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Taco Salad (Mexican Chef's Salad)
do you have it? They claim it's just like
eating a taco but in a salad bowl. K.R.,
Tigard.
A.: Taco Salad has been popular for a
few years, and yes it is very much like a
taco but the ingredients are put together a
little differently. We also call it Mexican
Chef's Salad.
TACO SALAD
(Mexican Chef's Salad)
1 onion
4 tomatoes
1 head lettuce
4 ounces grated cheddar cheese
8 ounces 1000 Island or French
dressing
Hot sauce to taste
1 package tortilla chips (any size)
1 pound ground beef
1 can (15-ounce) drained kidney
beans
1/4 teaspoon salt
1 avocado, sliced
Chop onion, tomatoes, lettuce. Toss
with grated cheese, dressing and hot
sauce to taste. Slice and add avocado.
Brown beef; add kidney beans and salt.
Simmer for 10 minutes and mix into cold
salad. Decorate with tortilla chips, avoca-
do and tomato slices. Serve pronto.
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# Taco Salad (Mexican Chef's Salad)
## Ingredients
- 1 onion
- 4 tomatoes
- 1 head lettuce
- 4 oz grated cheddar cheese
- 8 oz 1000 Island or French dressing
- Hot sauce to taste
- 1 package tortilla chips (any size)
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1/4 tsp salt
- 1 avocado, sliced
## Instructions
1. Chop onion, tomatoes, and lettuce.
2. Toss with grated cheese, dressing, and hot sauce to taste.
3. Slice and add avocado.
4. Brown beef; add kidney beans and salt.
5. Simmer for 10 minutes and mix into cold salad.
6. Decorate with tortilla chips, avocado, and tomato slices.
7. Serve pronto. -
Snap Pea and Chicken Salad in Avocado Halves
SNAP PEA AND CHICKEN SALAD IN AVOCADO HALVES
Makes 4 servings at 55¢ each.
1 cup chopped cooked chicken
2 tablespoons chopped green onion
1 cup Sugar Snap peas, washed,
strung, and cut into 1-inch pieces
1/3 cup dairy sour cream
1 teaspoon prepared mustard
1/8 teaspoon salt
2 medium-size avocados
Lemon juice
Freshly ground pepper
1. Combine chicken, onion and peas in a
medium-size bowl. Combine sour
cream, mustard and salt in a small cup.
2. Halve and pit avocados; rub cut sur-
faces with lemon juice.
3. Toss chicken with sour cream dressing
and pepper. Serve in avocado shells.
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# Snap Pea and Chicken Salad in Avocado Halves
## Ingredients
- 1 cup chopped cooked chicken
- 2 Tbsp chopped green onion
- 1 cup Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/3 cup dairy sour cream
- 1 tsp prepared mustard
- 1/8 tsp salt
- 2 medium-size avocados
- Lemon juice
- Freshly ground pepper
## Instructions
1. Combine chicken, onion, and peas in a medium-size bowl. Combine sour cream, mustard, and salt in a small cup.
2. Halve and pit avocados; rub cut surfaces with lemon juice.
3. Toss chicken mixture with sour cream dressing and pepper. Serve in avocado shells. -
Rhubarb-Strawberry Salad
Rhubarb-Strawberry Salad (Kolar)
2c. rhubarb, finely cut
½c. sugar } Cook till mushy; cool
½c. water
1 3oz. strawberry gelatin } Dissolve; cool;
1 c. boiling water mix w/ above mix
Add: ½ c. well-drained crushed pineapple
2 c. unpeeled finely chopped apple
¼ c. nutmeats, finely chopped. 9x9 pan
chill
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# Rhubarb-Strawberry Salad
*Recipe from the kitchen of Kolar*
## Ingredients
- 2 cups rhubarb, finely cut
- 1/2 cup sugar
- 1/2 cup water
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup well-drained crushed pineapple
- 2 cups unpeeled finely chopped apple
- 1/4 cup nutmeats, finely chopped
## Instructions
1. Combine rhubarb, sugar, and water in a saucepan. Cook until mushy; cool.
2. Dissolve strawberry gelatin in boiling water; cool.
3. Mix the cooled gelatin with the rhubarb mixture.
4. Add crushed pineapple, chopped apple, and nutmeats; stir to combine.
5. Pour into a 9x9 pan and chill until set. -
Tuna Salad
Tuna Salad
1 C Tuna 1/4 C + Pimientos
cut into pieces 1/2 C ripe
olives pitted + chopped 4
sliced hard cooked eggs.
moisten with creamy well
seasoned mayonnaise +
serve on lettuce leaf.
