Everyperson's Cookbook : Salads, Etc.

EverypersonsCookBook-SaladsEtc.pdf
Title
Everyperson's Cookbook : Salads, Etc.
Description
Cookbook produced by the Wichita Chapter of the National Organization for Women.
Relation
Everyperson's Cookbook
Rights
Contact UCO Chambers Library's Digital Initiatives Working Group at diwg@uco.edu for the permission policy on the use, reproduction or distribution of this material.
Contributor
Wichita NOW
Date
2024-11-26T00:00:12Z
Date Available
2024-11-26T00:00:12Z
uri
https://hdl.handle.net/11244/340687
Subject
Cookbooks
extracted text
SALADS. ETC .

Compiled by:
Betty Johnston
Mary Taves
Joyce Purcell
FOR TRE WICHITA CHAPTER OF

idi
NATIONAL
»OW WOMKN

WHEN YOUR RECIPE CALLS FOR DAIRY FOODS
BE SURE TO USE STEFFEN'S FOR BEST RESULTS

LYG y
FRESH DAIRY FOODS
AND ICE CREAM
MILK
a whole variety
to meet your needs

SW.E'i CREAM BUTTER
HALF S HALF

COTTAGE CHEESE

HEAVY WHIPPING CREAM

CULTURED SOUR CREAM

FRUIT DRINKS

PARTY DIPS

EGG NOG (in season)

CULTURED BUTTERMILK

ICE CREAMS & SHERBET

AT YOUR FAVORITE GROCERS

STEFFEN DAIRY FOODS COMPANY

700 EAST CENRAL

PHONE 267-4221

-714

.E444
n702
EVERYPERSON'S COOK BOOK

UTiether you turn to the stove for survival
or for fun, this book has something in it
for you.

Some of the recipes are original creations
contributed by Wichita NOW members.

have been published in newspapers.

Others

We

have used several from the Christian

Science Monitor's Thursday Food Section
in particular. A few have been passed
down within a family from generation
to generation. Some take time and skill.
Some are quick and easy. All of them
are good.
Enjoy
Wichita NOW

gk T I O N A U
gy4G-ar\ji Z ATlQf^

".Above the titles of wife and mother,
which although dear, are transitory
and accidental, there is the title
human being which precedes and out-ranks
every other."
Mary Livermore
Reformer
OCO Women's Researdi & BGLTQf

100 N. University r=r
Edmond,OK 73034

LI^'A BEAK SALAD

3 c. cooked lima beans

1/2
1/2
1/2
3/4

c.
c.
c.
c.

chopped sweet pickle
finely chopped celery
chopped stuffed olives
mayonnaise

1/2 t. salt
Toss all ingredients together lightly. Chill
for at least an hour before serving. Serve on
lettuce or romaine leaves with additional dressing.
Serves 8.

GREEN PEA SALAD

3 c. cooked green peas, drained
1/2 c. sweet pickle relish
1/2 c. diced celery
1 c. diced cheddar cheese

4 hard cooked eggs, diced
1 c. mayonnaise

Toss ingredients, lightly.

Chill.

Serve on

lettuce or romaine leaves with sprinkle of
shopped pimento on top.

Serves 8.

PEANUT AND CARROT SALAD

2 c. grated carrots, raw.
1 c. ground peanuts
1 T. grated onion
1/2 t. salt
1/2 c. mayonnaise
Lettuce

1 small tomato cut into thin wedges.

Combine carrots, peanuts, onion, salt and m.ayonnaise.
Mix lightly and serve on crisp lettuce. Garnish
with tomato wedges.

Serves 6.

BROCCOLI-CAULIFLOWER SALAD

1 small head cauliflower, cut fine
1 bunch broccoli, cut fine
4 tablespoons onion, diced fine
Mix together and add to vegetables: 1 cup
Miracle I'Jhip, 1 tablespoon vinegar, 1 table
spoon sugar, salt and pepper as desired.
Mix together well.

Chill before serving.

ITALIAN CUCUMBERS

2 medium-size cucumbers

Oregano

1/4 cup salad oil

Thyme

1/8 cup wine vinegar

Rosemary

Marjoram

Salt & Pepper

Peel and slice cucumbers very thin. Mix the
oil with the cucumbers. Add vinegar and

a pinch of each herb. Salt and pepper to
taste. Refigerate until ready to serve.
KIDNEY BEAN SALAD

3 c. canned kidney beans
1 c. chopped sweet pickle
5 hard cooked eggs, sliced

3/4 c. diced celery
1 c. mayannaise
Lettuce

Drain beans; add pickle, eggs, and celery.
Toss together lightly. Add mayonnaise and
blend. Chill thoroughly. Serve on shredded
lettuce, garnish with egg wedges or slices.
Serves 8,
AVOCADO DFJISSING

2 T. lemon juice

4

1/2 t. salt

1 t. prepared mustard

evaporated milk

6 drops hot sauce

1 c. avocado

Mi.y in blender until thicK and creamy.
with tomato or vegetable salads.

