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 Greens and lVlelon Toss
Mallow Dressing (below)
1 medium bunch leaf lettuce, torn into
bite-size pieces
1 cup fresh or frozen melon balls,
partially thawed and drained
2 apples, clropped
Prepare Mallow Dressing;toss
with remain-
ing ingredients.
B servings.
Mallow Dressing
Yr cup marshmallow crbme
1 tablespoon plus 17a teaspoons
orange iuice
2 tablespoons mayonnaise or salad
dressing
7a teaspoon salt
Beat marshmallow crdme and orange juice
Stir in mayonnaise and salt.
About th cup drdssing.
Broiled Lettuce Salads
1 large head iceberg lettuce
Vt cup bottled French salad dressing
3 tablespoons mayonnaise or salad
dressing
6 tablespoons graled Parmesan
cheese
4 slices bacon, crisply fried and
crumbled
Set oven control to broil and/or 550'. Cut
lettuce into 6 rvedges; place on ungreased
baking sheet. lvlix salad dressing and may-
onnaise; brush onto surfaces of lettuce
rvedges. Sprinkle with cheese. Broil with
tops 2 to 3 inches from heat just until dress-
ing and cheese bubble, about 272 minutes.
.Sprinkle rvith bacon.
6 servings.
Spinach-Avocado Salad
Avocado Dressing (belorv)
10 ounces spinach, torn into Lrite-size
pieces
.,
,/t cup toasted sesame seed (see note)
'
2 hard-cooked eggs, chopped
1 small onion, thinly sliced and
separated into rings
7: ar.ocado, cut into 7r-inch pieces
t hard-cooked egg, sliced
Prepare Avocado Dressing; toss lvith spin-
ach, sesame seed, chopped eggs, onion and
avocado. Garnish rvith egg slices.
6 to B servings.
Note: To toast sesame seed, lieat ot,en to
350", Bake in ungreased baking pan, stirring
occasionally, until golden, 8 to 10 rninutes.
Avocado Dressing
1/z aYocad,o
2 to 3 tablespoons lenron juice
Y* cup vegetable oil I
Y: teaspoon salt
Dash ofpepper
]vlash avocado with lemon iuice; stir in re-
maining ingredients.
About 2/:t cup dressing.
Broccoli-Potato Salad
1 package (10 ounces) frozen
chopped broccoli
7z teaspoon salt
7z cup boiling water
1 cup cubed hot cooked potatoes
1/? cvp bottled oil-and-vinegar salad
dressing
2 medium stalks celery, cut
diagonally into slices
,2 hard-cooked cggs, cut into fourths
7:r nrediurn head icebcrg lr:ttuce, toln
into bite-sizc pieces
7r teaspoon scasoned salt
7.r teaspoon lemon pepper
Sprinkle frozen broccoli rvith % tcasl.ror.rrr
salt. Pour boiling watcl on broccoli in largc
bowl. Cover and Iet stanri lJ nrinurcs; drairr.
Stir in potatoes. Pour salatl riru.ssing orr
broccoli aud potatoes. Covcr and rt-'frigcrate
at least 2 hours. Add renraining ingredients;
toss.
B servings.
I
I Shady Glade Salad
Tossed Fruit Combo
No-Oil Dressing (belorv)
3 medium oranges, pared, sliced and Marmalade Dressing (trelow)
cut into halves 6 cups bite-sizc pieces leaf lettuce
5 medium radishes, sliced 2 or 3 peaches, sliced, or 1 package
2 stalks celery, cut diagonally into (10 ounces) frozen sliced peaches,
sl ices partially thawctl and tlraincd
3 green onions, sliced 2 bananas, cut into 1/z-inch slices
1 medium green pepper, cut into 1 cup seedlcss grcen grapes
f -inch strips 1 cup pitted dates
1 nredium cucumber, sliced
Prepare Marmalade Dressing; toss with re-
Irrepare No-Oil Dressing; pour on temain- maining ingredients.
ing ingredients in shallow glass or plastic
dish. Cover and refrigerate at least t hour. About B senzings.
Drain salad before serving.
B servings.
Marmalade Dressing
1/a cup vegetablc oit
1/a Cup orange marmalade
No-Oil Dressing 3 tablespoons lemon juice
Yt cup rvater 7+ teaspoon salt
'/z Cupsugar Dash of white pepper
% cup vinegar
1/z teaspoonsalt
Shake all ingredients in tightly covered jar
7l teaspoon pepper About Vs cup dressing,
Shake all ingredients in tightly covered jar
About 7t/t cups dressing.

Peach Salads
Hula Salacls with Molasses Cream
1 cup creametl collage cheese Molasses Cream (below)
I talilespoons raisins. nuts or cttt'up 6 peaches, cut into halves*
dates Leaf lettuce
Salad Sreens 3 tablespoons choppetl nuts
r ca., (B% ounces) sliced pineapple' Prepare Molasses Cream. place peach halves
rlrained
cut sicles up on lettuce; sprink[e with nuts.
I''laketl or shrctlrlerl coconrtt
Top rvith Molas.ses Cream.
4 maraschino cherrics
7r 6.sen,ings.
ir{ix cottage cheese and raisins' Spoon
cup of tire cottage cheese-raisin mixtttre '12 canned peach halves. r,vell drained, can
plates'
onin sala.l greens on each of + salad
bc substituted for the fresh peaches.
i"p ."itf-r pineapple slice: sprinkle rvithpine- co-
Illolasses Cream
r:,r.,trt. Pl;icr't cl'',trrrv in center oI eaclr
nprl;lt: slice. 4 .serving.s. lvlix ,r: cup frozen rvhipped topping,
..-r
lharved, arrrl 1 lea.spoon molasse...
A bctut t/z ctt drcssin

