ad green .
LMWe LNcReH HeBgge OB
Serves 8
cau ( pound 4 ounces) pineapp|e chunks Z tab|espoons s|ivered sweet pick|e
teaspoons unavored ge|atin Z tab|espoons preserved ginger, chopped
cup Iresh |emon] uice tab|espoon pimiento, chopped
Z tab|espoons syrup Irom preserved ginger Curried Chicken Layer
crisp|ettuce(Iorgarnish)
1 . Drai n pi neapple, reservi ng syrup.
2. Combi ne 3 cup reserved pi neappl e syrup wi th gelatin i n saucepan; l et stand 5 mi nutes
to soften.
3. Set over low heat until gel ati n dissolves .
4. Remove from heat , stir i n l emon j uice , syrup from gi nger, pi ckl e , gi nger and pi mi ento.
5. Add pi neappl e chunks; cool until mi xture begi ns to thi cken and j el l .
6. Turn i nto an oiled 1 1 x 31z x 23/4- i nch l oaf pan. Chi l l unti l firm.
7 . When first layer is set , spoon Curried Chicken Layer over it ; chi l l several hours , or
overni ght .
8. Turn out and cut i nto sl i ces to serve . Garni sh wi th crisp lettuce .
Caried Chicken Layer
enve|opeunhavoredge|atin
1_cupschickenbroth
teaspoonshesh | emon]uice
\cup mayonnaise
Zteaspoonscurqpowder Z cupscookedchicken, minced
cupsca|Iions, chopped
1 . Sprinkle gelatin over chi cken broth; stir i n curry powder . Let stand a few mi nutes .
2. Set liqui d over low heat and stir until gelatin dissolves .
3. Remove from heat; stir in l emon j uice .
4. Cool until mixture begins to thi cken slightly.
5. Fold in mayonnaise , chi cken and scalli ons .
6. Cool thoroughly, then spoon over pi neappl e layer .
COMBINATION SADS/ FOW
MOt 1MtRegtOccO BB
Z cups cooked turkey, diced
cup onion, mi nced
% cup chi cken broth
\ cup mayonnaise
Serves 4 to 6
Z teaspoons Oi]on-sty|e mustard
1 cup Cheddar cheese, shredded
1 % cups brocco|i howerettes, b|anched
Z egg whites
cup toasted s|iced a| monds
1 . Combi ne turkey, oni on, chi cken broth, mayonnaise , sour cream and mustard i n large
bowl . Mix thoroughl y .
2. Mix in cheese and half the broccoli .
3. Beat egg whites unti l stiff . Fol d gently i nto turkey mi xture .
4. Spoon mixture i nto 4 to 6 rameki ns or smal l baki ng di shes . Arrange remai ni ng broccoli
around edges .
5. Bake in preheated 375 F. oven 25 to 30 mi nutes , or unti l golden. Spri nkl e with
toasted al monds.
MtReg gB@Nett Mmet BB
Serves 6 to 8
10 ounces spaghetti 1 teaspoon saIt
medium zucchi ni , thin|y sIiced teaspoon grated Farmesan cheese
2 cups cut-up cooked turkey cup white wine vinegar
1 can (bounces) cut green beans, drained % cup o|ive oi|
2 medium green onions, chopped Z tabIespoons water
% cup sIiced ripe oIives 1 packet ( . ounce) lta|ian saIad
b cherry tomatoes, haIved dressing mix
L Cook spaghetti accordi ng to package directi ons ; drai n and ri nse with cold water.
2. Meanwhi le, cook zucchi ni in small amount of water just until tender. Rinse in cold
water; drai n.
3. Place spaghetti , zucchi ni , turkey, green beans, onions , olives , tomatoes, salt and
Parmesan cheese i n a large bowl .
4. Beat together vi negar, oil , water and salad dressi ng mi x in a smal l bowl . Pour over
spaghetti mi xture and toss lightly. Refrigerate several hours or overnight to blend
flavors.
COMBINATION SALADS/ FOWL
HeBgge1MtReg BB WtN e teSS@
sma|| pineapp|e
|ettuce |eaves
cups cooked turkey, chicken or
ham, diced
Serves 4
cup ce|ery, chopped
cup green o|ives, chopped
cup toasted b|anched a| monds
Lime Dressing
1. Cut pi neappl e in half : scoop out pulp and di ce .
2. Combi ne di ced pi neappl e , lettuce , turkey, celery, olives and al monds . Toss with
enough creamy Li me Dressi ng to moisten .
3. Pile back into shells . Serve wi th additi onal dressi ng.
cupsourcreamoryogurt
2 tab|espoonshoney
Lime Dressing
Makes about 1 cup
2 tab|espoons|ime]uice
dashsa|t
teaspoongrated |imepee|
Blend all i ngredi ents together thoroughl y.
1MtReg BB LOtHetB
2 cups crisp torn|ettuce
cup diced cooked turkey
cup diced red app|e
cup chopped ce|ery
cup chopped red onion
Serves 6
cup chopped wa|nuts
cup mayonnaise
tab|espoon hesh | emon or |ime]uice
% teaspoon sage
teaspoon saIt
croissants(optiona|)
1 . Combi ne l ettuce , turkey, appl e, celery, oni on and wal nuts i n l arge mi xi ng bowl .
2. In separate bowl , combi ne mayonnaise, l emon j uice, sage and salt until smooth.
3. Add mayonnaise mixture to turkey mixture ; toss to coat i ngredi ents .
4. Serve at once. Great with croissants .
NOTE: A fine way to use leftover turkey or chicken.
COMBINATION SALADS / FOWL
HeBgge LNcReH BB
hesh pineapp|e
Z cups cut-up cookedchicken
cup mayonnaise
teaspooncurrypowder
| arge banana, s|iced
Serves 4
|emon] uice
canta|oupe, cut i nto Z s|ices
pintIresh strawberries,
c|eaned and hu|Ied
| ettuce
s|icedgreenonion(Iorgarnish)
1. Cut pineappl e i ncl udi ng crown into quarters ; usi ng curved knife, cut pi neappl e away
from shel l , l eavi ng half- i nch shel l .
2. Remove core and discard; slice each secti on i nto chunks .
3. Toss chicken with mayonnaise and curry powder.
4. Di p banana i n lemon j uice.
5. Arrange pi neappl e, chicken, banana, cantal oupe and strawberries on l ettuce- l i ned
plates .
6. Garnish chicken wi th sl i ced green oni on.
MOt BB ttQ
cup butter or margarine
cup chopped onion ( |arge
onion)
1 bunch brocco| i , broken into
howerets
cup s|iced ce|ery
Serves 4
pound Iresh mushrooms, s|iced
Z cups cooked and diced chicken
or turkey
Gar||c Oressing
Z cups Chi nese cabbage, cut in
-inch s|ices
1 . Mel t butter i n large ski l let ; saute oni on i n butter unti l crisp- tender.
2. Add broccoli and celery; stir-fry over medi um- hi gh heat 3 to 4 mi nutes , until
vegetables are crisp- tender .
3. Add mushrooms and chi cken; conti nue cooki ng 2 mi nutes l onger, until mi xture is
heated through.
4. Add Garli c Dressi ng; toss l i ghtly.
5. Serve hot sal ad over raw Chi nese cabbage .
Garlic Dressing
tabIespoon Iresh|y squeezed
|emon] u|ce
Makes 1/3 cup
_ cup mayonnaise
1 c|ove gar| i c, crushed
Combi ne all i ngredi ents i n smal l bowl ; mi x wel l .
COMBINATION SALADS/ FISH & SEAFOOD
LtBDMOOe BB
2 cups cooked crab meat, diced
cup oni on, hne|y chopped
cup ce|ery, hne|y chopped
cup pars|ey, hne|y chopped
Serves 6 to 8
cup pee|ed and seeded tomatoes,
hne|y chopped
Z cups co|d cooked egg nood|es
Oressing
1 . Combi ne crab, oni on, cel ery, parsl ey and tomatoes .
2. Toss crab mixture wi th noodl es and Dressi ng unti l thoroughl y mi xed.
3. Chi l l at least 1 hour before servi ng.
Dressing
cupo|iveoi| teaspoonsa|t
2 tab|espoonsredwinevinegar teaspoonDi]onmustard
tab|espoonbasi | , hne|ychopped
Mi x together all i ngredi ents . Bl end wel l .
MOcR ODSIet teeH MOOe BB
Serves 8
24 ounces Irozen 5outh African rock Iresh|y ground b|ack pepper
|obster tai|s 2 sta|ks ce|ery, cut i n -inch
package (bounces)spinach pieces
egg nood|es cucumber, s|iced
2 cups chicken broth |arge onion, s|iced
2 tab|espoons hesh |emon]uice cup mayonnaise
teaspooncurrypowder
1 . Drop frozen rock l obster tai l s i nto boi l i ng salted water. When water reboi ls , cook 3
mi nutes .
2. Drai n i mmediatel y; drench wi th cold water.
3. Cut away underside membrane, remove meat i p one pi ece , and sl i ce i nto medal l i ons .
Set asi de .
4. Cook and drai n noodl es accordi ng to package di recti ons .
5. Combi ne noodles in a large bowl wi th 1 1/ cups hot chicken broth, l emon j uice and
pepper to taste . Cool .
6. At servi ng ti me, top noodl es wi th rock lobster medal l i ons, celery, cucumber , and
onion.
7 . Mix mayonnaise wi th remai ni ng chicken broth and curry powder until smoot h. Pour
over top of salad.
[ COMBINATION SALADS/ FISH & SEAFOOD

LtBDLOW NHB@eMe BB
b
Serves 8
1 % pounds crab |egs in she| | , thawed cup peanut oi|
Z cupscookedcorn kerne|s Z tab|espoons Iresh |emon ] uice
1 green pepper, chopped Z tab|espoons Iresh |ime J uice
Q 1 red pepper, chopped teaspoons sugar
Z carrots, shredded teaspoon sa|t
Z green onions, Iine|y chopped teaspoon white pepper
Z tomatoes, seeded and chopped cur|y |ettuce |eaves
1. Use poultry or ki tchen shears to cut shel l s ; remove meat and break i nto smal l pi eces .
2. Combi ne corn, red and green peppers , carrots , oni ons and tomatoes in large bowl .
Add crab meat .
3. Mi x together oi l , l emon j uice, l i me j ui ce and sugar in smal l bowl .
4. Pour oi l-j ui ce mixture over crab mixture; toss to coat .
5. Taste and add salt and white pepper .
6. Refrigerate until ready t o serve .
7. Place curly lettuce l eaves on i ndi vi dual sal ad pl ates; spoon crab sal ad i nto pl ates .
MMetS BB
Serves 6 to 8
4 or Iresh nectarines
3 cupsiceberg Iettuce, shredded
2 cans ( 7 ounces each) crab meat,
drainedand aked, or 1 pound
cooked crab meat
3 or 4 hard-cooked eggs, s|iced
_cups breadcroutons
1 ripe La|iIornia avocado, s|iced
cup green oni on, chopped
% cup dairy sour cream
cup catsup
1 teaspoon origina| Worcestershi re
sauce
1 teaspoon prepared horseradish
1. Slice nectari nes to yield 2Vz cups . Set aside a few sl i ces for garnish; place remai nder i n
large salad bowl .
2. Add t o bowl l ettuce , crab meat, eggs , croutons , avocado and oni on .
3. Toss salad lightly and garni sh with nectari ne sl ices . Chi l l .
4. Blend sour cream, catsup, Worcestershire and horseradi sh in smal l di sh; pass dressi ng
along with salad.
BOH OWet BB
can sa| mon
|argetomato
]ar ( ounces) marinated
artichoke hearts
head |ettuce
Serves 4
|arge green pepper, thin|y s|iced
Z hard-cooked eggs, thin|y s|iced
teaspoon horseradish
Iresh|y groun pepper
1 . Drai n sal mon; remove bones and ski n. Separate i nto bite-size chunks .
2. Cut tomato i nto 1 2 wedges .
3. Drai n artichoke hearts , reservi ng 2 tabl espoons mari nade .
4. Tear lettuce into large pieces; arrange on four i ndi vi dual servi ng plates .
5. I n a circular pattern, arrange tomato wedges alternately wi th green pepper strips , arti
choke hearts and egg slices on each plate .
6. Place sal mon in centers .
7 . Mix together sour cream, horseradi sh and reserved artichoke mari nade . Spoon decora
tively over salad .
8. Spri nkl e ground pepper over dressi ng.
Ntg VOcBO OBtS
3 cups green shri mp, pee|ed
and ha|ved |engthwise
sa|t
Serves 12
Z tab|espoons Iresh |emon ] uice
dash origina| Worcestershire sauce
Z tab|espoonsbutter or margarine
Z cups dry white wine
% cup corn oi|
tab|espoon sugar
tab|espoons brandy
green app|es, pee|ed, quartered
and thi n|y s|iced
(
cucumbers, pee|ed, seeded
and thin|y s|iced
who|e ripe Ca|iIornia avocados,
ha|ved
X cup white vinegar pepper (optiona| )
1 . Mari nate shri mp with salt , l emon j uice and Worcestershire sauce .
2. Poach quickly in butter and whi te wi ne . Do not overcook. (Shri mp are done when they
begi n to turn pi nk. )
3. Remove from heat; cool .
4. Mix together oil , vi negar, sugar and brandy.
5. Add shri mp and poachi ng j uice to oi l -vi negar mixture .
6. Add appl es and cucumbers ; mari nate 20 mi nutes or l onger .
7. Scrape three-fourths of the avocado fl esh out of ski ns ; mash i nto a puree .
8. Mix pureed avocado wi th shri mp at the last mi nute . Taste to correct seasoni ng, addi ng
more sal t and some pepper, if necessary.
9. Spoon mixture into avocado shells . Serve as first or mai n course.
NOTE: Salad is unusual but tasty. Can be made in advance. Serve with biscuits or bread
sticks for a summer meal- i n- one.
Q

