salads
Reading edition
California Salad
Yield—8 Servings
1 cup pineapple chunks, drained 1 cup orange segments, drained 1 cup shredded coconut 8 marshmallows quartered 1 cup dairy sour cream
Combine all ingredients. Chill in refrigerator 24 hours. Serve on crisp salad greens.
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Frozen Pineapple Salad
Medium sized muffin tins Yield—10 individual salads
1 pint (2 cups) dairy sour cream 2 tablespoons lemon juice ¾ cup sugar ⅛ teaspoon salt 1 9-oz. can crushed pineapple, well drained ¼ cup chopped maraschino cherries ¼ cup chopped walnuts 1 banana, sliced
Mix sour cream, lemon juice, sugar, and salt. Add remaining ingredients and blend. Pour into medium sized muffin tins which have been lined with paper cups. Freeze until firm. Remove the papers to serve. This mixture will fill 10 muffin tins.
Beet Velvet Salad
1 quart mold or 6 individual molds Yield—6 Servings
1 package lemon flavored gelatin 1 cup hot water 2 cups diced cooked beets 1 cup dairy sour cream 1 tablespoon lemon juice 1 teaspoon grated onion Salt and pepper
Dissolve gelatin in hot water; stir in beets. Add sour cream and blend well; add remaining ingredients. Pour mixture into an oiled 1 quart mold or 6 individual molds. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise.
Potato Salad With Sour Cream Dressing
Yield—6 Servings
3 cups chopped, cooked potatoes 2 hard cooked eggs, chopped ½ cup chopped celery ⅓ cup chopped pickle 2 teaspoons salt ½ teaspoon pepper ⅓ cup chopped onion ⅓ cup chopped pimento 1 tablespoon vinegar 1 tablespoon prepared mustard ¾ cup sour cream dressing
Combine all of the ingredients and chill before serving. Good for a packed lunch when chilled in the wide-mouthed thermos bottles.
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Lime Fruit Mold
2 quart mold Yield—10-12 Servings
2 packages lime flavored gelatin 1½ cups hot water 1½ cups cold water ⅔ cup fruit syrup 1 cup crushed pineapple, drained 1 cup diced canned pears, drained 1 cup dairy sour cream
Dissolve gelatin in hot water; add cold water and fruit syrup. Chill until partially thickened. Fold in fruits and sour cream. Pour gelatin mixture into an oiled 2 quart mold or individual molds. Chill until firm. Unmold on crisp salad greens and garnish with pineapple slices, pear halves and maraschino cherries.
Lime-Lemon Layer Salad
2 quart mold Yield—10-12 Servings
1 package lime flavored gelatin 1 cup hot water ½ cup sliced, stuffed olives 1 cup dairy sour cream 1 package lemon flavored gelatin 1½ cups hot water ½ cup pineapple juice 1 cup crushed pineapple, well drained ½ cup diced celery
Dissolve lime flavored gelatin in hot water. Chill until partially set. Add olives; fold in sour cream. Pour into oiled salad mold or individual salad molds, filling each one-half full. Chill until firm. Dissolve lemon flavored gelatin in hot water; add pineapple juice. Chill until partially set. Add crushed pineapple and celery. Pour over lime layer and chill until firm. Unmold on crisp salad greens.
Caraway Cole Slaw
Yield—6 Servings
½ medium head cabbage, shredded (4 cups) ½ cup dairy sour cream 2 tablespoons sugar 2 tablespoons vinegar ½ teaspoon salt Dash pepper 1-2 teaspoons caraway seed
Shred chilled cabbage. Combine remaining ingredients and pour over cabbage. Mix lightly and serve immediately or refrigerate until ready to serve.
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