The Mail-Journal, Volume 15, Number 36, Milford, Kosciusko County, 27 September 1978 — Page 24

The Buffet Bowl

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Core and rinse lettuce; drain thoroughly. Chill in plastic bag. Rinse and trim mushrooms; then thinly slice. Pare carrot, trim celery and cut in thin strips. Core and cut apple in thin wedges. Line chilled salad bowl with a few crisp lettuce leaves. With thin bladed knife, cut head in half lengthwise; place cut sides down and slice crosswise to shred. Pile into salad bowl. Arrange mushrooms, carrot, celery and apple on lettuce. When ready to serve, toss salad with Yogurt Dressing or serve salad on individual chilled plates and pass dressing separately. Makes 6 servings. YOGURT DRESSING: Combine 1 (8 ounce) container low fat yogurt, 1 tablespoon lemon juice, 14 teaspoon EACH salt and dill weed and 2 teaspoons finely chopped anchovy. Makes about 1 cup dressing. Tuna Salad, Helen

Core, rinse and thoroughly drain lettuce; chill in plastic bag. At serving time, line plates with outer lettuce leaves. Finely shred remaining lettuce and pile onto leaves. Place one whole can of tuna atop lettuce on each plate. Combine chopped pimiento and lemon juice with mayonnaise; spoon onto tuna. Decorate with crossed pimiento strips. Garnish plate with carrot, onions, celery, olives, lemon “flower” (cut lemon into wedges not quite through and spread “petals’') and parsley. Makes 4 servings. Note: To make celery “fans", cut celery into pieces about 3 inches long. Make lengthwise cuts about 114 inches long about % inch apart. Store in ice water until curled into ‘fans”.

The Salad

1 head lettuce I y/z cups sliced fresh mushrooms 1 carrot 1 stalk celery 1 unpeeled apple I YOGURT DRESSING

I 1 head iceberg lettuce | 4 cans (314 ounce or 7 ounce) water-pack i tuna, drained I 2 tablespoons chopped pimiento I 1 teaspoon lemon juice 1 1 cup real mayonnaise | 8 strips pimiento 1 12 carrot curls 8 green onions 8 celery fans 8 ripe olives 4 lemons I Parsley sprigs

First Course

Bonnie Currie The greatest surprise for many is the first course of the meal—the salad. A fresh, crisp, imaginative salad adds special appeal to any meal. Fruit Salad Iceberg Bowl

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Core, rinse and thoroughly dram lettuce; chill in disposable plastic bag or lettuce ’crisp-rt Prepare Fruit Dressing. When ready to serve, core and cut apples into thin slices. Pare and section oranges; peel pineapple, slice and cut enough chunks to equal 1 cup. (Cover remaining pineapple and refrigerate.) Peel and slice bananas; drain u peaches. Pour dressing over fruits in a serving bowl. Coarsely chop or cut lettuce into chunks to measure 114 quarts. Divide between 6 salad bowls, or plates. Spoon on fruits with dressing. Top with cottage cheese, if desired. Makes 6 servings. FRUIT DRESSING: Combine 1 cup lemon juice, 14 cup water, 14 cup salad oil, 3 tablespoons sugar, 2 teaspoons EACH seasoned salt and grated orange peel, 14 teaspoon EACH ginger and onion powder and 14 teaspoon EACH celery seed and curry powder. Beat well. Makes 114 cups. Green Beans Polonaise

Add 2 tablespoons margarine and water to frozen green beans. Bring to a boil-, cover and cook slowly until tender, 20 to 25 minutes. Meanwhile, melt remaining 2 tablespoons margarine in a small saucepan. Stir in bread crumbs and heat until mixture is golden brown. In a small bowl, combine chopped egg and parsley. Place green beans in serving dish. Top with egg mixture, then with bread crumb mixture; serve immediately. Makes 6 to 8 servings.

11 head iceberg lettuce FRUIT DRESSING 2 apples 12 oranges 11 fresh pineapple 2 bananas 1 (8% oz.) can cling peach slices 1 pint cottage cheese I (optional)

14 cup margarine 2 tablespoons water 2 packages (10 ounce) frozen french green beans 2 tablespoons unseasoned fine bread crumbs 1 hard-cooked egg, finely chopped 2 tablespoons chopped parsley

California Green and Gold Salad

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Combine oil, vinegar, lemon juice, garlic, parsley, mustard, salt and pepper; chill. At serving time, halve avocados lengthwise, twisting gently to separate halves. Whack a sharp knife directly into seed and twist to lift out Peel avocado; place cavity side down and slice. Arrange avocado and remaining ingredients in salad bowl and toss with dressing. Makes 6 to 8 servings. Iceberg Outrigger Salad

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Core and raise lettuce; thoroughly drain. Chill in plastic bag. Peel pineapple; slice and cut 16 bite-size chunks, saving juice; chill. (Cover and refrigerate remaining pineapple for use another time.) Combine salad dressing with 2 tablespoons reserved pineapple juice, lime juice, lime peel and coconut; chill. When ready to serve, cut lettuce into 4 wedges. Peel bananas and cut 16 thick slices; hull berries. Remove lettuce and pineapple from refrigerator and insert 2 skewers through lower half of each lettuce wedge. Then thread 1 slice banana, pineapple chunk and berry on exposed end of each skewer. Serve with chilled dressing. Makes 4 servings.

14 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 clove garlic, halved I 1 tablespoon chopped parsley 1 teaspoon each: dry mustard, salt Freshly ground pepper 2 ripe California avocados I 6 cups torn lettuce i 4 cups torn spinach 1 cup sliced olives 2 large oranges, peeled and sectioned * 14 red onion, thinly sliced

1 head iceberg lettuce 1 fresh pineapple I 1 cup salad dressing ; 1 teaspoon lime juice ’ 14 teaspoon grated lime | peel 114 cup flaked coconut I 2 medium bananas < 16 fresh strawberries 8 bamboo skewers