BWWwwwi,'''"i'pMtiijg'i)WMiPWiiiwwwwW" w)wwww"jfW.'ff?WJt'.i.'".wtjwj4i "lliM.winji,;wiiU'W.wywsitwini!mm
Summertime
s Are
Sdlaa
Seafood Filled
Jrt"rnii1iir"' rn -nir nnnw-n--nriiiii imrntrrrTfr frii -inn--r nnninr ir it frtTT1rr"inf'i''-i'"f"rY''i rrrtrrTrT:'rri-1trri "r t '"inM1",',A'n-n'rriii--viinriirMMiirirfftw mi lllmTHnrMlrMlrtMwWllrwli1ii1llliltfnlV '"' " ","n-w--iiiTiiiiirtaf -.fth-Kwriwr "i A
, J. , mm ji it yj4 -y - ' - Al 1 iimw.- hjpiijj iiiimiiiii i a ii i i ii mil ,
I - --v , -- - - : ? - a v'j - " I
f - . . . " -v . S . f - r . r , S-..TL. . - V- I l .::-.:
I '- ' i "1 V ii i I ii ii.ii Miiiin. ill .ii. illniiilTnl .-llliMii III - f
! Summer salads are often th meal's main dish and ' popular with family and company is this fashion
in foods- Seafood cither fresh from the chill Pacific, Of taken from the canning 'shelves, offers chance for the
family chef to show her Aw with color, texture and flavor. Tuna, crab, shrlffip or salmon-Mall are excellent
for main-dish salads. Tomatoes and avocados, cantaloupe and areen peppers serve as containers for the
salad mixtures. Some may even be hot salads. " 1
Probably the most popular of all avocado-skellflsh combinations Is vrith crab. With shrimp as runhef-Up.
IJlix a good crab salad, using diced celery, finely minced onion, crab and mayonnaise or Thousand Island
diressifta to moisten.' Pile Into onrccadb half-shells which have been sprinkled with lemon juice. Garnish tops
With parsley and some of the larger pieces of crab Shrimp and lobster take about the same treatment A
dDmbination of salmon, celery and minced hard cooked egg goes nicely in large hollowed out tomatoes.
Gfreen peppers should be slightly cooked before using a salad containers if the peppers are to be eaten. .
j But most important of all Is to make these main dish, stuffed salads works of art, for their looks are Very
important If company salads are strictly hightyle in your house your own stock as a hostess will go Up
( d)
Statesman Salem Ore Friday. July 2C 1853 Sec 2J 1
' k. - S
it i . ,j
Blended flavors of fish, and vegetables are jellied in consomme to make thb hand-'
some salad to serve your nicest company in summertime. The fish is tuna, handy and
economical product of the sea which has taken its place as one of the most important
canned foods at the grocers.
Flaky salmon makes another attractive seafood salad for summertime. Here the
colorful fish is teamed up with onions, tomato, carrot curls, pepper and rings, to pro
vide color and texture interest. Blue Roquefort cheese gives high style to the salad.
A shrimp salad plate ie a symphony in pink, red
and green. The large shrimp are arranged on a bed of
lettuce and garnished with slices of tomato and cucum
ber. The corn I dressing i3 extra special.
Always on Hand .
Seafood From Tins
Provides Material
For Handsome Salads
-By MAXINE BUR EN
Statesman Woman's Editor
You'll find that fine seafood comes from cans. The grocery
store stocks a wid variety of seafoods, chief among which are
tuna, salmon, shrimp, clams and crabs.
Just about anyone can whip up a nice salad
from foods in the cupboard with the help of
" $ i uuluus, jcuuiv, iyiuiuca mu jwrnaps some
& ??Z - 1 gelatine.
: Pictured on this page are several typically
" A 1 attractive and well flavored salads made from
. jj canned seafood augmented by something spe
cial in dressing.
Tuna Madrilene Salad is a delightful addi
tion to your repertoire of ideas for summer
menus.
