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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)
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## 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. -
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. -
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
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# 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. -
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. -
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. -
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. -
Peas and Walnuts with Zucchini
PEAS AND WALNUTS
WITH ZUCCHINI
Makes 6 servings at 34¢ each.
½ cup coarsely chopped walnuts
2 tablespoons butter
2 medium-size zucchini (¾ pound),
washed and trimmed
Pinch leaf thyme, crumbled
¾ teaspoon salt
2 cups Sugar Snap peas, washed
and strung.
1. Sauté walnuts in butter in large skillet
until lightly browned and crispy, about
5 minutes; remove with slotted spoon;
reserve.
2. Cut zucchini in half lengthwise, then
into ¼-inch slices. Sauté in butter re-
maining in skillet just until tender,
about 5 minutes. Sprinkle with thyme
and salt.
3. Add peas and sautéed walnuts; stir 2
more minutes.
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# Peas and Walnuts with Zucchini
## Ingredients
- 1/2 cup coarsely chopped walnuts
- 2 Tbsp butter
- 2 medium-size zucchini (3/4 pound), washed and trimmed
- Pinch leaf thyme, crumbled
- 3/4 tsp salt
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Sauté walnuts in butter in large skillet until lightly browned and crispy, about 5 minutes; remove with slotted spoon; reserve.
2. Cut zucchini in half lengthwise, then into 1/4-inch slices. Sauté in butter remaining in skillet just until tender, about 5 minutes. Sprinkle with thyme and salt.
3. Add peas and sautéed walnuts; stir 2 more minutes. -
Bulgar Wheat Salad
SALAD
1/2 c Bulgar wheat ) combine & bring to boil, stir,
1 C. Water } cover & simmer 15 min or
Salt ) till liquid abso
1/2 c mayonnaise combine & stir
3 tbsp cider vinegar into hot cooked
2 tbsp sugar wheat, cover,
1/4 tsp each of liquid pepper chill overnight
dill weed,
dijon mustard
1/2 c thinly sliced green onion over
Back:
1 hr before serving combine wheat
with 1/2 c thinly slied 1/2 c sliced 1/2 c shredded
Cabbage, Celery, Carrots, Blend well
Season to taste
Spoon into Salad Bowl
cover chill
4-6 Servings.
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# Bulgar Wheat Salad
## Ingredients
- 1/2 cup bulgar wheat
- 1 cup water
- Salt
- 1/2 cup mayonnaise
- 3 Tbsp cider vinegar
- 2 Tbsp sugar
- 1/4 tsp liquid pepper
- 1/4 tsp dill weed
- 1/4 tsp Dijon mustard
- 1/2 cup thinly sliced green onion
- 1/2 cup thinly sliced cabbage
- 1/2 cup sliced celery
- 1/2 cup shredded carrots
## Instructions
1. Combine bulgar wheat, water, and salt. Bring to a boil, stir, cover and simmer 15 minutes or until liquid is absorbed.
2. Combine mayonnaise, cider vinegar, sugar, liquid pepper, dill weed, and Dijon mustard. Stir into hot cooked wheat.
3. Cover and chill overnight.
4. 1 hour before serving, combine wheat mixture with cabbage, celery, and carrots. Blend well.
5. Season to taste.
6. Spoon into salad bowl, cover and chill.
Serves 4–6. -
Salmon Lasagna Salad
SALMON LASAGNA SALAD
9 lasagna noodles
1 15½ ounce can salmon, bones removed and flaked
2 green onions sliced thin
1½ cups alfalfa sprouts
1 cup chopped seeded cucumber
1 medium tomato, seeded and bhopped
1 8 ounce can water chestnuts drained and chopped
1 8 ounce package cream cheese softened
3/4 cup creamy buttermilk salad dressing
1 teaspoon dried dillweed
2 small tomatoes thinly sliced
Cook noodles according to package directions; drain. Rins
with cold water; drain again. Set aside. (Over)
Back:
In a bowl combine salmon and onions. In another
bowl combine sprouts, cucumber, chopped tomato and water
chestnuts. Stir together cream cheese, salad dressing
and dillweed (will make 1½ cups dressing mix). Stir ½ cup
of the dressing mixture into salmon mixture. Stir ½ cup of
the dressing mixture into the sprout mixture.
To assemble, line an 8 or 9 inch springform pan with noodle
extending noodles over sides of the pan. Add half the
salmon mix. Top with all the sprout mixture. Add
remaining salmon mix. Trim noodles to 1½ inches over
sides of the pan. Discard trimmings. Fold ends of needles
over top of salmon mix. Spread remaining dressing mix on to
of noodles to within 1 inch of edge. Cover and chill
2 to 4 hours. To serve: Arrange tomato slices on top. Cu
into wedges. Yields 8 servings. 409 calories per serving.
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# Salmon Lasagna Salad
## Ingredients
- 9 lasagna noodles
- 1 (15 1/2 oz) can salmon, bones removed and flaked
- 2 green onions, sliced thin
- 1 1/2 cups alfalfa sprouts
- 1 cup chopped seeded cucumber
- 1 medium tomato, seeded and chopped
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 3/4 cup creamy buttermilk salad dressing
- 1 tsp dried dillweed
- 2 small tomatoes, thinly sliced
## Instructions
1. Cook noodles according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a bowl combine salmon and onions. In another bowl combine sprouts, cucumber, chopped tomato and water chestnuts.
