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SOUTH PACIFIC SALAD SUPPER--Colorful and cool summer salads were served recently by members of the WSCS of Xorthgate Methodist Church at a buffet supper. Dressed in South Seas costumes.Mrs. Don Hargrove1 two pound chicken, boiled until tender2 boiled eggs, chopped1 medium apple, chopped 1 cup chopped celery 1/2 cup sweet pickles, chopped 1 small can pineapple tidbits, well drained1 / 2 medium size onion, chopped 1/2 cup pecan^, choppedSaltPepperMayonnaiseAfter chicken has boiled until tender, remove meat from bones and chop. Add other ingredients to chicken, mixing well and enough mayonnaise to hold together well. Salt and pepper to taste. Put into bowl bedded with lettuce and garnish with parsley.CHERRY CAKE JELLO Mrs. Otto Bielss2 packages cherry jello1 No. 2 1/2 cans crushed pineapple1 No. 303 can black cherries, quartered2 bottles (small) Coca ColaDissolve jello in hot juice drained from pineapple and cherries; add Coca Cola. When jello starts to jell, stir in fruit and chill in refrigerator. Serve as dinner salad.YUM YUM SALAD Mrs. Jan Lovell1 package Lemon Jello 1/2 pint whipping cream 1/2 cup sugar1 No. 2 can crushed pineapple 1/2 to 3/4 lb. Cheddar Cheese Finely grate cheddar cheese. Dissolve lemon Jello in 1 cup boiling water. Set aside to cool.W hen Jello is partially congealed, beat until foamy, then add whipped cream which has been beaten stiffly with the sugar. Add well drained pineapple and grated cheese. Return to refrigerator to firmly congeal. Serves 10 to 12.* * *JELLO DELIGHT Mrs. Dal Kersey1 pkg. Orange Jello 1 pkg. Lemon Jello 1 cup hot water 1 cup cold water 1 small can crushed pineapple (drained and chilled)1 pint cottage cheese, drained 1 can (small) evaporated milk (pre-chilled in freezer)Dissolve Jello in hot and coldofficers of the WSCS preside at the serving table. They are Mrs. Don Hargrove, secretary; Mrs, Jan B. Lowell, president and Mrs. L. G. Mason, treasurer, NEWS TEXAN PHOTOwater. Add chilled pineapple and cottage cheese. Whip evaporated milk very stiff and fold into Jello mixture. Chill in mold or freeze until set.RIBBON SALAD Mrs. Bobby Joe Boyd1 package each (3 oz.) lemon, lime and raspberry Jello 3 cups boiling water 1 cup miniature marshmallows1 1/2 cups cold water2 packages (3 oz.) cream cheese, softened1/2 cup mayonnaise 1 cup whipped cream 1 can (1 lb. 4-1/2 oz.) crushed pineappleDissolve gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add 3/4 cup cold water to Lime Jello; pour into a 13 x 9 x 2 inch pan. Chill until set, but not firm. Add 3/4 cup cold water to Raspberry Jello; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm.Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes 12 to 15 servings.PINEAPPLE-CHEESE IN CREAM Mrs. Bobby Joe Boyd1 pint small curd cottage cheese1 can (large) crushed pineapple 1/3 cup sugar2 packages unflavored gelatin dissolved in 1/4 cup waterMix the juice from the pineapple with sugar and heat. Add to gelatin mixture. Add pineapple and cottage cheese and refrigerate until congealed. Fold in whipped cream and pour into mold.* * *COLE SLAW Mrs. Thomas Copeland3 cups shredded cabbage 1/4 cup minced onionCombine;1/3 cup mayonnaise1 tablespoon vinegar2 teaspoons sugar 1/2 teaspoon saltToss with cabbage and onion.Irving News TexaniMi'/tof' m* T'lUi f**'* CilfFOOD SECTIONSouth Pacific Salad Supper Is WSCS’s Idea For Easy Summer Buffet DinnerBY FLOYCE KORSAK DNT Staff WriterThe Women’s Society of Christian Service of Xorthgate Methodist Church entertained Wednesday night with a South Pacific Salad Supper.Dressed in costumes representing the mu mu, native Hawaiian dress, and in surroundings decorated with tropical plants, fern, bowls of gardenias, shells and leis, a salad supper was served buffet style to about thirty members and guests.Following the supper Mary Ann Lovell welcomed members and guests and Xana Gallagher gave a devotion. A skit, “Shipwreck at Bali Woman’s Society, followed with the following participating: Dona LeVault, Danisha Boyd, Jo Martin, Mary Brookshire, Sue Creed, Frances Hueb-ner, Charlotte McLaren. Melba Copeland was pianist and director.Below are printed a number of the colorful salads that made upBEAUTIFUL SALAD Mrs. Gary J. Lewis22 marshmallows 2 cups water 1 pkg. lime jello1 Xo. 2 can well drained crushed pineapple1 cup chopped pecans 1 cup grated American cheese 1 cup whipped creamDissolve marshmallows in water over low heat. (May use double boiler). Add jello and allow to stand 20 minutes. Add pineapple, stir, place in freezer of refrigerator for 25 minutes. Add pecans, cheese and whipped cream and place in refrigerator for 6 hours before serving.* * *FROSTY MELON Mrs. Joe Levault1-3 oz. package of Jello (your 1 cup boiling watera complete and unusual menu for South Sea Island supper.Xorthgate Methodist Church is Irving’s newest Methodist Church. It was organized seven months ago and the Womens Society of Christain Service was organized in February, 1966.The church is located on Estelle Rd., just off Beltline north of Hwy. 183 on a 9.54 acre site purchased for the church by the Dallas Board of Church Extension. Services are being held in one of the church Extension’s portable buildings until a permanent building can be erected.Seventy-seven families now call this their church home.Along with other organizations within the church, the WSCS is dedicated to helping to raise funds for the new church building program. Friday night, June 17, beginning at 7:30 p.m. the WSCS will sponsor an old fashioned Ice Cream Social with home made ice cream and delicious cakes and pies. The public is invited to attend.3/4 cup cold water 1 medium cantaloupe1 cup drained fruit (your choice)2 or 3 pkgs (3 oz.) cream cheese 2 tablespoons milk (more if needed)Dissolve Jello in boiling water, then add cold water. Chill until very thick. Meanwhile peel melon, leaving whole. Cut slice from one end of melon, scoop out seeds and drain well. Place melon upright in bowl; fold fruit into thick Jello and spoon mixture into melon. Replace slice and fasten with toothpicks. Chill.Before serving, blend cheese and milk until smooth and fluffy. Cut thin slice from one side of melon for firm base. Place on plate and spread cheese mixture over melon. Slice and arrange attractively on salad plate. * * *CHICKEN SALADHAWAIIAN SALAD IDEAS -- A frozen juice concentrate supplies convenient, economical, fresh - fruit flavor in each of these cooling refreshers. Illustrated in foreground: Two Sherbet Bombe. In background.from left to right: Hawaiian Soda, Pineapple Milk Shake, Grape Mousse and Citrus Ice. Serve any of them as a nourishing, vitamin-rich dessert or between - meal refresher.
Newspaper Details
Irving News Texan
Irving, Texas, US
Thu, Jun 16, 1966
Page 15
Full Page
Clipped by
Los A.
CA, USA 15 Nov 2024
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