BmOHMBcBtOH BB
Serves 6
package (7 ounces) macaron| cup green pepper, chopped
she||s, cooked, rinsed and dra|ned Z tab|espoons chopped p| mi ento
3 hard-cooked eggs, chopped Z tab|espoons Iresh |emon ]u| ce
can ( 7\ ounces) sa|mon, Z tab|espoons sweet p|ck|e re|ish
drainedand haked 4 teaspoons instant ch|cken boui||on
cup mayonnaise |ettuce |eaves
1 cup ce|ery, Iine|y chopped tomato wedges ( optiona| garn|sh)
s|icedhard-cookedegg(opt|ona|garn|sh)
1 . Combi ne al l ingredients except lettuce, tomatoes and hard-cooked egg slices in a bowl ;
mi x wel l .
2. Cover and chi l l thoroughl y.
3. Stir before servi ng.
4. Serve in lettuce- li ned bowl , garnished wi th tomato wedges and hard- cooked egg slices ,
if desired.
BmOH BStB BB
can ( ounces)sa|mon
4 cups cooked |arge she|| macaron|
cup ce|ery, s|iced
cup carrots, d|ced
cup cooked peas
cup pars|ey, chopped
cup green onion, chopped
1 . Drain sal mon.
Serves 6
cup oi|
4 tab|espoons Iresh | emon ]uice
Z tab|espoons vinegar
teaspoon d||| weed, crumb|ed
teaspoon ce| ery seeds
teaspoon saIt
| ettuce |eaves (opt|ona|)
2. Combi ne macaroni , celery, carrots, peas , parsl ey and oni on.
3. Combi ne oil , l emon j uice , vi negar, di l l weed, cel ery seeds and salt in jar . Cover tightly
and shake well to blend.
4. Pour dressi ng over macaroni mi xture; toss wel l .
5. Refrigerate li hour. Toss agai n .
6. Break sal mon i nto large pi eces; fold i nto macaroni mixture .
7. Spoon sal ad i nto bowl l i ned wi th lettuce leaves , if desi red.
MMSNtOOmNMmg & BB
Serves 4
pound cooked Iresh shrimp teaspoon resh |emon]uice
Z cupsIresh mushrooms, s|iced teaspoon horseradish
Z cherry tomatoes, ha|ved teaspoon di|| weed, crumb|ed
Z tab|espoons green onions, s|iced teaspoon seasoned sa|t
cupdairysourcream crispsa|ad greens
avocado,pee|ed,seededands|iced
1 . Combine shri mp, mushrooms, tomatoes and oni ons i n medi um bowl .
2. Combi ne sour cream, l emon j ui ce , horseradish, di l l weed and seasoned sal t for
dressing.
3. Spoon shri mp mi xture on sal ad pl ates l i ned with crisp salad greens .
4. Arrange avocado around shri mp mixture . Serve with dressi ng.
eBOO BB WtN
VOcBO MOBHBSe teSS@
Serves 6
|ettuce Ieaves
package ( ounces) Irozen asparagus
spears, cooked, or canned white
asparagus, drained
pound |arge shri mp, cooked, she||ed
and deveined
pound sca||ops or cubed white hsh,
cooked in butter
Z hard-cooked eggs, s|iced
_ cup ripe o|ives
Avocado Ho||andaise Dressing
1 . On large platter, arrange l ettuce l eaves and top with asparagus , shri mp, scal l ops , and
hard-cooked eggs , arranged i n any fashi on desired.
2. Garnish with olives.
3. Serve with Avocado Hol l andai se Dressi ng.
Avocado Hollandaise Dressing
Makes 1 1/4 cups
Zeggs ripeavocado, pee|edandseeded
cupIresh|emon]uice Zteaspoonssa|t
cupbutterormargari ne, me|ted onionsa|t
dashcayenne
1 . Bl end eggs with l emon j uice i n bl ender until l emon col ored.
2. Slowly add bubbly hot butter on l ow speed.
3. Cut up avocado and blend i nto egg-butter mixture until smooth.
4. Add salt , onion sal t to taste and cayenne .
5. Chi l l 30 mi nutes .
C COMBINATION SAADS/ FISH & SEAFOOD

MBHMtNtmg BB
Serves 4 to 6

Q
Do
0
G
o
I
m

C

% cup LaIiornia wa|nuts, coarse|y cup ce|ery, s|iced
chopped, toasted andseasonedwith 3 |arge oranges, pared and segmented
gar|ic sa|t % cup prepared lrench dressing
pound shri mp, cookedand c|eaned |ettuce |eaves
watercress( Iorgarnish)
1 . Marinate wal nuts , shrimp, cel ery and oranges in French dressi ng . 11 hour before
servi ng; chi l l .
2. Arrange on lettuce l eaves for salad plates .
3. Spri nkl e with addi ti onal garlic salt , if desired . Garni sh with watercress .
1 .
2 .
3.
4.
VOCBO MBNeS WtN eBOO
% cup chi|i sauce
% cup mayonnaise
teaspoon capers
fresh Iemon]uice
tab|espoon origina| Worcestershire
sauce
dash Tabasco
1 teaspoon saIt
Serves 6
teaspoon pepper
pound shri mp, she|Ied and cooked
can (7\ ounces) crab meat , drained
and haked
can ( 5 ounces) |obster, drained and
haked
ripe La|iornia avocados
|emon or | i me wedges ( Ior garnish)
Combi ne chi l i sauce, mayonnaise, capers, l emon j uice, Worcest
e
rshi re sauce,
Tabasco, salt and pepper.
Toss chi l i mixture with seafood; chi l l .
Hal ve avocados l engthwise , twisti ng gently to separate hal ves . Whack a sharp knife
directly into seeds and twist to lift out.
Brush avocado wi th l emon j uice ; fi l l wi th seafood sal ad and garni sh wi th lemon
wedges .
eBOOtMMe 1OmBtOeS
Serves 6
1 package ( 7 ounces} Irozen shri mp, cup dairy sour cream
cooked, or cup cookedshri mp 3 tab|espoons pars|ey, chopped
package (6 ounces) Irozen crab meat, 1 teaspoon | emon rind
thawedandwe||drained Z tab|espoons Iresh |emon ]uice
cup carrots, grated teaspoon prepared mustard
hard-cooked egg, chopped teaspoon sa|t
Z tab|espoons green onions, s|iced Y teaspoon pepper
6 |argetomatoes
1 . Cut shri mp into smal l pi eces ; flake crab meat .
2. Combi ne shrimp, crab meat , carrots , egg and oni on in a bowl ; chi l l .
3. Combi ne sour cream, parsl ey, l emon ri nd and jui ce , mustard, sal t and pepper in a
smal l bowl ; chi l l .
4. Lightly toss dressi ng with seafood mi xture . Chi l l .
5. Remove a slice from the stem and bl ossom ends of tomatoes . Make 3 cuts i nto each
tomato, goi ng about two-thirds down i nto i t, but not al l the way through. Spread apart
carefully and place l4 cup seafood mixture between each sl i ced secti on .
VOcBO BB MOSe
head i ceberg |ettuce
head butter |ettuce
Serves 6
can ( pound) who|e green beans,
chi||ed and drained
| arge sweetredonion, cutin Z cans ( 4ounces each) who|e boi|ed
s|ices potatoes, chi ||ed and drained
3 ripeCa|ifornia avocados, ha|ved Zhard-cookedeggs,pee|edandha|ved
and pee|ed (Iorgarnish)
Iresh |emon] uice giantpittedripeo|ives(Iorgarnish)
can ( Z ounces) white chunktuna, bott|edoi|andredwinevi negar
chi||ed and drained sa|addressing
at anchovy h||ets, drained Iresh|ysnippedpars|ey(optiona| )
Z | emons, cutintowedges( optiona| )
1 . Cut i ceberg lettuce i nto six 1/- i nch- thick rafts ; l ay si de by si de across center of l arge
tray.
2. Arrange row of butter lettuce al ong si des of tray on each si de of iceberg l ettuce .
3. Top each letuce "raft" wi th oni on sl i ce .
4. Spri nkl e avocado half-shel l s wi th l emon j uice; pl ace cut si de up on oni on slices .
5. Fill half-shel ls with tuna; top each with an anchovy fi l l et .
6. Surround with an arrangement of green beans and potatoes .
7. Garnish with hard-cooked eggs and ripe ol i ves .
8. At servi ng time , drizzle sal ad dressing over tray.
9. If desired, sprinkl e sal ad with parsl ey and pass plate of l emon wedges .
[COMBINATION SADS/ FISH & SEAFOD
Rpe Olie Tuna Salad Sandwich
Serves 4to 6
b .
cup canned pitted California cup dairy sour cream
ripe olives 1 tablespoon fresh lemon juice
1 cup celery, diced teaspoon salt
Q Z cans ( 7ounces each) tuna, drained teaspoon dill weed
4 hard-cooked eggs, diced 1 teaspoon prepared mustard
% cup mayonnaise Y teaspoon pepper
6 slices white or whole wheat bread
1 . Cut ripe olives i nto large wedges.
2. Combine olives with celery, tuna and eggs .
3. Blend all remaining ingredi ents except bread.
4. Mix lightly with olive-tuna mixture.
5. Serve on bread slices.
Tuna Tabbouleh
1 cup bulgur (cracked wheat)
Z cups water
Z chicken or vegetable bouillon
cubes
bunch scallions, sliced
cup minced parsley
Z tablespoons chopped mint
cu fesh lemon juice
3 tablespoons corn oil
1 . Place bulgur i n medium-size bowl .
Serves 4
teaspoon salt
teaspoon pepper
Z cans (7 ounces each) tuna,
packed in vegetable oil
Z tomatoes, cut in wedges
Z cucumbers, sliced
itted ripe olives
romaine leaves
I
Yogurt Dressing
2. Heat water and bouillon cubes to boiling.
.
3. Pour bouillon over bulgur. Let stand 1 to 2 hours. until liquid is absorbd.
4. Stir in scallions, parsley, mint, lemon juice, oil , salt , pepper and tuna. Cover and chill
for several hours.
5. To serve, pile tuna mixture on platter; surround with tomato wedges, cucumber and
black olives.
6. Serve with romaine leaves and Yogurt Dressing.
Yogr- Draslng
cup plain yogur teaspon slt
1 tablespoon chopped fesh mint
1 . Mix all ingredients in small bowl .
2. Chill until serving time.
1MHBLBHtBOMge tOgCBe
Z cans (7 ounces each) water-
packed tuna, dra| ned
cup pared, cored and chopped
app
[
e ( |arge)
cup p|a|n yogurt
cup cashew nuts
Serves 4
cupchoppedchutney
Z
tab| espoonschoppedsca||| ons

Ztab|espoonsra|s|ns
tab|espooncurrypowder
teaspoonsa|t
teaspoonturmer|c
Zsma||canta|oupes
1 . Combi ne al l i ngredi ents except cantal oupes i n smal l bowl : cover and chi l l l hour .
2. Cut cantal oupes i n hal f : scoop out seeds .
.
3. Fi l l each cantal oupe hal f wi t h an equal amount of the tuna mi xture .
1MHBcBO tMMe 1OmBtOeS
can (about 7 ounces) tuna,
drainedand aked
grated pee| and]uice
o hesh |emon
smaII ripe avocado, chopped
Serves 4
Y cup mayonnaise or saIad
dressi ng
cupchoppedoni on
4 mediumtomatoes
crisp saIad greens
1. Combine tuna, lemon peel and j uice, avocado, mayonnai se and oni on; chi l l .
2. Place tomatoes stem- end down; cut l engthwise to stem, but not quite through, making
6 wedges.
3. Arrange tomatoes on greens on sa
l
ad p
l
ates; spoon tuna mixture i nto tomatoes.
NOTE: To use as a sandwich filli ng. substit ute 8 slice

