HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 59Salads
Salad
Cut up raw:
cauliflower
tomatoes
onions
mushrooms
green peppers
celery
Pour Golden Caesar salad dressing over top and let
marinade for 24 hours,
Marinated Bean Salad
16-32 oz, green and yellow beans
14 oz, lima beans
19 oz, red kidney beans
2-3 onions, sliced and separated into rings
c. red and/or green pepper chopped
2/3 c. vinegar
c, salad oil
c, sugar
1 tsp. celery seed
Drain beans and combine with onions and peppers. in a
jar combine last 4 ingredients, Cover and shake. Pour.
over bean mixture, stir lightly. Cover and refrigexate
overnight. You can vary the amount of beans.
Diane Leibold
R.R. 3 Zurich, Oat,
24 Howl Salad
2 eggs beaten
2 cups grapes (optional)
4 tbsp. vinegar
2 tbsp. butter
2 cup marshmallows
4 tbsp, sugar
1 can drained fruit cocktail
1 cup whipped cream
2 cup dice pineapple
Put eggs in double boiler, add vinegar, sugar, Beat un-
til thick and smooth, remove from heat, add butter and
cool, When cold, fold in whipped cream and fruit. Chill
24 hours.
Carol Carter
Lucan, Ont.
Salad Platter
1-2 heads cauliflower ( bite size)
1-2 bunches broccoli (bite size)
6-6• carrots ctit in strips 2" long
1 bunch onions green, cut in strips 2" long
2 cans button mushrooms
1-2 cans pitted ripe olives (drained).
cherry tomatoes (whole) when available
1 16 oz. bottle Italian Dressing (diet may be used also)
Prepare vegetables in large pot, Pour dressing over.
Marinate and refrigerate for 24 hours, mixing several
times, Drain, serve, Keeps well for 3 or 4 days.
Lee Dobbs
Exeter
•
Mrs, Mae Dallier
Kitchener
FRESH DAILY
• HOMEMADE BREAD AND
ROLLS
• DECORATED CAKES
MADE TO ORDER
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ETC.
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