3. Stir together cream cheese, salad dressing and dillweed (will make 1 1/2 cups dressing mix).
4. Stir 1/2 cup of the dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into the sprout mixture.
5. To assemble, line an 8 or 9 inch springform pan with noodles, extending noodles over sides of the pan.
6. Add half the salmon mix. Top with all the sprout mixture. Add remaining salmon mix.
7. Trim noodles to 1 1/2 inches over sides of the pan. Discard trimmings. Fold ends of noodles over top of salmon mix.
8. Spread remaining dressing mix on top of noodles to within 1 inch of edge.
9. Cover and chill 2 to 4 hours.
10. To serve: Arrange tomato slices on top. Cut into wedges. Yields 8 servings. -
Heavenly Hash
Q.: On Oct. 10 L.M., Eugene, requested a "Heavenly
Hash" recipe. I wonder if this might be it:
1 pint cottage cheese (small curd)
1 package strawberry Jello (do not add water)
1 large can drained fruit cocktail
1 container Cool Whip (9 ounces)
Mix together cottage cheese, dry Jello, and fruit cock-
tail; let stand 10 minutes. Fold in Cool Whip. Refrigerate
in square dish for cutting and serving on lettuce leaf or in
bowl for taking to potluck. Serves 8 to 10. (Lemon Jello
and crushed pineapple combination is also good.) V.S.,
Milwaukie.
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# Heavenly Hash
*Recipe from the kitchen of V.S., Milwaukie, Oregon*
*Serves 8 to 10*
## Ingredients
- 1 pint small curd cottage cheese
- 1 package strawberry Jello, dry — do not add water
- 1 can (29 oz) fruit cocktail, drained
- 1 container (9 oz) Cool Whip
## Instructions
1. Combine cottage cheese, dry strawberry Jello, and drained fruit cocktail in a large bowl.
2. Stir to combine and let stand 10 minutes.
3. Fold in Cool Whip until evenly incorporated.
4. Transfer to a square dish for slicing and serving on lettuce leaves, or to a bowl for potluck transport.
5. Refrigerate until set before serving.
## Variation
Substitute lemon Jello for strawberry and crushed pineapple (drained) for fruit cocktail. -
Broccoli Salad
G. White
Broccoli Salad
2 Bunches Broccoli (Flowers)
1 # bacon - cut & fried & drained
1 Cup Onion (Red or White) small pcs.
1 Cup Raisins
2 Cups Sunflower Seeds (toasted)
Dressing:
1 Cup Miracle Whip ) sugar to taste
1 T Vinegar ) (2 T or more)
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# Broccoli Salad
*Recipe from the kitchen of G. White*
## Ingredients
### Salad
- 2 bunches broccoli, florets only
- 1 lb bacon, cut, fried, and drained
- 1 cup red or white onion, finely diced
- 1 cup raisins
- 2 cups sunflower seeds, toasted
### Dressing
- 1 cup Miracle Whip
- 1 Tbsp vinegar
- 2 Tbsp sugar, or more to taste
## Instructions
1. Fry bacon until crisp; drain well and set aside.
2. Cut broccoli into small florets; discard stems or reserve for another use.
3. Combine broccoli florets, bacon, onion, raisins, and sunflower seeds in a large bowl.
4. Whisk together Miracle Whip, vinegar, and sugar until smooth.
5. Pour dressing over salad and toss to coat evenly.
6. Refrigerate at least 1 hour before serving to allow flavors to meld. -
Zucchini Marmalade
ZUCCHINI MARMALADE
2 pounds small zucchini (6 cups
sliced)
Juice of 2 lemons
1 teaspoon grated lemon peel
1 (13½-ounce) can crushed
pineapple, drained
1 package powdered fruit pectin
5 cups sugar
2 tablespoons finely chopped
crystallized ginger
Trim ends from squash and cut in thin
slices. Measure 6 cups sliced zucchini into
a large kettle. Add lemon juice, peel and
crushed pineapple. Bring to a boil. Reduce
heat and simmer, uncovered, until squash
is tender but holds its shape, about 15
minutes.
Add powdered pectin. Place over high
heat and bring to a boil. Stir in sugar and
ginger. Bring to a full rolling boil and boil
hard 1 minute, stirring constantly.
Remove from heat and skim off any
foam. Stir and skim to cool slightly and
prevent fruit from floating. Ladle into hot
sterilized jars and seal. Yields 5 half pints.
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# Zucchini Marmalade
## Ingredients
- 2 pounds small zucchini (6 cups sliced)
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2-ounce) can crushed pineapple, drained
- 1 package powdered fruit pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Trim ends from squash and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle.
2. Add lemon juice, peel, and crushed pineapple. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
3. Add powdered pectin. Place over high heat and bring to a boil.
4. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
5. Remove from heat and skim off any foam. Stir and skim to cool slightly and prevent fruit from floating.
6. Ladle into hot sterilized jars and seal. Yields 5 half pints.