Medford mail tribune., August 14, 1960, Image 43

taIce a saIaci...
Tuna-Rice Salad
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Upper Right, Clockwise: Coconut Cream for Layered Raspberry-Gelatin Mold;
layered Raspberry-Gelatin Mold; garlic dressing for Chef's Salad; Tuna-Rice Salad.
to prepare: 25 min.
Prepare 1 cups packaged precooked rice according to directions on
package. Chill. Lightly toss rice with 1 7-oz. can tuna, drained and separated
into pieces, 1V4 cups sliced celery, 2 tablespoons chopped pimiento, and
3 hard-cooked eggs, chopped. Add a mixture of 1 cup mayonnaise, 1 table
spoon lemon juice, 1 teaspoon grated onion, 1 teaspoon salt, and Vi tea
spoon pepper; toss lightly to coat evenly. Chill. Garnish with hard-cooked
egg slices, tomato wedges, and parsley. About 6 servings
Chars Salad a la Gourmet
Prepare garlic salad-dressing mix according to directions on package
and pour into a bowl. Slice fresh mushrooms lengthwise through stems and
caps into the bowl of dressing. Cook frozen artichoke hearts according to
package directions; drain and slice crosswise into the dressing. Marinate
mushrooms and artichokes in salad dressing at least 2 hrs.
Score a large cucumber with peel; cut into thick slices and quarter. Tear
salad greens such as escarole and spinach into pieces for salad and toss
lightly with the cucumber in a salad bowl. Cover and chill in refrigerator.
Meanwhile, prepare crisp crumbled bacon (the more the better), small
cubes of Swiss cheese, ripe olive rings, lightly browned croutons, and
matchlike strips of cold cooked roast beef, ham, turkey, or chicken.
Just before serving, pour marinated mushrooms and artichokes over the
salad greens together with the cheese, olives, and bacon; toss lightly. Mix
in the croutons at the very last moment, and arrange strips of meat or
poultry over salad mixture in bowl. If desired, garnish with water cress,
or sieved hard-cooked egg yolk, or slivered toasted almonds.
No jam tastes like the kind you make yourself!
Easy! Thrifty! No failures and only one-minute boil with Certo or Sure-Jell!
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Sure-Jell and Certo are brands of pectin
... the fruit substance that causes jelling.
The amount of pectin in fruits varies so
Sure-Jell or Certo takes the guesswork out
of jam and jelly making. Recipes with pack
age and bottle. Products of General Foods.
Stir in 5 cups sugar at once. Bring to
full rolling boil. Boil hard for minute only,
stirring constantly. This short boil time means
less juice boils away so you get up to 50
higher yield, and the flavor comes through
fresher with Sure-Jell or Certo!
Recipe: perfect homemade peach jam. Peel,
pit and crush 3 lbs. fully ripe peaches. Mix
4 cups prepared fruit in very large saucepan
with 1 box powdered Sure-Jell. (Or use liquid
Certo recipe on bottle.) Stir over high heat
until mixture comes to hard boil.
Remove from heat; alternately stir and
skim off foam for 5 min. Ladle i .i
quickly into 9 medium glasses. I j
Cover with paraffin. Sure-Jell II r-Jn
and certo are recommended oy
General Foods Kitchens.
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