Watermelon Mold
I hour to itrevetrt sellaration'
2 envelnpes unflavored gelatin
3Yz cups rvatermelon puree (sec note)
t/t Cnp sugar
t/t cup fresh lemon juice
'Z teaspoon salt
Yz package (tl-ounce size) cream
checse, softcned
7r cup ma1'onnaise or salad dressing
1 tablespoon milk
Ferv drclps green food color
IrIint leaves
lVatermelon balls
Sprinkle gelatin on 1. cup oI t]re u'aternre,on
puree itr saucepan to softerl: stir in suqar'
Stir over lon'heat until gelatin ls dissolvecl'
Ilemove from lteat; stir remaining pr-lrce into
gclatin nrixture. Stir in lemon jr:ice and sali:
pour into 1-tluart Lrorvl' Refrigerate until
firm, at least B irours. Stir ge ntll'during first
Unrnold rvatermelon on serving platc. Beat
cream cheese, mayonnaise and milk until
snrooth; stir in food color. Frost mold rvith
cream ci-ieese mixture' Garnish u'ith mint
leaves and rvatermelon balls.
8 seri'ings.
Note: To rnake puree, cut rvatermelon into
pieces, remove seeds and rind. Place 3 cups
melon pieces in blender container. Cover
and blend until pureed, abor'rt 15 secotrds,
Repcat until dcsircd anrount oI pttrcc is o[r-
tair-red. [rour pounds rvatermclon rvill yie ld
about 372 cups Puree'

Grenadine Grapefruit Mold

12 srnvtxcs
11/z cups pineapple juice
1 pnckage (3 oz,) lemon flnoor gelatin
Stralvberry Freeze
1 pnckage (s oz.) clrcrry flaoor gelatin 1 quart strarvberry ice cream
?t utp grenadine syrup 1 can (1372 ounccs) crushed
3/.t cup orange juice pineapple, drained
l/t cup lenrcn juice 1 carton (4 ounces) frozen whippcd
2 lnrge f resh grapefruit, sectioned and well drained, cr 2 topping, thawed
cans (1 lb. each) grapefruit sections, well drained
1 jar (a ounces) maraschino cherries,
drained and cut into halves
In sm.rll saucep.ln, heat pineapple iuice to boiling point. 1 packag,e (3 ounces) cream cheese,
cut into 7a-inch cubes
Immediately remove From heat; stir in lemon flavor and 1 banana, sliced
cherry flavor gelatin. Stir in grenadine syruP and juices.
Chill until gelatin mixture just begins to thicken anC set So[ten ice cream until consistency of
up. In bottom of oiled 9-inch ring mold or other decora- whipped crcam. Fold pineapple, whipped
tive mold arrange part of grapefrr"rit sections, then pour topping, cherries, cream cheese and l;anana
layer of thickened gelatin over top. Arrange another layer into ice cream. Spread in ungreasecl baking
o[ grapefruit over top of gelatih; pour remaining gelatrn pan, 13x9x2 inches. lircoze until firrn, at
over top,' chill for several hours or untii set. Unmold on least 3 hours.
curly endive. Serve \vith dairy sour cream. 15 scrvings.