Serve

PISTACHIO DESSEST SALAD
Crust:

Crumble - 1 cup flour, I stick oleo,
1/2 cup chopped nuts, 2 tablespoons
sugar.

Press into 9 x 13 ungreased pan. Bake at 400'
until light brown. Cool.

1 8 oz pkg. cream cheese
1 cup powdered sugar
1 cup cool whip (save rest of 9 oz carton for
topping)
Blend and spread on cooled crust.

2 pkgs. instant pistachio pudding
3 cups milk

Beat 2 minutes on low speed and spread on cream
cheese layer. Spread cool whip over pudding

layer. Sprinkle 1/2 bar of grated German sweet
chocolate over last layer. Refrigerate several
hours before serving.
CHERRY COLA DESSERT SALAD

1 can (1 lb) Bing cherries
1 can (1 lb) crushed pineapple

1 large package (6 oz) cherry or black cherry
flavored gelatin

1 can or bottle (12 oz) cola beverage
1 cup canned or packaged blanched, slivered almonds
Drain cherries and pineapple; measure syrups;

add water, if necessary, to make two cups.
Heat syrups to boiling; pour over gelatin; stir

until gelatin is dissolved.

Combine cherries,

pineapple and almonds; fold in. Spoon into
eight-cup mold. Chill until firm. Unmold.
If desired, garnish with dairy sour cream
sweetened to taste. Makes 10-12 servings.

APRICOT SALAD

Boil together:
1 cup water

1/2 cup sugar
1 can crushed pineapple
Pour over 2 boxes apricot gelatin.

Cool.

Add:

1 cup chopped celery
nuts

Let thicken.

Prepare whipped topping according to package
directions. Fold gelatin mixture into it.
Put in bowl and refrigerate until serving
time.

CRANBERRY SALAD

1/2 package raw cranberries, ground
1/4 package miniature marshmallows

1/2 can crushed pineapple (1 cup)
3/4 cup sugar

2 apples, ground
1/2 cup whipped topping
Mix ground cranberries, sugar, and marshmallows. Let stand overnight in refriger
ator. Next morning, grind apples and
combine with cranberry mixture.
until serving time.

Chill

FROZEN FRUIT SALAD

Mix together: 1 pt. sour cream, dash salt,
3/4 cup sugar. Add: 2 tablespoons lemon

juice. Fold in: 1 diced banana, 1 small
can crushed pineapple, 1 can drained Bing
cherries. Pour into 9x5 loaf pan. Freeze
until firm. Slice to serve.

Serves 8.

UC»: women's Researeh & BGLTXJf Confer

N. University Or
cdmond,OK 73034

POTATO SALAD

3 eggs

1/2 cup vinegar

1/2 cup mayonnaise

1/2 teaspoon sugar

1 teaspoon water

1 potato

1/4 teaspoon mustard

Little bit chopped onion

Boil 3 eggs and the potato and cool. Cut into
small pieces and add salt to taste. Then add
the rest of ingredients.

Stir well.

GERMAN POTATO SALAD

4 slices bacon, crumbled
4 raw potatoes, sliced

1/3 cup vinegar or kraut
juice

1 onion, sliced thin

2 tablespoons water

2 tablespoons sugar
1/2 teaspoon salt

2 tablespoons minced parsley
1/4 teaspoon pepper
1 slice American cheese

1 teaspoon mustard

Brown bacon and crumble into bottom of a pressure

cooker. Break cheese into small pieces and add
with remaining ingredients. Mix well. Close
cover tightly.

Pressure 5 minutes at 15 pounds.

Cook cooker at once.

Serves four.

ITALIAN VEGTABLE SALAD

1 pkg frozen Italian green beans
1 pkg frozen broccoli
1 pkg frozen cauliflower
8 oz fresh mushrooms

1 bottle Italian dressing
Thaw vegetables. Cook Italian green beans until
little flavor cubes dissolve (don't fully cook).
Add everything. Pour Italian dressing over

and let stand in refrigerator over night.
Alternative: use all fresh vegetables and

marinate three days.

Also, experiment with

carrots, etc.
Bill Wix

HAM SALAD

pickle & lemon juice give
just-right tang

1-1/2 cups diced cooked or canned ham
6 hard-cooked eggs, coarsely diced

1/2 cup diced celery
1/2 cup sliced gherkins
1/3 cup mayonnaise or salad dressing
2 tablespoons prepared mustard

1 tablespoon lemon juice, fresh,
frozen, or canned
Salt and pepper

Combine ham, eggs, celery, and gherkins.
Blend mayonnaise, mustard, and lemon

juice and add to ham mixture. Toss
lightly. Season to taste with salt
and pepper.