buttered bread for tomatoes .
MHg BOH @@ BB
Y cup mayonnaise
Z tabIespoons minced green onion
Z tabIespoons minced parsIey
(optionaI )
grated peeI and]uice o
hesh |emon
% teaspoon whitepepper
dashsaIt
Serves 4
can ( ounces) saI mon,
drained and chunked
3 hard-cooked eggs, chopped
cup sIiced ceIery
|ettucecups
Z ripe tomatoes, sIiced
Iemon wedges (optionaI garnish)
paprika
1. Combine mayonnaise, green oni on, parsley, l emon peel and j uice, white pepper and
sa
l
t i n mixing bowl .
2. Stir i n sal mon, eggs and cel ery; chi l l .
3. To serve, spoon sal mon on l ettuce cups on large pl atter; arrange tomato slices on
pl ater.
4. Garnish wi th l emon wedges , if desi red . Dust salad l i ghtly wi th papri ka for col or .
COMBINATION SALADS/ MEATS
VOCBO, pnBcN & BCO BB
cup bott|ed lrench dressing
cIovegar|ic, mi nced
pound crisp young spinach, washed
and drained
Serves 6
ripe CaIiIornia avocado
Iresh |emon] uice
3 hard-cooked eggs, she||ed and chopped
s|ices crisp-cooked bacon, crumb|ed
1. Combi ne French dressing and garlic; cover and refrigerate .
2. Tear spi nach in pi eces in salad bowl ; refrigerate.
3. At serving ti me, peel avocado, cut i nto slices , and spri nkl e with l emon j uice .
4. Add avocado slices to spi nach al ong with chopped egg and crumbl ed bacon . Pour over
salad dressi ng; toss gentl y.
cNORe LNeS BB WtN LMW teSS@
2 ]ars ( ounces each) marinated
artichoke hearts
head iceberg |ettuce
app|e
Serves 6 to 8
pear
% cup ham orturkeystrips
cup Monterey Jackcheese strips
Curry Dressing
1 . Drai n arti choke hearts, reservi ng mari nade for dressi ng.
2. Li ne chilled salad bowl with outer lettuce l eaves . Shred remai nder of l ettuce and
mound i n bowl .
3. Core and cut apple and pear i nto slices ; arrange on lettuce with ham, cheese and arti
choke hearts . Serve wi th Curry Dressi ng.
Cur Dressing
Makes s cup
package( Jounces)creamcheese
Jtab|espoonsreservedartichoke
marinade
teaspoononionpowder
teaspoonbasi I , crumb|ed
}teaspoonsa|t
}cupmayonnaise
1 . Soften cream cheese .
teaspooncurrypowder
tab|espoonchoppedpi miento
2. Blend i n artichoke mari nade, beating until smooth.
3. Stir in mayonnai se , oni on powder, basi l , salt and curry powder . Mi x wel l .
4. Add pi mi ento and bl end.
-- -
Aichokes with Hot Cor Salad
b sIices bacon, diced
cup butter
cup green pepper, chopped
tab|espoon chopped onion
Serves 8
2 packages ( ounces each) rozen
who|e kerne| corn, cooked
1 . In large ski l let, saute bacon until crisp.
saIt to taste
pepper to taste
b medium artichokes, prepared
accordingtobasicdirections
me|tedbutter
2. Remove bacon, reservi ng 14 cup of drippi ngs ; drai n on paper towel s .
3. Add 1/ cup butter to drippi ngs and heat .
4. Add green pepper and oni on; saute until j ust tender.
5. Stir i n corn, sal t and pepper to taste. Heat through.
6. Fill hot arti chokes with mixture; top with crumbled bacon .
7. Serve with melted butter .
*NOTE: Wash artichokes, cut off stems at base, and remove small bottom leaves. Stand
artichokes upright i n deep saucepan, add 1 1/z teaspoons salt and 2 t o 3 i nches boiling water.
Cover and boi l gently 30 to 45 mi nutes. Drai n, spread leaves. and remove thistle. Drai n
again.
Italian-Style Atipasto Spaghetti Salad
Serves 6 to 8
cup oIive oi|
} cup wine vinegar
1 tab|espoon chopped capers
_teaspoons oregano Ieaves,
crushed
_ teaspoon saIt
} teaspoon gar|ic powder
teaspoon resh|y ground b|ack pepper
b ounces spaghetti
can ( ounces) red kidney beans,
drained and rinsed
can ( _ ounces) chickpeas,
drainedand rinsed
} cup green sa|ad oIives, chopped
2 tab|espoons pars|ey, chopped
} pound sIiced boiIed ham, cut
in strips
} pound s|iced provoIonecheese,
cut in strips
} pound sIiced hard saIami , cut i n
strips
} cupsweetroastedpeppers,
cut in strips
1. Combi ne oil , vi negar, capers , oregano, salt , garl i c powder and pepper; set asi de .
2. Cook spaghetti accordi ng to package directi ons . Ri nse and drai n. Place in a large
serving bowl .
3. Add ki dney beans, chick peas , sal ad olives , parsley and reserved oi l -vi negar dressi ng.
4. Add half each of ham, cheese, salami and roasted pepper strips ; toss wel l .
5. Cover and refrigerate unti l chi lled, about 1 hour.
6. Top with remai ni ng ham, cheese, sal ami and roasted pepper strips .
cHc eBH BB
can ( ounces) porkand beans
in tomato sauce
cup ce|ery, s|iced
Serves 4
cup green pepper, coarse|y chopped
tab|espoon mo|asses
cup bott|ed Ita|ian dressing
1 . Combi ne beans , cel ery, green pepper , mol asses and dressi ng in a l arge bowl . Toss to
blend thoroughl y.
2. Chi l l before serving.
MMet teeH eBH BB
can (Zounces) anchovy hets,
drai ned and chopped
cup mayonnaise
_ cup tarragon vinegar
3 green onions, Iine|y chopped
Serves 10 to 1 2
sa|tt otaste
pepper to taste
4 cans ( ounces each) who|e green beans
sieved hard-cooked eggyo|ks (Ior garnish)
chopped hard-cooked egg whites ( Ior garnish)
cherry tomatoes (Ior garnish)
1 . Mix together anchovi es , mayonnaise , sour cream, vi negar and oni ons .
2. Season to taste wi th salt and pepper .
3. Drai n green beans wel l .
4. Toss wi th dressing and l et stand, covered, in refrigerator at l east 4 hours .
5. Serve garni shed wi th egg yolks and whites and cherry tomatoes .
@ eeg BB
head|ettuce, shredded
Z medium red onions, s|iced
to Z green peppers, sIiced
can (bounces)water chestnuts,
s|iced
package ( ounces) hozen green
peas, uncooked
Serves 12 to 14
3 to 4 ribs ce|ery, chopped
Z cups mayonnaise
Homano cheese
3 tab|espoons sugar
3 hard-cooked eggs, s|iced ( Ior garnish)
4 strips bacon, crumb|ed (for garni sh)
to Z tomatoes, s| i ced( for garnish)
1 . Layer lettuce, oni ons , green peppers , water chestnuts , green peas and cel ery in a
9 x 13-i nch pan .
2. Spread mayonnaise over top layer .
3. Spri nkl e with Romano cheese and sugar . Do not stir .
4. Cover and refrigerate 24 hours .
5. Remove from refrigerator 45 mi nutes before servi ng. Garni sh wi th sli ced eggs, bacon
and tomatoes .
COMBINATION SALADS / MEATS
MeteWBeBH MeBtDB BB
cup corn oi|
Z tab|espoons water
1 tab|espoon Iresh |emon]uice
teaspoon dried mint |eaves
pound |ean ground beeI
Y cup Iine|y grated onion
Serves 6
Y cup soIt who|e wheat bread crumbs
J tab|espoons chopped pars|ey
Y teaspoon sa|t
% teaspoon pepper
cups diagona||y s|iced
carrots, cooked and drained
cup cubed green pepper
J cups |ight|y packed torn sa|ad
greens
|arge tomato, cut in wedges
1 . I n smal l jar with tight-fitti ng l i d, place 2 tabl espoons corn oil , water , l emon j uice and
mi nt.
2. Cover and shake wel l .
3. Refrigerate at least 1 hour.
4. I n large bowl , mi x beef, oni on , bread crumbs , parsley, sal t and pepper until wel l
bl ended.
5. Shape i nto l -i nch meatbal l s .
.
6. Heat remai ni ng 2 tabl espoons corn oil in large ski l let .
7. Add 1/ of meatbal l s; cook, shaki ng pan often, 10 mi nutes , or until brown on al l si des
and cooked.
8. Remove and drai n wel l on paper towel s .
9. Brown remai ni ng meatbal l s .
10. Toss together meatball s, carrots and green pepper in large bowl .
1 1 Cover and refrigerate 1 hour .
12. To serve, toss meatball mi xture with dressing. Arrange on pl atter wi th salad greens and
tomato.
LOW- CALORIE VERSION: Follow recipe for Mediterranean Meatball Salad. Omi t bread
crumbs and remai ning 2 tablespoons corn oil for browni ng meatballs. In bowl, mix beef,
onion, parsley, 1 tablespoon prepared mustard, salt and pepper. Shape i nto l - inch balls.
Place on 1 51/2 x l 012 x l - inch jelly roll pan. Bake in preheated 450 F. oven 8 to 1 0
minutes, turning once, or until cooked and browned on all sides. Continue as in basic
Bgete LNe BB
Serves 6 to 8
cup quick-cooking pear|ed
bar|ey
cups boi|ing sa|ted water
4 cups torn |ettuce
1 cup sl i ced cel ery
1 % cups mayonnai se
Ztabl espoons prepared yel l ow mustard
1 tabl espoon sugar
1 teaspoondi | | weed Z cups cooked ham or chicken, cubed
cupdicedgreenpepper 1 cup shredded sharp Cheddar cheese
% cup sl i ced green oni on
1 . Cook barley i n boi l i ng salted water, covered, 10 to 12 mi nutes , or until tender, stirri ng
occasi onal l y.
2. Drai n and cool .
3. Arrange l ayer of l ettuce , ham, green pepper , barl ey and celery in 3- quart sal ad bowl .
4. Combi ne mayonnai se , mustard, sugar and di l l weed ; mi x wel l .
5. Spoon mayonnai se-di l l mi xture on top of lettuce l ayer , spreadi ng to edges of bowl .
6. Spri nkl e cheese and green oni on over mayonnai se .
7. Cover wi th plastic wrap and refrigerate several hours , or overnight .
8. Toss sal ad just before servi ng. Great for buffet or Sunday ni ght supper!
ge LVe B BB
cup pitted Ca|iIornia
ripe o|ives
romaine |ettuce
30 thin s|ices Mozzare||a cheese,
about Zounces
1 . Cut ri pe olives i nto halves .
Serves 6
30 thi n s|ices sa|ami (about ounces)
PizzaOressing
grated Parmesan cheese
2 . Li ne i ndi vi dual sal ad plates with romai ne .
3. Cover with alternati ng l ayers of cheese , ripe ol i ves and sal ami , usi ng 5 sl i ces cheese and
sal ami for each l ayer . Top with more ri pe ol i ve hal ves .
4. Spri nkl e wi th Pizza Dressi ng and Parmesan cheese .
Pia Dressing
Makes 12 cup
cupsa|adoi|
Ztab|espoonsgar|icwinevinegar
teaspoonsa|t
teaspooncrumb|edoregano
Ztab|espoonscatsup
Z tab|espoonsgratedParmesancheese
1 . Combine oi l , vi negar , sal t , oregano, catsup and Parmesan cheese .
2. Cover and shake unti l wel l bl ended .
MOt MtcN OtBtO BB
4 s|ices bacon
Y cup onion, chopped
Y cup green pepper, chopped
cupvinegar
teaspoon sa|t
1 . Dice bacon and pan-fry .
Serves 8 to 1 0
Y teaspoon pepper
teaspoonsugar
egg
quart hot cooked potatoes, cubed
cup raw carrot, grated
J hard-cookedeggs
2. Add chopped oni on and green pepper . Cook 3 mi nutes .
3. Add vi negar, sal t, pepper, sugar and beaten egg. Cook slightly.
4. Add cubed potatoes, grated carrot and di ced hard-cooked eggs . Bl end slightly and
serve hot .
MOHteteg BRe BB
pound |ean ground beeI
teaspoon gar|icpowder
teaspoon onion powder
teaspoons sa|t
teaspoonTabasco sauce
tab|espoon |emon] uice
Serves 6
cup mayonnaise
J cups cooked rice
cup ce|ery, s|iced
Z medium tomatoes, cut i n eighths
cup corn chips, crushed
1 . Saute meat with garl ic and onion powders i n a l i ghtly greased ski l l et about 10 mi nutes ,
or until done .
2. Bl end sal t, Tabasco, l emon j uice and mayonnaise.
3. Add this mixture and remai ni ng i ngredients, except corn chips , to ground beef .
4. Turn mixture i nto a greased 1 - quart casserol e. Top with corn chips .
5. Bake in preheated 375 F. oven 25 to 30 mi nutes .
0

COMBINATION SALADS I MEATS
1OStBB BB
Serves 6 to 8
pound Iean ground beeI
package (X ounces) taco seasoning mix
\ cup water
\ teaspoon seasoned sa|t
can ( 4ounces) red kidney beans,
drained
1 . Brown ground beef i n skil l et; drai n fat .
4 tomatoes, cut i nto wedges
ripe avocado, cut in thin s|ices
package (6% ounces) torti||a chips
head |ettuce, torn i nto sma|| pieces
4 ounces Cheddar chtese, grated
cup onion, chopped
2. Add taco seasoni ng mi x, water, seasoned salt and beans . Cover and si mmer for 10
mi nutes .
3. Reserve some of tomato wedges , avocado sl ices and torti l l a chips for !garni sh . Combi ne
the rest with remai ni ng i ngredi ents in a l arge sal ad bowl .
4. Add ground beef mixture; toss lightly.
5. Garnish with reserved tomatoes, avocado and torti l l a chips . Serve at once .
NOTE: Hearty enough for mai n- dish fare.
LBOWB BBm BB WtN BWB@OH teSSH@
head romaine, washed and chi ||ed
Z oranges, thin|y s|iced
Z thin s|ices lta|ian sa|ami ,
cutin ha|ves
sma|| red onion, pee|ed and s|iced
Serves 4
]ar ( ounces) marinated artichoke
hearts
_ cup toasted a|monds, s|ivered
Tarragon Dressing
1 . Tear romaine into bite-size pieces ; place i n salad bowl .
2. Arrange orange sl i ces in a circle on top; cover wi th sal ami sl ices.
3. Scatter oni on sl i ces over sal ami .
4. Cut artichokes in hal ves; reserve dressi ng. Pl ace artichokes in center of salad.
5. Scatter al monds over top.
6. At table, pour Tarragon Dressi ng and mix l i ghtl y to serve . Terrific with hot garlic Italian
bread.
Taragon Dressing
artichokedressing, Irom
marinatedartichokehearts
Ztab|espoonshne-gradeo|iveoi|
tab|espoondrywhitewinevinegar
Combi ne all i ngredi ents; bl end wel l .
teaspoonorangepee| , grated
teaspoondriedtarragon,crumb|ed
c|ovegar|i c, pee|edandminced
teaspoonDi]on-sty|emustard
YBm H MBm BB
Serves 6
4 medium yams
pound boi|ed ham
cup green seed|ess grapes, ha|ved
pear, cored and cubed
cup honey
% cup dairy sour cream
J tab|espoons Iresh |emon]uice
teaspoon sa|t
teaspoon pepper
teaspoon cinnamon
|ettuce |eaves
1 . Bake yams i n preheated 350 F. oven 40 mi nutes , or boi l , covered, i n l i ghtl y salted
water for 20 mi nutes , or unti l just tender .
2. Cool . Remove peel .
3. Cut yams and ham i nto li- i nch cubes .
4. Combi ne cubes in large bowl wi th grapes and pear .
5. Refrigerate unti l thoroughl y chi l l ed .
6. Combi ne remai ni ng i ngredi ents in smal l bowl ; pour over yam mi xture j ust before
servi ng. Toss lightly .
7 . Arrange on pl atter l i ned wi th lettuce l eaves .
1tOgcB OtK BB
Serves 4 to 6
1 % to Z cups cooked pork, cubed
Z cups chi||ed cooked rice
% cup green pepper, chopped
% cup ce|ery, s|iced
can (bounces) pineapp|e chunks
in]uice
cup prepared sa|ad dressing
teaspoon ginger
teaspoon sa|t
crispsa|ad greens
mint or watercress
(optiona| garnish)
1 . Combi ne pork, rice, green pepper and celery i n bowl .
2. Drai n pi neapple chunks; reserve 2 tabl espoons j uice .
3. Add pi neapple chunks to salad i ngredi ents .
4. Combi ne and mi x salad dressi ng, 2 tablespoons pi neappl e j ui ce, gi nger and salt ; mix
wel l .
5. Pour over salad i ngredi ents; toss lightly to coat evenl y.
6. Cover and chi l l wel l . Serve on chi l l ed greens . Garni sh wi th mi nt or watercress , if
desired.
[ COMBINATION SALADS/ MEATS
Q@ B BB O gBcD & MeCtBtHeS
Serves 4 to 6