TUNA MADRILENE SALAD
1 envelope unflavored
gelatine
V cup cold water
2 cans consomme
1 7-oz. can solid pack tuna
1 small cucumber
Vt teaspoon salt
2 tablespoons finely chopped
onion
Vt cup mayonnaise
1 tablespoon prepared horse
radish
Soften gelatine in water for 5 minutes. Heat one can of
consomme to boiling; add gelatine and stir until dissolved. Add
remaining consomme; pour into a mold and chill until slightly
thickened. Drain oil from tuna and save for later use. Add
chunks of tuna, chopped cbtumber, salt and onion to consom
me. Mix well and chill until firm. Season mayonnaise with the
tuna oil and horseradish. Unmold on salad greens and serve
with the mayonnaise mixture. Six to eight servings.
When you serve canned salmon in a summer salad, you get
the benefit of its complete protein heartiness in a cool, inviting
combination of colorful, flavorful garden vegetables. Here's
nutrition a la king.: And if you want a dressing, take your choice
of a luscious Blue Cheese Dressing or a dieter's special low.
calorie dressing.
SALMON SALAD BOWL
1 73i-ounce can salmon H cucumber, scored and sliced
Watercress 2 carrots, made into curls
1 large sweet onion, sliced 1 green pepper, cut in rings
2 tomatoes, cut in wedges 1 cup cooked or canned peas
2 hard cooked egga .sliced
Drain salmon; flake, keeping pieces as large as possible.
Place on watercress in center of salad bowl Arrange all other
ingredients around salmon. Serve with Blue Cheese Dressing.
Yields 4 servings. "
BLUE CHEESE DRESSING
Combine 1 cup bottled creamy French dressing with 2
ounccs crumbled blue cheese or Roquefort cheese.
SHRIMP BOUQUET SALAD
1 pound shrimp, fresh 'or 3 radishes, sliced
frozen Lettuce
4 medium tomatoes Coral Dressing
Cook and clean shrimp. Chill. Arrange tomatoes, shrimp
and radishes on beds of shredded lettuce to form red and pink
bouquet. Serve with Coral Dressing. Makes 3 generous salads.
CORAL DRESSING
li rup mayonnaise
2 tablespoons catsup
Vt teaspoon Worcestershire
sauce
1 teaspoon horseradish
Blend ingredients. ChilL
Dash of Tabasco
V teaspoon salt
Mi teaspoon black pepper
1 tablespoon lemon juice
WHOLE MEAL
Delight your, bridge club ladies
with a picture-pretty salad plate.
On each mint-garnished salad'
plate arrange a drained canned
cling peach half surrounded with
whole fresh strawberries. Shape
cream cheese into tiny balls and
roll in shredded coconut Put 2
or 3 balls In center of each peach
cup. Glasses of iced , tea and
jlj is-SHSv , Hi
dainty walnut bread sandwiches
make refreshing accompaniments.
Two Sandwiches
ProttytoSoo
You'll find these two sand
wiches excellent for tea-time re
freshments. AVOCADO CUCUMBER BELLS
Mi cup mashed avocado
3 tablespoons finely chopped
cucumber
2 tablespoons chopped water
cress
Vt teaspoon lemon juice
V teaspoon salt
1 dozen slices bread
2 tablespoons soft butter or
margarine
Combine avocado, cucumber,
watercress, lemon juice and salt.
Cut each slice of bread into a
(3") ; bell with a cookie cutter.
Spread Vt teaspoon butter on
each . bell; ' then spread with 2
teaspoons avocado-cucumber fill
ing over half of the bells. With a
round cutter, cut a small portion
of the bell off at the bottom.
Place the cut off bells over the
avocado filling, placing the but
tered side down. Yield: 1 dozen
Avocado-Cucumber Bells.
CHEESE RINGS
1 (3 ounce) package crearrt
(iieese
lVa tablespoons prepared horse
radish 2 tablespoons catsup
lVz teaspoons minced onion
H teaspoon salt
Dash, peper
Dash, paprika
4 French finger rolls
Hollow out French rolls from
end to end with an apple-corer.
Combine cream cheese, horse
radish, catsup, onion, salt, pep
per and paprika. Stuff 3 table
spoons cheese filling into each
rooL Wrap rolls in wax paper
and chill in refrigerator. To
serve: cut each roll across into
12 slices. Yield: 48 Cheese Rings.
MOIST AND GOOD
Big juicy hamburgers are fav
orites for back yard barbecue
parties. Here's a new litle twist
for preparing them. Broil the pat
ties until well done on under side.
