Category Archives: Soups and Salads

Fresh Salmon-Cucumber Salad

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Salad
3 1/2 lb piece fresh salmon
1/2 lemon, sliced
1 1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks

Dressing
1 1/4 cups mayonnaise or cooked salad dressing
1 1/2 tablespoons lemon juice
3 tablespoons snipped fresh dill
1 1/2 cups diced pared cucumber

Boston or iceberg lettuce, washed and crisped
Tomato wedges
Lemon Wedges
Cucumber Slices

1. Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover salmon. Add sliced lemon, salt, black peppers, bay leaf, and celery tops.

2. Slowly bring to boiling; reduce heat, and simmer, covered, 30 to 35 minutes, or until fish flakes easily when tested with fork.

3. With slotted utensils, carefully lift salmon out of water onto plate. Let stand until cool enough to handle. Remove and discard skin and bones (there should be about 2 1/2lb meat). Break salmon in large chunks into a large bowl. Chill several hours.

4. Make Dressing: In medium bowl, combine mayonnaise, lemon juice, dill, and diced cucumber; mix well. Refrigerate at least 1 hour.

5. Just before serving, toss salmon with dressing. Taste; add salt if needed.

6. To serve: Line large serving plate with lettuce. Mound salad in center. Garnish with tomato and lemon wedges and cucumber slices.

Makes 12 servings

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Creamy Fruit Salad

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1 can (8 3/4 ounces) fruit cocktail, drained
2 bananas, peeled and sliced crosswise
1 small unpared apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream, whipped*
Strawberries

In large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish salad with strawberries. 4 to 6 servings.

*Whipping cream can be tinted with 2 teaspoon maraschino cherry syrup or few drops food color.

Serve with baked ham, buttered fresh asparagus and Toasted Party Rye: Heat oven to 325°. Spread slices of snack rye bread with soft butter or margarine; place on ungreased baking sheet. Heat 10 to 12 minutes or until crusty.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Potato Salad Roll

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3 medium potatoes, peeled and quartered
1/3 cup mayonnaise or salad dressing
1 teaspoon salt
1/2 teaspoon paprika
3 hard-cooked eggs, finely chopped
1/2 cup chopped celery
2 tablespoons finely chopped onion
1 cup cream-style cottage cheese, drained
2 tablespoons mayonnaise or salad dressing
2 tablespoons finely chopped green pepper
2 tablespoons chopped pimiento

Cook potatoes in boiling water till tender. Mash potatoes (do not add any liquid). Combine mashed potatoes with 1/3 cup mayonnaise, the salt, and paprika; stir in eggs, celery, and onion. Chill thoroughly. On foil, pat mixture to a 12×9 inch rectangle. Combine cottage cheese, the remaining mayonnaise, the green pepper, and pimiento; spread atop potato rectangle to within 1 inch of edges. Beginning with narrow side, lift foil and gently roll up potato mixture, jelly roll fashion. Chill thoroughly. Top with parsley and hard-cooked egg wedges, if desired. Cut well-chilled potato roll into slices. Makes 6 servings.

Zucchini Salad Pie

Dissolve on 3-ounce package lime-flavored gelatin in 1 cup boiling water. Add one 8-ounce can (1 cup) applesauce and 2 tablespoons lemon juice. Chill till partially set. Fold in 1 cup shredded zucchini, 1/2 cup shredded carrot, 2 tablespoons chopped green pepper, and 2 tablespoons chopped green onion. Turn into a lightly oiled 9-inch pie plate. Chill till firm.

Combine 1 cup dry cottage cheese, 1/2 cup dairy sour cream, 1 teaspoon shredded lemon peel, and dash salt. Spread mixture atop firm mixture in pie plate. Garnish with parsley and halved cherry tomatoes, if desired. Makes 6 servings.

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

Pineapple Salad Surprise

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2 medium pineapples
2 apples
2 (8-oz size) boiled rock lobster tails
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon leaves
1 tablespoon chopped parsley

Sauce
1/2 cup mayonnaise
1/4 cup catsup
2 tablespoons Cointreau
1 tablespoon port
Flowers, optional

1. Cup pineapples lengthwise into quarters, right through fronds. Remove and discard cores.

2. Scoop out pineapple, leaving shells intact.

3. Core and pare apples. Remove lobsters from shells. Cut lobster meat, apples, and pineapple into 1-inch cubes. Combine in medium bowl with tarragon and parsley; toss to blend. Refrigerate, covered, several hours, or until well chilled.

