SALAD for the seasons!

Pagoda Fruits

2012-05-13T06:33:00.000-07:00

What a glamorous salad, yet the arrangement is really very simple.

Makes 4 servings.

1 can (8 ounces) pear halves
1 can (8 ounces) cling-peach slices
1 can (8 ounces) figs
1 can (8 ounces) Royal Anne cherries
1 jar (5 ounces) blue-cheese spread, well chilled
Bibb lettuce
1/2 cup mayonnaise or salad dressing
1/4 cup honey
2 teaspoons syrup from fruits

Procedure:
1. Drain fruits; shape cheese spread into small balls. Chill all.
2. Line a serving plate with lettuce, building up centers lightly. Place 4 pear halves around center; fill pear hollows with cheese balls. Thread each of 4 kebab sticks with 2 peach slices, a fig and a cherry; stick into pears. Place remaining fruits around edge.
3. Blend remaining ingredients in a small bowl; serve separately.

Persimmon Salad

2012-05-13T06:17:00.000-07:00

This exotic holidaytime delicacy combine to invitingly with avocado and greens in a lemony dressing.

Makes 8 servings.

8 cups broken mixed salad greens
1 firm ripe avocado, halved,peeled,seeded and sliced
1 persimmon, stemmed, halved and sliced
Honey Dressing (recipe follows)

Procedure:
1. Place greens in a large salad bowl. Arrange avocado and persimmon slices, alternately, in a ring on top. (Tip: Peel avocado just before serving so it will keep its bright green color.)
2. Drizzle Honey Dressing over salad; toss to mix well.

Honey Dressing:
Combine 1/4 cup olive or vegetable oil, 2 tablespoons lemon juice, 1 tablespoon honey and 1/4 teaspoon salt in a jar with a tight-fitting lid; shake well to mix. Makes about 1/2 cup.

Cantaloupe Coupe

2012-05-13T06:06:00.000-07:00

Melon and ham team well in this individual salad.

Makes 6 servings.

3 small firm ripe cantaloupes
3 cups cooked rice (3/4 cup uncooked)
1/2 cup sliced celery
1/2 cup chopped pecans
1/2 cup golden raisins
1/2 cup mayonnaise or salad dressing
2 tablespoons honey
1 tablespoon lime juice
1/4 teaspoon ground ginger
Bibb or Boston lettuce
6 slices boiled ham (from 2 six-ounce packages)

Procedure:
1. Cut each cantaloupe in half crosswise; scoop out seeds, then make even sawtooth cuts around edge of each. Turn halves upside down on paper toweling to drain; cover; chill.
2. Pare cantaloupe trimmings; dice and combine with rice, celery, pecans and raisins in a large bowl.
3. Blend mayonnaise or salad dressing,honey, lime juice and ginger in a 1-cup measure;pour over rice mixture; toss lightly to mix. Chill at least an hour to season and blend flavors.
4. When ready to serve, run a knife around inside of rind of each melon half to loosen meat, then cut meat into wedges, leaving in place in shell. Place halves on serving plates.
5. Line each with 2 or 3 lettuce leaves; pile rice mixture on top. Cut each ham slice lengthwise into 4 strips; roll each into a rosette; tuck 4 into rice salad in each cantaloupe.

Avocado Chip Cream

2012-05-13T05:48:00.000-07:00

The secret lies in blending half the avocado smooth.

Makes about 2 1/2 cups.

1 large ripe avocado
1 package (8 ounces) cream cheese
1/2 cup dairy sour cream
2 tablespoons lemon juice
2 tablespoons honey

Procedure:
1. Halve avocado,then peel and pit. Cut one half into small chunks and place in an electric blender container. Slice in cream cheese, then add sour cream, lemon juice and honey; cover. Beat at high speed 1minute,or until smooth.( If you dont have a blender, mash avocado in a medium-size bowl, then beat in remaining ingredients until smooth.)
2. Cut remaining half of avocado into 1/4 inch cubes; fold into dressing; cover; chill.

Party Melon Tray

2012-05-13T05:34:00.000-07:00

This is a tray you'll feel good about putting on the table.

Makes 8 servings.