Q
J to 4 cups Iresh spinach |eaves
! Z medium-size Iresh nectarines
Z or J tab|espoons green onions,
thin|y s|iced
4 s|ices bacon
cup cider vinegar
teaspoon sa|t
tab|espoon brownsugar
1 . Wash and tear spi nach leaves from stems . Tear large l eaves into pieces and pack down
i n cup to measure. Pat with paper towels to remove excess moisture.
2. Coarsely chop nectari nes to yiel d 1 cup.
3. Combi ne spinach, nectari nes and oni ons in a bowl or pl astic bag.
4. Cut bacon into lz- i nch pi eces and fry until crisp in large skillet . Drain crisp bits and add
to spi nach combi nati on .
5. Pour al l but 2 tablespoons of bacon drippi ngs from pan .
6. Add to remai ni ng drippi ngs vi negar , salt and brown sugar . Heat just to si mmeri ng.
7. Remove from heat and add spi nach combi nati on; toss wel l . Serve at once whi l e slightly
warm.
LtetB egget teBR BB LMgS
} cupbott|ed|ow-ca|orieHussian
dressing
2 teaspoons soy sauce
dash ground ginger
cupcookedbeeIstrips
(about J ounces)
Serves 2
\ cup Iresh mushrooms, s|iced
cup Iresh bean sprouts
cup Iresh brocco|i owents
Z medium green peppers, tops removed
and scooped out
1 . Blend together dressi ng, soy sauce and gi nger in medi um-size shal l ow baking di sh .
2. Add beef, mushrooms , bean sprouts and broccol i .
3. C, over and mari nate in refrigerator , turni ng occasi onal l y, 4 hours or overnight .
4. Spoon beef mixture i nto pepper cups ; wrap and chi l l .
COMBINATION SALADS/ VEGETARIAN
MtMmH BB
Serves 4 to 6
Z cans ( pound each) who| e kerne|
corn, drained
cup ce|ery, s| iced
cup tomatoes, diced
sprig fresh di| | , minced or
teaspoon drieddi||
\ cupcorn oi|
cup vinegar
teaspoon sugar
teaspoon sa|t
teaspoon paprika
teaspoon Tabasco sauce
sa|ad greens
onion rings (for garnish)
1 . Combi ne corn, celery, tomatoes, green pepper and di l l i n a large bowl .
2. Bl end remai ni ng i ngredi ents except greens and oni on ri ngs together wi th an egg beater.
3. Pour dressi ng over vegetabl es i n bowl . Mari nate 1 hour before servi ng.
4. Place in large serving bowl l i ned with salad greens . Garni sh wi th oni on rings .
VOcBO ccOtOH BB wth
HeBggeMOeg teSS@
Serves 4
2 ripe CaIifornia avocados
4 sIices canned pineappIe, with]uice
Iemon]uice, or]uicefrom canned
pineappIe
saIad greens
pint cottage cheese
FineappIe-Honey Dressing
1 . Cut avocados lengthwise i nto halves ; remove seeds and ski n. Cut each half crosswise
into 4 pieces .
2. Sprinkl e avocados with enough l emon j uice or pineappl e j uice to coat .
3. Cut pi neapple slices into hal ves .
4. Li ne four salad plates with greens .
5. Spoon cotage cheese over greens to make "beds" for accordi ons.
6. Reassemble one avocado half over each servi ng of cottage cheese, alternating avocado
pieces with pi neapple hal ves .
7 . Serve wi th Pineapple-Honey Dressi ng.
Pineapple-Honey Dressing
}cupsyruphomcannedpineappIe
} cuphoney
Combine ingredi ents . Mix wel l .
}cupIemon]uice
choppedheshmint(optionaI)
C COMBINATION SAADS/VEGETARIAN
eB gtOMtMHOWet BB
Serves 2 to 3

Q
2 cups fresh bean sprouts
cup sunower seeds ( raw and
she||ed)
cup] uIienned white meat oI
chicken
% cup]u|ienned Orienta| barbecued
pork, or |eft-over pork roast
medium canned Ja|apeo pepper,
thin|ysIiced
Y teaspoon Di]on-sty|e mustard
_ cup saMower oiI
X cup] u|ienned green onion
_ cup red wine vinegar
]uice oI Y |emon
sa|t to taste
cracked b|ack pepper to taste
garnish: watercress, tomato wedges,
hard-cookedeggs, quartered,
and pitted b|ack o|ives
1. Bl anch bean sprouts in boi l i ng water 1 1z to 2 mi nutes . Drai n and cool .
2. Si mmer sunflower seeds in water 1 0 mi nutes . Drai n and chi l l .
3. Mix remai ni ng i ngredi ents except sunflower seeds and garni sh together .
4. Place mixture in l ettuce cups on plates .
5. Spri nkl e sunflower seeds over salad.
6. Decorate plates with watercress, tomato wedges, eggs and black olives .
M@Mt BB
\ cup buIgur
\ cup 5auterne
\ cup water
_teaspoons saIt
Y cup red onion, sIiced
Serves 4 to 6
3 tab|espoons hesh Iemon] uice
teaspoon dried mint, crumbled, or
teaspoon mi nced resh mint
teaspoon oregano, crumbIed
teaspoon pepper
cherry tomatoes cup hesh pars|ey, chopped
cup oi| pita bread, cut in smaII wedges
mintsprigs(forgarni sh)
1. Combi ne bul gur, Sauterne, water and 3 teaspoon sal t . Heat to boi l i ng.
2. Cover and l et stand until col d.
3. Add onion and parsley.
4. Combi ne remai ni ng salt with oi l , l emon j uice, mi nt, oregano and pepper in small jar.
Cover and shake wel l .
5. Pour over salad mi xture and toss lightl y.
6. Chi l l , covered, until serving time .
7. To assembl e, heap bulgur in center of pl atter and surround alternately with cherry
tomatoes and pita bread. Garni sh with mi nt sprigs .
NOTE: Makes a meal- in- one.
eBHS H ce BB
Serves 6
Z cups qu|ck-cook| ng r|ce tomato, diced
1 % cups water cup ce|ery, s|iced
% teaspoon sa|t cup green pepper, chopped
tab|espoon butter % cup red onion, chopped
cup canned k|dney beans, drained teaspoon ch| | | powder
cup canned garbanzo beans, dra|ned 3 tab|espoonsvinegar
5tab|espoonso||
1 . Combi ne rice, water, 1/ teaspoon salt and butter i n medi um saucepan.
2. Bri ng to a boi l ; cover and si mmer until al l water is absorbed, about 5 mi nutes .
3. Place rice in bowl and refri gerate .
4. When chi l led, add beans , tomato, cel ery, green pepper and on.i on to rice.
5. In jar , combi ne remai ni ng 1/4 teaspoon salt , chi l i powder and vi negar .
6. Add oil ; cover and shake vigorously.
7 . Pour over rice mixture and toss gently.
LBDDB@e BW
Serves 6 to 8
4 cups green or red cabbage, shredded
cup wheat germ
% cup sca||ions, chopped
_ cup Iresh pars|ey, chopped
cup a|monds, chopped
cup p|ain yogurt
teaspoon di|| weed
% teaspoon dry mustard
sa|t to taste
carrot cur|s and b|ack o|ives (Ior garnish)
1 . Combi ne cabbage, wheat germ, scal l i ons , parsl ey and al monds . Set asi de .
2. Mi x together yogurt , di l l , mustard and salt .
3. Pour yogurt mixture over cabbage mi xture; toss to mi x .
4. Pack i nto 1 - quart mol d and refrigerate .
5. Unmol d onto servi ng plate . Garni sh wi th carrot curls and bl ack ol i ves .
LBtOMSe ce BB
J cupsco|d cooked rice
cup carrots, grated
cup ce|ery, s|iced
_ cup sweet pick| e, diced
Serves 6 to 8
1 teaspoon sa|t
dash oIpepper
teaspoon sweet basi|
sa|adgreens
1 . Combi ne rice , ca
_
rrots , celery, sweet pi ckl e , salt and pepper. Toss l i ghtl y, then chi l l .
2. Bl end basi l i nto sour cream.
3 . Serve chi l led rice mixture on sal ad greens . Top wi th seasoned sour cream.
LO BStB BB Ot 25
4 boxes ( ounces each) macaron|
she||s
Z packages ( ounces each) Irozen
chopped sp|nach, cooked and dra|ned
tab|espoons dr|ed basi|
d c|oves gar||c, chopped
1 . Cook macaroni to package directions .
2. Drai n; refrigerate , covered, unti l cool .
cups Farmesancheese, grated
Z cups o|ive o||
cup red w|ne v|negar
Z teaspoonssa|t, or more to taste
teaspoon pepper
cherry tomates (Ior garn|sh)
3. Combi ne remai ni ng i ngredi ents, except tomatoes , i n medi um bowl . Toss wi th chil l ed
macaroni .
4. Refrigerate salad, covered, at least 2 hours .
5. Serve cold. Garni sh wi th cherry tomatoes .
NOTE: Great for a crowd!
teHcN We BB
Serves 6
pound Brie cheese, rind removed and can ( ounces) mandarin oranges,
soItened at room temperature drained
grano|a cookies, processed into cup seed|ess green grapes, cut i n ha|I
hne crumbs |engthwise
3 to4sma||headsBibb|ettuce, thorough|ywashedanddr|ed
1 . Mol d softened Brie i nto small squares , rectangles or rounds .
2. Rol l in cookie crumbs to coat completel y .
3. Refrigerate on pl ate until serving time .
4. When ready to serve, arrange Brie shapes , oranges and grapes on lettuce l eaves i n
i ndivi dual salad di shes or on a serving platter. Serve wi thout dressi ng.
Oe ggegHBcN BB
1 poundhesh spi nach
1 HedorGo|denDe|iciousapp|e
cup sunower seeds
4 green onions, s|iced
Serves 4
Z tab|espoons hesh |emon]uice
3 tab|espoonso|ive oi|
teaspoon sa|t
Iresh|y ground pepper
1 . Wash and drai n spi nach. Coarsel y tear i nto salad bowl .
2 . Thi nl y slice unpeeled apple ; add to bowl wi th sunfl ower seeds and green oni ons .
3 . Bl end l emon j uice, olive oil and sal t ; toss wi th salad .
4. Spri nkl e with freshl y ground pepper.
COMBINATION SALADS/ VEGETAIAN
etB teeR BB
head roma|ne |ettuce, torn into
b|te-s|ze p|eces
3 tomatoes, cut up
on|on, th|n|y s||ced
Serves 4 to 6
Salad
cucumber, pee|ed and s|iced
cup b|ack o||ves, preferab|y Greek
poundIetacheese, s|iced or ut
into chunks
green pepper, seeded and chopped
(opt|ona| )
can (Z ounces) anchovies, dra| ned
( opt|ona| )
cup o||veo||
Ztab|espoonsvinegar
Dressing
generouspinchoregano
sa|tandpeppertotaste
1 . Chi l l al l vegetables , olives , cheese and anchovi es.
2. Combi ne Dressing i ngredients .
3. When ready to serve, toss al l vegetables and olives. Top wi th cheese and anchovies, if
desired. Serve with Dressi ng.
teSN Mt BB WtN Oggg ee teSSH@
\ cup corn o||
cup honey
cup wh|te vinegar
tab|espoon poppy seeds
teaspoondry mustard
Serves 6
teaspoon sa|t
|ettuce|eaves
pineapp| e, cuti n chunks (J cups)
p|nt strawberries, ha|ved (Z cups)
cup canta|oupe ba||s
Zouncescottagecheese
1 . I n bl ender contai ner , place corn oil , honey, vi negar, poppy seeds , mustard and salt .
2. Cover and bl end on medi um speed 20 seconds , or unti l wel l mi xed .
3. Pour i nto jar wi th tight-fitti ng l i d. Cover and refrigerate .
4. On six l ettuce-l i ned plates , arrange frui t and cottage cheese .
5. Serve wi th dressi ng. (Store any remai ni ng dressing tightly covered i n refrigerator. )
BteH LNeeSe BB
Serves 6
package ( 7 ounces) e|bow macaron| , cupgreenon|ons, f| ne|ychopped
cooked, rinsed and drained % cupbott|ed| ow-ca| or| eIta| | an
3 hard-cooked eggs, chopped dress| ng
container ( ounces) |ow-fat cottage 1 teaspoonce|eryseeds
cheese teaspoonseasonedsa| t
Y cup carrots, pee|ed and shredded % cup|ow-Iatm| | k
| ettuce| eaves
1 . Combi ne macaroni , eggs , cottage cheese , carrots , green oni ons , Italian dressi ng, celery
seeds and seasoned salt i n bowl .
2. Mi x wel l ; cover and chi l l thoroughl y.
3. Stir in mi lk just before servi ng.
4. Serve on l ettuce-l i ned plate.
MetDe LtBH@e & LBMOWet BB
cupsa|adoi|
grated pee| oI 1 fresh Iemon
cup fresh|y squeezed | emon ] u|ce
Z teaspoons sugar
teaspoon seasoned sa|t
teaspoon dr|ed mar] oram |eaves,
crushed
Serves 6
teaspoon dried oregano |eaves, crushed
3 oranges, pee|ed and cut | n
ha|f-cartwhee| s
Z cupsrawcau||owerettes, s||ced
cup green on|ons, s|iced
d cups torn sa|ad greens: spi nach,
romai ne, etc.
1 . Combi ne salad oil , l emon peel and j uice, sugar , seasoned salt , marj oram and oregano
i n large bowl .
2. Add oranges , caul iflower and oni ons .
3. Marinate for 30 mi nutes , stirri ng occasi onal l y.
4. To serve, add salad greens and toss wel l .
OeH LBWOt BB
cups Go|den De|icious
app|es, chopped
cups carrots, grated
Serves 6
cup raisins
cup sa|ted peanuts
cup mayonna|se
tab|espoonfresh|emon] uice
1. Toss apples wi th carrots, raisi ns and peanuts .
2. Bl end mayonnaise wi th l emon j uice; toss wi th salad.
OtBt0 BB WtN B@ eBMt Mttet teSS@
Z pounds potatoes, cooked, pee|ed
andcubed
Serves 8
cup on| on, chopped
sa|t to taste
1 cup ce|ery, s||ced pepper to taste
Y cup peanuts, chopped Tangy Peanut Butter Dress|ng
Z hard-cooked eggs, chopped |ettuce
papr|ka(Iorgarn|sh)
1 . Combi ne potatoes , celery, peanuts , hard-cooked eggs and oni on i n salad bowl .
2. Season to taste with salt and pepper .
3. Pour Tangy Peanut Butter Dressing over sal ad; toss wel l .
4. Chi l l 2 to 3 hours .
5. Spoon into lettuce cups . Garni sh with paprika .
Tang Peanut Butter Dressing
Makes 1 1/ cups
1 cupda|rysourcream
% cuppeanutbutter
cupp|ck|ere||sh
cupm||k
1 . Combi ne sour cream, peanut butter, pickle relish and mi lk.
2. Stir until wel l bl ended .
MmmeMme Mgget BB
Z |arge Iresh p|neapp|es
cr|sp shredded|ettuce
Z cupscookedham, cut in str|ps
cups 5w|ss cheese, cut i n str|ps
Z cherry tomatoes
J tab|espoons green onion, s|iced
Serves 4
% da|ry sour cream
cup lrench dressing
teaspoon dried mar]oram, crumbIed
teaspoonsa|t
_ teaspoon pepper
dashTabascosauce
1 . Cut each pi neapple i n half l engthwise through the crown .
2. Remove frui t with a curved knife; core and dice . (Reserve half the diced pineapple for
another use. )
3. Arrange shredded lettuce i n each pi neapple half ; top with sections of ham strips ,
cheese, pi neapple chunks and cherry tomltoes .
4. Sprinkle green oni ons over al l .
5. Blend together remai ni ng ingredi ents for dressi ng. Serve over salad .
NOTE: This refreshi ng chefs salad. Hawaiian style, is great eati ng for a warm -summe
.
r
evening!
m COMBINATI
-
ON SALADS/ VEGETARIAN

