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.
