|8/15/2019 2:07:00 PM|
Cool summer salads
Today's column brings a lot of different salad recipes that come from a cookbook called, “Tastes for the Seasons.” I put this 70 page cookbook together many, many years ago...written in 1974. The recipes in this book have come from family members and friends.
I have saved a cookbook for each of our twelve grandchildren and have given to some as part of a wedding shower gift. Needless to say, there are quite a number of them still in a box ready to be given when the time is right.
The little cookbook is written with seasonal recipes for Spring, Summer, Fall and Winter. The ending of the preface is.. ”The kitchen is one of the places I'm happy. Where I can provide good food for family and friends and where I can share thoughtfulness in a special way. These foods are prepared for you with the unspoken ingredient of love...not just for today but for all seasons.”
And we have salad recipes today.
ORANGE SHERBERT GELATIN SALAD
1 – 6 oz. pkg. orange gelatin (or 2-3 oz. pkgs.)
1 c. boiling water
2 – 11 oz. cans mandarin oranges, well drained, saving liquid
1 pt. Orange sherbet
In a medium saucepan, bring 1 c. water to a boil; remove from heat. Stir in gelatin, mixing until gelatin is completely dissolved. Stir in liquid from oranges. Add sherbet; stirring until sherbet has completely melted. Fold in oranges. Turn into a 2-qt. Mold or bowl. Chill 2-3 hours. Serves 6-8.
LAYERED VEGETABLE SANDWICH
½ large head of iceberg lettuce shredded 1/2-inch thickness
4 medium carrots, shredded
1 – 10 oz. pkg. frozen peas, cooked 2 minutes. Drain and cool completely
2 ribs celery, diced
2 T. minced onion
mayonnaise or salad dressing
½ lb. bacon, fried crisp, drained and crumbled
In a 2 qt. bowl (preferably glass to display vegetable layers), layer half of vegetables. Spread a thin layer of mayo or salad dressing over top, sealing to edge of bowl. Repeat layers and dressing. Cover with foil; refrigerate 4-6 hours. When ready to serve, sprinkle crumbled bacon over top. Serves 8.
1 – 6 oz. pkg. lemon flavored gelatin (or 2-3 oz. pkgs.)
2 c. hot apple cider or apple juice
2 c. cold cider or apple juice
2 t. lemon juice
½ t. salt
2 c. unpeeled, diced apples
1 c. small red or green grapes (if large, cut in halves)
½ c. diced celery (diced small)
In a large bowl, dissolve gelatin in hot cider, stirring well. Add cold cider, lemon juice and salt. Chill until consistency of egg whites. Stir in apples, grapes and celery. Turn into a 6-cup mold or bowl. Serves 10-12.
CREAMY FRUIT ‘N NUTS SALAD
1-6 oz. pkgs. s trawberry gelatin (or 2-3 oz. pkgs.)
1 c. boiling water
2 – 10 oz. pkgs frozen, sliced strawberries and juice, thawed
1 – 20 oz. can crushed pineapple, drained
3 medium bananas, mashed
3/4 c. coarsely chopped walnuts or pecans
1 pt. sour cream
In a large bowl, dissolve gelatin in boiling water, stirring well. Stir in strawberries and juice. Add pineapple, mashed bananas and nuts. Pour half of mixture into a 9 x 13-inch pan. Chill until firm, 2-3 hours. Carefully spread sour cream over top of gelatin. Spoon remaining gelatin mixture over sour cream.. Chill until set. To serve, cut in squares and place on lettuce leaf. Serves 12.
Thought for the Day: If people concentrated on the really important things in life, there'd be a shortage of fishing poles.