OmBtO c:
'
gget BB

Q
r
G

cup uncooked r|ce
Z med|um tomatoes, d|ced
tab|espoon pars|ey, chopped
X cup green on|ons, chopped
Z tab|espoons r|pe o||ves, s||ced
X cup ce|ery, chopped
Z teaspoons o||
1 tab|espoon v|negar
_ teaspoondry mustard
_ teaspoon paprika
dash gar||c powder
dash cayenne
sa|tto taste
crisp |ettuce cups
peach ha|ves
assorted co|d cuts
pars|eyspr|gs ( Iorgarnish)
1. Cook rice accordi ng to package directi ons . Chi l l .
2. Combine rice with tomatoes , parsley, oni ons , ol i ves and celery .
3. Bl end together oi l , vi negar , mustard, paprika , garlic powder and cayenne .
4. Pour dressi ng over salad and toss lightly.
5. Season to taste with salt . Chi l l .
6.
7 .
8.
1 .
2 .
3.
4.
5.
6.
7 .
8.
9.
Just before servi ng, spoon i nto l ettuce cups for i ndi vi dual servings .
Serve with peach hal ves and col d cuts .
Garni sh with parsl ey.
Ne@etBDe BB MtgtSe
4 med|um tomatoes
Z med|um green peppers
d hard-cooked eggs
\ cup mayonna|se
X cup sweet p|ck|es, d|ced
Wash tomatoes and green peppers .
Serves 4
teaspoon sa|t
X teaspoon pepper
teaspoon paprika
tab|espoon chopped ch|ves
|ettuce |eaves
Cut top 1/ off tomatoes . (Save for sandwi ches or sal ads . ) Scoop out pulp from rest of
each tomato.
Cut off top 1
2
i nch of peppers and discard. Remove seeds .
Carefully slice two l- i nch ri ngs from each pepper . (Save remai ni ng pepper for other
use . )
Place rings of peppers on top of tomato shells .
Shel l eggs and mash.
Add mayonnaise, sweet pickles , sal t, pepper, paprika and chives; mix.
Stuff shells with egg mixture .
Serve on lettuce l eaves .
e OtBtO BB
Serves 6 to 8
cup dai ry sour cream cup ce|ery, thin|y s|iced
cup sa|ad dress| ng \ cup onion, mi nced
. 3 tab|espoons v| negar cup cucumber, pee|ed, diced and
teaspoons sa|t we|| drained
teaspoon pepper cup green pepper, chopped
teaspoon d||| weed cup radishes, s|iced
6 cups cooked potatoes, s|iced chi||ed sa|ad greens
3 hard-cookedeggs, s|iced(Iorgarnish)
1 . Mi x sour cream wi th salad dressi ng, vi negar , salt , pepper and di l l weed .
2. Toss together in large bowlcooked potatoes, cel ery, oni on , cucumber, green pepper ,
radi shes and all but 3 or 4 egg sl ices (save for garni sh) .
3. Mix gently with dressi ng; chi l l to bl end flavors .
4. Serve on crisp greens on i ndi vi dual plates ; garnish wi th sl i ced eggs .
1OSSe 1BcO BB WtN gcg teSSH@
Serves 4 to 6
4 corn tort|||as
oi| Ior deep Irying
Spicy Dressing
can ( 5ounces) red kidney beans,
drained and rinsed
sma|I red onion, cuti n thin rings
1 . Cut tortillas i n half , then cut i n l- i nch strips .
2. Fry in deep oi l until crisp.
3. Drai n on paper towels ; set aside .
4. Prepare Spicy Dressi ng and chi l l .
sma|| cucumber, pee|ed, seeded and
chopped
Z medium tomatoes, pee|ed, chopped
and drained
sma|| green pepper, chopped
Z cups shredded |ettuce
5. Combi ne ki dney beans , oni on, cucumber , tomatoes , green pepper and l ettuce . Toss
wi th Spicy Dressing and serve topped with torti lla strips .
Spic Dressing
Makes 2 cups
_ avocado,cutintochunks 1 sma||c|ovegarIic,mi nced
cupdairysourcream ZteaspoonsIresh|emon] uice
cupcannedenchiIadasauce }teaspoonsaIt
freshIygroundpeppertotaste
1 . Place avocado and sour cream in bl ender contai ner ; bl end until pureed.
2 . . Add enchi lada sauce, garli c, l emon j uice, salt and pepper to taste .
3. Bl end unti l dressi ng is smooth and creamy.

