Category Archives: Soups and Salads

Ham Salad In Pineapple Boats

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Ingredients

1 large or 2 small pineapples, chilled
2 cups cubed, fully cooked ham
1 cup sliced celery
2 tablespoons chopped green pepper
1/2 cup mayonnaise or salad dressing
1 teaspoon prepared mustard

Directions

Quarter large pineapple or halve small pineapples lengthwise. Remove hard center core. Cut around edge of fruit, leaving a rim about 1/2 inch thick. Cut loosened fruit crosswise; remove and dice. Combine about 2 cups of the diced pineapple with the ham, celery and green pepper (reserve remaining pineapple for another meal). Blend mayonnaise and mustard; add to ham mixture; toss. Spoon into pineapple boats. Trim with parsley and olives.

Serves 4.

Luncheon-Meat Toss

Ingredients

1/3 cup salad oil
3 tablespoons vinegar
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3 cups torn lettuce
3 cups torn fresh spinach
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons chopped green onion
1 12-ounce can luncheon meat, cut in strips
5 slices bacon, crisp-cooked, drained, and crumbled

Directions

In screw-top jar combined first 5 ingredients. Cover; shake till thoroughly blended. Chill. In salad bowl combine lettuce, spinach, cheese, and onion. Arrange meat strips atop lettuce mixture; cover and chill. Just before serving, sprinkle salad with bacon. Shake dressing and pour over salad; toss to coat.

Makes 6 servings.

French Onion Soup

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Ingredients

1 1/2 pounds onions, thinly sliced (6 cups)
1/4 cup butter or margarine
3 10 1/2-ounce cans condensed beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
6 to 8 slices French bread or hard rolls, toasted Grated Parmesan cheese

Directions

In a covered 3-quart saucepan cook sliced onions in butter or margarine about 20 minutes or till tender. Add beef broth, Worcestershire sauce, salt, and pepper. Bring to boiling.

Sprinkle toast slices with grated Parmesan cheese; place under broiler till cheese is lightly browned. Ladle soup into bowls and float toast slices atop. (Or, place a toast slice on soup in each broiler-proof soup bowl; sprinkle with Parmesan cheese and place bowls under broiler till cheese is lightly browned. )

Makes 6 to 8 servings.

Curried Chicken Soup

Ingredients

1 1/4 cups skim milk
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup water
1 tablespoon snipped parsley
1/2 teaspoon curry powder

Directions

In saucepan gradually stir milk into soup. Add the water, parsley, and curry powder. Heat till simmering, stirring occasionally. Garnish with additional snipped parsley, if desired.

Make 6 servings.
This recipe is noted as a Calorie-Cutting Recipe

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Upside-Down Pineapple Mold

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Ingredients

1 20-ounce can pineapple slices
1 3 -ounce package lemon-flavored gelatin
6 or 7 whole maraschino cherries
2 cups finely chopped fresh rhubarb
1/3 cup sugar
2 teaspoons lemon juice
1 3 -ounce package strawberry flavoured gelatin

Directions

Drain pineapple, reserving syrup. Add water to syrup to make 1 1/2 cups liquid, heat to boiling. Stir in lemon-flavored gelatin till dissolved. Chill till partially set; pour 1/2 cup in bottom of a 6 cup ring mold. Arranged pineapple slices over gelatin, placing a cherry in center of each slice. Pour in remaining lemon gelatin. Chill till almost set.

Meanwhile, in saucepan combine rhubarb, sugar, and 1/2 cup water. Cover and cook about 5 minutes or just until rhubarb is tender. Drain rhubarb thoroughly, reserving syrup. Add enough water to rhubarb syrup to make 1 1/2 cups liquid. Heat liquid to boiling. Stir in lemon juice and strawberry-flavored gelatin till dissolved. Chill till partially set; fold in reserved rhubarb. Pour ove lemon-pineapple layer in mold. Chill till firm. Unmold onto salad greens. If desired, place a bowl of cottage cheese in the center of the unmolded salad ring; trim with parsley.

Makes 10 to 12 servings.

Minted Pear Salad

Ingredients

1 14-ounce can or jar mint-flavored pear halves
1 3-ounce package lime-flavored gelatin
1 8-ounce carton plain yogurt

Directions

Drain pears, reserving 1/2 cup of the syrup. Dissolve lime-flavored gelatin in 1 cup boiling water; stir in reserved pear syrup. Chill till partially set. Add yogurt; beat till smooth. Chop pear halves; fold into gelatin. Pour into 9x5x3-inch loaf pan. Chill till firm. Cut in rectangles to serve. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

24-Hour Vegetable Salad

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Ingredients

1 medium head iceberg lettuce, torn (about 6 cups)
Sugar
6 hard-cooked eggs, sliced
1 10-ounce package frozen peas, thawed (2 cups)
1 pound bacon, crisp-cooked, drained, and crumbled
2 cups shredded Swiss cheese (8 ounces)
1 cup mayonnaise or salad dressing
1/4 cup sliced green onion

Directions

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with a little sugar, salt, and pepper. Layer eggs atop lettuce in bowl, standing some eggs on edge, if desired. Sprinkle generously with salt. Layer in order: peas, remaining lettuce, bacon, and cheese. Spread mayonnaise over the top, sealing to edge of bowl. Cover; refrigerate 24 hours or overnight. Garnish with green onion and sprinkle with paprika, if desired. TOss before serving.

