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MACARONI SALAD
8 oz. shell or ring macaroni
1 oz. butter
4 oz. cubed Cheddar cheese
4 oz. sliced gherkins
2 oz. very finely chopped onion
12 oz. cooked peas
8 tablespoons mayonnaise
Seasoning
Lettuce
Cook the macaroni in boiling salted water, drain well, add the butter and toss lightly. Add cheese, gherkins, onion and peas. Stir in the mayonnaise and blend carefully, making sure the macaroni is well mixed with the mayonnaise. Check the seasoning and set aside to chill. Serve individually in lettuce leaves or on a bed of shredded lettuce.
SALADS en MOLDE
Cheesy Coleslaw Mold
Coleslaw goodness folded into
a cheesy lime-flavored gelatin
1 3-ounce package lime-flavored gelatin
1½ cups boiling water
2 tablespoons vinegar
⅓ cup mayonnaise or salad dressing
½ teaspoon salt
Dash pepper
1½ cups shredded carrot (1 medium carrot)
½ cup (2 ounces) shredded sharp process American
cheese
1/8 teaspoon celery seed
Dissolve gelatin in boiling water; add vinegar. Combine mayonnaise or salad dressing, salt, and pepper; gradually add gelatin mixture. Chill till partially set. Combine chopped cabbage, carrot, cheese, and celery seed. Fold into gelatin mixture. Pour into six to eight ½-cup molds. Chill till firm. Mold the salads on lettuce-lined plates. Makes 6 to 8 servings.
Guacamole-topped Gazpacho Salad
1 envelope unflavored gelatin
1 10¾-ounce can condensed tomato soup
1 tablespoon white wine vinegar
Several drops bottled hot p per sauce
1 medium tomato, chopped
½ cup peeled, seeded, shredded cucumber
½ cup seeded and chopped green pepper
¼ cup minced onion
1 can frozen avocado dip thawed
¼ cup mayonnaise or dressing
¼ cup dairy sour cream
1 tablespoon lemon juice Several drops bottled hot per sauce
In small saucepan, $O1t gelatin in ½ cup cold water. Blend in soup, vinegar the first several drops of pepper sauce. Heat and till gelatin dissolves. ChilI partially set. Fold in tomato cucumber, green pepper1 S onion. Pour into a 3-cupS Chill till firm. Combine remaining ingredients. Se’ with salad.
DRESSINGS
Salad Cream
2 eggs
2 teaspoons sugar
½ oz butter
8 11. oz milk
6 ft. oz vinegar
1 teaspoon salt
a small pinch of cayenne pepper
1 teaspoon dry mustard
2 teaspoons corn flour
Separate the eggs and put the yolks, sugar, butter, ⅔ of the milk, vinegar and seasonings into the top of a double saucepan. Stir over boiling water until the ingredients are well blended. Blend the corn flour with the remaining milk, add to the other Ingredients and stir until the mixture thickens. When cold, fold In the stiffly beaten egg whites.
MAYONNAISE
2 egg yolks
½ teaspoon salt
¼ teaspoon dry mustard
1 ½ teaspoons wine vinegar
8 ft. oz olive oil
½teaspoon lemon juice
Rinse a bowl with hot water and dry well. Put in the egg yolks, salt and mustard and 1 teaspoon of the vinegar. Beat vigorously or at low speed with an electric mixer. Add half the oil, drop by drop, and then the remaining vinegar. Beat in the rest of the oil In a steady stream. Add lemon juice.
Note: If the mayonnaise curdles, break an egg yolk into a clean basin and gradually beat the curdled mixture into it.
GREEN GODDESS DRESSING
8 ft. oz mayonnaise
1 clove garlic, crushed
2 tablespoons finely chopped parsley
2 tablespoons chopped chives
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
teaspoon salt, black pepper
2 teaspoons anchovy paste
2 tablespoons cream
Combine all ingredients and stir until dressing is smooth.
THOUSAND ISLAND DRESSING
8 fl. oz mayonnaise
1 tablespoon chili sauce
1 tablespoon chopped green olives
2 teaspoons finely chopped chives
Combine all ingredients.
FRUIT SALAD DRESSING
2 tablespoons redcurrant jelly
8 fl. oz mayonnaise
4 fl. oz sour cream
1 oz chopped browned almonds
Melt the jelly and leave to get cold. Combine with the other ingredients and chill before using.
FRENCH DRESSING
2 tablespoons white wine vinegar
salt.
freshly pound black pepper
6-8 tablespoons olive oil
Mix vinegar with salt and pepper to taste. Add oil and bean with a fork until the mixture thickens.
Note: For a slightly thicker dressing, add a cube of ice and stir for 1-2 minutes longer, then remove the ice cube.
Variations:
TARRAGON DRESSING
Add 1 teaspoon chopped fresh tarragon leaves.
CURRY DRESSING
Add ½ teaspoon curry powder and 1 teaspoon finely chopped shallots.
CAPER DRESSING
Add 1 teaspoon chopped capers, ½ clove garlic, finely crushed, and a little anchovy paste.
ROQUEFORT DRESSING
Add 3 tablespoons crumbled Roquefort cheese and blend well. Chill before serving.
RUSSIAN DRESSING
8 fl. oz mayonnaise
1 tablespoon chili sauce
1-2 teaspoons chopped chives
2 teaspoons chopped red pepper or canned pimento
Combine all ingredients.
Note: Chili sauce varies considerably in strength. It is advisable to add about ½ teaspoon, then taste and increase the quantity as necessary. The quantity given is for a mild chili sauce.
CUCUMBER CREAM DRESSING
2 tablespoons vinegar
2 tablespoons sugar
½ cucumber, peeled and diced
1 carton double cream, whipped
Mix the vinegar, sugar and cucumber and fold into the whipped cream.
AIOLI
1 slice French bread
milk
3 cloves garlic, crushed very finely
2 egg yolks
a pinch of salt
8 fI. oz olive oil
½ teaspoon cold water
1 teaspoon lemon juice
Remove crust from the bread, and discard It. Soak bread 1 a little milk, then squeeze it out. Add garlic, egg yolks and salt and beat well. Add oil very slowly as for mayonnaise and, as t dressing thickens, beat in the water and lemon juice.
CREAM DRESSING
½ teaspoon prepared mustard
1 teaspoon sugar
2 teaspoons tarragon vinegar
½ clove garlic, crushed
1 hard-boiled egg
1 teaspoon chopped tarragon or chives
4 (1. oz single cream
Mix the mustard, sugar and vinegar together, add the garlic and yolk of the hard-boiled egg. Mix well, then stir in cream and chopped tarragon or chives. If the vinegar makes the cream t thick for pouring, add a few drops of water or milk. Chill thoroughly, then pour over crisp lettuce hearts and sprinkle with thin chopped egg white.
COOKED MAYONNAISE
2 tablespoons wine vinegar
2 tablespoons water
2 tablespoons sugar
½ oz butter
½ teaspoon salt
1 teaspoon dry mustard
1 beaten egg
Combine all the ingredients in a saucepan. Stir over low heat until the butter melts and the mixture thickens slightly. Remove from the heat and chill.
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