Turn and broil about half done on
second side. Top each with sauce
made of Vt cup chili sauce, 1
tablespon pickle relish, lt tea
spoon prepared horseradish and
V cup chopped ripe olives. Add a
slice of cheese and broil until
cheese melts and meat is well
browned.
!pi
cnic Food Cooks on Skewers
Bring along the metal skewers
and well have kabobs picnic
fare borrowed from Middle East
neighbors. If you do not have
skewers, use medium gauge steel
wire. Cut one end obliquely to
serve as a point; form a handle
by bending the other end. Green
branches also will do. Dip skew
era in salad oil or 'run them
through a garlic clove, then alter
nate 6 or 7 chunka of. food. Grill,
turning and brushing with barbe
cue sauce or melted butter. Serve
between split rolls. For kabob
combinations, use chunks of lamb,
tiny onions and salami; scallops,
mushrooms and dill pickle; pine
apple, ham and banana; shrimp,
tiny tomatoes and green pepper.
Out-of-doors cooking gives you
foods as you like them . . . plus
a generous seasoning with fresh
air so please the pre-picnic pickle
QUICK COOK
There's a new quick no-soak
way to cook large dry lima beans.
Bring 1 quart water to rolling
boil. Reduce heat and boil gently
about 1 to 2 hours. Season with 1
teaspoon salt during last hour
of cooking.
snitcher with a hot snack. Run
two skewers lengthwise through
a big piece of salami, heat on side
of grill, carve and serve between
thin slices of buttered rye bread.
P. S. Pass the pickles early.
OUt OF DOORS
Now'sfthe time for back yard
or patio meals. For a simple,
wilt-proof salad, center a mound
of sbidy ripe -olivet on a large
chop plate. Aroud them arrangi
alternate wedges of fresh toma
toes and avocado. Sprinkle will
lemon juice, thinly sliced green
onion and chopped parsley, ll
you're an herb-fancier a little
sweet basil goes well too.
CXM-Mf My Wff MADE IT WArS fH fEATUQWG,
Fruit Enchances
Spritz Flavor
Something interesting in the
way of a cookie comes with this
recipe for Spritz with personality:
APRICOT SPRITZ COOKIES
4 cup shortening
cup sugar
1 egg
cup aprioct puree
teaspoon salt
Va teaspoon vanilla extract
2 cups sifted flour
Cream together shortening and
sugar until light and fluffy. Add
egg and beat well Add apricot
puree, salt and vanilla extract,
mixing until well blended. Add
flour to make a moderate stiff
dough. Chill dough. Force through
cokie press. Bake on uhgreased
baking sheet in moderate oven
(375 F.) 8 to 10 minutes.
Makes about 6 dozen cokies.
If idesired, cokie dough may be
shaped into rolls and wrapped in
waxed paper or pressed into
cookie molds. Chill until firm.
Slice thin and bake.
Canning champions
of 05 State and
County Fairs ALL used
C II CANS Sugar
t r'i
3 .carao
ecu:
Kin ;
1 rt tut '.:
ii
sunar
IT C JC
Yes men go for this new salad
just as eagerly as your luncheon party guests
YOU CAN MAKE IT AS EASY AS
At your food $tor "Golden Jubilee Salad" display, pick up a
can of cling peach halves and a. package of prunes. Get your Kraft
Cottage Cheese from the dairy ease.
Q Make sure it is Kraft Cottage Cheese you u.. For Kraft is made in
specially-designed plants and is made from specially-purchased milk
to produce a clean, balanced tate that harmonizes perfectly with the
good flavor of other choice salad ingrednts.
Place the prune, cooked and pitted, between two peach halve.
Push a toothpick through the pcachef, at the base, to hold them
together. Set on a fluffy mound of Kraft Cottage Cheese and garnish
with watercress or lettuce. Serve with Kraft Mayonnaise.
Ifbfends he -flavors -for 3 perfect sated,
olden mm
o K 9 in
made with , mstmm
r . ::::: '
yy '
n 7
i
t ' '
X.
s
ft
t v "
y "' '
j
y -
wHtoiiife I'iWii'i' It it 'limirMtant .tint;
v.
. I I
- - 4 tf
r