FROZEN FRUIT SALAD DELICIOUS

2 C sour cream or thick plain yogurt 2Tbsp lemon juice
3/4C sugar 1/8 tsp salt

Mix together in a medium bolvl set aside

7/3C chopped walnuts 3/4C

n'raraschino
3/4C crushed pineapplg drained cherries
Peel and slice 1 medium banana, foid into sour crearn mixture.
Combine nuts, cherries & pineapple fold into above mixture.
Spoon into paper lined muffin cups. Freeze until firm. To serve;
remove paper & place on let'tuce lined plate, allow to soften a bit
before serving.
 Ieast 4 hours. Drain salad, reservitrg dress-
Four-Bean Salad ing. Serve in lettuce-lined borvl' (Dressing
cair be refrigerated and used again rvithin 1
Spicy I{erb f)ressing {right)
week.J
1 can {16 ounces) cut green beans,'
drained 6 servings Spicy Flerb Dressing
1 can (16 ounces) wax beans, 1/z Cup Sugar
. drained 1/z cup rvine vincg,ar
1 can (15 ounces) kidncY beans,' t/z cup vcgetable oil
drained 172 teaspoons salt
1 can (1572 ounces) garbanzo beans, 7z teaspoon dry mustard
drained 7z tcaspoon pepper
t/z cup Iinely chopped green pepper 7z teaspoon red pepper sauce
1/z cup sliced pitted riPe olives 7.r teaspoon dried basil lcaves
Y{ cup sliced green onions r4 teaspoon garlic Jrorvdcr
t/r cup sniPPcd ParsleY jar,
1 iar (2 ounces) sliced Pinriento, Shake all ingredients in tightly covered
drained and finelv choPPed About 1.1/z cups dressing.
Lettuce
Prepare Spicy Herb Dressing. Place remain- Bean Salads, Mexican Style
ing ingrec.iients except lettuce in large borvl;
toss rvith clressing' Col'er and ref rigerate at
1 can (10 ounces) whole greeu buarrs,
drained
1 car (12 ounccs) wholc kernel corn
Eight-Vegetable Marinade with slveet peppers, drained
2 tablespoons finely chopped onion
1/z ct)p bottled red French salad
1 iar (about 67:r ounces) marinated
dressing
artichoke hcarts
Dash of chili porvder
1y3 cups lrottled ltalian salad dressing 1/z cup shredded taco-seasoned or
1A cup snipped parsleY
1 package (10 ounces) Irozen babY ialapeno peppcr chcese (about
2 ounccs)
llrussels sProuts, thawed and
drained 6 lettuco cuils
2 carrots, cut diagonally into slices % small onion, thinly sliced and
separated into rings
1 gre'cn pcpper' cut iuto striPs 'fortilla chips
1. cup caulillower Pieccs
1 cup broccoli Pieces Toss beans, corn and chopped onion rvith
5 oultces mushroonrs, cut into salad dressing. Cover and refrigerate at least
halves t hour.
1 medium cucumbe& cut into
Sprinkle salad with chili porvder; stir in
. 7:-inch Pieces cheese. Spoon salad into lettuce cuprs. Car-
Mix artichoke hearts (with liquicl), salad nish with onion rings and serve rvith tortilla
dressing and parsley. Toss remainilg ingre- chips. 6 servings.
dients ir. la.ge bowl; pour artichoke hearts
and marinade on vegetables. Toss to coat all Muslrrooms Italian
vegetables. Cover and refrigerate at least 2
hours. 1/z cup olive oil or vcgetable oil
Drain salad, reserving marinade. (lvlarinade 2 tablcspoons vinegar
can be re{rigerated and used again lvit}rin 1 2 tablespoons lemon juice
week.) 10 servings. 1 teaspoon salt
7z teaspoon dried basil leaves
7r teaspoon dry mustard
7a teaspoon pepper
1 clove garlic, crushed (optional)
B ounces mushrooms, sliced
Snipped parsley
Sliake all ingredients except mushrooms
ar:cl parsley in tightly covered jar; pour on
mushrooms. Cover and re[rigcrate no longer
than 2 hours. Drain mushrooms ancl sprin-
klu n'ith snippncl pnrslry, 4 seryin6;.s,'
 Pepperoni Salad
Garlic-Oregano Dressing (below)
1 small hcad icelrerg lettuce, torn into
bite-size pieces
1 package (4 ounces) sliced
pcpperoni, chopped
1 cup diced Swiss checse (about
4 ouuces)
3 tablespoons grated Parmesan
2 tomatocs, cut into wedges
Prepare Gallic-Oregano Dressing; toss rvith
remaining itrgredients.
10 servings.
Garlic-Oregano Llressing
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 clovr-' g:rrlic, crushed
7z teaspoon dricd oregirno leaves
Y.r tcaspoon salt
Yd teaspoo[ pepper
Shake all ingredients in tightly covered jar.
About 1A cup dressing.
Salad Lovers' Lasagne
Lasagne Dressing Ilrelorv)
1 ,package (7 ourrces] nracaroni shells
1. cup shredded mozzarella clteese
(about 4 ounces)
4 mediunr zucchini, chopped
Y:r cup sliced pittcd ripu olives
Salad Breens
cheese 1 can (B ounces) tomato sauce
(optional)
tt slices salami
Gratcd Parrncsan ehecsc
Irlcpare l-usagttu l)rtlssirrg. Cuok tttircarorti
as clirectt:d otr grackagu; drlitt. l(iltst: rvitlr
cold water.'l'oss lltacarotli, clict'se, zucclr i rt i
and olivcs witlr dressirtg. Cover lnd re[rig-
erate at least 3 hours.
Place salad grcens ott 8 salad 1:lates' Sltor-rtt
salad onto g,rL'ens; drizzle eaclt salacl rvitlr
about 2 tablespootrs totrtato sltt(:u. Cut tlaclr
salattri slice intcl a spiral, abottt 7r itrclt
rvide; arraltge 1 slice otr eaclr salad' Scrvu
r,r,ith Parmesan cheese. [Piclurod on ;roge
B-1.)

8 servings.

PASTA trIM.IMAVEII"A 5AI"6'f,} Lasagnc Dressing

I crrlx (9-ouncee) 'A "op chopped 1 cau (tl ounccs) tomato sauce
Roflnl or onlone t/z cup nrayonnaise 0r salad dressing
Ilfostaccdo[ .' '/* c.sP vegetable oll 1 teaspoon salt
uncooked 3 cupo cherrY 7z teaspoon garlic salt
1 crrp broccoll . tomatoee, cut lrt 7z teaspoutr dried oresano lcavcs
florvsrcttes ' lurlves
(freeh or frozen) I'tableepo<rne Place all ingredietrts itr blender cotttuitter'
rnlnc€d paraley
1 crtP thlrrly eillccd
zucc.hlrll
:. sry bottled crearny
Covcr and blend otr tuediurtt slleed utttil
'A' smooth, about 10 secottds.
1 cup aopara€ius '. Ita.Urn dreeelng
.(freeh or frozen), 14 *p gr&tcd 11/z cups dressing.
cut lnto 1-hch Pafineearl cteess
plecee % cuP 'nttk
1 c,rp eUced
mushxoomg
(freeh crr cannecl)

