AUGUST/SEPTEMBER 1 9 6 6 double issue - Desert Magazine of ...

PINEAPPLE BOATS
3 small pineapples
1 box strawberries
2 pears
1 cup melon balls
Vz cup French dressing
Cut pineapple in halves lengthwise.
Scoop out pineapple meat, leaving
a V2 inch shell. Turn pineapple upside
down to drain. Dice pineapple
meat, discarding core. Dice pears,
and combine with pineapple, strawberries,
melon balls and French
dressing. Cover and chill for a couple
of hours. Drain fruit and spoon it
into pineapple shells. Garnish with
sprigs of mint. Pass the dressing
drained from fruit. 6 servings. If you
wish to use this as a dessert, do not
use the French dressing to marinate,
but substitute the following dressing;
Vz cup orange juice mixed with 2
tablespoons corn syrup. If you wish,
you may pour 3 tablespoons Port
wine or Rum over the fruit before
chilling.
BEAN SALAD JULIENNE
1 28 oz. can pork and beans
with tomato sauce
4 green onions chopped
1 cup sliced celery
2 cups shredded cabbage
6 oz. boiled ham
6 oz. Swiss cheese
4 tablespoons spicy French
dressing
Chill the pork and beans after draining
well. Cut ham and cheese in thin
strips. Combine all and toss together
lightly with dressing. 4 servings.
58 / Desert Magazine / August-September, 1966
COOKERY
Food Editor
JLJL
DRESSING FOR FRUIT SALAD
VA cup dairy sour cream
1 cup fine curd creamed cottage
cheese
1 cup mayonnaise
VA cup honey
3 teaspoons lime juice, or more
to taste
2 tablespoons minced parsley
Combine sour cream, cottage cheese,
mayonnaise and honey and beat or
put in blender. Add lime juice and
parsley.
DEVILED DRESSING
2 packets Lawrey's Green
Onion Dip Mix
1 cup dairy sour cream
2 teaspoons prepared mustard
Vz cup chopped sweet pickle
1 tablespoon lemon juice
4 to 6 tablespoons light cream
Blend Green Onion Dip Mix and sour
cream. Add mustard and pickles.
Mix well and blend in lemon juice
and cream. Makes IV2 cups. This is
delicious over asparagus spears
rolled in thinly sliced Danish ham on
buttered light rye bread.
YOGURT DRESSING FOR
FRUIT SALAD
% cups strawberry yogurt
1 cup mayonnaise
IV2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon French dressing
VA teaspoon salt
Vz teaspoon Lawrey's Seasoning
Salt
Blend all together. This is delicious
served on peach or pineapple and
cottage cheese salad.
CRAB AVOCADO SALAD
2 cans crab meat, flaked
Vz cup minced celery
2 tablespoons lemon juice
VA cup oil
Vz teaspoon salt
VA teaspoon celery salt
3 avocados
Combine celery, crab meat, lemon
juice, seasonings and oil. Toss gently
to blend. Cover and chill for an hour
or two. Just before serving, cut avocados
in halves and remove seeds.
For a dressing, combine: Vz cup
mayonnaise, VA cup chili sauce, 1
tablespoon wine venegar. Fill the
avocado halves with the crab mixture
and pass the dressing. I find Milani's
Slaw Dressing also is good with this
salad.
SHRIMP AND EGG SALAD
1 can deveined shrimp
3 hard cooked eggs
1 cup sliced celery
1 tablespoon chopped parsley
1 tablespoon green onion
Vz cup peeled diced cucumbers
1/4 teaspoon salt
1 teaspoon grated lemon peel
1 tablespoon lemon juice
VA cup mayonnaise
Rinse shrimp in cold water and drain
well. Dice two of the hard cooked
eggs; combine with shrimp, celery,
parsley, onion and cucumber. Add
salt and grated lemon peel. Blend
lemon juice with mayonnaise and stir
lightly through the shrimp mixture.
Chill and serve on greens. Garnish
with the other hard cooked egg
which has been sliced. Sprinkle with
paprika.