4. Make Sauce: In small bowl, combine mayonnaise, catsup, Cointreau, and port; mix well. Refrigerate, covered, until well chilled.

5. To serve, lightly toss lobster-fruit mixture an d sauce to mix well. Divide evenly into pineapple shells. If desired, decorate each with a flower.

Makes 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Autumn Fruit Salad Mold

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2 envelopes unflavored gelatine
1/4 cup sugar
1/4 teaspoon salt
1 2/3 cups boiling water
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups rose wine
5 drops red food color
3/4 cup diced orange sections
3/4 cup diced unpared red apple
1/2 cup slivered pitted dates
1/4 cup diced grapefruit sections
1/4 cup thinly sliced celery
Salad greens

1. Combine gelatine, sugar, and salt in large bowl. Add water; stir until gelatine mixture is dissolved. Stir in lemon peel, lemon juice and wine. Add food color, a drop at a time; mix well.

2. Refrigerate about 1 hour, or just until mixture mounds slightly when dropped from spoon.

3. Meanwhile, lightly toss fruit and celery until well mixed. Stir in gelatine mixture.

4. Turn into 5 1/2 cup ring mold. Refrigerate until firm – about 2 hours.

5. To serve: run spatula around edge of mold; carefully unmold fruit ring onto salad greens.

Makes 6 to 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Peachy Beef Toss

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1/2 cup salad oil
3 tablespoons vinegar
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 drops bottled hot pepper sauce
1 head romaine, torn in bite-size pieces
1 1/2 cups cooked roast beef cut in strips
3 fresh medium peaches, peeled, pitted, and sliced
1 avocado, peeled, pitted, and sliced
12 cherry tomatoes, halved

In screw-top jar combine first 6 ingredients and 1/8 teaspoon pepper. Cover; shake till blended. Chill. Combine romaine, spinach, and beef in salad bowl. Cover and chill. Just before serving, add peaches, avocado, and tomatoes. Shake dressing; toss with salad. Serves 6.

Honeydew-Turkey Salad Bowl

2 small honeydew melons
2 cups cubed cooked turkey
1 cup sliced celery
1/3 cup mayonnaise or salad dressing
1/3 cup spicy sweet French salad dressing
1 teaspoon chopped green onion
1/2 teaspoon celery seed

Slice melons in half using a sawtooth cut. Remove and discard seeds and pulp. With melon ball cutter, remove melon meat. Remove any remaining melon meat with spoon and use another time. Toss together melon balls, turkey, and celery. Cover; chill. Combine mayonnaise, French dressing, onion and celery seed. Cover; chill. Spoon turkey mixture into melon halves. Pass dressing. Makes 4 servings.

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

Vegetable Stuffed Tomatoes

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1 9-ounce package frozen Italian green beans
1/4 cup sliced green onion
1 3-ounce can sliced mushrooms, drained
1/3 cup low-calorie Italian salad dressing
1/4 teaspoon salt
Dash pepper
6 medium tomatoes

Cook beans according to package directions; drain thoroughly. Add onion, mushrooms, salad dressing, salt and pepper; toss till beans are coated. Refrigerate at least 2 hours, stirring occasionally.

Meanwhile, cut thin slice from top of each tomato. Using a small spoon, scoop out centers, leaving shells about 1/4 inch thick. (Use tomato centers in sauce or salad another time.) Invert shells on paper towelling to drain; chill. At serving time, sprinkle insides of tomato shells with salt; spoon in bean mixture. Serve salads on romaine leaves, if desired. Makes 6 servings.

Scandinavian Cucumbers

1/2 cup dairy sour cream
1 tablespoon sugar
2 tablespoons snipped parsley
2 tablespoons tarragon vinegar
1 tablespoon finely chopped onion
1/4 teaspoon dried dillweed
3 small unpeeled cucumbers, thinly sliced (3 cups)

Stir together sour cream, sugar, parsley, vinegar, onion, and dill. Gently fold in cucumbers. Cover and chill 2 hours. Makes 6 servings.