Cook Rotfnl or Mostacclolt accorcltng to package

dlrecUone; drain well
Saute broccoU, zucchlnl' aslxrragus' mushroorns and
ontons tn vegeinble otl untlltender but not brorvned'
Add tomatoes and parsley; sl,gxm€r Bbgut 5 mlnutes'
Comblne dreestng, cheese aad rnllk'In small bowl;
mix untll s-ootli. Combtne Rollni or Mostaccloll,
vegetable m-ixture and dressing tn l8rg9 serylng bowl;
tois IghtJy unUl tngredlente are blended. Scn'e gar-
nished-wlth parsley and P&nnesao cheeee' If desired.
4 to 0 sen'Luge.
 7 6,lbs potat""", ,.t"0, ...i"0 i-rt^-.. *uyonnur=u
J hard cooked eggs chopped 3 TBS milk
| 2 c. shredded swiss cheese L t/2 tsp. salt
/ 3/4 c. Shredded cheddar l/2 tsp pepper
L/3 c. sliced green onions 1 egg sliced (garnlsh)
I
I Cut potatoes in L/2 inch cubes. Combine potatoes, e88s
I cheeses, green oni-ons in bowl. Mix mayo, milk, salt
! and pepper: pour over poLato mixture and toss. Put
I i" refrigerator for several hours for flavors to blend.
i h with egg suces and ParsleY.

I Layered Salad
I
I t medium head shredded leEtece I c. diced celery
I t/Z c. sliced green onions 1 pkg frozen peas
I t c. sliced water chestnuts
I ,ur.r in glass bowl with lettece on bottom and peas on
I top. Spread 2 c. mayonnaise over peas.
I l,ti.x and sprinkle on top: l/4 t. garlic powder, 2 E.
! sugar, I t. season salt, ard 1/2 c. parmesan cheese.
I Corer and refrigerate 24 hours. Top before servi.ng
I with 3 hard boiled eggs (sliced), 3/4 Lb. crumbled
Il Uacon and 2 medium tomatoes in wedges.

I
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n

'
Fresh Broccoli Salad
2 1bs fresh broccoli cut in bite sized pieces
1 package (12 ounces) fresh mushrooms sliced
2 sma1l red onions thinly sliced into rings
1 can sliced ripe olives drained
1 7/2 cups GOOD SBASONS Italian salad dresslng
1/3 cup shredded parmesan cheese
Combine all ingredients and mix we11. Chill at leasE
2 hours bef ore servJ-ng.
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Chilled Rice & Articholces o
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1 pkg chicken rice-a-roni made according to directions. Fl

2 chopped green onions

72-15 sliced black olives (or green if you prefer)
l/2 rl,edium green pepper chopped
2 6-oz jars marinated artlchoke hearts cut j-nto bite
slzed pleces--reserve marinade
l/4 cup mayonnaise
l/4 tsp curry
1 tomatoe
1 B-oz can sliced water chestnuts
L/2 crp slivered almonds (optional)
Make a dressing out of marinade, mayo, curry. Add rest
of ingredients and mix together. Pour dressing over all
ingredients. Chi11 several hours or overnight.

Chicken Pasta Salad

Boil 6-8 chicken thighs with onlons, carrots and
celery. Cool and debone.
Cook 1 /2 package of bow-tie pasta according to
directions.
Chop 1-2 bunched of green onions and 4-5 stalks
of celery.
irlhile pasta is sti11 !/arm, not hot, add onion,
celery and chicken. Mix together and add 1 cup
mayonnaise. Add season salt to taste.
l/2 cup toastecl slivered almonds may be added.
 \-

I{ead-Start Salad Dressings I

Take full advantage of prepared dressings but give t-hem a hint

I
,r
!
of "homemade." You can add that personal touch lvith I

' any of the follorving combinations:

I
t

Iror Vegetable Salads For Fruit Salads

.1/l cup oil-and-vinegar salad drcssing
and 7.r tcaspoon ch,ili porvclcr
r 7r cup oil-arrd-vinegar salad dressing
and 1/.t teaspoon clried oregano ieaves
. 14 cup oil-and-r,inegar salad dressing
and't,tt teaspoon ground savory
o V.lcup oil-and-r,iriegar salad dressing
and,/., teaspoon clried thyrqe lcaves
. yz cup malr6nnoire or salacl dressing
and 14 cup catsup
o rZ c.up mayonnaise or salad dressitrg,
% cup"chili sauce, 1 drop recl pepper
sauce and dash of chili powcler
t r,/z cuP mayonnaise or salad dressing
and t/t cup frozen rvhipped topping
(tharvecl)
. 7.r cup chunky blue cltcesc salacl
clressing ancl 1 tablcspoon altricot
prc.serves
. cllp chunky blue cheese salaci
Y4
dressing ar-rd 2 tablespoons Irrench
salad dressing
. yl cup chunky blue cheese salad
clressing and 7a teaspoon curry powder
. y.r cup fruit salad clressing ancl yu
teaspoon sesame seed
o,7+ cup French salad clressing antl t/s
teaspoon celery seed
. 14 cup mayonnaise or salad dressing,
2 tablespoons cranberry juice cocktail
and 7, teaspoon poppy seed