Chill.

Garnish with

additional mayonnaise sprinkled
with paprika, if desired. Serve on
lettuce. Makes 6 servings.
SUMMER SALAD

1/2 head uncooked cauliflower
1/2 bunch uncooked broccoli
1 large red onion - sliced

3 stalks celery - sliced slantwise
8 green onions
Break the broccoli and cauliflower into bite-

size pieces.

Combine all ingredients.
Dressing

2 tablespoons salad oil
3/4 cup vinegar

1/8 teaspoon pepper
1/4 cup water

1 teaspoon salt

Combine dressing ingredients in a saucepan and

bring to boil.

Cool dressing.

summer salad and refrigerate.

Pour over

OLIVE GYL SPINACH SALAD

Fresh spinach - wash and tear into bite-sized
pieces.
Fresh mushrooms

Sliced black olives
Sliced radishes

Sliced green onions
Sliced celery
Boiled eggs
Sliced red onions (optional)
Water chestnuts (optional)
Croutons and dressing of your choice
Salt and pepper

WONDER WOMAN YOGURT SALAD

1 (8-1/2 oz) pear halves
2 cups boiling water
2 packages lime gelatin
1 (8 oz) container vanilla-flavored yogurt

Drain pears, reserving 1/2 cup syrup; slice pears.
Dissolve gelatin in boiling water. Measure 1 cup

gelatin; blend in yogurt and pour into 8-inch
square pan. Chill until set but not firm. Add
measured syrup to remaining gelatin and chill
until slightly thickened. Arrange pear slices
on gelatin—yogurt layer and top with clear
gelatin. Chill until firm, about 3 hours.
Cut into squares to serve. Makes 9 servings.
CALAMITY JANE BANANA CHIPS

Heat salad oil or shortening to depth of 1/2 inch
in skillet to 375° F. over medium heat.

Slice

peeled firm bananas into thin rounds; fry until

golden brown, turning once.

Drain well on

paper towels and sprinkle with salt.

FRUITED CHEESE SALAD

1 cup hot water

1 small pkg lime gelatin

Mix together, stirring until dissolved.
Add: 1/2 cup cold water, dash salt, 1 table
spoon lemon juice, and 1/2 cup mayonnaise.
Pour into ice cube tray and quick chill in freez
ing unit 15-20 minutes or until firm for 1 inch

from edge of tray, but soft in center. Turn into
bowl and beat with hand beater until fluffy.
Mix together: 1 small pkg cream cheese and 1
(303 size) can fruit cocktail that has been

drained. Fold into gelatin mixture.
Add 1 diced banana and 1/2 cup chopped nuts.
Pour into mold and chill until firm.

FISHERMEN'S GROTTO SPECIAL SALAD DRESSING

11/2 cups chili sauce

1/4 cup celery (ground fine)
1/4 cup sour pickles (ground fine)
2 cups mayonnaise

1 teaspoon lemon juice
1/2 teaspoon Worcertershire sauce
1 teaspoon horseradish

Put all ingredients into bowl and mix
until well blended.

Serve with any

seafood salad. Makes one quart. Keep
in cool place, but not in the refrigera
tor. It will keep indefinitely.
(from Fishermen's Wharf)

CRAB LOUIS

2 - 6 1/2 oz cans crab meat
Shredded lettuce bed
Center crab on lettuce bed and surround

with fine chopped hard-boiled eggs. Garnish
with chopped green onion tops, olives, and
tomatoes.

Serve with Fishermen's Grotto

Special Salad Dressing.

DEE'S CRANBERRY SALAD

1/2 lb fresh cranberries
1 cup Tokay grapes, halved

1 cup sugar
1 cup chopped, unpeeled

1/2 cup chopped nuts
apples
1/2 pt whipping cream
Grind cranberries and drain several hours.

Mix

cranberries with sugar and let stand several

hours.
nuts.

Drain again.

Add grapes, apples, and

Add whipped cream and fold in.

Chill.

Serves 6.
SNOWBERRY SALAD

2 cups fresh cranberries, ground
3 cups marshmallows

3/4 cup sugar
Mix together and let stand overnight. Mix the
following ingredients with mixture on the day
to be served:

2 cups diced apples

1/2 cup green grapes
1/2 cup walnuts
1/4 teaspoon salt
2 cups Cool Whip topping
EASY FRUIT SALAD

4 small oranges, separated and cut in chunks
1 small can chunk pineapple, drained
2 small or 1 large banana, sliced

Toss together lightly.

Serve on lettuce bed

with favorite dressing or sprinkle with
shredded coconut. Serves 4 to 6.

