The Coral Gables Times

FESTIVE GRAPE-CHICKEN SALAD

TO PREPARE: 30 MIN. TO MARINATE: 2 HRS. 2 cups cooked chicken (cut in 3/4-in. cubes) 2/3 cup dry white wine 3 tablespoons lemon juice 1 1/2 cups celery pieces (cut diagonally) 2 cups green and red grapes, cut in halves and seeded 1/2 cup coarsely chopped salted cashews 1 cup mayonnaise, chilled 1 1/2 teaspoons salt 1/8 teaspoon white pepper 1. Put chicken into a marinade of the wine and lemon juice, moistening all surfaces. Cover and set in refrigerator to marinate 2 hrs., turning pieces occasionally. 2. Remove chicken from marinade ([?res?]erving marinade) and toss chicken with celery, grapes, and nuts. 3. Stir salt and pepper into mayonnaise. Mix in enough of the reserved marinade (about 6 tablespoons) to thin mayonnaise to desired consistency; blend well with chicken mixture. Serve on chicory or other salad greens. 6 to 8 servings

SALAD DRESSING ITALIANO

TO PREPARE: 10 MIN. (allow time to flavor bread) 2 slices white bread 2 cloves garlic 1 8-oz. can tomato sauce 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 teaspoon sugar 1/2 teaspoon paprika 1/3 cup salad oil 1/4 cup cider vinegar 1. Remove crust from bread. Cut garlic into thin slices and insert in bread. Let stand at least 1 hr. 2. Remove garlic; finely crumble bread into a bowl. Blend in tomato sauce, salt, pepper, sugar, and paprika. Beat in oil and vinegar. Store, [?cov?]ered, in refrigerator. Stir before serving. 1 1/2 cups dressing

FRENCH DRESSING A LA CHIFFONADE

TO PREPARE: 10 MIN. 1 clove garlic, cut in half 1 hard-cooked egg (yolk sieved, white finely chopped) 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 1/4 teaspoon dry mustard 1/2 cup salad oil 1/4 cup wine vinegar 2 tablespoons chopped parsley Rub a bowl with the cut surfaces of garlic. Blend sieved egg yolk together with salt, pepper, paprika, and mustard in the bowl. Adding gradually, vigorously stir in oil and vinegar. L...nd in egg white and parsley. Store, covered, in refrigerator; stir or shake well before using. About 3/4 cup dressing

ORANGE SALAD DRESSING

This delicious cooked dressing is especially pleasing with all fruit salads including the frozen variety. TO PREPARE AND COOK: 25 MIN. 1/2 cup orange juice 1/4 cup sugar 1/8 teaspoon salt 2 egg yolks, slightly beaten 2 egg whites 2 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon butter or margarine 1/4 cup chilled whipping cream, whipped 1. Combine 1/4 cup of the orange juice, 1/4 cup sugar, and salt in top of a double boiler. Stirring constantly, heat over medium heat until sugar is dissolved and mixture simmers; set over simmering water. 2. Vigorously stir about 3 tablespoons of the hot mixture into egg yolks; immediately blend into mixture in double boiler top. Cook over simmering water 3 to 5 min., stirring slowly to keep mixture cooking evenly. Remove from heat. 3. Beat egg whites until frothy; gradually add 2 tablespoons sugar, beating well after each addition; beat until rounded peaks are formed. Blend egg whites into orange mixture. 4. Heat lemon juice and the remaining orange juice to lukewarm. Stirring constantly, gradually add to mixture in double-boiler top. Cook over simmering water until thick and smooth, about 10 min., stirring constantly. Add butter and stir until melted. Cool and chill. 5. Just before serving, gently fold whipped cream into orange mixture. Spoon dressing into serving dish and sprinkle with 1/2 teaspoon grated orange peel. About 2 1/2 cups dressing

CREAMY ROQUEFORT DRESSING

TO PREPARE: 10 MIN. 1/2 lb. Roquefort cheese 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup whipping cream 1 tablespoon lemon juice 1 tablespoon chopped chives 1/2 teaspoon Worcestershire sauce Few drops Tabasco Few grains garlic salt Crumble cheese in a bowl using a fork; add remaining ingredients and mix well. Store, covered, in refrigerator. Serve on chilled, crisp salad greens. 2 cups dressing

MALLOW-GRENADINE DRESSING

TO PREPARE: ABOUT 15 MIN. Combine 2 oz. (about 8) marshmallows and 2 tablespoons grenadine sirup in top of a double boiler. Heat over simmering water, stirring frequently, until marshmallows are melted. Remove from heat. Blend in 2/3 cup thick sour cream. Chill thoroughly. Serve with fruit or fruit-filled gelatin salads. About 1 cup dressing

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Suburbia Today, July 1961 11