2 small honeydew melons
1/4 watermelon
2 limes, sliced thin
1 medium-size cantaloupe
Avocado Chip Cream (recipe follows)

Procedure:
1. Make honeydew basket this way: Mark a guideline lengthwise around center of one of the melons with the tip of knife, then mark off an inch-wide strip across top for basket handle. Cut out sections between marks; remove seeds from "basket" and sections, then chill both until ready to arrange tray.
2. Cut 16 balls from watermelon with a small ice-cream scoop or tablespoon set; remove seeds. Cut about a dozen tiny balls from remaining watermelon with a melon-ball scoop or 1/4 teaspoon of a measuring-spoon set; chill all.
3. When ready to serve, thread tiny watermelon balls and lime slices on wooden picks; stick into handle of basket. Set basket in center of a large tray.
4. Halve remaining honeydew melon and cantaloupe'remove seeds; slice melon and saved honeydew sections into thin wedges. Arrange around basket on tray. Stack big watermelon balls in a pyramid in front. Spoon Avocado Chip Cream into basket.

Sunshine Fruit Salad

2012-05-13T05:20:00.000-07:00

A happy combination of melons,oranges, and surprisingly tangy Bermuda oranges.

Makes 6 servings.

4 cups broken salad greens
3 cups mixed cantaloupe and honeydew melon balls
2 oranges,peeled and sectioned
3 thin slices Bermuda onion, separated into rings
1/4 cup vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon dillweed
1/8 teaspoon dry mustard
1/8 teaspoon paprika

Procedure:
1. Partly fill a salad bowl with greens; top with melon balls,orange sections and onion rings.
2. Combine remaining ingredients in a jar with tight-fitting lid; shake well.
3. Drizzle half over salad; toss lightly to mix. Pass remaining dressing.

Frosted Honeydew Cresents

2012-05-13T05:10:00.000-07:00

The honeydew is fresh;pile frosted fruits on top of it just before serving.

Makes 8 servings.

1 can (1 pound, 13 ounces) fruit cocktail
1 package (3 ounces) strawberry-flavor gelatin
1 cup hot water
2 tablespoons lemon juice
1 package (8 ounces) cream cheese
1/2 cup mayonnaise or salad dressing
1 1/2 cups tiny marshmallows
1/2 cup sliced maraschino cherries
1/2 cup cream for whipping
1 honeydew melon

Procedure:
1. Drain syrup from fruit cocktail into a 2-cup measure to use in next step. Set fruit aside for step 3.
2. Dissolve gelatin in hot water in a small bowl; stir in 1 1/4 syrup and lemon juice; cool to lukewarm.
3. Soften cream cheese in a large bowl; blend in mayonnaise or salad dressing, then lukewarm gelatin mixture. Fold in fruit cocktail,marshmallows and cherries.
4. Beat cream until stiff in small bowl.
5. Place bowl of fruit-gelatin mixture in a larger bowl or pan partly filled with ice and water; fold in whipped cream.Continue folding,keeping over ice, 10 minutes,or until mixture starts to mound lightly on a spoon.
6. Pour into 2 ice-cube trays or an 8-cup shallow pan. Freeze 3 hours, or until firm.
7. When ready to serve, cut honeydew into a wedges; remove seeds; place wedges on serving plates. Spoon a mound of frozen fruit mixture onto each wedge. (Keep any remaining fruit mixture frozen to serve on lettuce for another meal.)

Cantaloupe-Fruit Coupe

2012-05-11T06:15:00.001-07:00

This is so sparkling fresh that it would be a pity to drizzle a dressing over it.

Makes 6 servings.

3 small ripe cantaloupes
2 cups strawberries(1 pint)
2 cups sliced peaches
2 cans (8 1/4 ounces each) pineapple chunks, drained
1 can (8 ounces)apricot halves, drained
2 bananas,peeled and sliced
1/2 cup toasted slivered almonds (from a 5-ounce can)
Honey Dressing (recipe follows)
10x (confectioners powdered) sugar

Procedure:
1. Mark a guideline lengthwise around middle of each cantaloupe with tip of knife, then make even saw-tooth cuts into melon above and below line all the way around. Pull halves apart gently, scoop out seeds.
2. Set aside 6 of the prettiest strawberries for next step; slice remaining and combine with peaches,pineapple, apricots, bananas and almonds in a medium-size bowl; fold in Honey Dressing.
3. Spoon fruit mixture into cantaloupe halves. Dip tips of saved whole strawberries into 10x sugar; place 1 on top of each salad.

