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Newspaper
Ada Weekly News
Location
Ada, Oklahoma, United States of America
Date
Sep 10, 1970
Page
6
A collection of salad ideas and dressings with steps for Caesar style greens and a layered gelatin yogurt mold. Includes garlic oil croutons, crisp lettuce, Parmesan or cheese substitute, lemon juice, and egg. plus a cabbage carrot spinach yogurt mold and a tangy vinaigrette with vinegar sugar caraway and onion. Serves vary from 4 to 8.
A vintage recipe set includes a shrimp and watercress salad with oil and lemon dressing, avocado and grapefruit, plus a pickled carrot snack. Ingredients cover shrimp, watercress, lettuce, eggs, avocado, grapefruit or pineapple, and spices. Steps include dressing, combining greens and shrimp, and chilling the carrot snack overnight for serving.
A mixed set of recipes detailing a spring relish salad with cabbage carrots cucumbers green pepper and onion, a pear gelatin mold and a layered lettuce tomato salad. Includes ingredients quantities preparation steps chilling and serving notes for each dish.
Prepare two 9 oz packages of green beans with salt as directed, drain. Mix dressing with vinegar water and oil, marinate beans three hours. Arrange on lettuce in a pyramid with tomato wedges, egg chunks, anchovy fillets, and olives. serves about 7 to 8.
A tuna and lamb inspired salad combines drained beans, tomatoes, scallions, parsley and peppers with oil and lemon dressing. Toss with tuna on greens, dot with capers and lemon wedges for four servings.
A simple tuna salad using cannellini beans and canned tuna mixed with celery scallions parsley and capers. Toss with lemon wedges and salad greens for a light meal or side dish.
Instructional fragment describing placing an eye plant on a baking sheet and baking at 879 degrees Fahrenheit for 45 minutes or until tender when pierced. The steps include cooling slightly and re- something unspecified.
A quirky soda fountain style recipe uses lemon or lime gelatin and walnuts. Pear halves are diced and blended with cream cheese and walnuts to create a chilled filling.
This recipe describes a broccoli congealed salad. It uses frozen chopped broccoli, unflavored gelatin, water, chicken broth, mayonnaise, lemon juice, Worcestershire sauce, hard cooked eggs, onion, and optional onion. After preparing the gelatin and broth mixture, fold in broccoli and eggs, then mold and chill. serve on crisp lettuce.
Recipe directions describe a vegetable medley with butter onion mushrooms carrots celery and snap beans. Steps include sautéing onions simmering vegetables in water and salt then combining with mushroom liquid and reheating until tender yields 4 to 6 servings.
Chilled beet soup recipe detailing beets cucumber sour cream lemon sugar onion and pepper. Includes steps to simmer vegetables puree with broth melt flour stir in liquid patience chill and serve. Contains measurements for servings and storage hints.
A potato souffle recipe for six includes asparagus spears, cheddar cheese, onion, scallions, and milk. It instructs lining a dish with double-thick foil, preparing a mashed potato base, folding stiff egg whites, baking at 325 degrees, and serving once set. The directions cover asparagus prep, cheese sauce, and a cauliflower zucchini side to heat through.
A recipe collection with spice creamed green beans using two 44 oz packages of Bach frozen green beans, milk, flour, and optional sherry. includes a spinach dish with milk and nutmeg, a low sodium tomato corn souffle, and minted peas with baby carrots. Contains serving sizes and cooking steps for each dish.
Large tomatoes peeled and sliced, marinated in a mixture of salt sugar wine vinegar and oil. Tomatoes are arranged in a shallow dish and coated with marinade, then chilled to serve. Makes four servings.
A compact recipe for preparing zucchini by washing slicing boiling and finishing with butter. It yields about 4 servings and uses medium zucchini 1 pound water salt and butter with steps to trim peel and boil until tender then reheat with mashed zucchini in a clean pan
A 4 percent cup butter and 4 eggs are beaten with 9 ounce frozer asparagus and 4 cup flour. Heat hot milk with pepper and Worcestershire, then fold into the egg mixture. Stir in asparagus and bake in a buttered casserole for 45 minutes at 225 degrees. Test with a knife for doneness. Makes 6 servings.
Two packages cauliflower frozen in cheese sauce zucchini squash frozen Vy cup chopped onion two tsp. Willer or margarine half teaspoon salt half teaspoon thyme curved two tomatoes cut into wedges.
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