APRICOT-NECTAR SALAD

2 small or 1 large package orange gelatin
1 cup miniature marshmallows

11/2 cup boil water
21/2 cups apricot nectar

Dissolve gelatin in boiling water, add marshmal
lows, and stir until marshmallows are dissolved.
Add 2-1/2 cups nectar. Chill until set.
Topping

1/2 cup sugar
2 tablespoons flour
dash salt

1 egg
1 cup apricot nectar

1 package prepared whipped topping

Beat sugar, flour, salt and egg. Slowly add
nectar. Cook until thick, stirring constantly.
Cool. Add prepared whipped topping. Blend
well, spread over Apricot-Nectar Salad.
ORANGE SALAD

Combine in sauce pan and bring to boil:
1 pkg (3 oz) orange gelatin

1 pkg (3-1/4 oz) vanilla pudding mix (not instant)
2-1/2 cups water
Cool and then add:

2 cups whipped cream
1 can drained mandarin oranges

1 small can crushed pineapple, drained
Chill until firm.

Add orange food coloring if

desired.

FRUIT SALAD DRESSING

1/2 c. oil

1/4 c. raspberry juice
1/2 c. honey
1/4 c. lemon juice
Poppy seeds
Sesame seeds

Combine and beat well before serving.

BETTER-WITH-AGE COPPER PENNY CARROTS

2 lbs fresh carrots, peeled and sliced in rounds.
Cook in slightly salted water 15 minutes. Drain.

In large Pyrex dish, slice one medium onion,
1/2 cup bell pepper. Layer with carrots in
dish.

Dressing

1 cup tomato soup

1/2 cup cooking oil

1/2 cup vinegar

1/2 cup sugar

Bring to boil.

Pour over carrots.

Cover and

refrigerate.

CRISP LETTUCE SALAD

Line 9 x 13 x 2 inch pan with well-drained bitesize lettuce.

Sprinkle with 1/2 cup green pepper

and 1/2 cup red pepper (if you can't get red
pepper, use 1 cup green pepper)

Then add: Layer of chopped celery (1/2 cup);
1/2 cup chopped red onion, and
1/2 package uncooked frozen peas.

mix 1-1/2 cups mayonnaise with 2 tablespoons
sugar. Spread over lavers. Tope with 4 oz

grated Cheddar cheese.

Top this with 8 slices

crisp-fried bacon that has been crumbled.

Refrigerate over night.
SHARON'S SPECIAL SALAD

1 cauliflower broken into flowerets

1 can ripe olives, drained and sliced
2 chopped green onions
1/2 c. mayonnaise.
Mix gently, not to break the cauliflower,

sprinkle with salt and pepper and serve.
Serves 4-6.

WILTED LETTUCE
1 lb. fresh leaf lettuce

1/2 c. minced green onions, with tops
1/2 t. salt
Dash pepper
4 slices bacon, diced
1/4 c. vinegar

Shred lettuce coarsely into salad bowl, add onion,
salt and pepper.

Fry bacon crisp and drain.

Add vinegar to bacon fat and heat to boiling.
Pour over lettuce, tossing salad well. Sprinkle
top with crisp bacon. Serves 4.
FRENCH DRESSING

1 c. oil

1/4 c. vinegar or lemon juice
1/2 t. salt

Sprinkle of cayenne

1/4 t. white pepper
2 T. chopped parsley
1/4 c. white wine
1/3 c. soft white cheese
1 clove of garlic.
Blend cheese with 2 T. oil until smooth.

in remaining ingredients.

Mix

Pour into shaker and

shake thoroughly before using. Remove clove of
garlic before storing for future use.
This is a basic salad dressing recipe, and can
be made a creamy dressing by adding cottage cheese
and chives, or cucumber and chives blended and

added to 1 c. dressing. Tomato french dressing
can be made by adding to 1 c. dressing, 1 c. tomato

juice and 1 T. powdered sugar.
add parsley, chervil and basil.

For spicy dressing,

M 000 996 838

SELh-OLI\
munches & crunches
NUTS-SEEDS-GRAINS
GRANOLA-DRIED FRUIT
AND MORE

^1

Bosch mixers • grains♦etc.»

any amount'
avoi

^heatlanl
Z730 N. AMIOON • WICHITA. KANSAS 67204
(3161 838-2148

Our sincere thanks to all the
members and friends of

Wichita Chapter of
NATIONAL ORGANIZATION FOR WOMEN

for contributions and assistance

in compiling this book.

Good meals start with good recipes. Good
recipes deserve the finest, freshest

ingredients...exactly the right herbs and
spices...accompanied by superb condiments
...finished ofi^ perhaps, with a great cup of
coffee.

Good cooks

start their special plans
at Larcher's.

'Fujefoodsstripe1920
2929 E. Central

Wichita, Kansas '^7214

682-5575
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