,lr
I

I
I

,l

1'OSSITD CHITI]N Sr\l.r\lfS 19

JUNBURST FHUIT PLATE
Curried CottageCheese Melon balls and slices
Summertime Creamy Dr:essing
(below) (without rind)
Three-fruit Dressing Strawberries, washed and 111 cu ps
(below) or Lemonade hulled
Dressing (page 629) Banana t/e cup currnnt jtlly
Pinoapplo slices Orange and lime sherbet
0rangesllcesorsectionsCrispletlUcecUps' 1 pnckngc (S oz.) crcRtn chcest
Cluslers of grapes 1 tnblespoort lemon juice
Prepare Curried Cottage Cheese and one o, the dress- r/z cup tntlyottilnisc
ings. Have all ingredients excopt banana chilled.
Just before seruing, slice banana; dip slices into fruit
juice or syrup to prevent darkening. Arrange .fruit, Cur- Gradually add currant jelly to cream cheese, blending
ried Cottage Cheese and scoops of sherbet on lettuce. until smooth. Acld lemon iuice and mayonnaise. Stir until
Serve with Three-lruit or Lemonade Dressing. biended. Serve lvith fruit salads.
4 scrvings.
CURRIED COTTAGE CHEESE

llt cups (12-ounce cadonj 1 tablespoon mayonnaise

or salad dressing
.creamed cottage checse
(small curd) 7z teaspoon currY Powcler Poppy Seed Dressing
Yr cup toasted slivered
almonds 3 curs
Mix all ingredients. Cover; re{rigerate at least t hour
lo blend flavors. lt/z cups sugar
LEMONADE/ LIMEADE DRESSING 2 tenspootts dry mustard
1/3 c lernonade or limeade concentrate, thawed 2 tecspoons salt
1/3 c honey ?A cup vinegar
1/3 c salad oil
Ltso cclcrv or DoDpv secd
gteia au ingre'di6it1 and chill. Makes 1 cup 3 tablcspootrs otrion, finely grntcd
2 cups salnd oil
TilNEE.FRUIT ORESSING
3 tablespoons poppy seeds
lt cup sugar Grated peels of 1 small
lll tablespoons cornstarch lemon and 1 small orange
lt cup unsweelened 2 tablespoons lemon Juice Combine sugar, mustard, salt and vinegar; add onion end
pineapple juice 2 tablespoons orange juice strr thoroughly. Add oil very slorvly rvhile mixing ir-r
i i .

Mix sugar and cornslarch in small saucepan. Stir in
pineapple juice. Cook, stirring constantly, until mixture
thickens and boils.
Boil and stir 1 minute. Flemove from heat. Stir in re-
rnaining ingredients; cool.
1% cups.
When you plan to use one ol these oressrngs
on a tossod salad, lty adding one at ma{e ai
the vegelable or llavor ideas. You may also
marinate the vegetablas in the oressing
belore adding lo sa/ad.
DRESSING IDEAS
VINEGAR AND OIL DRESSING: Green beans
peas, beets, asparagus, cauliflower, carrots,
ripe olives.
THOUSAND ISLAND DRESSING: Green
beans, peas, beets, asparagus, hard-cooked
eggs, bleu cheese.
FRENCH DRESSING: Peas, lima beans,
Swiss cheese, pimiento, green beans,
hard-cooked eggs, radishes, asparagus,
tomato, green pepper, cucumber, celery,
sweet pickle, bleu cheese.
RUSSIAN DRESSING: Avocado, tomato,
Cheddar cheese, corn chips, hard-cooked
egg, cucurnber.
GREEN GODDESS DRESSING: Carrots,
turnip, green beans, lima beans, cauliflower,
ripe olives, asparagus, tomato, green pepper,
cucumber,
blender or beating with rotary beater; continue addir,g
until thick. Stir in poppy seeds; store in refrigerator. Cood
rr'irh fruit saiads,
ADDITIONS TO MAYONNAISE
(Using '/: cup nrayonnaise)
GREEN GODDESS DRESSING: Add 1/z cup
sour crearn, 2 tablespoons minced parsely.
3 tablespoons chopped green onion,
y2 teaspoon salt, 7o teaspoon instant
minced garlic, t/e teaspoon pepper,
1 tablespoon vinegar, hall ol 2-oz. can anchovy
fillets, chopped, or 1 tablespoon anchovy
paste (il desired) and 3 drops green lood
coloring. (1/a cups dressing)
THOUSAND ISLAND DBESSING: Add
2 tablespoons chili sauce, 2 tablespoons pickle
relish, t hard-cooked egg, chopped, and
y2 teaspoon Worcestershire sauce.
(3/+ cup dressing)
CREAMY BLEU CHEESE DRESSING: Add
1 oz. bleu or Roquefort cheese, crumbled.
(Yz cup dressing)
SOUR CREAM.MAYONNAISE DRESSING ;
Fold in 1/z cup sour cream. Makes a tart.
creamy dressing for meat, sea{ood, coleslaw,
potato and macaroni salads. (1 cup oressing)
CREAivIY BUSSIAN DRESSING: Fotd in
2 tablespoons chili sauce. y8 leaspoon
instant minced garlic and 7a teaspoon onion
powder. (Yz cup dressing)
CREAMY CUCUMBER DRESSTNG: Fold in
Yz cup sour cream, Yz cup cucurnber,
chopped, and 2 green onions, sliced. Try on
lettuce lvedges garnished wirh cherry tomato
halves. (l 7a cups dressing)
I LOW CAL-RANCH DRESSING
1.c yogurt
'1./2 c buttermilk
1 pkg ranch dressing mix
Comline above ingiedients in a screw top jar or shaker bottle.
Shake well. Refrigerate to chill and allow flavors to blend.
Tasty on salads g.eut in place of sour crealn on baked potato, or
ur u dip for veggies or chips. Makes about 7 7/2 cups'