Honey Dressing:
Combine 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1/4 teaspoon salt and 1/8 teaspoon ground ginger in a jar with tight-fitting lid; shake well to mix; chill. Makes about 1/2 cup.

Party Watermelon Bowl

2012-05-11T06:00:00.000-07:00

A trick with a cookie cutter turns watermelon into a pretty server for ham-chicken salad.

Makes 6 servings.

1 five-inch piece of watermelon, cut from an end
2 cups diced cooked ham
2 cups diced cooked chicken
2 cups sliced celery
2 tablespoons sweet-pickle relish
1 teaspoon salt
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream

Procedure:
1. Place watermelon on a cutting board; trim off round end to make bottom flat. Make scallops around top this way; with a 2-inch cookie cutter, cut scallops about 1/2 inch apart through green skin and white rind to pink meat. Run a sharp knife between rind and meat to separate; lift out cup pieces of rind.
2. Cut a guideline around top in pink meat 1 inch in from green skin. Working inside guideline, cut out about 24 balls with a melon-ball scoop or the half teaspoon of a metal measuring spoon set to form a shallow bowl. Place balls in a small bowl; cover and chill along with watermelon bowl.
3. Combine ham, chicken,celery, sweet-pickle relish and salt in a medium-size bowl; fold in mayonnaise or salad dressing and sour cream; cover; chill.
4. When ready to serve,place watermelon bowl on a large serving plate. Pile ham-chicken salad in center; circle with watermelon balls; top with 3 or 4 more balls.

Note: After serving, cut off top of watermelon bowl and discard. Slice remaining melon as fruit for another meal.

Carolina Melon Salad

2012-05-11T05:37:00.000-07:00

A southern specialty that will have them asking for more.

Makes 6 to 8 servings.

6 cups broken salad greens
1 small cantaloupe,pared,seeded and sliced thin
1/2 small honeydew melon, pared,seeded and sliced thin
1 lime,sliced thin
Ginger Dressing (recipe follows)

Procedure:
1. Partly fill a large salad bowl with greens; arrange slices of cantaloupe,honeydew and lime, overlapping,in rings on top.
2. Serve with Ginger Dressing to spoon over. Or layer the melon slices with salad greens in bowl. Drizzle about 1/4 cup dressing over; toss to mix and coat greens well. Serve with lime slices. (Save remaining dressing for salad for another meal.)

Ginger Dressing:
Combine 1/2 cup olive oil or vegetable oil,1/4 cup wine vinegar or cider vinegar, 1 teaspoon sugar, 1 teaspoon celery salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt in jar with tight-fitting lid; shake well to mix.Makes about 3/4 cup.

Buffet Melon Basket Salad

2012-05-11T05:21:00.000-07:00

A spreading basket filled with fruits of your choosing.

Makes 16 servings.

1/2 small watermelon (crosswise cut)
1 cantaloupe,halved and seeded
1/2 small honeydew melon,seeded
1 large honeydew melon, halved lengthwise, seeded and cut into 16 crescents
Fresh mint
Orange-Cream Dressing (recipe follows)

Procedure:
1. Trim a 1-inch-thick round from cut end of watermelon. Make balls of pink meat with a melon-ball scoop or half teaspoon of a metal measuring-spoon set. Place in a small bowl and save for next step. Trim any remaining meat close to rind,leaving circle of rind whole; save circle for base of "basket" in step 3.
2. Cut out about 3 cups of balls from remaining watermelon and add to bowl.Cut 2 cups balls from cantaloupe, and 1 cup from the half honeydew. Place in separate bowls; cover; chill until serving time.
3. When ready to serve, place saved circle of rind on a large serving plate. Stand honeydew crescents around inside of circle, so lower ends meet in the center and rind rests against watermelon circle. ( Hold ends in place with one hand while putting remaining crescents in place with the other.)
4. Carefully spoon watermelon balls into bottom of basket. Top with layers of cantaloupe and honeydew balls. Garnish with a few sprigs of fresh mint. Serve with Orange-Cream Dressing.

Orange-Cream Dressing:

Makes 2 cups.

