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The Brussels Post, 1974-07-24, Page 12SUPER SUPPER-SIZE SALADS - Main-dish salads can be as nourishing and as satisfying as a hot meal, yet cool, quick and refreshing at the same time. Fo9d Advisory Services recommend that a protein food, fruit or vegetables and a starchy food should be included if a salad is to be the main course. Try these combinations or use your imagination and create your own. (Agriculture Canada) Try a main-dish salad for something more substantial DMX-44 Vegetables take to the great outdoors Fresh fruit salad plates have always been popular during the summer, especially for lunch and the delicate appetite. But how about the person who enjoys the lovely freshness of a salad but wants something more substantial? The answer is simple - hearty, cold main-dish salads. These can be as nourishing and as satisfying as a hot meal, but cool, quick and refreshing at the same time. A main-dish salad can be prepared from a variety of foods and leftovers may come in handy. Usually a protein food, a starchy food and vegetables or fruit are included. When planning hearty salads, it is best to choose the protein ingredient first. In general, allow two to four ounces or-one-half cup of a high-quality protein food per person to ensure an adequate protein supply in the meal: Fresh or leftover meat, fish or poultry, cheese, hard-cooked eggs, cold cuts; cottage cheese and peanut butter are all excellent chokes. If you Wish small quantities of two or three of these may be combined. Crisp ; fresh salad greens are,, key to a really appetizing salad.. One or more greens are used as a bed for the salad and they may " also be shredded or torn and used In a tole slaw or chef's salad on the plate itself. The greens, especially the dark leafy ones, contribute vitamin A to the diet. With the great variety of fresh fruit and vegetables available on the market, it is a great time to experiment. Crisp celery arid carrot sticks, green onions, green pepper, tomatoes; cauliflower choose one or several. Add smaller quantities of any of the ingredients as garnishes. There are a few more secrets for a successful salad. Consider the flavor, color, texture and shape of the major ingredients. A salad that looks good will taste even better. Make sure all the foods are fresh and chilled in advance. On some plates you may want to include a small container of salad dressing or other condiment - horseradish with cold roast beef or cranberry sauce with sliced turkey. Anytime is salad time, especially during July which is Salad Month. Whether• it's a main course salad, an appetizer salad or an accompanying side salad, the variety of salad greens and vegetables is at its best now, so enjoy salads often. Food Advisory Services, offers some tempting combinations for main-dish salads. Try these first, then go creative. Ham and Cheese Salad Plate 2 slices ham, mustard 1 slice swiss cheese 1/2 cup potato salad i/2 cup carrot and raisin salad 2 radish roses 3 celery sticks 1 green onion. Arrange on a bed of curly, endive.: Chicken Salad Plate 3 slices cold chicken 1 devilled egg 3 carrot sticks 2 cherry tomatoes jellied salad in green pepper cup parsley sprigs - Arrange on a bed of lettuce. Serve with' crisp crackers. Pork Sandwich Salad Plate Cold sliced pork on rye with mustard 1/2 cup tole slaw 3 tomato wedges 2 gherkin pickles 1/2 cup potato chips Arrange on a bed of lettuce. Beef Salad Plate 3 slices cold beef 1/2 cup macaroni salad 3 tomato wedges 8 cucumber twists parsley sprigs Arrange on a bed of lettuce. Serve with crusty rolls. Some foods just taste better when they are cooked outside on the barbecue. This is especially true of vegetables, whether they are accompanying sizzling steaks or juicy hamburgers. Food Advisory Service, recommends wrapping vegetables loosely in heavy aluminum foil or in double thickness of foil to cook them on a barbecue. Seal the edges• with tight double folds and cook on a .grill, three or four inches from from the coals, turning occasionally, or cook directly on the coals and turn often. Begin the barbecue season this year by trying these savory vegetables. • Onions: For six servings, cut 6 medium peeled onions in Vs inch slices and place on 6 pieces of foil. Top with a mixture of 'A ,cup oil, To make a rather good topping for strawberry shortcake you need the following ingredients: 1/2 cup non-fat dried milk 1/2 cup ice water 1 egg white I tablespoon lemon juice 1/2 teaspoon vanilla 'Is cup sugar • Chill a small bowl and combine Warm summer weather stimulates not only humans, but bacteria as well. Spoilage- producing micro-organisms can affect all perishable foods. Food Advisory Services, Agriculture Canada, have a few simple suggestions for you to follow in order to keep food wholesome in hot weather. * Perishable foods such as meat, fish, poultry, hard-cooked eggs, dairy products and salad dressings should be kept at a temperature below 40 degrees or above 140 degrees F. This. rule also applies to vacuum- packed meat and ready-to-eat barbecued meats and poultry. * Salad greens and vegetables should be kept in plastic containers and cheese, meat or eggs in insulated con- tainers. . Add the salad dressing just before serving. * Meat patties or sandwiches Breakfast Boosters Eggs in bacon cups are pretty and pert. They're made simply by placing bacon slices in a cold frying pan and cooking slowly until transparent. Then line each muffin pan with 2 slices bacon; break an egg in each and season. Bake in slow oven (300 °F.) 15 to 20 minutes or until egg is set. cup. vinegar, 2 teaspoot brown sugar, 1/2 teaspoon sa10 teaspoon savory and a dash pepper. Seal foil and cook 00 pi! about 1 hour.Carrofs: For six servings, cut 1 '/2 pounds peels carrots lenghthwise in sticks at place.on 6 pieces of foil. Top ail a mixture of 1 tablespoon each 0 brown sugar and lemon juice,,; teaspoon salt, 'A teaspixo nutmeg or ginger and tablespoons butter. Seal well Ai cook on grill 20 to 25 minutes Mushrooms Wrap who mushrooms in foil with butter salt and pepper. Cook on grill to 25 minutes. Later in the summer try ix potatoes seasoned with chive salt and pepper or fresh ears corn spread with butter al sprinkled with salt and pepper in it the dried milk, water and egg white, beating at high speed, Add lemon juice and beat a minute more. Gradually add vanilla old sugar and beat until fluffy. Since this topping doesn't keep its form ,as long as whipped cream, it i best made close to serving time, Makes four cups. Freeze nn ,unused portion. should be packed in ice insulated bags. They t thaw slowly and be ready time for the picnic. * On hot days, picnic bags shot be kept inside the car, nal the trunk. * Home-barbecued meats shod be served hot right off I spit. 411111116.-01100.-- [111I TOWEIIS AMP BOOK YOUR AERIAL/10 TOWER REQUIREMENTS NOW! DON'T WAITIll [FREE ESTIMATES] RADIO andll SAIESSSERIIC QUEEN STREET P4646_513* 12—Ting BRUSSELS Post; Ayr 24, 1.514 BRUSSELS MUNICIPAL OFFICE Will be 'CLOSED .Until AUGUST 7th inclusive -for HOLIDAYS Wm. H. King Clerk Try fat-free topping Watch refrigeration, avoid warm weather spoilage