I
Ivl i xed-I-ierb V i n cgar'
This vintgor is e-rctllcnt in salad tlrt'ssings.
I
i 1
I
qts, white-winc or red-u lrre rincgur
fresh bry leaves
ll (J-inch) fresh basil sprigs
l2 (l-inch) fresh oregano sprigs
I
Wash 4 pintjurs or bottlcs with caps or corks in hot soapy srter, rinse. Prepare canning lids rs
nranufacturer tlirects. Scald caps in boiling water. Dip corks irr and out of boiling satcr 3 or .l
r times. Ileat vinegar ovcr rnedium he:rt until it just comes to a boil. I'lacc 2 bay leaves, J basil
sprigs and 3 orcglno sprigs in eachjar or bottle. Pour hot vincgar ovcr herbs, lcaving I/4 inch
r headspace. Wipc rims of jrrs rvi(h a clean damp cloth. Allilch lids, caps or corks. Invcrt canninB
jars 5 to l0 scconds. thcn stand upright to cool. Seal bottlcs b1'dippint boille top in nrelted parll-
r fin, scaling wax or cantllc wax, ifdcsired. Labell store in a cool ilrrk plxcc at least 3 rvccks before
I using. Ntakes 4 pints.

r Vrrialions

r I{erb & Splcr Ylnegar: Place 3 (3-inch) fresh dill sprigs, 1/2 teaspoon mustard seeds, l/4

r teaspoon black peppercorns and 5 whole allspice in each pintjar or bottle. Fill with hot whitc-wine
vinegar.
Lemon-Parsley Ylnegar: Cut peel from I lcmon in a single spirat; repeilt with another Icrnon.

r Cut each peel spiral in hllL Place I piece lenron pcel in each pintjar or bottle. Add l/2 cup frcsh
prrsley sprigs lo each. Fill with hot white-winc vincgar. Photo on covcr.

r Trrrlgorr Ylnegur: I'lace J (J-inch) frcsh tarragon s1>rigs in crch pintjar or bottle. Fill with hot

r whitc-winc vinegar.
Gerlic-\Yine Vlnegar: I'ush 3 peeled garlic cloves on each of lour S-inch bamboo skewcrs. l'lace

rr I skewer in cach pintjaror bottle. Fill vith hot red-winc vinegar.

Berr:y Vincg;lr
Add I or 2 tobkspoons to stt:t'ot tru,at pie lo gi].{ a piqronrJlaron

5 cups fresh or frozen red raspbcrrles, I ql, nhite-wine rincgar

blueberries or stran bcrries I/J cup sugar

\\'ash bcrrics. Rcserve I cup berries. Placc remaining bcrries in a largc bou'l or casstlole uith a
lid; Crush with a potato masher. Add vinegar; stir well. Cover rvith plitstic wrap or 0 lid; sloru ill d
rcfrigcrstor 2 days. \\'nsh J pintjnrs or bottlcs with caps or corks in hot soflpy wulcri rinsc. Prcparc
canning lids a-s manufilc(urcr tlirccts. Scald cnps in boiling watcr. Dip corks in und out ol boiling
{ater 3 or 4 times. I'lace r jclly baB or sieve Iincd with checsccloth over ir'ldrge bowl. Strain berry
mixture through bag or sieve; do not squeeze. Discard pulp. br a large saucePan, over medium'
high hcat, bringjuicejust to a boil. l'lacc l/3 cup reserved berries in each hotjer ot boltle. Add
hot juice. leaving l/4 inch hcadspacc. Wipe rims ofjars with a clean damp cloth. Attach lids, caps
or corks. Invcrt canningjors 5 to l0 scconds, thcn sttrnd uprighl to cooi. Scal bottlcs by dipping
bottle top in melte<l paraffin, sealing wax or cantllc waxl if desired. Label; store in a cool dark
plac€ at least J weeks belore using. Makes 3 pints.