Makes 12 to 15 servings.

Patchwork Potato Salad

Ingredients

4 medium red potatoes
1 10-ounce package frozen chopped broccoli
3 carrots, diced (about 1 cup)
1/2 cup mayonnaise or salad dressing
1/4 cup chopped onion
1/2 teaspoon salt
1 hard-cooked egg, sliced

Directions

Cook potatoes with skins on in enough boiling salted water to cover, about 30 minutes or till tender. Drain, peel, and cube. Season potatoes with a little salt and pepper to taste; set aside. Cook broccoli and carrots together, covered, in 1/2 cup boiling salted water 10 to 15 minutes or till crisp-tender. Do not drain. Add mayonnaise, onion, and salt to broccoli and carrots; mix well. Toss broccoli mixture with potatoes. Chill. Garnish with egg slices.

Makes 4 to 6 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

Three Pineapple Salads

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1. Pineapple-Mint Bites

Fresh pineapple
Fresh mint leaves

Wash pineapple, do not peel or remove top.  Cut pineapple in quarters, remove core. Carefully cut each quarter free of shell; cut the fruit in 1/2 inch slides crosswise and return to shell.  Top each slice with a leaf of mine speared with a cocktail pick.

2. Pineapple-Strawberry Boats

Fresh pineapple
Fresh strawberries, washed and hulled

Wash pineapple, do not peel or remove top.  Cut pineapple in quarters.  Carefully cut each quarter at shell line and under core to free fruit, leaving core attached to shell.  Cut fruit in large cubes and replace in shell – alternating each cube with a fresh strawberry.

3. Tropical Fruits On The Half Shell

Fresh pineapple
Fresh peaches, sliced
Bananas, sliced
Papaya, sliced
Preserved kumquats
Lime slices, Maraschino cherries, sliced almonds

Wash pineapple and cut in half do not peel or remove top. Carefully cut fruit from shell; reserve shell. Discard core and dice fruit.  Combine diced pineapple, peaches, bananas, papaya, and kumquats and pile into shells. Garnish with lime slices, cherries and sliced almonds.

Helpful Hint: Any combination of fruits in season – including apples, oranges and grapes – can be incorporated into this salad. Shredded coconut can be used. Chopped Macadamia nuts can replace almonds.  If preserved kumquats are omitted, an ounce of rum or kirsch can be added to fruit melange.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY  ©1973

Stuffed Tomato Salad

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Ingredients

6 large tomatoes
1 pound cooked shrimp, cut into small pieces
2 tablespoons lemon juice
1 1/2 cups boiled, cubed potatoes
2 hard-cooked eggs, diced
2/3 cup diced celery
2 tablespoons sliced green onion
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons prepared mustard
Salt and pepper
Lettuce, radishes, olives

Directions

Cut tomatoes in sixths, leaving bottoms intact. Pour lemon juice over shrimp. Combine shrimp, potatoes, eggs, celery and green onions. Blend mayonnaise, sour cream and mustard; mix with salad ingredients. Season to taste with salt and pepper. Stuff tomatoes with salad mixture and serve on a bed of lettuce. Garnish with sliced radishes and olives.

Serves: 6

Preparation time: 40 minutes

Approximate calories per serving: 325

Suggested Menu

Stuffed Tomato Salad
Assorted Relishes
Creamy Cheese Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Potato-Leek Potage

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Ingredients

4 cups peeled and sliced potatoes
3 cups leeks,  thinly sliced (white parts only)
1½ quarts water
1½ teaspoon salt
½ cup heavy cream
¼ teaspoon white pepper
1 teaspoon freeze-dried chives
¼ pound bacon, crisply cooked and curled

Directions

When preparing vegetables, be sure leeks are carefully washed and free of sand. Simmer vegetables, covered, in salted water 50 minutes – until very tender. Remove from heat and mash vegetables with a fork; slowly stir in cream. Add pepper and more salt, if needed. Garnish with chives and bacon curls.

Serves: 12

Preparation time: 1 ½hr

Approximate calories per serving: 100

Suggested Menu

Potato-Leek Potage
Broiled Lamb Chops
Herbed Wax Beans
Orange Chiffon Cake

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Waldorf Salad

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Ingredients

Dressing:
1 teaspoon salt
1/4 cup sugar
2 tablespoons butter, melted
6 tablespoons cream
3 eggs
6 tablespoons lemon juice

Salad:
2 tablespoons lemon juice
1 cup diced tart apple
1 cup sliced bananas
1 cup green grapes, halved
1 cup diced celery
1 cup miniature marshmallows
1/2 cup chopped pecans or walnuts

Directions

Combine salt, sugar, butter, cream and eggs in top of double boiler. Cook over boiling water, stirring constantly, until thick. Slowly stir in lemon juice. Set aside to cool. Sprinkle lemon juice over apples and bananas; combine with grapes and celery. Add marshmallows to cooled dressing and stir into salad. Stir in nuts and serve.

Serves: 4

Preparation time: 1 1/2 hour

Approximate calories per serving: 325

Suggested Menu

Waldorf Salad
Fried Chicken New Orleans
Broccoli with Lemon Slices
Devils Food Cake