Back:
pp 1609-88
mrs paul
tuna
---
# Tuna Salad
## Ingredients
- 1 cup tuna
- 1/4 cup + pimientos, cut into pieces
- 1/2 cup ripe olives, pitted and chopped
- 4 hard cooked eggs, sliced
- Creamy well-seasoned mayonnaise, to moisten
- Lettuce leaves, for serving
## Instructions
1. Combine tuna, pimientos cut into pieces, ripe olives (pitted and chopped), and sliced hard cooked eggs.
2. Moisten with creamy, well-seasoned mayonnaise.
3. Serve on lettuce leaf. -
Pear Cheese Salad
PEAR CHEESE SALAD
2 packages (3-ounces each) or 1 package
(6-ounces) lime flavored gelatin
1/8 teaspoon salt
2 cups boiling water
1 can (1 pound) pear halves
8 drops mfnt extract
2 packages (3 ounces each) cream cheese,
softened
Dissolve gelatin and salt in boiling water. Drain pears,
measuring syrup and adding water to make 1 3/4 cups.
Stir syrup and extract into gelatin. Set aside 1 cup gela-
tin; pour remainder into a 9x5x3-inch loaf pan or a
1 1/2-quart mold. Chill until slightly thickened. Then quar-
ter pear halves and place in gelatin. Chill until set, but
not firm. Gradually blend the 1 cup gelatin into cream
cheese; pour into the pan. Chill until firm. Unmold on
salad greens and serve with sour cream, if desired. Makes
about 5 1/2 cups, or 10 servings.
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# Pear Cheese Salad
## Ingredients
- 2 packages (3 oz each) or 1 package (6 oz) lime flavored gelatin
- 1/8 tsp salt
- 2 cups boiling water
- 1 can (1 lb) pear halves
- 8 drops mint extract
- 2 packages (3 oz each) cream cheese, softened
## Instructions
1. Dissolve gelatin and salt in boiling water.
2. Drain pears, measuring the syrup and adding water to make 1 3/4 cups total liquid.
3. Stir the syrup mixture and mint extract into the dissolved gelatin.
4. Set aside 1 cup of the gelatin mixture.
5. Pour the remainder into a 9x5x3-inch loaf pan or a 1 1/2-quart mold.
6. Chill until slightly thickened.
7. Quarter the pear halves and place them in the gelatin in the pan.
8. Chill until set but not firm.
9. Gradually blend the reserved 1 cup of gelatin into the softened cream cheese until smooth.
10. Pour the cream cheese mixture into the pan over the pear layer.
11. Chill until firm.
12. Unmold onto salad greens and serve with sour cream, if desired.
Makes about 5 1/2 cups, or 10 servings. -
Star Salad / Orange Salad
Star Salad
On individual plates of lettuce
arrange, in star pattern, five sec-
tions of grapefruit, free from
membrane; on these place five
sections of Sunkist orange, free
from membrane. Cut long, slen-
der strips of figs, and place on
edge of Sunkist orange sections;
fill spaces between orange star
points with finely-cut dates.
Serve with French Dressing.
Orange Salad
Pare two Sunkist oranges, cut in very
thin slices, and slices in quarters. Pour
over French Dressing, to which is added
a few grains of mustard, and serve on a
bed of watercress.
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# Star Salad / Orange Salad
## Ingredients
### Star Salad
- Lettuce leaves (for individual plates)
- 5 sections grapefruit, free from membrane
- 5 sections Sunkist orange, free from membrane
- Figs, cut into long, slender strips
- Dates, finely cut
- French Dressing
### Orange Salad
- 2 Sunkist oranges
- French Dressing, with a few grains of mustard added
- Watercress (for serving)