1/2 cup sugar
1 teaspoon flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 eggs
1/2 cup orange juice
1/3 cup lemon juice
1/2 cup cream for whipping

1. Mix sugar, flour, mustard and salt in a cup.
2. Beat eggs slightly in top of a double boiler; blend in dry ingredients, then stir in orange and lemon juice.
3. Cook, stirring constantly, over simmering water, 5 minutes, or until mixture coats a metal spoon. Remove from heat, strain into a medium-size bowl; cover,Chill.
4.Just before serving beat cream until stiff in a small bowl; fold into chilled dressing.

Party Fruit Tower

2012-05-11T04:42:00.000-07:00

Star this frozen beauty as salad and dessert as it's rich.

Makes 8 to 10 servings.

1 can (1 pound) apricot halves
1 can (1 pound) cling-peach slices
1 package (3 ounces) strawberry-flavor gelatin
1 cup hot water
2 tablespoons lemon juice
1 package (8 ounces) cream cheese
1/2 cup mayonnaise or salad dressing
1/2 cup cream for whipping
1 1/2 cups tiny marshmallows
1/2 cup sliced maraschino cherries

Procedure:
1. Drain syrups from apricots and peaches into a 2-cup measure. Cut fruits into small pieces and set aside for step 5.
2. Dissolve gelatin in hot water in a 4-cup measure; stir in 1 1/4 cups of the fruit syrup and lemon juice; cool to lukewarm.
3. Beat cream cheese until soft and smooth in a large bowl; blend in mayonnaise or salad dressing, then gelatin mixture. Set bowl in a pan of ice and water to speed setting. Chill at room temperature, stirring often, just until as thick as unbeaten egg white.
4. While gelatin mixture chills,beat cream until stiff in a small bowl.
5. Fold cut apricots and peaches, marshmallows and cherries into thickened gelatin mixture, then gently fold in whipped cream until mixture starts to mound softly. Spoon into an 8-cup mold.Freeze six hours,or until firm. (Overnight is best.)
6. When ready to serve, run a sharp-tip thin-blade knife around top of salad,then dip mold very quickly in and out of a pan,of hot water. Cover mold with a serving plate; turn upside down; carefully lift off mold.Garnish salad and plate with watercress or small crisp lettuce leaves,if you wish.

Jeweled Honeydew Mold

2012-05-10T06:28:00.000-07:00

Thin melon crescents and strawberries shine through rosy gelatin for this salad-dessert to serve with a creamy lemon topper.

Makes 8 servings.

1 package (6 ounces) strawberry-flavor gelatin
1 package (3 ounces) lemon-flavor gelatin
3 cups hot water
2 cups cold water
1/2 medium-size honeydew melon
1/2 cup sliced hulled strawberries
1/2 cup cream for whipping
1/2 teaspoon vanilla
1/2 cup lemon sherbet, softened slightly

Procedure:
1. Dissolve strawberry and lemon gelatins in hot water in a large bowl; stir in cold water.Pour 1/2 cup into a lightly oiled 6-cup bowl. Place bowl in a pan of ice and water to speed setting; chill until softly set. Keep remaining gelatin mixture at room temperature for step 3.
2. Scoop seeds from honeydew melon; slice half into 8 thin wedges; pare each, then trim off inside of each slice,leaving a band about 1/4 inch thick. Dice trimmings and set aside with remaining melon for steps 4 and 5.
3. Place the 8 melon slices, spoke fashion,in softly set gelatin in bowl so slices meet in center; carefully spoon in another 1/2 cup gelatin mixture; chill until sticky-firm. Trim top edge of slices even with bowl so salad will stand flat when turned out.
4. While mold chills, chill remaining gelatin mixture in refrigerator 30 minutes, or until as thick as unbeaten egg white; fold in diced honeydew from step 2 and strawberries; carefully spoon into mold. Remove from pan of ice and water. Chill in refrigerator several hours,r until firm. (Overnight is even better.)
5. Cut balls from remaining melon with a melon-ball cutter or 1/4 teaspoon of a measuring spoon set.
6. When ready to serve, run a sharp-tip thin-blade knife carefully around top of bowl, then dip bowl quickly in and out of a pan of hot water. Cover with a serving plate; turn upside down; carefully lift off bowl. Garnish with melon balls.
7. Beat cream with vanilla until stiff in a small bowl; fold in softened sherbet. Serve separately to spoon over salad.

Lemon Berry Mold

2012-05-09T05:37:00.000-07:00

Serve this salad-dessert with a tangy-sweet topper.

