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Newspaper
Ada Weekly News
Location
Ada, Oklahoma, United States of America
Date
Sep 10, 1970
Page
14
A Caesar salad recipe is outlined with garlic infused corn oil, a warm egg, croutons, and crisp lettuce. It instructs soaking garlic in oil, warming an egg, toasting bread cubes, tearing lettuce, and tossing with lemon and parmesan or blue cheese as an optional substitute.
A recipe collection outlines Pyramid Salad with green beans olives tomato egg and anchovies plus Garden Salad in a gelatin yogurt mix with dill chives and vegetables. Included are Pickle Carrot Snack and a molded congealed salad with pear mixture and serving tips.
Blend sour cream cider vinegar sugar caraway and onion with salt. Toss with six cups shredded cabbage until well coated. Chill before serving. Pack in insulated container for a picnic for six servings.
Cold roast lamb thinly sliced with a salad of eggplant tomatoes scallions olives parsley and a lemon oil dressing. Bake eggplant at 375 for about 45 minutes until tender, then cool and mix with other ingredients for a hearty salad.
Drain beans and rinse, then mix with oil lemon juice sugar salt pepper. Add celery scallion parsley and tuna, spread on salad greens, top with capers and lemon wedges. A flavorful cold salad for light meals and gatherings.
A light shrimp salad combines cooked shrimp with watercress lettuce hard boiled eggs avocado and grapefruit or pineapple. Toss with a dressing of salad oil lemon juice sugar salt dry mustard dill and chives then serve immediately.
A crisp relish salad combines cabbage carrot cucumber and onion with a dressing of vinegar corn syrup corn oil and pepper. The mixture chills for at least three days before serving on lettuce wedges yields about 12 servings.
A vintage salad recipe combines gelatin with lemon or lime flavor, pears, cream cheese, walnuts and mayonnaise. It instructs dissolving gelatin in boiling water then adding cold water and salt, chilling, then mixing pears with cream cheese and walnuts.
Recipe outlines a broccoli salad using frozen broccoli, gelatin, chicken broth and mayonnaise with eggs onion and lemon juice. The mixture cools then folds in broccoli and onion before chilling in a ring mold and serving on lettuce. Yield six servings.
A simple vegetable mayo slaw mix with green pepper onion lemon juice and sugar. Toss with shredded iceberg and mound on tomato slices for six servings.
Step by step vegetable dishes for kids including beans carrots celery onions and mushrooms with butter stock and cream sauces. Recipes cover bean mixtures vegetable purées soufflés and baked casseroles yielding several servings.
Cook green beans per package. make a white sauce with butter flour milk and seasonings. Add mushrooms chives parsley pimiento and optional sherry then simmer until thick. Stir into beans and serve hot for eight servings.
Recipe item shows creamed spinach serving four with milk flour and nutmeg plus a five egg butter tomato juice corn dish and a pea mint lettuce bake. Includes quantities and steps for cooking thickening folding eggs baking at 350 for 50 minutes.
Begin with two large tomatoes about a pound. Boil briefly to loosen skins then peel and slice. Mix light brown sugar red wine vinegar and oil, spoon marinade over slices, chill. Makes four servings.
A simple zucchini side dish. Four to six servings. Slice four medium to large zucchinis and boil briefly, then drain and chop. Reheat in melted butter with a pinch of salt for a tender, buttery vegetable dish.
A recipe for Phylls chilled beet soup serving 4 to 6. Mix sour cream with beet liquid, then beat until blended. Add beets and remaining ingredients, chill. Yields just over one quart.
Break off asparagus stalks at snap point wash and cut into 1 inch pieces. In a medium covered pot simmer with chicken broth and scallions then blend with light cream to finish.
Mix cucumber green onion sour cream horseradish white pepper. chill to blend flavors. Chop cucumber fine and scoop seeds, yielding about 2 cups. refrigerate leftovers for salad dressing.
A recipe item describes making a four serving potato souffle using instant mashed potatoes and cheddar. It lists butter flour salt pepper milk eggs and cheese with steps to prepare a two-quart souffle dish and to foil wrap the dish for baking.
A recipe for asparagus timbale with butter, eggs, flour and hot milk. It instructs cooking asparagus, making a thickened sauce, folding in eggs and asparagus, then baking in a buttered dish for 45 minutes at 325 degrees yielding six servings.
Two packages cauliflower in cheese sauce and one package frozen zucchini and squash with onion butter and salt plus thyme and tomato wedges. This home style dish uses simple pantry items to create a savory scramble.
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