o
-a
-t
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*t
t
g
 /;
I
/ i-:}
,.q
ll* Know Your Salad Greens
{l-" There's a rvicle world of greens out" there. Get to know them
l!:, . they'rc the basics for a prize-winning salad bowl.
I
I
i
I
I
o Take lettuce for startcrs. Four main
I
g,roups of its many varieties are con-l-
i
monly available: crisphead (notably
I iccberg); butterhcad (includirrg Boston
ll
and Bibb), u,ith so[t, pliablc lcavcs; ro-
rnaine (also called.cos), rt'ith crisp,
elongated dark leaves; and leaf lettuce
(red or green), with tender "leafy"
leaves that do not form heads.
r Then thore's the endive Iamily. It in-
cludes curly endive (sometimcs nris-
caIled chicory), a friIIy, narrorv-letrvecl,
"bushy" type; escarole, a less frill1,,
broader-ieaved variety; and Belgian or
French endive, a type with narrorv,
blanchecl leaves that grow in conrpact,
upright clusters.
I Now add watercress, spinach, mus-
tard greens, celery leaves, beet tops,
Chinese cabbage, nasturtium leaves and
...and...and...
. Whatever tire green, it should look
fresh and perky when purchased. Ice-
berg lettuce should be firm but resil-
ient, "giving" slightly when squeezed.
When buying butterhead and leaf let-
tuce, look for a bright green color (lhe
deeper the green, the greater the vita-
min A content).
3 Store all greens in the refrigerator-
in a covered container, a plastic bag or
the crisper section. Watercress, parsley
and fresh herbs, horvever, should al-
rvays be refrigerated in large scrervtop
jars. These, as well as iceberg Iettuce
and romaine, lvill keep up to a week;
most other greens will droop lvithin a
ferv days.
f-l
fr
f
-
r Was]i greens several hours before us-
ing-they need time to get crisp. \Vash
well under running cold n,atcr, then
shake off the cxcess nroisturc. 'lo re-
movc rcnraining rnoisturc, toss in ir
kitchen towcl or pat clry. Ite turn to tlrc
refrigerator.
r If you plan to use iceberg lettuce
rvithin a clay or so, rornovo tht; coru
before lvashing,. Strikc the core end
against a ilat surface, the n trvist and lift
out the core rvith your fingcrs. I-lold the
head, cored end up, unrler running colcl
n,ater to separate and clean the leaves.
Turn right side up to clrain well; refrig-
erate in a plastic bag or in a bolvl rt,ith
an airtight lid.
c Tear (do not cut) salad greerrs into
bite-sizr; pieces. Exceptions? Serve ice-
berg lettuce cut into slices or rvedges;
cut Belgian endive lengthrvise into
quarters, crosswise into slices or sint-
1.rly strip off the leavcs. lVith easill,
irruisecl buttcrheads, try tcl use tho
,.vhole leaves; save the outer ones for
lettuce "beds," use the snrall inner ones
for salad.
. Tr), to use a variety o[ greens in tossed
salads. lvlix the light r+,ith the dark, the
crisp lvitir the tender. Team pale ice-
berg rvith clark-grecn spinach, romaine
and/or curly enclivc. Itcd lcaf lcttucc
adds color and delicate flavor. Accent
rvitir beet greens, red cabbage, fresh
herbs and other "sparkers."
. Pour on dressing just before serv-
ing-using only enough to coat the
leaves lightly. Toss.
TOSSI]D GNEEN.S,{LN DS 13
 I

7
I
l
:

i.f, i I I
I
I
Tropical and Exotic Fruits I

I
I
i

Add touch of the tropics to your fruit bowls and salads-no matter
a l
I

I
I

where you live. In today's markets, the world is viltually t

I

I
I

I
at your lingertips. But horv and rvhat to buy? t
I

I
I

o Avocados rvill be unblemished i[ 1,su o lvlangoes vary in size and shape. Al. i
I
anticipate their use by several days and lorv Lo ripen at room temperalure until
I
buy firm ones. Let ripen at room tcm- the flesh yields to gentle pressure and I

perature; when they yield to gentle any green is largcly background color
pressure, they're ready to eat or to store then refrigerate. To prepare, score the i
in the refrigerator, where they'll keep tough skin in 4 to 6 sections, piercing I

for several days. Halved lengthrvise and it rvith a paring knife; strip the skin I

pittecl, avocados serve as edible salad away ancl cut the fruit into slices. I

bowls; pared and sliced or cut up, they
are added to the salad. To prepare an
avocado, cut lengthrvise, right around
the hard center seed. Rotate the halves
in opposite directions to help separate.
If the seed won't clislodge, whack it
o Papayas look like pear-shaped mel-
ons, but they grovv on trees, not vines.
If purchased when green, let ripen al
room temperature for 3 to 5 days. When
yellorv-orange, refrigerate for us€
:

rvithin 1 week. Prepare and serve jusl

rvith a sharp knife, twist the knife and as ),orl rvould cantaloupe. I

lift out the seed. Strip off the avocado
skin or, if necessary, pare. Sprinkle cut
avocados with lemon or limc juice-
the flesh discolors easily. Store an un-
used half, with the pit still in, closely
wrapped in a plastic bag. To mash avo-
o Pineapples don't ripen after picking.
Try for one that has an aroma, no soft
spots and a spirited green crorvn. Re-
frigerate if not using immediately. To
prepare a pineapple for use, carefully
trvist out the green top; cut pincapple : t

cados, use a fork, sieve, blender or food
mill.
o Bananas ripen better off the plant
than on it. Select slightly green fruit
and allow to mature as a cheerful cen-
terpiece. When you think the ripening
has gone far enough, ignore that once-
popular jingle and refrigerate. The skins
may blacken, but thc flesh will keep for
several days.
r The egg-shaped kiwi fruit of New
into halves, then quarters. Slice tlie
fruit from the rind. Cut off the core andy'
remove any "eyes, "
. You don't eat pomegranates; you eat
their fleshy red seeds, rvhich may be
frozen almost inde{initely. Select large
I
red to purple fruits, heavy for their size,
with tough skins. To prepare, cut I
lcngth,,vise and remove the seeds with
a spoon. Or score lengthwise in several
places and soak in cold water 5 rnin- I

Zealand hides a luscious green under utes; then break apart under water, sep- I
lt
its drab brown exterior. Let ripen at arating the seeds from the pulp. Skim lr
room temperature until so[t, tiren re- off the pulp and drain seeds. Scatter a ri

frigerate. Once peeled, the whole fruit few on a fruit salad lo dazzle ancl de- li
is edible. light the diners. i

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!,

1
 -iirtdi$*.iiitirsr-fl- \,'-*: _--__

{
7/ -!