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

Yogurt-Fruit Combo

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2 8-ounce cartons orange yogurt (2 cups)
1/3 cup mayonnaise or salad dressing
1 20-ounce can pineapple slices, drained
1 17-ounce can pitted light sweet cherries, drained and halved
1 11-ounce can mandarin orange sections, drained
1 cup tiny marshmallows

Stir together yogurt and mayonnaise. Cut pineapple into wedges. Fold drained fruit and marshmallows into yogurt mixture. Cover; chill at least 1 hour. Trim with mint; if desired. Makes 10 to 12 servings.

Minted Papaya-Plum Salad

2 slightly beaten egg yolks
2 tablespoons water
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon butter or margarine
Dash salt
1 cup dairy sour cream
1 to 2 teaspoons snipped fresh mint leaves
2 cups medium papayas or mangoes, chilled
12 ounces fresh plums, chilled, halved and pitted
1 1/2 cups red and purple grapes, chilled
Leaf lettuce

In a 1-quart saucepan combine egg yolks, water, sugar, vinegar, butter or margarine, and salt. Cook over low heat, stirring constantly, till mixture thickens slightly and barely coats a metal spook; do not boil. Remove from heat. Stir in sour cream and mint. Cover and chill. Seed and halve papayas; arrange with plums and grapes on lettuce lined plates. Garnish dressing with a few mint leaves, if desired. Serve fruit with dressing. Makes 4 servings.

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

Salmon-Avocado Mold

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1 envelope unflavored gelatin
1 cup cold water
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon vinegar
2 teaspoons grated onion
1/2 teaspoon salt
1/2 teaspoon prepared horseradish
1 16 ounce can salmon, drained, flaked, and small bones removed
1/2 cup mayonnaise or salad dressing
1/3 cup sliced pitted ripe olives
1/4 cup chopped celery

• • •

1 large avocado
1/2 cup dairy sour cream
1/2 teaspoon salt
Curly endive

In saucepan soften gelatin in the cold water. Stir over low heat until gelatin is completely dissolved. Add sugar, lemon juice, vinegar, onion, 1/2 teaspoon salt, and horseradish. Chill till mixture is partially set. Fold salmon, mayonnaise, olives, and celery. Spoon into a 3 1/2 cup mold; chill till gelatin mixture is firm. To prepare dressing, peel and mash the avocado (about 2/3 cup). Blend together the avocado, sour cream, and 1/2 teaspoon salt. Chill. Unmold salmon salad onto serving platter. Spread avocado dressing mixture evenly over the outside of salad. Garnish with curly endive and a lemon twist, if desired. Makes 4 servings.

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

Easy Sauerkraut Mold

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Ingredients

2 3-ounce packages lemon-flavored gelatin
1 tablespoon vinegar
3 or 4 small green onion tops
1 pimiento
1 16 ounce can (2 cups) sauerkraut, drained
1 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish

Directions

Dissolve lemon-flavored gelatin in 2 cups boiling water. Add vinegar and 1 1/2 cups cold water. Chill till partially set. Snip the green onion tops and pimiento into the gelatin mixture. Cut through the contest of the can of sauerkraut. Add drained sauerkraut to gelatin mixture; stir gently to distribute vegetables. Turn mixture into an 8x4x2 inch loaf dish. Chill till firm, 4 hours or overnight. Unmold onto salad greens. Trim with carrot curls and ripe olives, if desired. Combine mayonnaise and horseradish. Serve with salad.

Makes 8 to 10 servings.

Three-Bean Aspic

Ingredients

1 17-ounce can three-bean salad
1 envelope unflavored gelatin
1/4 cup cold water
1 13 1/2 ounce can tomato aspic
2 tablespoons lemon juice
1/4 teaspoon dried dillweed

Directions

Drain bean salad, reserving liquid. Add enough water to measure 1 cup liquid; set aside. Soften gelatin in the 1/4 cup cold water. In saucepan combine tomato aspic and softened gelatin. Heat and stir till aspic melts and gelatin dissolves. Stir in bean liquid, lemon juice, and dillweed. Chill till partially set. Stir in drained bean salad. Turn into a 4-cup mold. Chill till firm, several hours or overnight. Unmold salad onto a serving platter. Garnish the salad with curly lettuce leaves, if desired.

Makes 6 servings.

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