Makes 6 servings.

2 envelope unflavored gelatin
1 cup sugar
1/2 teaspoon salt
3 1/2 cups water
1/2 cup lemon juice
Yellow food coloring
1 pint strawberries, washed and stemmed
Cheese Fluff (recipe follows)

Procedure:
1. Soften gelatin with sugar and salt in 1 cup of the water in a small saucepan; heat, stirring constantly,just until gelatin dissolves.
2. Pour into a medium-size bowl; stir in remaining 2 1/2 cups water and lemon juice; tint lemon-yellow with food coloring.
3. Makes a design on top of mold this way: Pour a one-inch depth of gelatin mixture into a 6-cup mold; chill along with remaining gelatin in bowl until layer is as thick as unbeaten egg white. Arrange a ring of strawberries, pointed ends out,in gelatin in mold;chill until sticky-firm.
4. Fold remaining strawberries,saving one for garnish, into thickened gelatin in bowl; spoon over sticky-firm layer in mood. Chill several hours, or until firm.
5. Unmold onto serving plate; top with saved strawberry. Serve with Cheese Fluff.

Cheese Fluff:
Soften 1package (3or 4 ounces) cream cheese in a small bowl.Beat 1/2 cup cream for whipping with 1 tablespoon sugar until stiff in a second small bowl; fold into cheese. Makes about 1 1/4 cups.

Raspberry Chiffon Royale

2012-05-09T05:15:00.000-07:00

Serve this double-tier pink party special with your favorite cookies.

Makes 8 to 12 servings.

1 envelope unflavored gelatin
3/4 cup sugar
1/2 cup water
4 eggs, separated
1 can (6 ounces) frozen concentrate for raspberry-lemon punch or pink lemonade
1 cup cream for whipping
Red food coloring
Fresh red raspberries

Procedure:
1. Mix gelatin with 1/2 cup sugar in top of small double boiler (save remaining 1/4 cup sugar for step 4);stir in water.
2.Beat egg yolks slightly in small bowl; stir into gelatin mixture. Cook over simmering water, stirring constantly, 5minutes,or until gelatin is dissolved and mixture coats a metal spoon.
3. Remove from heat; pour into large bowl; stir in frozen concentrate until completely melted.
4. Beat egg whites until foamy in medium-size bowl; gradually beat in remaining 1/4 cup sugar,a tablespoon at a time, until meringue forms soft peaks. Fold into gelatin mixture.
5. Beat cream until stiff in same bowl, then fold into gelatin-meringue mixture until no streaks of white remain.
6. Tint mixture pale pink with a few drops of red food coloring, then measure out 0f 2 cups and tint a deeper pink with a drop or two more.
7. Spoon deeper-pink mixture into an 8-cup mold; chill 15 minutes, or just until sticky-firm. Spoon remaining lighter-pink mixture on top; chill several hours,or until firm.
8. Unmold onto serving plate; garnish top with crown of fresh raspberries.

Madrilene Cups

2012-05-08T22:19:00.000-07:00

Layers of paper-thin vegetables slices seem to float in this shimmering first-course salad.

Makes 6 servings.

1 envelope unflavored gelatin
1 1/2 cups water
1 chicken-bouillon cube
1 can (12 ounces) jellied madrilene
6 small radishes,thinly sliced
1 small cucumber, thinly sliced
1 medium-size carrot,pared and thinly sliced
6 thin slices of lime

Procedure:
1. Soften gelatin in 1 cup water in small saucepan; add bouillon cube. Heat, stirring constantly, until gelatin and cube are dissolved.
2. Remove from heat; stir in remaining 1/2 cup water and madrilene; chill 1 hour, or until syrupy-thick.
3. Place 6 six-ounce custard cups or molds in a shallow pan of ice and water. Spoon 1 tablespoon syrupy gelatin into each cup ; let set until just beginning to be sticky-firm, then arrange a layer of sliced radishes, overlapping, in gelatin. Carefully spoon in 2 tablespoons more syrupy gelatin and again let set until sticky-firm.
4. Repeat, making a layer of cucumber slices and 2 tablespoons syrupy gelatin, then one of carrot slices and 3 tablespoons syrupy gelatin for each. Remove pan from pan of ice and water and chill until firm.
5. Unmold onto serving dished; garnish each with a twist of sliced lime. Serve plain or with a cut stalk of Belgian endive and crisp crackers, if you wish.

