Family Weekly Cookbook MELANIE OE PROFT, Food Editor
Cher Salad
Prepare 1 env. garlic salad-dressing mix according to directions on pack
age. Chill. In a large salad bowl, lightly toss together favorite salad greens
(such as lettuce, curly endive, and romaine) , diced celery, snipped parsley,
and chopped hard-cooked eggs. Place a cut tomato in center of greens
and arrange strips of cold cooked ham and Cheddar cheese garnished with
pimiento strips around the tomato. (See photo.) Shake salad dressing vig
orously; pour over greens and toss lightly.
Curried Tuna-Rice Salad
CONVfNIINCI
to prepare: 30 min.
IVj cups packaged arocookod rlco
Vi wa mayoaaalsa
Va coe ttikk soar craara
Vt taaspooa raoarW mustard
- 1 teMospooa Imi uic
1 tMistM gratod onlM
Va toaspoaa Aaaastwrw Mttort
1 taysaaoa salt
FOOD tECIH
V toasaooa wal
i toaieofca carry eowdar '
Va taaspooa paprika
3 hard-cook ad
1 7 -ox. can twae, dralaad aad
oparotod la piocos
1 Vi coat tlicod calory
1 toalospooat caoppod piaiioata
1. Prepare rice according to directions on package. Chill.
2. Blend together the mayonnaise, sour cream, mustard, lemon juice, onion,
bitters, and a mixture of the salt, pepper, curry powder, and paprika.
3. Combine rice, eggs, tuna, celery, and pimiento; toss lightly. Add the may
onnaise mixture and toss lightly to coat evenly. Chill thoroughly. Serve on
lettuce. Garnish as for Tuna-Rice Salad. About 6 servings
Spicy Raspberry-Gelatin Meld
poop atciM
TO PREPARE: 35 MIN.
For Top layort
1 12 -ox. (or spicod poachos,
draiaod oad sllcod (rosorvo sirup)
1 3-ax. pkg. alack raspaorry-
flavarod gelatin
for Bottom Layer:
1 3-ax. pkfl. raspbarry-Savorod
solatia
Va toatpooa salt
3 ox. croaai caooso, saftoaod
1. Lightly oil a 5-cup ring mold with salad or cooking oil (not olive oil);
drain. Arrange enough peach slices in bottom of mold to form a crown; set
in refrigerator.
2. Add enough water to reserved peach sirup to make 2 cups liquid. Heat
1 cup of the liquid until very hot. Add to black raspberry-flavored gelatin
and stir until gelatin is completely dissolved. Stir in the remaining cold liquid.
Pour enough dissolved gelatin over peaches in mold to barely cover. Set
both mold and remaining gelatin in refrigerator to chill until gelatin is
slightly thicker than consistency of thick, unbeaten egg white. When both
mixtures are of the same consistency, spoon gelatin over jelled peaches in
mold.
3. Meanwhile, prepare raspberry-flavored gelatin; stir in the salt. Mix in
the cream cheese as in recipe for Layered Raspberry-Gelatin Mold; com
plete mold and serve as suggested. About 8 servings
Layered Raspberry-Gelatin Meld
CONVINIINCi FOOD CICIM
For an added touch, serve uiith Coconut Cream.
to prepare: 25 min.
For Top Layer (first mixture to be turned into mold) Prepare hlack
raspberry-flavored gelatin according to directions on package. If desired,
use pineapple or orange juice for the liquid. If using pineapple juice, fold
pineapple chunks into slightly thickened gelatin; if using orange juice,
fold orange pieces into gelatin. Turn into an oiled mold and chill until just
set, but not Arm.
For Bottom-Layer (second mixture to be turned into mold) Meanwhile,
prepare raspberry-flavored gelatin. With a spoon, stir cream cheese
(3-oz. pkg. cheese per 3-oz. pkg. gelatin) vigorously until softened. Gradu
ally add the dissolved gelatin, stirring constantly until all gelatin has been
added and thoroughly blended into the cheese. Chill until mixture gels
slightly. Spoon over first mixture (both layers should be of almost the
same consistency when combined to avoid separation when unmolded).
Chill until firm.
For Coconut Cream Fold V-i cup toasted coconut into 1 cup thick sour
cream. Turn into attractive bowl and set in center of mold.
Family Weekly, Augutt 14, I960
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