---
## Instructions
### Star Salad
1. On individual plates lined with lettuce, arrange five sections of grapefruit, free from membrane, in a star pattern.
2. On top of the grapefruit sections, place five sections of Sunkist orange, free from membrane.
3. Cut figs into long, slender strips and place on the edge of the orange sections.
4. Fill the spaces between the orange star points with finely-cut dates.
5. Serve with French Dressing.
### Orange Salad
1. Pare two Sunkist oranges, cut into very thin slices, then cut the slices into quarters.
2. Pour over a French Dressing to which a few grains of mustard have been added.
3. Serve on a bed of watercress. -
Orange Salads
Orange Salads
ORANGES AND COCOANUT ORANGES AND BANANAS ORANGES AND DATES
ORANGES AND APPLE ORANGES ON LETTUCE ORANGES AND PINEAPPLE
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# Orange Salads
## Ingredients
### Oranges and Cocoanut
*(no ingredients listed)*
### Oranges and Bananas
*(no ingredients listed)*
### Oranges and Dates
*(no ingredients listed)*
### Oranges and Apple
*(no ingredients listed)*
### Oranges on Lettuce
*(no ingredients listed)*
### Oranges and Pineapple
*(no ingredients listed)*
## Instructions
*(No instructions provided — this card is an illustrated reference card depicting six orange salad presentations by name only.)* -
Orange Peanut Salad
Orange Peanut Salad
1 banana 1/2 cup peanuts
2 Sunkist oranges Lettuce
French dressing
Remove skin from banana;
scrape, and cut in quarters,
(lengthwise), and thirds (cross-
wise), and roll in peanuts, finely
chopped. Pare oranges, cut in
slices (crosswise); stamp out
center, and insert a piece of
banana through each slice. Ar-
range on bed of lettuce, and
serve with French dressing.
You will probably never again use vinegar
in dressings once you try the "witching drop
of lemon juice." Practically all famous chefs
have discarded vinegar because lemon juice
gives a more exquisite flavor. Learn for your-
self what these chefs have proved. Send now
for the recipes.
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# Orange Peanut Salad
## Ingredients
- 1 banana
- 2 Sunkist oranges
- 1/2 cup peanuts, finely chopped
- Lettuce
- French dressing
## Instructions
1. Remove skin from banana; scrape, and cut in quarters lengthwise, then into thirds crosswise.
2. Roll the banana pieces in finely chopped peanuts.
3. Pare the oranges and cut crosswise into slices.
4. Stamp out the center of each orange slice and insert a piece of banana through each slice.
5. Arrange on a bed of lettuce and serve with French dressing. -
New York Salad
New York Salad
4 slices pineapple
½ cup celery
½ cup nuts chopped
2 Sunkist oranges
Cream mayonnaise
Lettuce
Arrange slices of pineapple on
nests of lettuce leaves. Cut cel-
ery in slender strips, one and one-
half inches long, and mix with
nut meats. Pile in center of pine-
apple and garnish with four sec-
tions of Sunkist orange, free from
membrane, laid symmetrically on
pineapple. Pass dressing sepa-
rately.
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# New York Salad
## Ingredients
- 4 slices pineapple
- 1/2 cup celery
- 1/2 cup nuts, chopped
- 2 Sunkist oranges
- Cream mayonnaise
- Lettuce
## Instructions
1. Arrange slices of pineapple on nests of lettuce leaves.
2. Cut celery in slender strips, one and one-half inches long, and mix with nut meats.
3. Pile the celery and nut mixture in the center of the pineapple.
4. Garnish with four sections of Sunkist orange, free from membrane, laid symmetrically on pineapple.
5. Pass dressing separately. -
Swiss Onion Zucchini Bake
SWISS ONION ZUCCHINI BAKE
1 large sweet Spanish onion (3
cups sliced onions)
3 cups thinly sliced zucchini
1/4 cup butter or margarine
2 eggs, beaten
1/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1 cup grated Swiss cheese
Peel and thinly slice onion. Separate
into rings. Saute onion and zucchini in
butter until tender. Place in shallow 1 1/2-
quart baking dish. Combine eggs, milk,
salt, pepper, mustard and half the cheese.
Pour over vegetables. Sprinkle with re-
maining cheese. Bake at 375 degrees for
20 minutes or until firm. Yields 6 serv-
ings.
