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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (July 13, 1961)
Xalads rate star billing on summer ^ menus. They’re the focus of eat ing interest during warm weather, whether light as a bowl of tossed greens, or hearty enough to be the piece de resistance. A Caesar Salad in any of its many forms is an epicure’s delight, while molded salads offer endless appe tizing possibilities. Although we think of the molded salad frequent ly in tenns of fruit (possibly in two tone variations which prove por traits of beauty), or of vegetables molded with gelatin in cool and sat isfying offerings, seafood also proves an exciting basis for a salad. What could be more appropriate than a gelatin mold shaped in the form of a fish, or rock lobster or other seafood combined with celery and crisp vegetables in a ring mold with the center filled with dressing or cream cheese? nggs moia into a tempting narie quin Salad; there’s the piquant and colorful tomato aspic ring; while Souffle Salads will always retain their popularity, for by using either lime or lemon flavored gelatin with mayonnaise, one can vary the theme of the salad by combining with vegetables, fruit, meat, poul try, fish, cheese or eggs. Cottage cheese makes a winsome salad when teamed up with cheddar cheese and remember too that when added to almost any salad, Blue Cheese is a taste treat that will spur appetites on the muggiest of days. You can let your imagination run rampant even in the realm of salads by making shrimp boats out of hol lowed out cucumbers split length wise, or by filling tomato shells with interesting concoctions. Use greens sparingly as a garnish — sprigs of parsley, watercress or romaine can be highlighted with wedges of lemon, slices of hard boiled eggs, or pieces of fresh fruit —choosing whatever enhances each particular salad most effectively. On a hot summer day there’s nothing more pleasing to the eye than a cool, cool salad! HARLEQUIN EGG SALAD 1 package lemon- 5 hard-cooked eggs, flavored gelatin chopped (before % cup hot water chopping reserve 1 cup dairy sour cream several center slices) % cup mayonnaise or % CUP sliced celery salad dressing % cup diced green 3 tablespoons lemon pepper juice 2 tablespoons diced 1 tablespoon horse- pimietUo radish* 2 tablespoons diced ripe % teaspoon salt olives 5 to 6 drops Tabasco Salad greens 1 hard-cooked egg (cut Tomato quarters, in eighths lengthwise) olives and green onions, as desired Dissolve gelatin in hot water. Using rotary beater, blend in sour cream, mayonnaise or salad dressing, lemon juice, horse-radish, salt and Ta basco. Chill until partially set. Arrange egg wedges spoke-fashion in bottom of 5-cup mold. Fold the chopped eggs, celery, green pepper, pimiento and ripe olive into the partially set gela tin mixture. Carefully spoon in enough to cover design in bottom of mold, then pour in remain ing gelatin mixture. Chill until firm. Unmold on crisp salad greens and garnish with egg slices, tomato wedges, olives and green onions. Makes 6 to 8 servings. •Labeled “fresh grated” or “cream style”. HIGH HAT TOMATOES % cup ripe olives 1 tablespoon instant minced onion 1 tablespoon lemon juice 1 teaspoon prepared mustard V£ cup mayonnaise V2 teaspoon salt % teaspoon pepper 6 hard-cooked eggs 6 medium-sized tomatoes Salt 6 whole ripe olives Salad greens Cut olives in medium-size pieces. Combine instant onion and lemon juice and let stand a few minutes. Blend in mustard, mayonnaise, salt and pepper. Dice eggs into dress ing, add cut olives and mix lightly. Chill while preparing tomatoes. Scald tomatoes and peel. Cut out core in a small cone, and set aside. Hollow out tomatoes, sprinkle with salt and drain upside down a few minutes. Fill with egg-olive mix ture, and set cones, points up, on top. Fasten an olive on tip of cone with toothpick. Serve on crisp salad greens. Makes 6 servings. MACARONI CAESAR SALAD (Makes 4-6 servings) 1 tablespoon salt cup grated Parmesan cheese 3 quarts boiling water X cup crumbled American Blue 2 cups elbow macaroni cheese (about 1% ounces) (8 ounces) l tablespoon Worcestershire 1 clove garlic, cut in quarters sauce % cup salad oil 1 teaspoon salt 1 medium-sized head lettuce, S teaspoon pepper broken in pieces 1 e&g 1 medium-sized head romaine, % lemon juice broken in pieces 1 cup croutons Add 1 tablespoon salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Rinse with cold water and drain. Combine garlic and X cup oil. Let stand 1 hour. Combine maca roni, lettuce and romaine. Chill 1 hour. Sprinkle with cheeses. Combine Worcestershire sauce, 1 teaspoon salt, pepper and remain ing X cup oil; pour over macaroni mixture. Toss lightly. Add egg and lemon juice and toss lightly. Remove garlic from X cup oil. Combine oil and croutons; mix well. Add to macaroni mixture.