Salads and Dressings
Reading edition
SHRIMP IN AVOCADO BOATS (Yield: 6 Servings)
3 avocados 1 cup French dressing 3 tablespoons lemon juice 1 pound cooked shrimp 5 hard-cooked eggs ¼ cup pimiento ½ cup chopped celery ½ cup chopped green pepper ¼ cup chopped onion ½ cup chopped almonds ½ cup thinned mayonnaise 3 tomatoes, quartered 6 ripe olives 12 carrot sticks shredded bib lettuce
Cut avocados in half, seed and peel. Marinate in French dressing and lemon juice. Shred shrimp; add 2 hard-cooked eggs, chopped pimiento; celery; green pepper; onion; almonds and mayonnaise. Mix well and chill. To serve drain avocado halves; place on lettuce; fill with Shrimp Salad. Top with remaining French dressing, garnish with olives, carrot sticks, tomato and egg wedges. Serve with TOWN HOUSE CRACKERS, spread with anchovy paste and broiled 5 minutes at 350° F.
SLIM-JIM DRESSING (Yield: 1 Cup)
6 tablespoons vinegar ½ cup vegetable oil 1 teaspoon Worcestershire sauce ½ teaspoon minced onion 1 teaspoon prepared mustard ½ teaspoon paprika ½ cup tomato soup 1 tablespoon sugar ½ teaspoon salt ¼ teaspoon crushed red pepper
Combine all ingredients and blend well. To further reduce calories try mineral oil instead of vegetable oil unless doctor has advised against its use.
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CARUSO SALAD (Yield: 6 Servings)
2 cups broken iceberg lettuce ½ cup broken bib lettuce ½ cup shredded red cabbage ½ green pepper, slivered 1 avocado, sliced ½ cup diced celery ½ cup carrot curls ½ cucumber (unpeeled), sliced Italian or garlic dressing 4 tomatoes, quartered 12 ripe olives 7 tiny Italian peppers
Place iceberg and bib lettuce, red cabbage, green pepper, avocado, celery, carrot and cucumber in salad bowl. Add dressing and toss. Pile into 6 individual salad bowls and garnish each with 8 tomato wedges, 2 olives, 2 peppers. For a luncheon main dish add strips of Mozzarella cheese, julienne ham, chicken, and hard-cooked egg. Serve with CLUB CRACKERS, spread with garlic butter and toasted 7 minutes at 350° F.
CUCUMBER AVOCADO MOLD (Yield: 12 Servings)
1 package lime gelatin 1¾ cups water 4 tablespoons lemon juice 1½ teaspoons salt 1 cucumber 2 avocados 1 can red salmon 6 lemon slices 6 radish rose buds parsley 1½ cups Russian dressing
Boil water; add gelatin, stir until dissolved. Add lemon juice and salt; chill until syrupy. Slice cucumber and avocado. Remove bones and skin from salmon and break into chunks. Arrange cucumber slices overlapping around bottom of greased 1½ qt. ring mold; place chunks of salmon over cucumber; arrange avocado on top; pour cool syrupy gelatin over all. Refrigerate until firm; unmold on platter. Fill center with dressing; arrange lemon slices, radish rosebuds and parsley around mold. Serve with SALTINE CRACKERS topped with cheese, sprinkled with paprika and broiled 5 minutes at 350° F.
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CHICKEN SALAD IN ORANGE CUPS (Yield: 6 Servings)
3 large oranges 2 cups shredded chicken ½ cup chopped celery 2 tablespoons minced onion ¼ cup slivered ripe olives ½ cup chopped pecans 1 large bunch watercress ⅓ cup mayonnaise 2 teaspoons sugar 1 teaspoons salt 1 teaspoon paprika ⅓ cup whipped cream 6 ripe olives 1 large bunch watercress
Wash oranges and cut in half; scoop out pulp, keep as whole as possible; and reserve juice. Cut pulp into cubes; combine with orange juice, chicken, celery, olives, onion and nuts. Blend together mayonnaise, seasoning and whipped cream. Combine chicken mixture and ¾ dressing. Pile salad into orange shells. Put spoonful of remaining dressing on top of each and garnish with a ripe olive. Place on a bed of watercress. Serve with an assortment of crackers: CLUB CRACKERS, TOWN HOUSE CRACKERS and SALTINE CRACKERS, which have each been spread with different cheeses and toasted. To toast, place on cookie sheet and bake 7 minutes at 350° F.
SPICED CRANBERRY HEARTS (Yield: 8 Servings)
1½ cups hot water ¾ cup sugar 4 cloves 1 stick cinnamon 3 lemon slices ⅛ teaspoon salt ½ pound cranberries 2 tablespoons plain gelatin ½ cup cold water
Heat water, sugar, spices, lemon slices, and salt until sugar dissolves; boil 5 minutes. Add cranberries and cook until they boil up 3 minutes. Remove lemon slices and cinnamon stick. Let gelatin stand in cold water 5 minutes; add to hot cranberries, mixing well. Let cool; pour into greased heart-shaped individual molds. Unmold on lettuce leaf and top with thinned mayonnaise. Serve with hot, toasted CLUB CRACKERS piled high with Chicken Salad. To toast crackers place on a cookie sheet and bake 7 minutes at 350° F.
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FRUIT PLATTER (Yield: 6 Servings)
6 pineapple sticks 6 pear halves 6 peach halves, sliced 18 slices of oranges 18 grapefruit sections 12 plum halves 4 bananas 1 cup melon balls 1 pint strawberries 6 lettuce leaves 6 bunches parsley 1 bunch white grapes
Use as much fresh fruit as possible. To peel and section oranges and grapefruit easily, cover with boiling water; let stand 10 minutes; peel, section and refrigerate. To prepare bananas, peel, cut in 3 equal pieces crosswise; dip in mayonnaise; roll in pink coconut. Prepare and chill melon balls. Place lettuce leaves on chop plate. Arrange fruit around outer edge of platter, beginning with pineapple sticks. On one side place sliced peaches; on other, melon balls. Next coconut-bananas; then pear halves (tint with food coloring using pastry brush). Next arrange plum halves, skin side up and dipped in powdered sugar. Then orange slices, overlapping in artistic rows; next grapefruit sections; finally a mound of strawberries with stems. Now circle is complete. In center, place bowl filled with Fruit Salad Dressing (see below). Garnish with tiny bunches of sugar-coated grapes and sprigs of parsley. Serve with TOWN HOUSE CRACKERS spread with Blue cheese and broiled 5 minutes at 350° F. A luncheon party dish with eye and appetite appeal.
FRUIT SALAD DRESSING (Yield: 1½ Cups)
1 cup sour cream ¼ cup honey ¼ teaspoon salt 3 tablespoons orange juice 1 tablespoon lemon juice 2 teaspoons grated orange peel
Blend all ingredients together and refrigerate several hours before serving. Standing improves flavor. Delicious for wide variety of fruit salads.
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