Q
eMBINATION SALADS/ VEGETARIAN
MBcBtOH BW
Z cups e|bow macaroni (b ounces)
1 cup rea| mayonnaise
J tab|espoons |emon]uice
1 % teaspoons sugar
1 % teaspoons dry mustard
Serves 10
1 teaspoon sa|t
dash gar|ic powder
J cups hne|yshredded cabbage
1 cup coarse|y shredded carrots
cup minced green pepper
}cupmi ncedonion
1. Cook macaroni accordi ng to package di rections; rinse i n col d water and drai n .
2. Stir together mayonnaise, l emon j uice , sugar , mustard , sal t and garlic powder in large
bowl .
'
3. Add macaroni , cabbage, carrots , green pepper and oni on; toss to coat wel l .
4. Cover and refrigerate at l east 2 hours .
BOM MBcBtOH BB
Serves 8 to 10
1 % cups e|bow macaroni
( ounces)
Z tab|espoons miIk
Z tab|espoons |emon ]uice
1 tab|espoon sugar
% teaspoon sa|t
1 can ( 1 1 ounces) mandarin orange
sections, we|| drained
1 medium red app|e, coredand
diced
1 cup s|iced ce|ery
crisp |ettuce | eaves (optionaI )
s|iced a|monds (optiona| garnish)
1. Cook macaroni accordi ng to package i nstructi ons ; rinse in col d water and drai n .
2. Stir together mayonnaise, mi l k, l emon j ui ce, sugar and sal t in l arge bowl .
3. Add macaroni , orange secti ons , appl e and cel ery; toss to coat wel l .
4. Cover and refrigerate at least 2 hours .
5. If desired, arrange on lettuce-l i ned pl atter and garni sh with sl i ced al monds .
Mmmet Bte BB
Z Granny 5mith appIes, cored
and diced
% pound sma| I , red potatoes,
cooked and sIiced } inch thick
1 cup frozen peas, thawed and
drained
I
Serves 4
. 1 cup p|ain yogurt
2 teaspoons prepared horseradish
1 teaspoonchoppedhesh mint
or 1 teaspoon dried mint |eaves
} teaspoonsaIt
crisp |ettuce| eaves
1. Combi ne apples, potatoes and peas i n medi um-size bowl .
2. Combi ne yogurt , horseradi sh, mi nt and sal t in smal l bowl ; mix wel l .
3. Pour dressi ng over appl e mixture; toss .
4. Cover and chi l l several hours . Serve on lettuce .
, --
COMBINATION SALADS / VEGETARIAN
OtB eStB BB
J F|orida oranges, pee|ed and
sectioned ( cups sections)
1 F|orida grapehuit, pee|edand
sectioned (1 cup sections)
can ( pound)red kidney
beans, drained
1 cupvery thin|y s|iced ce| ery
J tab|espoons chopped pi mi ento
J tab|espoons chopped pars|ey
Serves 4 to 6
cup corn oi|
J tab|espoons l|orida orange
] uice
J tab|espoons mi nced onion
teaspoonsa|t
teaspoon dried |eaIoregano,
crumb|ed
teaspoon dried | eaI thyme,
crumb|ed
crisp|ettuce|eaves
1 . Combi ne orange and grapefrui t secti ons , ki dney beans , celery, pi mi ento and parsley
in large bowl .
2. Combi ne oil , orange j uice , oni on , sal t, oregano and thyme in smal l jar or bowl ; mix
wel l and pour over salad .
3. Cover salad and refrigerate 2 hours .
4. To serve, spoon i nto lettuce- l i ned bowl .
teSN Mgget BB
WtN BH eOH teSSH@
1 % cups shredded zucchi ni
1 cupshredded carrots
1 cup bean sprouts
J sIices American cheese,
sIivered
Serves 4
Tangy Lemon Dressing
crisp|ettuce
4 hard-cooked eggs, ha|ved
Z tomatoes, cut in wedges
1 . Combi ne zucchi ni , carrots , bean sprouts and cheese i n mi xi ng bowl .
2. Pour 1/4 cup Tangy Lemon Dressi ng over vegetables ; toss lightly.
3. Li ne servi ng pl ate with lettuce; spoon vegetable mixture over l ettuce.
4. Place egg halves and tomato wedges al ternately around edge of plate; spoon
remai ni ng dressing over salad .
Tang Lemon Dressing
tabIespoonscornoi|
2 tabIespoonsfresh|ysqueezed
|emon]uice
teaspoonchoppedsca||ion
oronion
Makes 1/ cup
Combi ne all i ngredi ents in small bowl ; mix wel l .
1 teaspoondried|eaforegano,
crushed
c|ovegar| i c, cmshed
teaspoonsa|t
dashpepper
OSSe LtBH@e BB
Serves 4 to 6
teaspoon grated orange rind
% cup orange ]uice
cup corn oiI
teaspoons red wine vinegar
teaspoonsa|t
cups torn romaine |eaves
sma|| zucchi ni , sIice cup)
Z nave| oranges, pee|ed and
sectioned (1 cup)
l sma|| red onion, s|iced | _cup)
1 . Pl ace orange ri nd, j ui ce, corn oi l , vi negar and salt i n smal l jar wi th ti ght-fi tti ng l i d:
cover and shake wel l .
2. Refrigerate dress
i
ng several hours .
3. Toss together romai ne, zucchi ni , oranges and oni on in l arge bowl .
4. Just before servi ng, pour dressi ng over sal ad and toss to coat evenl y.
MHtet MBVeH BB
2 l|orida grapeIruits, pee|ed
andsectioned ( Zcups sections)
Z sma|I red onions, thin|y s|iced
and separated i nto rings
can ( pound) cut green beans,
drained
can ( pound) artichoke hearts,
drained and cut in ha|ves
Serves 4 to 6
% cup stuIIed green o| ives,
s|iced
\ cup corn oi|
% cup tarragon wine vnegar
c|ove gar|ic, minced
Y teaspoon saIt
teaspoon pepper
1 . Combi ne grapefrui t, oni ons . green beans, arti choke hearts and ol i ves i n large bowl .
2. Combi ne oi l , vi negar , garl i c, sal t and pepper in smal l bowl or smal l j ar: mi x wel l .
3. Pour dressing over saJ ad ; cover and refrigerate 2 hours before servi ng.
teSN LtMS BStB BB
J tabIespoons corn oiI
gratedpeeI o Y resh Iemon
]uiceo Y heshIemon
tabIespoon Di]on-styIe
mustard
Y teaspoon sugar (optionaI)
% teaspoongarIicsaIt
Serves 8
2 LaIiornia-Arizona oranges,
peeIed and cut in quarter-
cartwheeIs
Z cups BrusseIs sprouts, cut in
haI, cooked, and drained
\ pound (4 ounces) spaghetti ,
broken in haI, cooked,
anddrained Y teaspoon dried tarragon
Ieaves, crushed } cupsIicedceIery
cup choppedgreenonion
1 . Combi ne corn oil , l emon peel and j uice, mustard, sugar, garlic salt and tarragon i n
large bowl .
2. Add remai ni ng i ngredi ents ; toss gently.
3. Chill before servi ng.
NOTE: Two cups cooked broccoli can be substituted-for Brussels sprouts .
MOLDED SALADS/ ASPIC & VEGETABLE
1BBHRS@VH@ LtBHDeW BB
WtN OMt LteBm teSSH@
Serves 6 to 8
Z cups sugar ,
cup water
1 pound cranberries, washed and cIeaned
Z tab|espoons unhavored ge|atin
Z tab|espoonsco|dwater
1 . Bring sugar and water to boi l .
1 tab|espoonIresh| emon] uice
1 cupchoppednuts
1 cupchoppedce|ery
SourCreamDressing(optiona| )
2. Add cranberri es ; boi l until berries pop and can be mashed wi th a spoon.
3. Dissolve gelatin in col d water; add to hot berries .
4. Cool . Add l emon j uice , nuts and celery .
5. Serve al one , or wi th Sour Cream Sal ad Dressi ng.
Sour Cream Dressing
\cupdairysourcream cupmayonnaise
cupcottagecheese
Combine ingredients .
e LBm & OmBtO
Z bott|es ( dounces each) cIam] uice
Z teaspoons di|| seed
Z packages unhavored geIatin
can ( 1 p|nt Z ounces) tomato] uice
Serves 6
\ teaspoon instant onion powder
package ( ounces) Irozen mixed
vegetabIes or peas, cooked and chiIIed
|ettuce |eaves (optionaI)
1 . Combi ne 1 bottle cl am j uice and di l l seed i n smal l saucepan.
2. Bri ng to a boi l ; reduce heat and si mmer 10 mi nutes .
3. Soften gelatin in 1/ cup tomato j uice .
4. Strai n di l l seeds from hot cl am j uice .
5. Add hot cl am j uice to gel ati n; stir unti l dissolved.
6. Add remai ni ng cl am j uice, tomato j uice and oni on powder to gel ati n mixture .
7. Chi l l unti l consistency resembl es unbeaten egg whi te .
8. Fold in mixed vegetabl es .
9. Spoon i nto 1 1/- quart mol d. Chi l l unti l firm.
1 0. Unmol d and serve on lettuce l eaves, if desi red.
NOTE: Great for buffet table!
MOLDED SALADS I ASPIC & VEGETABLE
MOe LtBHDeW MBOM BB
Serves 8 to 1 0
Z enve|opes unhavored ge|atin
cup co|d water
Z cups boiIing water
can ( ounces) Irozen concentrated
cranberry or cranberry-app|e]uice
cocktai| , thawed and undi| uted
1 . Soften gelatin i n l/
2
cup cold water .
cup app|es, chopped
cup ce|ery, chopped
cup wa|nuts, chopped
package ( 3 ounces) cream cheese,
cut into -inch cubes
2. Pour 2 cups boil ing water over softened gelati n ; sti r until dissolved.
3. Stir in cranberry j ui ce cocktail concentrate .
4. Refrigerate, stirri ng often , unti l mixture mounds slightly when dropped from spoon .
5. Fold in remai ni ng i ngredi ents .
6. Turn into 6-cup mol d . Refrigerate until set .
LOttB@e LNeeSeecBH B BB
tab|espoon ge|atin
Z tab|espoons coId water
cupcottagecheese
teaspoon sa|t
Serves 4 to 6
teaspoon paprika
cup cream
cup HoqueIort cheese, crumb|ed
pecan ha|ves
1 . Soak gelatin in cold water . Dissolve it by pl aci ng it over hot water . Let cool .
2. Combi ne cottage cheese, salt , paprika, cream and Roquefort cheese; beat until
smooth .
3. Add cool ed gelatin mi xture .
4. Pour into round mol ds or custard cups ; chi l l until al most set .
5. Remove and rol l i nto more perfect ball s ; stud wi th pecans .
LOW eSN BB MO
1 package (3 ounces} |emon-
havord ge|atin
cup bo||ing water
cup co|dwater
1 . Dissolve glatln i n boi l i ng water.
Serves 4 t o 6
% cupmaonnaise
2 tab|espoonspreparedye||owmustard
1 can( 1 2 ounces)who|ekeme|corn,
drai ned
2. Sti r i n col d water; chi l l until partially set .
3. Beat in mayonnai se and mustard; stir in corn .
4. Pour i nto greased 1 1/- qlart mol d. Chi l l unti l set .
LNCReH MOMSSe
enve|ope unhavored ge|at|n
Y cupsco|d ch|cken stock
tab|espoon Iresh |emon]u|ce
_ teaspoon Tabasco sauce
Serves 6
Y cups cooked ch| cken, diced
Y cup ce|ery, d|ced
cup heavy cream, wh|pped
sa|ad greens
1 . Spri nkl e gel ati n on l/2 cup cold chicken stock in saucepan . Let soften .
2 . Place pan over medi um heat , stirring constantly, unti l gel ati n is di ssol ved .
3. Remove from heat ; add remai ni ng stock, l emon j uice and Tabasco.
4. Chi l l unti l mixture i s the consistency of unbeaten egg white .
5. Mix in chicken and cel ery; fol d in whipped cream.
6. Turn i nto a 4-cup mol d or i ndi vi dual molds . Chi l l until firm.
7 . Unmol d on salad greens .
BmOH MHCNeOH MO
Serves 6
Z enve|opes unhavored ge|atin
can ( Zounces) chicken broth
tab|espoon Iresh |emon] uice
teaspoon sa|t
5 or hard-cooked eggs
can ( pound)red saImon
cupsa|monIiquid
can (3 ounces)choppedmush-
rooms, dra| ned
teaspoon | nstant m| nced on|on
cup water
cup cider vinegar
Z teaspoonssugar
Z teaspoons ground mar]oram
teaspoon pars|ey hakes
teaspoon ce| ery sa|t
teaspoon ground b|ack pepper
cup heavy cream, whipped
marinatedgreenbeans
1 . Spri nkl e 1 envelope gel ati n over li cup chicken broth in saucepan . Pl ace over l ow heat
and stir until gelati n is dissol ved .
2. Remove from heat ; stir i n remai ni ng broth, l emon j uice and sal t .
3. Pour into bottom of 6-cup ri ng mol d . Chi l l until al most firm.
4. Cut eggs in half l engthwi se ; arrange in gel ati n, with yol ks face down . Chi l l unti l gel atin
is firm.
5. Drai n sal mon, reserving 1/4 cup l i qui d. Remove bones from sal mon; flake .
6. Add mushrooms and toss lightly.
7 . Combi ne reserved sal mon l i qui d and i nstant oni on in saucepan . Add remai ni ng gelatin ,
water, vi negar, sugar , marj oram, parsley, celery sal t and bl ack pepper .
8. Cook and stir over
l
ow heat until gelatin is dissolve
d
.
9, Remove frot heat ; chi l l unti l consistency of unbeaten egg white.
10. Mix gelatin thoroughl y wi th flaked sal mon mixture ; fold it whi pped cream.
1 1 . Spoon ibure ii ghtl y over eggs in ri ng mol d; spread evenl y wi th spatula. Chi l l until
fln.
1 2. Unmo
l
c onto sehli ng plate , Fi
l
l center wi th mari nated green beans .

0
BSg 1OmBtO Sgc
1 enve|ope unhavored ge|at|n
\ cupstomato]u|ce
teaspoon sa|t
teaspoonsugar
Serves 4
_ teaspoon Tabasco sauce
Z tab|espoons Iresh |emon or
|ime ]u|ce
sa|ad greens
teaspoon orig|na| Worcestersh| re sauce prepared sa|ad dress|ng
1 . Soften gel atin by spri nkl i ng i n lz cup tomato j uice i n saucepan .
2. Heat over low heat , stirri ng constantly, unti l gel ati n is dissol ved .
3. Remove from heat . Add remai ni ng tomato j uice, sal t, sugar , Worcestershire sauce,
Tabasco sauce and l emon jui ce .
4. Pour i nto a 2-cup mold or i ndi vi dual mol ds . Chi l l until firm.
5. Unmol d on salad greens and serve with salad dressi ng.
LNcReH eMectOH BB
enve|ope unhavored ge|at|n
cup co|d water
can ( ounces) ch|cken
consomm, undi|uted
teaspoon sa|t
Z tab|espoons Iresh |emon ] u|ce
cup cabbage, Ii ne|y shredded
Serves 6
cup ce|ery, chopped
Z tab|espoons green pepper, chopped
Z tab|espoons chopped p|miento
can ( 5 ounces) boned chicken or
turkey, diced
|ettuce
prepared sa|ad dressing
1 . Spri nkl e gel ati n on li cup col d water to soften.
2. Place over boi l i ng water, stirri ng until gel ati n is dissol ved.
3. Bl end remai ni ng lz cup col d water i nto soup.
4. Stir in dissolved gelati n , sal t and l emon j uice .
f
5. Chi l l unti l mixture is consistency of unbeaten egg white .
6. Fold in cabbage, celery, green pepper , pi mi ento, and chicken.
7 . Turn i nto a 3-cup mol d or i ndi vi dual molds . Chi l l unti l firm.
8. Unmol d on lettuce and serve with sal ad dressi ng.
e MBDMt & LMcMmDet BB
Serves 6
package ( Zounces) Irozen ha| |but
steaks
tab|espoon |nstant m| nced on|on
tab|espoon di|| seed
teaspoon sa|t
_ teaspoon ground wh|te pepper
cup commerc| a| sour cream
tab|espoon Iresh |emon ]u|ce
|argecucumber, pee|ed and
th|n|y s||ced
1 . Si mmer fish i n water to cover unti l done, 10 to 15 mi nutes .
2. Cool . Remove bones and ski n.
3. Cut i nto sm.al l chunks ; set asi de .
4. Mix oni on with 1 tablespoon water; let stand 10 mi nutes to soften .
5. Combi ne softened oni on, di l l seed, sal t , white pepper , sour cream and l emon jui ce i n
salad bowl . Mix wel l .
(. Add fish and cucumber . Toss gentl y, coati ng wi th sour cream mi xture .
OtBtO BB e
Serves 6
enve|ope unhavored ge|at|n Z cups Ii neIy chopped ce|ery
\ cup co|d miIk Z tab|espoons m| nced on| on
cupswater Z tab|espoons m| nced Iresh pars|ey
teaspoon sa|t Z tab|espoons chopped green pepper
_ teaspoon Iresh|y ground b|ack % cup mayonna|se
pepper , tab|espoon v|negar
package (7 ounces) instant potato teaspoon prepared ye||ow mustard
radishes, green pepperstripsandp| m|ento(Iorgarn|sh)
1. Soften gel atin i n l4 cup mi l k.
2. Combi ne water, remai ni ng mi l k, sal t and pepper in saucepan. Bri ng to a boi l .
3. Remove from heat; stir in softened gel ati n and potato.
4. Cool . Add celery, oni on, parsley, chopped green pepper , mayonnaise, vi negar and
mustard to cool potato.
5. Press
2
1 potato mi xture i nto 9-i nch pi e pl ate .
6. Using pastry tube or 2 spoons , decorate around edges wi th remai ni ng potato mixture .
7. Chi l l several hours .
8. Before serving, garni sh wi th radishes , green pepper strips and pi mi ento.
C MOLDED SALADS I ASPIC & VEGETABLE
MOe eBOO BB
Serves 6