Lemon Beet Mold

2012-05-08T20:14:00.000-07:00

The parsley dressing adds a distinctive flavor to this favorite.

Makes 6 servings.

1 package (3 ounces) lemon-flavor gelatin
1 cup boiling water
1 cup cold water
2 tablespoons lemon juice
1 can (1 pound) diced beets, drained
1/4 cup chopped green onions
Parsley Dressing (recipe follows)

Procedure:
1. Dissolve gelatin in boiling water in a medium-size bowl; stir in cold water and lemon juice. Chill 50 minutes, or just until as thick as unbeaten egg white.
2. Fold in beets and onions; spoon into a 4-cup mold. Chill several hours, or until firm.
3. Unmold onto a serving plate; garnish with romaine, if you wish and serve with Parsley Dressing.

Parsley Dressing:
Blend 1/2 cup mayonnaise or salad dressing with 2 tablespoons cream and 2 tablespoons chopped parsley in a small bowl.

Coleslaw-Relish Mold

2012-05-08T05:35:00.001-07:00

This is a mold you can crunch on-and each bite is satisfying.

Makes 6 servings.

2 packages (3 ounces each) lemon-flavor gelatin
2 cups boiling water
1 1/2 cups cold water
1/2 cup finely shredded green pepper
1 cup finely shredded pared carrot
2/3 cup mayonnaise or salad dressing
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons milk
4 teaspoons cider vinegar
3 cups coarsely shredded cabbage
Chicory or curly endive

Procedure:
1. Dissolve gelatin in boiling water in a medium-size bowl; stir in cold water. Measure 1/2 cup into a 6-cup mold and set aside for next step.Measure 1 cup into a small bowl. Chill gelatin mixture in medium-size bowl 30 minutes, and gelatin mixture in small bowl 20 minutes, or until as thick as unbeaten egg white.
2. Place mold in a pan of ice and water to speed setting. Chill layer until as thick as unbeaten egg white; stir in green pepper. Continue chilling just until sticky-firm.
3. Stir carrot into thickened gelatin in small bowl; spoon over pepper layer in mold. Chill just until sticky-firm.
4. While carrot layer chills, beat mayonnaise or salad dressing, sugar,salt,milk and vinegar into thickened gelatin in medium-size bowl; fold in cabbage; spoon over carrot layer in mold. Remove from ice and water. Chill in refrigerator 6 hours, or until firm.
5. Unmold onto a serving plate'frame with chicory or endive leaves. Garnish mold with several green-pepper "petals" and a carrot curl threaded onto a wooden pick.

Procedure:
1. Dissolve gelatin in boiling water in a medium-size bowl; stir in cold water. Measure 1/2 cup into a 6-cup mold and set aside for next step. Measure 1 cup into a small bowl.

Aspic-Bean Molds

2012-05-07T06:42:00.001-07:00

Green beans give individual jellied tomato salads a different flavor lift.

Makes 6 servings.

1 envelope unflavored gelatin
2 cups tomato juice
2 tablespoons lemon juice
Few drops liquid red pepper seasoning
1/2 teaspoon salt
1 cup crisply cooked cut green beans
Iceberg lettuce
1 1/2 teaspoons mayonnaise or salad dressing

Procedure:
1. Soften gelatin in 1/2 cup of the tomato juice in a medium-size saucepan; heat slowly, stirring constantly until gelatin dissolves; remove from heat. Stir in remaining tomato juice,lemon juice,liquid red pepper seasoning and salt. Chill until as thick as unbeaten egg white.
2. Fold in green beans; spoon into 6 individual molds or 5-ounce custard cups. Chill several hours, or until firm.When ready to serve, unmold onto lettuce-lined plates. Top each with mayonnaise or salad dressing.

Boston Beanie Ring

2012-05-06T23:10:00.000-07:00

Summertime's picnic favorite puts on molded salad airs. Serve with frankfurters or grilled hamburgers.

Makes 6 servings.

