4
MELANIE DE PROFT, Director, Culinary Art Institute
V- ....
Tuna Salad
(See color photo)
2 6'j-ox. can tuna (about 2 cups), drained and
separated into large pieces
1 cup sliced celery
cup sliced radishes
2 tablespoons chopped green pepper
'i cup salad dressing
1 tablespoon lemon juice
1 tablespoon minced onion
4 teaspoon pepper
Crisp salad greens
1. Mix lightly together in a bowl the tuna, celery, radishes,
and green pepper.
2. Blend together the salad dressing, lemon juice, onion, and
pepper; add to the tuna mixture. Toss lightly to coat evenly.
Chill mixture in refrigerator.
3. Arrange the crisp salad greens on a chilled serving plate
or in a salad bowl. Spoon the tuna salad in the center.
Garnish with pieces of plmlento. ' About 4 servings
Salmon Salad
Follow recipe for Tuna Salad. Substitute for the tuna a 1-lb.
can salmon (about 2 cups), drained and separated into pieces.'
Omit radishes.
Frozen Fruit Harmony
1 cup drained apricot halves
1 cup drained peach halves
1 cup drained pineapple chunks
' cup drained maraschino cherries
up (about 1 ox. ) salted pistachio nuts, chopped
cup cold water
1 tablespoon (1 env. ) unflavored gelatin
1 cup mayonnaise
Vi cup sugar
3 tablespoons lemon juice
1 cup chilled whipping cream
1. Set refrigerator control at coldest operating temperature.
Set a bowl and rotary beater in refrigerator to chill.
2. Cut the drained fruits into small pieces and set aside.
3. Pour the cold water into a small cup or custard cup.
Sprinkle the gelatin evenly over the water. Let stand about
5 min. to soften. Dissolve the gelatin completely by placing
cup over very hot water.
4. Put the mayonnaise into a large bowl. Stir dissolved gelatin
and blend into the mayonnaise. Thoroughly blend in the
sugar and lemon juice.
5. Chill gelatin mixture in refrigerator or over ice and
water until mixture begins to gel (gets slightly thicker). If
chilled in refrigerator, stir occasionally; if chilled over ice
and water, stir frequently.
6. When mixture is of desired consistency, mix in the fruits
and nuts.
7. Using the chilled bowl and beater, beat the whipping
cream until it is of medium consistency (piles softly). Blend
into the fruit-gelatin mixture. Turn mixture into a large
refrigerator tray and freeze until firm.
8. To serve, cut into squares and place on chilled individual
salad plates. Garnish with crisp lettuce or curly endive.
About 10 servings
Family Weekly, April 27, 1954
II
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it j
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