Q
1 enve|ope unavored geIatin
\ cup coId water
teaspoon sa|t
Z tabIespoonsIresh |emon] uice
teaspoon Tabasco sauce
\ cup mayonnaise or sa|ad dressing
1 cup ce|ery, Ii ne|y diced
cup green pepper, hne|y diced
X cup chopped pi miento
cup aked or hne|y cutseaIood:
tuna, sa|mon, crab meat, |oter or
shrimp
.
sa|adgreens
1 . Sprinkle gelatin on col d water i n saucepan to soften .
2. Place over low heat, stirri ng constantly, unti l dissolved.
3. Remove from heat ; stir in salt , lemon j uice and Tabasco.
4. Cool . Gradual l y stir i nto mayonnaise until blended.
5. Mi x in remai ni ng i ngredi ents .
6. Turn into a 3-cup mol d or i ndi vi dual molds . Chi l l unti l firm.
7 . Unmol d on salad greens .
NOTE: 1 cup of diced, cooked chicken, turkey or eggs (4 hard- cooked eggs) may be
substituted for the seafood.
MtReg BB MO
Serves 8 to 10
package (ounces) |emon-avored ge|atin
cups hot water
Z cups dairy sour cream
teaspoonsa|t
teaspoondry mustard
teaspoon paprika
teaspoon onion saIt
Z teaspoons prepared horseradish
cups cooked turkey, diced
% cup ce|ery, diced
% cupunpee|edcucumber, diced
Z tab|espoons choppedpimiento
Z tabIespoons green pepper, chopped
|ettuce Ieaves
tomatowedges (optiona|)
1 . Dissolve gelatin i n hot water.
2. Cool slightl y; set asi de .
3. Combi ne sour cream with salt , mustard, paprika, oni on salt and horseradish; blend
wel l .
4. Bl end sour cream mixture into cool ed gelati n; chi l l until mixture begins to set .
5. Fold turkey, celery, cucumber , pi mi ento and green pepper i nto gelati n.
6. Spoon i nto i ndi vi dual mol ds and chi l l unti l firm.
7 . Unmold on lettuce cups and garnish with tomato wedges , if desired.
MOLDED SALADS/ ASPIC & VEGETABLE
tBge & MgBtB@MS SgC
can ( 5ounces) asparagus tips
tabIespoon unhavored geIatin
chicken boui|Ion cube
Serves 10
paprika
Z cups imported winter
seedIess grapes
saIt cup chopped ceIery
mayonnaise
1 . Drain asparagus, reserving the l i qui d. (The tips may pe cut i n two or they may be used
whol e as a garnish around the edge of the mol d. )
2. Soak gelati n i n 3 tabl espoons asparagus l i qui d.
3. Heat remai ni ng asparagus l i qui d; dissolve gelatin in i t.
4. Add enough chicken boui l l on to make 2 cups l i qui d i n al l .
5. Season with salt and paprika . Chi l l .
6. When nearly set, add grapes, celery and asparagus tips . Chi l l until firm.
7. Unmol d and serve with mayonnaise.
1MHB1OBIO MOMSBe
Serves 4
Tomato Layer
1 envelope unfavored gelatin
% cup cold water
1 Y cups tomato juice
1 tablespoon lemon juice
1 . Mix gelati n with cold water in bowl ; l et stand 1 mi nute.
2. Bri ng tomato j uice to a boi l ; add to gel ati n l i qui d, stirri ng until gel ati n is compl etel y
dissolved.
3. Stir i n l emon juice.
4. Pour into 5-cup mold; chi l l unti l firm.
2 cans (6Y or 7 ounces) tuna
packed in water, drained
% cup mayonnaise
1 tablespoon lemon juice
1 teaspoon dried tarragon,
crumbled
Tuna Lyer
Y cup minced celery
Y cup fnely chopped almonds
1 envelope unfavored gelatin
% cup cold water
Y cup heav cream, whipped
1 . In large bowl of electric mixer, beat together tuna, mayonnaise, l emon j uice and
tarragon until fairly smooth; stir i n celery and nut.
2. Mix gelatin with col d water i n smal l saucepan; let stand 1 mi nute.
3. Stir gelatin over medium heat until completely dissolved, about 1 minute.
4. Stir gelatin mixture i nto tuna mixture; fold in whipped cream.
5. Spoon tuna layer onto tomato layer i n mold; chill until firm.
6. Unmold to serve.
[ MOLDED SALADS/ BUFFET & DESSERT
MMet dee LBHtBOMge BB

