The Coral Gables Times

Thursday, July 13, 1961, page 34 (of 44)

← Earlier issue Later issue → Download this page

The page

You can also pinch or scroll to zoom, and drag to move around.

The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.

The Well-Dressed SALAD

Five salads . . . five dressings to tempt all salad lovers MELANIE DE PROFT, Food Editor A colorful array of salad makings—from fresh greens and fruits to fine oils and herbs—suggests the unlimited combinations the connoisseur can concoct.

HORSE-RADISH TONGUE MOLD

TO PREPARE: 45 MIN. TO CHILL: ABOUT 4 HRS. 1 2 1/2- to 3-lb. tongue cooked according to pkg. directions 1/2 cup cold water 1 tablespoon (1 env.) unflavored gelatin 1 3/4 cups vegetable broth (dissolve 2 vegetable bouillon cubes in 1 3/4 cups hot water) 1 6-oz. pkg. lime-flavored gelatin 1 cup very hot water 2 cups cold water 2 cups cream-style cottage cheese, sieved 1/2 cup chilled whipping cream, whipped 1/4 cup mayonnaise 1/2 cup prepared horse-radish 1 teaspoon grated onion 1. Lightly oil a 3-qt. ring mold with salad or cooking oil (not olive oil). Set aside to drain. 2. Cut 24 very thin slices of tongue diagonally from small end of tongue to use for top of mold. Cut 12 uniform thin straight slices through center of tongue to place vertically around outer edge of mold. 3. For aspic layer, sprinkle unflavored gelatin evenly over cold water; let stand 5 min. Dissolve over hot water. Stir into broth. Chill in refrigerator, stirring occasionally, until mixture is slightly thickened. 4. Spoon one-half of chilled gelatin into mold; arrange diagonally cut tongue slices, overlapping in a ring. Spoon remaining chilled gelatin over tongue; chill until aspic is just set, but not firm. 5. Meanwhile, prepare lime-cottage cheese layer. Add hot water to lime-flavored gelatin; stir until dissolved. Mix in the cold water. Chill over ice and water, stirring frequently until slightly thicker than the consistency of thick, unbeaten egg white. Blend in a mixture of cottage cheese and last four ingredients. 6. Place the 12 uniform tongue slices against the outer edge of the mold. Spoon the lime-gelatin mixture over the aspic layer. (Both gelatin mixtures should be of the same consistency when combined.) Chill until firm, about 3 hrs. Unmold and garnish with water cress. About 12 servings

FRUITY FROZEN SALAD

TO PREPARE: 30 MIN. TO FREEZE: 4 HRS. 1 13 1/2-oz. can pineapple tidbits, drained (reserve sirup) 1 8 3/4-oz. can apricot halves, drained and cut in pieces (reserve sirup) 1/2 cup butter or margarine 2 tablespoons flour 1/16 teaspoon salt 2 tablespoons sugar 1 egg, slightly beaten 2 tablespoons lemon juice 3/4 cup orange sections, cut in 1/2-in. pieces 1/2 cup maraschino cherries, drained and cut in quarters 1/4 cup chopped pecans 1 cup miniature marshmallows 1/2 cup packaged grated coconut 1 1/2 cups chilled whipping cream, whipped 1/4 cup mayonnaise GOOD FOR FREEZING 1. A 9 1/2 x 5 1/2 x 4-in. loaf pan, a fancy, shallow 2-qt. mold, individual molds, or circular cartons will be needed. 2. Add enough apricot sirup to the pineapple sirup to make 1 cup. 3. Melt butter in a saucepan; blend in a mixture of flour and salt. Cook, stirring constantly, until mixture bubbles. Remove from heat; add fruit sirup gradually, stirring constantly, and cook until thick and smooth. Stir in sugar; remove from heat. 4. Stir several tablespoons of the hot mixture into egg. Immediately return to saucepan; cook over low heat, stirring constantly, 3 or 4 min. Stir in lemon juice. Cool and chill. 5. In a bowl, toss together the fruit pieces, nuts, marshmallows, and coconut. Blend the whipped cream, mayonnaise, and chilled fruit sauce together. Fold into the fruit mixture until well blended. Turn into mold and freeze until firm, about 4 hrs. 6. Remove from freezer and soften slightly before serving on chilled plates. Garnish with a ripe and green olive and a spoonful of salted pecans. About 16 servings

GREEN BEAN-PEA SALAD

CONVENIENCE FOOD RECIPE Prepare Italian salad dressing mix according to package directions. Pour enough dressing over cooked peas and cut green beans in a bowl to coat the vegetables; toss lightly, cover, and set in refrigerator to marinate at least 1 hr. Drain vegetables, if necessary, and toss with chopped onion. Serve on salad greens and garnish each serving with a tomato slice sprinkled with snipped parsley. Spoon additional dressing over salad, if desired.

PATIO POTATO SALAD

TO PREPARE: 40 MIN. 6 medium-sized potatoes, cooked and sliced 1 1/2 teaspoons salt 1/2 cup thinly sliced green onions with tops 1 cup mayonnaise 1/2 cup thick sour cream 1/4 cup cider vinegar 2 teaspoons Worcestershire sauce 1/4 lb. bacon, diced and pan-broiled until crisp Sprinkle potatoes with salt. Add green onions; toss to mix. Blend next four ingredients together; toss with potatoes to coat evenly. Top with bacon before serving. 6 to 8 servings