Clinton News-Record, 1979-11-08, Page 25Page 4
Individuals' favourite salads
CHINESE SALAD
1 or 2 tins shrimp '
1 10 -oz. pkg. frozen peas (slightly cooked)
1 and one-third cup minute rice
11/2 cup chopped celery
1/4 cup chopped onion
1 tin chow mein noodles
Dressing:
1/2 cup salad oil
1 tbsp. soya sauce
1/2 tbsp. white sugar
1 tsp. salt
3 tbsp vinegar
1 tsp. celery salt
2 tsp. curry powder
Shake dressing ingredients in jar and pour
over salad.
By Noreen McPhee
Goderich
CARDINAL SALAD
1 pkg. lemon Jello
1 cup warm water
3/ cup beet juice
3 tbsp. vinegar
1/2 tsp., salt
2;tsp. grated onion
1'tbsp. horseradish
1 cup cooked, diced beets
34 cup diced celery
Dissolve Jello in warm' water. Add beet juice,
salt, vinegar, onion and horseradish. Chill, when
slightly thickened add celery and beets. Garnish
with mayonnaise.
Noreen McPhee
Goderich
RIBBON SALAD
White laYer:
2 cups milk in top of double boiler. Add 1 cup
white sugar and stir to dissolve, bring to a boil.
In 1 cup cold water melt 2 pkgs. gelatin. Add to
hot milk and stir till smooth. Do not cook. Put in
large mixing bowl and beat. Add two cups sour
cream and 2 tsp. vanilla.
Jelly layer:
Make fruited gelatin as directed except use 11/2
cups water.
Layer in greased 13 x 9 pan. 1 layer of orange,
1 layer 11/2 cups white mixture, 1 layer of green.
Make sure each layer is set 1/2 hour before
slowly adding cool additional layer.
Verna E. Johnstone
Goderich
WINTER APPLE SALAD
3 cups coarsely chopped cabbage
1 cup thinly sliced celery and leaves
1 cup coarsely grated carrot
1/4 cup chopped peanuts (optional)
1/2 tsp. salt, pepper to taste
1/4 cup oil and vinegar dressing
5 medium sized apples, about 3 cups
Combine all ingredients except apples. Chill
thoroughly. Just before serving, dice unpeeled
apples. Stir into cabbage mixture. Yield 7 cups.
By Mrs. George (Helen) Morley,
RR2
Goderich
PINEAPPLE CHEESE SALAD
1 pkg. lime Jello
11/2 cup boiling water
1/2 cup mayonnaise
1/2 cup sweetened condensed milk
1 cup cottage cheese
1 cup drained, crushed pineapple
1/2 cup chopped nuts
1 tbsp. horseradish
Dissolve jello. Fold in remaining ingredients
when slightly thickened.
\ By Noreen McPhee,
Goderich
CHRISTMAS SALAD
2 pkgs. Knox gelatine softened in 1/4 cup cold
watgr.
Dissolve in 1/2 cup hot water.
Add 2 tbsp. white sugar and 1/8 tsp. salt.
Stir until dissolved.
Add 1/4 cup lemon juice, liquid off 20 oz. can of
fruit cocktail, and 1 cup ginger ale.
Chill until partially set.
Add fruit from 20 oz. can.
Slice in some red and green cherries and add 1/2
cup walnuts.
Chill until firm.
•
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Kincardine.
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Page 5
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