Serves 1 2 to 14
3 enve|opes unhavored ge|atin teaspoon sa|t
1 cup dry sherry pinch cayenne pepper
quart stewed tomatoes Z tab|espoons tarragon v|negar
Q Z tab|espoons onion, grated teaspoon conIectioners' sugar
cup ce|ery |eaves, Ii ne|y chopped canta|oupe ba||s
1 |arge bay |eaI crisp |ettuce |eaves
mayonnaise
1 . Soften gelatin i n sherry 10 mi nutes .
2. Combi ne in pan tomatoes , oni on , celery leaves, bay leaf , sal t and cayenne ; si mmer 15
mi nutes .
3. Remove from heat . Add gel ati n , vinegar and confecti oners' sugar; stir unti l gel ati n is
thoroughl y dissolved and mi xture wel l bl ended .
4. Strai n through a fi ne wire sieve i nto lightly oi l ed i ndi vi dual mol ds , each contai ni ng 5 or
6 smal l cantal oupe bal l s .
5. Chi l l thoroughl y and serve on lettuce leaves wi th mayonnai se .
NOTE: Terrific for covered- dish supper or buffet table.
MOe Mt Meeg
1 enve|ope unIIavored geIatin
cupsugar
_ teaspoon sa|t
1 % cups very hotwater
1 . Mix together gel ati n, sugar and sal t .
Serves 6
2. Add hot water, stirring unti l gelati n is dissolved.
3. Stir i n l emon j uice .
cup Iresh |emon or Iime]uice
Z cups mixedcut-upIruit, Iresh,
canned, or Irozen
whipped cream (optiona| )
4: Chi l l until mixture is the consistency of unbeaten egg white .
5. Fold in frui t.
6. Turn into a 3-cup mol d or i ndi vi dual mol ds and chi l l unti l firm.
7 . Unmol d and serve pl ai n or wi th whipped cream.
MOLDED SALADS I BUFFET & DESSERT
teSD eBtMt BB
Serves 4 to 6
enve|ope p|ain ge|ati n Z tab|espoons onion, Iine|y chopped
cup pineapp|e]uice package (J ounces) cream cheese
Z tab|espoons water cup dairy sour cream
tab|espoon sugar cup mayonnaise
teaspoon sa|t J Iresh Ca|iIornia Bart|ettpears
Z tab|espoons Iresh |emon or |ime]uice Y cup ce|ery, thin|y s|iced
J tab|espoonschopped Iresh mi nt |ettuce |eaves
tod mintsprigs(Iorgarnish)
1 . Combi ne gelati n, pi neappl e j uice and water in saucepan; heat gentl y, stirri ng until
gelatin is dissolved.
2. Remove from heat and stir in sugar , sal t, l emon j uice, mi nt and oni on .
3. Beat cream cheese wi th sour cream and mayonnaise unti l smooth.
4. Beat in gelatin mixture, then chi l l until it begi ns to thicken.
5. Meanwhi l e , halve and core 2 pears ; di ce t o get 1 1/ to 2 cups ; fol d i nto softl yset gel ati n
al ong with celery.
6. Mound mixture i nto i ndi vi dual sal ad bowls l i ned wi th lettuce . (Try to get a fluffy
mounded l ook. )
7 . Chi l l unti l ready to serve .
8. Garni sh each sal ad wi th a mi nt sprig and freshl y cut sl i ces from 1 pear .
emOg MBHMtNe@etBDe MO
Serves 4 to 6
package (J ounces) |emon-avored ge|atin Z tab|espoons green pepper, diced,
cup boi | i ng water orstuhed o|ives
\ cup co|d water Y cup chopped Ca|iIornia waInuts
Z teaspoons hesh |emon]uice cupdairysour cream
teaspoon sa|t Y teaspoon horseradish
cupcarrots, thin|y s|iced teaspoon prepared mustard
cup cau|iower, thin|y s|iced green onion, s|iced
tab|espoon pars|ey, hne|y chopped
1 . Dissolve gel ati n i n boiling water .
2. Stir in col d water, l emon j uice and salt .
3. Set aside 3J cup gelatin mixture ; chi l l remai nder unti l syrupy.
4. Stir carrots, cauliflower, green pepper and wal nuts i nto chi l l ed gel ati n.
5. Pour i nto 1 - quart mold. Chi l l unti l firm.
6. Stir sour cream unti l smooth; bl end in rest of i ngredi ents and reserved gel ati n .
7 . Pour over vegetabl es i n mol d. Chi l l .
MOLDED SALADS/ BUFFET & DESSERT
teSN ttBWDeW MO
Z enve|opes unavored ge|at| n
cup co|d water
cup sugar
\ cups Iresh orange ]u|ce
Serves 8
cup strawberry puree
tab|espoon Iresh | emon]u|ce
cup s||ced strawberr|es
wh|pped cream
1 . Spri nkl e gelatin over water i n medi um saucepan . Place over l ow heat, stirri ng con
stantly until gelatin di ssolves .
2. Remove from heat . Add sugar , stirri ng until dissolved .
3. Stir in orange j uice, strawberry puree and lemon j uice . Chi l l , stirri ng occasional l y, until
mixture mounds sl i ghtl y when dropped from a spoon .
4. Fol d in sliced strawberri es .
5. Turn into 4-cup mol d and chi l l until firm.
6. To serve, unmold and garnish with whi pped cream.
NOTE: Serve on salad or as dessert.
HtNeHR ttBWDeW BB MO
Serves 8
Z packages Irozen strawberr|es
Z sma|| packages strawberry ge|at|n
Z cups hotwater
can ( Zounces) crushed p| neapp|e
1 . Combine al l ingredi ents , except sour cream.
Z bananas, chopped
p| nch sa|t
] u| ce oI |emon
pintconta|nerda|rysourcream
2. Di vi de mi xture i n half . Place one half of mixture i n refrigerator and chi l l until firml y con
geal ed.
3. Place second half of mi xture in di sh in warm water to prevent it from setting in the
meanti me.
4. When first half has firml y gel led, spread sour cream over top.
5. Pour second half of gelatin mixture over sour cream. Refrigerate until set .
6. Cut i nto squares and serve .
MOLDED SALADS/ BUFFET & DESSERT
H@et eBt BB MO
Serves 6 to 8
can ( bounces) pear ha|ves
package ( Jounces) apr|cot, orange or
|emon-havored ge|at|n
package (J ounces) cream cheese
teaspoon ground g|nger
sma|| can ( 5. JJ ounces) evaporated milk
cup g|nger a|e
|ettuce |eaves
1 . Drai n l i quid fro pear hal ves , savi ng
3
/ cup l i qui d .
2. Heat l i qui d to boi l i ng. Remove from heat and stir i n gel ati n unti l di ssol ved.
3. Beat cream cheese and gi nger i n smal l bowl ; gradual l y beat i n hot gel ati n mi xture .
4. Stir i n mi l k and gi nger al e . Chi l l until mi xture hol ds its shape .
5. Beat chi l l ed mixture until it doubl es i n vol ume .
6. Arrange drai ned pear hal ves . cut - si de down . i n round 814 x 1 %- i nch- deep baki ng pan
or 8- i nch square baki ng pan .
7 . Pour beaten gel ati n mi xture over pears . Chi l l until set .
8. Unmol d and serve on l ettuce l eaves .
Mt MM eSSeM BB, MctOWBVe
cup sugar
cup ||ght corn syrup
J tab|espoons water
teaspoon I|ne|y grated orange
pee|
egg white, st|my beaten
cup orange yogurt
I
Serves 4 to 6
p|nt Iresh strawberr|es,
c|eaned and ha|ved
Z bananas, s|iced
Z oranges, pee|ed and s||ced
cup seed|ess green grapes
cup seed|ess red grapes
cup b|ueberr|es
1 . Combi ne sugar, syrup, water and orange peel i n 1 - quart gl as measuri ng cup; mi cro
cook on HIGH 2 mi nutes , or until sugar has dissol ved .
2. Stir ; mi crocook on HI GH until mi xture reaches 236 F. , or soft bal l stage , 3 to 4
mi nutes .
3. Very sl owl y add hot syrup i nto stiffly beaten egg whi te .
4. Fold in yogurt ; chi l l .
5. Combi ne frui ts i n servi ng di sh , reservi ng a few strawberry hal ves for garnish .
6. Spoon dressi ng over top; garni sh wi th strawberry hal ves .
NOTE: Feel free to add any fresh frui ts i n season . A tasty and delightful fi nale to any meal!
SALAD DRESSINGS
H@OStMtB OMt LteBm teS9H@
pint sour cream
Z teaspoons sa|t
Z teaspoonssugar
Makes 1 pi nt
Z tab|espoons herb v|negar
Z tab|espoons Angostura aromatic b|tters
5 tab|espoons on|on, chopped
1 . Blend sour cream wi th salt , sugar , vi negar and Angostura.
2. Fold in oni on .
3. Let stand in refri gerator to blend flavors until serving ti me .
BSc MOt BcOH teSSH@
Makes about 1 cup
4 s|icesIeanbacon teaspoon dry mustard (opt|ona| )
cup vinegar teaspoon di|| weed (optiona|)
cup chopped green onions
and tops (opt|ona| )
Z tab|espoons water
Z tab|espoons sugar
teaspoonsa|t hard-cooked egg, chopped ( optionaI)
about quartstornorshreddediceberg|ettuce
1 . Fry bacon crisp. Remove bacon from pan; drai n on paper towel , reservi ng fat .
2. Combi ne remai ni ng i ngredi ents except iettuce ; add t o fat i n ski llet. Bri ng t o a boi l .
3. Toss hot mixture wi th l ettuce and crumbl ed bacon.
NOTE: Serve at once. For creamy dressing, add 1/ cup cream to above recipe.
cup mayonnaise
cupdairysour cream
tab|espoondiI| weed
1 . Combi ne al l i ngredi ents .
teSS@
Makes about 1 cup
teaspoon Iresh |ime or
|emon] uice
_ cup mi | k
2. Serve wi th seafood or vegetable salads .
NOTE: Doubles as a dip for fresh raw vegetables: cauliflowerettes, carrot sticks, cherry
tomatoes, green pepper, rhutabagas or green onions.
SALAD
.
DRESSINGS
MtMNgge LteBm teSS@
Makes 1 cup
J tab|espoons butter or margarine
J tab|espoons hour
_ cup sugar
_ teaspoon sa|t
% cup Iresh |emon] uice
1 . Mel t butter i n the top of doubl e boi l er .
2. Stir in flour, sugar and sal t .
tab|espoon orange] uice, Irozen
concentrate
_ cup pineapp|e] uice, canned
Z egg yoIks, sIightIy beaten
cup heavy cream
3. Add frui t j uices graduall y, cook over boi l i ng water , stirri ng constantly, unti l mixture
thickens .
4. Stir a l i ttle of the hot mixture i nto egg yol ks ; then stir egg yolks i nto remai ni ng hot
mixture . Cook 2 mi nutes , stirri ng constantl y .
5. Cover and chi l l .
6. Whi p cream unti l stiff .
7. Add chi l l ed dressi ng to whipped cream; beat sl i ghtl y to bl end .
NOTE: Great with chicken-fruit salad or mixed fresh fruit in season.
tecN MetDe BB teSS@
cupcornoiI
% cupIresh |emon]uice
tab|espoon sugar
teaspoon sa|t
Makes about 1 11 cups
teaspoon dried Iine herbes
teaspoon paprika
cIove garIi c, crushed
1 . In 1-pi nt jar with tight-fitti ng l i d place corn oi l , l emon j uice , sugar, sal t, fine herbes ,
paprika, mustard and garlic .
3. Refrigerate at least 1 hour .
4. Remove garlic.
5. Shake thoroughly before servi ng. Serve on assorted sal ad greens usi ng 2 teaspoons
dressi ng for each 1 cup of l oosel y measured cup of greens .
LOW- CALORIE VERSION: Follow recipe for French Herbed Salad Dressing. Decrease
corn oil to 3/4 cup. Add 11 cup water. Omi t sugar and decrease salt to 1jz teaspoon. Makes
about ] 1/3 cups.
NOTE: Fine herbes is a mixture of chopped parsley, chives and tarragon.
SALAD DRESSINGS
BSc teHcN teSSH@
2 teaspoonssa|t
1 teaspoonsugar
Y teaspoon dry mustard
Y teaspoon pepper
Makes 21/ cups
cup water
Z cups peanut oi|
% cup white vinegar or
|emon] uice
1 . Combi ne sal t, sugar, dry mustard, pepper and water i n a large jar .
2. Cover tightly and shake until wel l mixed .
3. Add peanut oil and vi negar . Cover and shake vigorousl y unti l thoroughl y bl ended .
BSc MBgOBSe MS NBtBtOS
1 egg yo|k
teaspoon saIt
Y teaspoon sugar
Makes about l l/4 cups
dash cayenne
Z tab|espoons Iresh |emon] uice
or vinegar
Y teaspoon dry mustard 1 cup saIad oi|
1 . Bl end egg, salt , sugar , mustard and cayenne i n deep bowl .
2 . Mix in l emon j uice.
3. Add 1/4 cup oil , a few drops at a time , and beat wel l with rotary beater or electric mixer
(at medi um speed) after each additi on; add remai ni ng oil , about 2 tablespoons at a
time .
,
Green Goddess
1 % cupsasicMayonnaise 1 tabIespoontarragonv|negar
ZtabIespoonsmincedpars|ey 1 tabIespoonfreshIemon]uice
ZtabIespoonsmincedchives cIovegarIic, pressed
ZtabIespoonschoppedanchovyfiIIets
( Combi ne all i ngredi ents .
Thousand Island
1 % cupsasicMayonnaise ZtabIespoonschoppedpimiento
1 tabIespoongratedonion cupchiIisauce
Ztab|espoonschoppedgreenpepper
Combine al l ingredi ents.
SALAD DRESSINGS
gcg teHcN teSSH@
Makes 1 cup
cupBas|cFrenchDress|ng
(pageZ)
tab|espoonon| on, grated
Ztab| espoonscatsup
teaspoonpreparedmustard
X teaspoonch| | | powder
Y4teaspoonTabascosauce
1 . Combi ne Basi c French Dressi ng. catsup. oni on . mustard . chi l i powder and Tabasco i n
a jar .
2. Cover ti ght l y and shake vi gorousl y unt i l t horoughl y mi xed .
3. Chi l l before servi ng.
eHet eHet teSSH@ MS NBtBtOHS
Makes about l l! cups
cup cottage cheese, creamed or
drycurd
X cup buttermi|k
Z tab|espoons v|negar
Whi rl al l i ngredients together i n bl ender until smooth.
Blue Cheese (Variation)
X cup5|enderB|enderOress|ng Ztab|espoonsb|uecheesedrysa|ad
dress| ngm| x
Whirl al l i ngredi ents together i n bl ender until smooth .
Onion (Variation)
X cup5|enderB|enderOress|ng
Ztab|espoonsmincedonion
Iewdropsnon-ca|oricsweetener
saIttotaste
peppertotaste
Whirl all ingredi ents together in bl ender unti l smooth .
Thousand Island (Variation)
_ cup5|enderB|enderOress|ng
Ztab|espoonscatsup
tab|espoonsweetpick|ere||sh
teaspoonmincedonion
saIttotaste
peppertotaste
Whirl all i ngredi ents together i n bl ender until smooth.
SALAD DRESSINGS
Btc MBgOHHBSe teSSH@
J tab|espoons rea| mayonnaise
J tab|espoons sa|ad oi|
Z tab|espoons cider vinegar
teaspoon instant minced onion
Makes 1/ cup
_ teaspoon instantgar|ic powder
teaspoon sa|t
dash oIcayenne
hard-cooked egg, mi nced
1 . Combi ne mayonnaise, sal ad oi l , vi negar , mi nced oni on, garlic powder, sal t, cayenne
and egg.
2. Add to salad. Toss l i ghtl y.
1BWB@OH BB teSSH@
Makes 1/ cup
cup dairy sour cream _ teaspoon instantonion powder
cup rea| mayonnaise % teaspoon saIt
\ teaspoon tarragon |eaves, crumb|ed
x6
teaspoon ground b|ack pepper
teaspoonIresh|emon]uice
1 . Blend al l i ngredi ents ; mi x wel l .
2. Chi l l i hour before servi ng.
3. Serve with one of the followi ng combinations :
Sl i ced bananas and pi neapple chunks
Apples, celery and chopped wal nuts
Chicken or tuna chunks , celery and seedless grapes
Shredded cabbage and crushed pi neappl e
Grated carrots , seedless raisi ns and chopped nuts
ge LVe teHcN bteSS@
Makes about 1 1/ cups
% cup corn oiI
cup dry sherry
J tabIespoons |emon]uice
tabIespoon bottIed sa|ad dressing
1 . Combi ne al l i ngredi ents i n a jar .
2. Cover tightly and shake thoroughl y to bl end.
3. Shake agai n j ust before usi ng.
4. Pour over sal ad and toss lightly.
Z tab|espoons Irozen or freeze-dried
chopped chives
teaspoon sugar
cup ripe oIives, chopped
NOTE: Great tossed with bite- size chunks of. western iceberg lettuce, combined with any of
the following: radish and cucumber slices, red onion rings, green pepper chunks, tomato
. wedges, fresh mushroom slices, or avocado rings.
Btc NHB@tette
Z teaspoons Oi]on mustard
Z tab|espoons wine vinegar
J to 5 c|oves Iresh gar|i c,
crushedorhne|y chopped
Makes about l l! cups
egg yo|k
sa|t to taste
pepper to taste
X cupso|iveoi|
SALAD DRESSINGS
1 . Mix together mustard , vinegar , egg yolk, garlic, sal t and pepper together wi th a wire
whisk.
2. Sl owly begin addi ng the olive oi l , in a thi n stream, whi ski ng al l the whi l e.
3. When about half the oil has been added, pour it in more rapi dl y whi l e whiski ng.
4. Store the vi naigrette in the refrigerator . It wi l l keep about 3 days .
OeH MM@@et teSS@
Makes 1 1/ cups
package (Jounces) cream cheese
% cup hneIy chopped CaIiIornia wa|nuts,
p|ain or toasted
% cup rea| mayonnaise
% cup Iresh orange] uice
tab|espoon Iresh |emon ]uice
tab|espoon sugar
teaspoon sa|t
1 . Soften cream cheese; add wal nuts and remai ni ng i ngredi ents .
2. Beat with rotary beater until wel l bl ended.
3. Store in covered contai ner in refrigerator .
NOTE: For variation, add 1/ cup Roquefort cheese.
OMtN O tNe Otet BB teSSt@
cup corn oi|
% cup white vinegar
cup orange]uice
tab|espoon minced onion
smaI| cIove garIi c, crushed
Makes about l l2 cups
Z teaspoons sugar
X teaspoons saIt
teaspoon ground cumi n
teaspoon dri edoregano |eaves
teaspoon crushed dried red pepper
1 . In 1 -pi nt jar with tight-fitti ng l i d, place corn oil , vinegar , orange j uice, oni on, garlic,
sugar, salt , cumi n, oregano and red pepper .
3. Refrigerate at least 1 hour .
4. Remove garlic.
5. Shake thoroughl y before servi ng. Serve on assorted sal ad greens , usi ng 2 teaspoons of
dressing for each 1 cup of l oosel y measured greens .
LOW CALORIE VERSION: Follow recipe for South of the Border Salad Dressing.
Decrease corn oil to 3/4 cup; add 1/ cup water. Omi t sugar and cumin. Decrease salt to 1
teaspoon. Add ljz teaspoon chili powder. Makes about l ljz cups.
.
Q
o

m

\
b
SAD DRESSINGS
BH tBHcScO teSSH@
Makes about l l/ cups
3 tab|espoonscatsup
Z tab|espoons Iemon] uice
% teaspoonsa|t
1 . Blend al l i ngredi ents together .
2. If desired, chi l l before servi ng on salad .
1 tab|espoonIrozenorIreeze-dried
choppedchives
cupgratedParmesancheese
% teaspoon|emonpee| , grated
NOTE: For a whole- meal salad on that hot summer night, toss chunks of crisp western ice
berg lettuce with tomato wedges, hard- cooked egg slices, and cooked shrimp or crab legs .
Top with zippy San Francisco Dressing.
WOHeMM MuHcN BB teSSH@
Makes about 1 cup
Y cup rea| mayonnaise 1 teaspoon instant minced onion
% cup buttermi|k teaspoonsa|t
1 % teaspoons dried pars|eyhakes _ teaspoon ce|ery sa|t
bigpinchgar|icpowder
1 . Put mayonnaise and buttermi l k in mixing bowl ; stir unti l mayonnaise and buttermi l k are
well bl ended.
2. Add parsley, oni on , sal t , cel ery sal t and garlic powder . Sti r unti l i ngredi ents are wel l
mixed .
3. Put dressi ng i n covered jar i n refrigerator unti l ready to use .
Mmmet BB teSS@
Makes about 1 11 cups
1 cup corn oi|
Y cup Iresh |ime ] uice
Z teaspoons dr|ed di|| weed, or
1 tab|espoon Ii ne|y chopped
Iresh di||
1 % teaspoons sa|t
1 teaspoon sugar
teaspoon minced onion
% teaspoonce|eryseed
1 . I n 1 -pi nt jar wi th ti ght-fitti ng l id , pl ace corn oi l , lime j uice, dil l weed, sal t, sugar , onion
and celery seed.
3. Refrigerate at least 1 hour.
4. Shake thoroughl y before servi ng. Serve on assorted sal ad greens usi ng 2 teaspoons of
:
dressing for each 1 cup of l oosel y measured greens .
r
LOW- CALORIE VERSION: Follow recipe for Summer Salad Dressi ng. Decrease oil to 3/4
cup; add 1. cup waten Omit sugar and decrease salt to 1 teaspoon. Makes about 1 1/ cups.
NOTE: An interesting salad dressing to use on mixed frui ts or cabbage.
..

0
I
,
C
0
0
l

.
0

"
GET ALL 12 TITLES!
FAUOUS APPETERS
FAUOUS SOU
FAUOUS SAADS
FAUOUS VGETARI RECIPES
FAUOUS PUTRY & GAME
FAUOUS MEATS
FAUOUS FISH & SEAFOOD
FAUOUS DESSERTS
FAUOUS LOW CALORI RECIPES
FAUOUS ITAIAN RECIPES
FAUOUS ORINTA RECIPES
FAUOUS OVN & STOVETOP RECIPES

BARONET
B O O K S
0

Fabulous Salads - Johna Blinn

Diunggah oleh

Informasi Dokumen

Deskripsi Asli:

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

Fabulous Salads - Johna Blinn

Diunggah oleh

Hak Cipta:

Format Tersedia

g

New York, New York

cN & MMSNtOO &B

1. Combine cherries, orange segments, chicken,

Rpe Olie Tuna Salad Sandwich

tab| espoonschoppedsca||| ons

Q@ B BB O gBcD & MeCtBtHeS

MMet dee LBHtBOMge BB

Anda mungkin juga menyukai