1 cup tomato juice
1 package (3 ounces) lemon-flavor gelatin
1/3 cup catsup
3 tablespoons lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt
1 can (1 pound) baked beans in tomato sauce
1/2 cup diced celery
1/4 cup drained sweet-pickle relish
Small inner romaine leaves

Procedure:
1. Heat tomato juice to boiling in a small saucepan; pour over gelatin in a medium-size bowl; stir until gelatin dissolves.
2. Stir in catsup,lemon juice, mustard and salt. Chill 30 minutes,or until as thick as unbeaten egg white.
3. Fold in baked beans, celery and pickle relish; spoon into a 5-cup ring mold.Chill several hours, or until firm. (Overnight is best.)
4. When ready to serve, run a sharp-tip thin-blade knife around top of salad, then dip mold very quickly in and out of a pan of hot water. Cover mold with a serving plate; turn upside down; carefully liftoff mold.Stand romaine leaves in center of ring.

Cucumber-Cream Mold

2012-05-06T21:21:00.000-07:00

Go spicy with this semi-hot salad.

Makes 6 servings.

1 package (3 ounces) lemon-flavor gelatin
3/4 cup hot water
1/2 cup cold water
2 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1 medium-size cucumber
2 medium-size carrots, pared
1 ripe olive
1 tablespoon chopped parsley
1 teaspoon grated onion
1 teaspoon dairy sour cream
Watercress

Procedure:
1. Dissolve gelatin in hot water in medium-size bowl; stir in cold water, lemon juice, salt and pepper. Spoon a thin layer into 4-cup mold or dish;set mold in larger pan of ice and water to speed setting. Chill until just beginning to be sticky-firm. (Keep remaining gelatin at room temperature.)
2. lice half the cucumber very thin; arrange slices, overlapping, in ring on sticky-firm gelatin in mold. Cut 5 thin slices from a carrot and 1 slice from ripe to make a flower design. Carefully spoon in another thin layer of gelatin; let set until sticky-firm.
3. Pare and chop remaining cucumber and grate carrots into small bowl. Stir in parsley and onion, then sour cream; fold into remaining gelatin. Spoon over chilled gelatin in mold; remove from ice; chill until firm.
4. Unmold by first loosening around edge with thin-blade knife, then dipping quickly in and out of a pan of hot water. Invert onto serving; plate garnish with watercress.

Tomato-Aspic Crown

2012-05-05T00:48:00.000-07:00

Tartly seasoned relish in a no-fuss aspic ring to go with the chicken-salad mold.

Makes 8 servings.

3 envelopes unflavored gelatin
3 cups water
3 cans (8 ounces each) tomato sauce
1 tablespoon lemon juice
Fresh Vegetable Relish (recipe follows)

Procedure:
1. Soften gelatin in 1 cup water in medium-size saucepan; heat slowly, stirring constantly, just until dissolved. Stir in remaining 2 cups water, tomato sauce and lemon juice.
2. Pour into a 6-cup ring mold; chill several hours, or until firm.
3. Unmold onto serving plate; fill center with Fresh Vegetable Relish.

Fresh Vegetable Relish:
Wash and stem 2 cups (1 pint)cherry tomatoes. Combine with1 cup sliced crisp celery, 1 cup diced green pepper and 1 cup coarsely chopped Bermuda onion in a large bowl. Drizzle with 1/3 cup lemon juice; tos lightly. chill at least 1 hour. Makes about 4 cups.

Buffet Mold

2012-05-04T22:50:00.000-07:00

As the name suggests, let this mold star on a buffet.

Makes 6 to 8 servings.

2 envelopes unflavored gelatin
2 3/4 cups cold water
1 can (6 ounces) frozen concentrated orange juice
1/4 cup sugar
1/8 teaspoon salt
2 tablespoons lemon juice
1/2 cup shredded carrot
1/2 cup finely chopped celery
1 cup cottage cheese
1 can (8 1/4 ounces) crushed pineapple, drained

Procedure:
1. Soften gelatin in 1/2 cup cold water in top of double boiler; dissolve over hot water; remove from heat.
2. Stir in orange juice, 2 1/4 cups water, sugar, salt and lemon juice; divide in half; chill one half until syrupy; keep other half at room temperature for step 4.
3. Fold carrot and celery into syrupy gelatin; pour into 6-cup mold; chill until almost set. ( Gelatin layer should be slightly sticky so second layer will mold to it as it chills.)
4. Chill second half of gelatin until syrupy; fold in cottage cheese and pineapple; spoon carefully on top of almost-firm gelatin; chill 2 to 3 hours, or until firm. Unmold; serve plain or with dressing.

