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A dramatic two-layer moid
with a sparkling jewel-like base
is crowned with a
sumptuous chicken salad.
Siuimmeir Season
Special Salads
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
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Cherry-Chicken Mold
TO prepare: 45 M IN. TO chill: 4-5 HRS.
cup cold water
1 tablespoon (1 env.) unllarored gelatin
1 tablespoon oy sauce
1 cup mayonnaise
1 Vi cups finely diced cooked chicken
yi cup finely chopped celery
Vi teaspoon grated onion
V, cup thinly sliced almonds, toasted
Vi cup chilled whipping cream, whipped
1 tablespoon (1 env.) unflarored gelatin
3 tablespoons sugar
I, teaspoon salt
1 1 -lb. can water-packed pitted tart red
cherries, drained (resenre Vl cup liquid)
! 1-lb. can jellied cranberry sauce
1 yi teaspoons lemon juice
' teaspoon ranilla extract
1. Lightly oil a l'j-qt. mold with salad or cook
ing oil (not olive oil) ; set aside to drain.
2. Sprinkle 1 tablespoon gelatin over cold water
in a bowl ; let stand 5 min. Set over hot water
until gelatin is completely dissolved.
3. Stir soy sauce into gelatin. Gradually add
gelatin mixture to mayonnaise, beating until
well blended.
4. Chill until mixture begins to gel (becomes
slightly thicker). If chilled over see -and water,
stir frequently; if chilled in refrigerator, stir
occasionally.
5. Mix in chicken, celery, onion, and almonds.
Fold in whipped cream. Turn mixture into mold ;
chill until just set, but not firm.
6. Meanwhile, mix 1 tablespoon gelatin, sugar,
and salt together in a saucepan. Stir in re
served cherry liquid.
7. Add cranberry sauce to cherry mixture and
break up with a fork. Stir over low heat until
gelatin is completely dissolved and cranberry
sauce is melted.
8. Remove from heat. Stir in drained cherries,
lemon juice, and extract. Chill until mixture is
just set, but not firm.
9. Spoon cherry mixture over chicken layer in
mold. (Both layers should be of almost the same
consistency when combined to avoid separation
when unmolded.) Chill until firm, about 4 hrs.
6 to 8 servings
Empress Salad
Wash and thoroughly chill salad ingredients
before preparing salad. Toss watermelon chunks,
pear cubes (unpared), cucumber cubes, and
escarole, torn in pieces, with slightly sweetened
French dressing (made with lemon juice, not
vinegar) to coat evenly. Serve immediately.
Western Salad Bowls
TO prepare: 20 MIN.
(allow time for beans to marinate)
1 1-lb. can whole green beans, drained
Piquant Salad Dressing (see recipe)
Romaine, torn in pieces and chilled
3 tomatoes, peeled, chilled, and sliced
6 Parmesan Toast Rings (see recipe)
1. Pour salad dressing over beans; cover and
set in refrigerator to marinate at least 2 hrs.,
turning occasionally.
2. Pour off salad dressing and reserve. Toss
about Ys cup of the dressing with the chilled ro
maine pieces.
3. Transfer greens to six individual salad bowls ;
add tomato slices. Spoon about 1 teaspoon salad
dressing over each tomato slice. Arrange beans
through Parmesan Toast Rings and place on top
of each salad. Sprinkle salads lightly with
shredded Parmesan cheese and garnish with
ripe olives. 6 servings
Piquant Salad Dressing ( cup) Combine in
a jar Yi cup salad oiL Ys cup wine vinegar, 1
tablespoon sugar, 1 teaspoon instant minced
onion, Y teaspoon seasoned salt, Yi teaspoon
paprika, Ys teaspoon dry mustard, and Yi tea
spoon Worcestershire sauce. Cover and shake
well to blend ; shake before using.
Parmesan Toast Rings Cut 6 slices white bread
into rings with a 2-in. doughnut cutter. Brush
rings with melted butter and sprinkle on both
sides with shredded Parmesan cheese. Place on
a greased baking sheet and set in a 450F oven
about 5 min. to toast to a rich golden brown.
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Family Weekly. July I, ItM