{
3
-!,- Salad-Side Breads
Spreads, shakings and special toucires that help to make all sorts
.:a.
of breads sensational salad partners.
'.7
t ,-i
t.{ French Mustard Sliccs Spicy English Muflins
t- 1 packagc (10 ounces) brown-anrl- 1/z cup butter or margarine, softened
servc Irrench rolls 1 tcaspoon chili powder
F Y.r cup buttcr or margarine, softened
2 tablespoons snippr:d parsley
7a teaspoon onion salt
4 English muffins, split into halves
E 1 tablespoon prcpared mustarrl Set oven control to broil and/or 550".
F
i-s
1 teaspoon instant minced onion
1 leaspoon lemon iuice N{ix butter, chili powdcr and the onion
salt; spread on cut surfaces o[ muffin
"f-s Heat oven to 400". Cut rolls diagonally lialves. Broil with tops about 3 inches
]-s into f -inch slices. Mix remaining in- fronr heat until golden brown, 2 to 3
gredients; spread on slices. Reassem- minutes.
+-:,
I

I ble rolls; place on ungreased baking 4 servings.

r-3 shect. Bake about 15 minutes.
-5 About 24 slices. Hot Bread in Foil
-i, Cut 1 loaf (1 pound) French bread into
-€t
_*:, 1-inch slices or cut Vicnna, rye or pllm-
Hickory French Bread pernickel bread intcl ,/z-inch sliccs.
;5 1 loaf(1 pound) French bread Spread generously r,t,ith Yz cup butter
:{3 1/z cup butter or margarine, softened
or margarine, softened, or r,r,ith 1 of the
:-_5 1 cup shredded natural sharp Butter Spreads (below). Reassemble
:_s) Cheddar cheese (about 4 loaf; wrap in piece of heavy-duty alu-
:-_5 ounces)
minum foil, about 2Bx1B inches, and
:-st 1 tablespoon snipped parsley
seal securely. I-Ieat in 400'oven L5 to
7z teaspoon hickory-smoked salt
:.,tt 2 leaspoons Worcestershire sauce 20 minutes.
:*,{3 Cut loaf diagonally into 1-inch slices.
About 24 slices.
:*-ai Mix remaining ingredients; spread on
:_r5 slices. Reassemble loaf; wrap in piece
Butter Spreads
:*j:l of heavy-rluty aluminum foil, ZAxtA Mix 1,/z cup butter or margarine, so[t-
:_5 inc;hes, and seal securcly. FIeat in 350' ened, rvith 1 of tlie following:
:-$ ovcn 20 minutcs. Garlic-1 mcdiurn clove garlic, finely I
I

choppcd , or th tcasJroon garlic polv<icr

1
I
C-:f About 24 sliccs.
Onion-2 tablespoons fi ncly choppccl I

t;_rs I{ot Chili French Bread: Omit parsley onion or snipped chives
I

c-5 and hickory-smoked salt. Decrease Seeded-t to 2 teaspoons colcry,

I
,
I
c*-5 \\Iorcestershire sauce to 1 teaspoon and poppy, clill or sesame sccd i

4:, mix in 1 to 2 teaspoons chopped hot Tarragon-1 tcaspoon clricd tarrag,ott I

f, ,:i chili peppers. Ieaves ancl 7r teaspoon paprika I

I
C**l!
,i
c-*iS
'a-i) MrIIN-DISI{ S.,\LADS B3
;---i)
E.*4p
;-il
,*.aa
F*\D
/
FLOWEITS AS FIRST COURSE
More tiran just a pretty
face, Ilowers lrave dis-
tincrive flarvclrs soule
- some
fiery, some sweet!
herbal. Enthusiasm is
grclwing fcrr the won-
clcr{ul tastes and colors o[
edible flowers. For hors
d'oeuvres before a grilled
meat entrde, think o[
serving nasturtiurn blos-
sonrs stuffed with your fa-
vorite creanl cheese or
serfotl,l sl)read. Saut6
squash blossonrs as a side
dish ro surprise. lmaginc
the cool, fresh look of a
platter of shrimp and
.:.
spinach pasta garnishcJ
wirh lavenJer-colorcd
chive tlowers.
But not all florvers
can bc safc'ly caren.
Excrcisc grcat cilrc
in irlentifying edi-
ble varictics. Ancl
dort't c(.ltrsurttc ll()-
rist flou,ers; you
don't knorv rvhat
pcsticidcs nray havc
bce n usc.l.
'l-hc bcst
way t() lravc gkrriorrs
llorvcrs ftlr ingrcJie nts ()r
garnishes is to grtlrv 1,our
orvn fronr secd, rvirhout
irny pesriciclcs.
ShcplrcrJ's Cartlcrr
Scccls (73ti9 West
Zrrylrnte lloacl, I"clton,
CA 95018) packages il
collection oi seccls rlf six
cdiblc {lorvers ( rvhi rlytrir.l
nasfurfiunrs, arrise hys-
sop, b<,rage, kablouna
calenclulas, ]ohrrr-ry-
jurnp-ups, chivc blos-
lvirh recipcs
sclms)
(#5030, $9.35 postpaicl)