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# Swiss Onion Zucchini Bake
## Ingredients
- 1 large sweet Spanish onion (3 cups sliced onions)
- 3 cups thinly sliced zucchini
- 1/4 cup butter or margarine
- 2 eggs, beaten
- 1/4 cup milk
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 tsp dry mustard
- 1 cup grated Swiss cheese
## Instructions
1. Peel and thinly slice onion. Separate into rings.
2. Sauté onion and zucchini in butter until tender.
3. Place in a shallow 1 1/2-quart baking dish.
4. Combine eggs, milk, salt, pepper, mustard, and half the cheese.
5. Pour egg mixture over vegetables.
6. Sprinkle with remaining cheese.
7. Bake at 375°F for 20 minutes or until firm.
8. Yields 6 servings. -
Ziti with Creamy Sausage-Zucchini Sauce
ZITI WITH CREAMY SAUSAGE-
ZUCCHINI SAUCE
(Saturday, June 27)
1/2 pound sweet Italian sausages, meat
removed from casings and crumbled
3 tablespoons oil
1 pound zucchini (2 large), cut in
3x1/4-inch sticks
1 tablespoon flour
1 cup milk
1/4 cup grated Parmesan
1 teaspoon basil
Salt and pepper to taste
3 cups (12 ounces) ziti (large-cut
macaroni), cooked and drained
In medium skillet over medium heat
cook sausages in oil until lightly
browned. Remove with slotted spoon; drain
on paper towels. Add zucchini to drippings
and sauté 3 minutes or until crisp-tender.
Remove with slotted spoon to towels with
sausages. Stir flour into drippings in skillet
until smooth, scraping up any browned
bits. Gradually stir in milk; cook and stir
until thickened. Stir in cheese, basil, salt
and pepper. Return sausages and zucchini
to sauce. Cook and stir until hot. Pour over
hot ziti; toss well. Serve immediately. Makes
4 servings. Per serving: 779 cal, 22 g pro,
73 g car, 44 g fat, 50 mg chol WD
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# Ziti with Creamy Sausage-Zucchini Sauce
*Saturday, June 27*
## Ingredients
- 1/2 pound sweet Italian sausages, meat removed from casings and crumbled
- 3 Tbsp oil
- 1 pound zucchini (2 large), cut in 3x1/4-inch sticks
- 1 Tbsp flour
- 1 cup milk
- 1/4 cup grated Parmesan
- 1 tsp basil
- Salt and pepper to taste
- 3 cups (12 oz) ziti (large-cut macaroni), cooked and drained
## Instructions
1. In a medium skillet over medium heat, cook sausages in oil until lightly browned.
2. Remove with a slotted spoon; drain on paper towels.
3. Add zucchini to drippings and sauté 3 minutes or until crisp-tender.
4. Remove with slotted spoon to paper towels with sausages.
5. Stir flour into drippings in skillet until smooth, scraping up any browned bits.
6. Gradually stir in milk; cook and stir until thickened.
7. Stir in cheese, basil, salt and pepper.
8. Return sausages and zucchini to sauce. Cook and stir until hot.
9. Pour over hot ziti; toss well. Serve immediately. -
Salmon
SALMON
Chinook (King, Spring) and Silver (Coho, Silver-
side) have a rich distinctive flavor and firm flesh of
a light pink to bright red color. Salmon steaks or
fillets may be butter sautéed, pan-fried, deep fried,
oven-fried, broiled and basted, barbecued, poached or
smoked. Whole salmon may be stuffed and baked in a
350° oven. Salt the interior of the fish lightly and
stuff it well. Use skewers to secure the edges. Place
the fish in a lightly oiled pan and oil the surface of
the skin. Allow 10 min. per pound or until it flakes
easily from the bone.
Compliments of Phil & Joe's Crab Co.
Garibaldi, Oregon 97118
(503) 322-3410
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# Salmon
*Recipe from Phil & Joe's Crab Co., Garibaldi, Oregon*
## Overview
This card is a cooking technique reference for salmon rather than a single recipe. It covers preparation methods for steaks and fillets as well as instructions for stuffing and baking a whole salmon.
## Ingredients
- Whole salmon (or salmon steaks/fillets)
- Salt (for interior)
- Oil (for pan and skin surface)
- Stuffing of your choice
## Instructions
### Steaks and Fillets
1. Salmon steaks or fillets may be prepared by any of the following methods: butter sautéed, pan-fried, deep fried, oven-fried, broiled and basted, barbecued, poached, or smoked.
### Whole Stuffed Salmon
1. Preheat oven to 350°F.
2. Salt the interior of the fish lightly.
3. Stuff the fish well with stuffing of your choice.
4. Use skewers to secure the edges closed.
5. Place the fish in a lightly oiled pan and oil the surface of the skin.
6. Bake approximately 10 minutes per pound, or until the flesh flakes easily from the bone.