The Rural Voice, 1983-07, Page 46Head for Monkton
and enjoy
a home cooked
meal and the friendly
atmosphere at the
Red Maple
Delicious
Homebaked pies
HOURS
Mon. - Wed.
11:30 a.m. - 9:00 p.m.
Thurs. - Sat.
11:30 a.m. - 12 midnight
Sunday
12 noon - 9:00 p.m.
Red Maple
Dining Lounge
Highway 23, Monkton, Ont.
Licensed under L.L.B.O.
347-2974
Don't go through Blyth
without stopping at
Yvonne's for
Homemade
Hamburgers
Milkshakes
Ice Cream Cones
Take -Out Dinners
(Also tables inside)
Hours: 7:30 a.m. - 9:00 p.m.
Mon. to Fri.
8:00 a.m. - 9:00 p.m.
on Sat.
11:OOa.m.-8:00p.m
.
on Sunday
Yvonne's Take -Out
At the Sunoco Station,
in the centre of Blyth,
east side of Highway 4.
PG. 44 THE RURAL VOICE, JULY 1983
RURAL LIVING
More Salad Please
DELUXE CHICKEN SALAD
3 c. diced, cooked chicken
1/4 of a green pepper, finely chopped
7 or 8 chopped pimiento
stuffed olives (optional)
pepper and salt, if needed
1'/a c. mayonnaise
'/. c. finely chopped green onion
1/2 c. finely chopped celery
1/8 tsp. celery salt
Combine ingredients in a large bowl.
Add mayonnaise and stir well.
Chill in refrigerator. May be served
spooned onto lettuce leaves or as a filling
for stuffed tomatoes.
HOT CHICKEN SALAD
2 c. cubed, cooked chicken,
tuna or turkey
2 c. diced celery
'/a c. toasted almonds, chopped
1/2 tsp. salt
2 tsp. grated onion
'/a to 1 c. mayonnaise
2 tbsp. lemon juice
Pile lightly into individual baking dishes
or family size casserole. Sprinkle with:
1 c. crushed potato chips
'/a c. grated cheese
Bake at 450 degrees until bubbly.
Serves 6.
SAVORY SALAD
1 c. boiled ham, cut in 1/4 inch cubes
1 c. canned peas
1 tsp. minced onion
salad dressing
'/a c. celery, cabbage or
carrots, cut fine
2 tsp. chopped pickles and
2 tsp. chopped green pepper may be
added if desired
Combine all ingredients and mix lightly.
Serve on lettuce with a spoonful of salad
dressing on top.
SEVEN LAYER SALAD
This makes a Targe salad bowl. Serves
18, but ingredients can easily be altered
to make a smaller quantity.
Fill a large bowl half full of shredded
lettuce. Do not tear lettuce! Add 1 layer
each of:
'/. to '/a c. chopped celery
1/. to '/a c. chopped green pepper
Y. to '/a c. sliced Spanish onion
1 pkg. frozen green peas,
cooked, drained, cooled
1 c. salad dressing
2 tbsp. sugar, sprinkled over
dressing
4 to 6 oz. shredded cheddar cheese
8 strips bacon, cooked and crumbled over
top
Do not stir. Cover with plastic and
refrigerate at least 8 hours. Can be made
previous day.
CABBAGE SALAD
1 pkg. lime jello
1 c. hot water
3/4 c. cold water
dash pepper
1 tbsp. vinegar
2/3 c. mayonnaise
3/4 tsp salt
2 c. shredded cabbage
4 tbsp. grated onion
3/4 tsp. celery seed
Let jello partly set. Add vinegar, mayon•
naise and other ingredients. Put in fridge
to set.
SOUFFLE SALAD
1 (3 oz.) lime jello powder
1 c. boiling water
'/a c. cold water
1 tsp. vinegar
'/a c. mayonnaise
'/a tsp. salt
1 c. grated carrot
1 c. grated cabbage