Rainbow Fruit Mold

2012-05-04T22:04:00.000-07:00

Three color-bright layers, each with a tangy fruit, make this a handsome salad-dessert.

Makes 8 to 12 servings.

1 package (3 ounces) lemon-flavor gelatin
1 package (3 ounces) strawberry-flavor gelatin
1 package (3 ounces) orange-flavor gelatin
3 cups hot water
2 1/4 cups cold water
1/2 cup drained canned sliced peaches (from an 8-ounce can)
1 cup sliced ripe firm strawberries
1 can (about 11 ounces) mandarin-orange sections, drained
1 cup cream for whipping

Procedure:
1. Mix and chill each fruit-flavor gelatin, one at a time and 15 minutes apart, this way: Start with lemon-flavor gelatin, then strawberry and then orange; dissolve each in 1 cup hot water in a shallow pan, then stir 3/4 cup cold water into each; chill until syrupy-thick. (The time intervals of 15 minuted are important so all gelatins do not become syrupy at once.)
2. As soon as lemon gelatin is syrupy=thick, place an 8-cup bowl(we used a kitchen mixing bowl) in a larger bowl of ice and water; pour 1/2 cup syrupy gelatin into bowl and make a design of peach slices on top.
3. Let layer set a few minutes, or until sticky-firm, then gradually spoon 3/4 cup more syrupy lemon gelatin over peaches. (Pour remaining 1/2 cup lemon gelatin into orange-flavor gelatin that is chilling. This will make all layers look of equal depth when mold is turned out.) Let lemon-peach layer set until sticky-firm, keeping bowl in bowl of ice until all layers have been added.
4. Next, fold sliced strawberries into syrupy strawberry gelatin; carefully spoon on top of sticky-firm lemon-peach layer in bowl, pushing some berries to edge so fruit will show when unmolded; let stand until sticky-firm.
5. Fold mandarin-orange sections into orange-gelatin mixture; carefully spoon into mold, pushing some sections to edge; dont move until set, as bowl is filled to the top (add ice if needed). Remove bowl from ice water; chill overnight, or until very firm.
6. Beat cream until stiff in medium-size bowl. Unmold gelatin onto serving remaining to spoon some whipped cream; serve remaining to spoon over.

Curried-Chicken Coronet

2012-05-04T21:41:00.000-07:00

A partylike rich chicken-salad mousse delicately spiced with curry.

Makes 8 servings.

2 whole chicken breasts (about 2 pounds)
2 cups water
1 medium-size onion, sliced
Handful of celery tops
1 teaspoon salt (for chicken)
3 peppercorns
1 envelope unflavored gelatin
2 eggs, separated
1/2 cup chopped toasted almonds
1 teaspoon curry powder
1/2 teaspoon salt(for salad)
1/4 teaspoon pepper
1 cup mayonnaise or salad dressing
1 cup cream for whipping
1 can (about 13 ounces) frozen pineapple chunks, thawed and drained
1/2 cup flaked coconut

1. Combine chicken breasts, water, onion,celery tops, 1 teaspoon salt and peppercorns in large saucepan; simmer, covered, 45 minutes, or until chicken is tender, Let stand until cool enough to handle, then skin chicken and take meat from bones. Dice chicken fine (you should have about 2 cups).
2. Strain stock into a bowl; measure out 1 cupful;pour into a medium-size saucepan and cool,(Use any remaining stock for soup for another day).
3. Soften gelatin in cooled stock in saucepan, heat, stirring constantly, just until dissolved.
4. Beat egg yolks slightly in small bowl, slowly stir in dissolved gelatin. Return mixture to saucepan and cook, stirring constantly, 1 minute,or until slightly thickened;remove from heat.
5. Stir in diced chicken, almonds, curry powder, 1/2 teaspoon salt and pepper, blending well. Chill 30 minutes, or until mixture is syrupy thick; blend in mayonnaise or salad dressing.
6. Beat egg whites until stiff in large bowl; fold in chicken mixture until no streaks of white remain.
7. Beat cream until stiff in medium-size bowl; fold into chicken mixture.
8. Pour into a 6-cup ring mold; chill several hours, or until firm.
9. Unmold onto serving plate; fit a shallow bowl into center of mold; fill with drained pineapple chunks; sprinkle with coconut.