Recipes Galore

Vegetable Salads


Salad


*   Pickled Beets And Onions   *


Method:
  • Cook Beets Until Tender.

  • Remove Skins and Slice Beets 1/4 Inch Thick, and Measure
    Slices, then Slice Thinly Half As Many Bermuda Onions and
    Add To Beets.

  • Sprinkle Lightly with Salt.

  • Heat To Boiling Enough Sweetened Vinegar
    ( Half As Much Sugar As Vinegar ) to Cover Them;
    Pour Over Beets and Onion and Let Stand at least An Hour
    or Until Cold Before Serving.

  • If a Spicy Pickle Is Desired, Add Any Desired Spices to the
    Vinegar While Heating such as Cloves, Cinnamon, Allspice,
    Whole Peppers, Etc.

  • One Medium Bunch Of Beets and 2 Medium Onions Make
    5 Servings.



*     Pickled Beet Salad     *


Method:
  • Omit Onions From The Recipe For
    [ Pickled Beets And Onions ]

  • Serve the Pickled Beets With Mayonnaise or Dice the
    Pickled Beets and Add to Them Chilled Cooked Green Beans
    or Peas, or Diced Cucumbers or Celery.

  • Add Mayonnaise and Toss Together Gently.



*     Beet Relish     *


Ingredients:
  • No. 2 Can Beets
  • 1 Cup Sliced, Pared Cucumber
  • 1 Small Onion, Finely Diced
  • 1/4 Cup Vinegar
  • 1/4 Cup Juice Drained From Beets
  • 1 Tablespoon Sugar
  • 1/4 Teaspoon Salt
  • Dash Black Pepper
  • 1 Teaspoon Finely Chopped Parsley
        Or 2 Teaspoons Chopped Dill


Method:
  • Drain Beets, Saving Juice.

  • Slice Beets Into Mixing Bowl and
    Add Remaining Ingredients.

  • Toss Well.

  • Cover Tightly and Chill in the refrigerator For at least 1 Hour
    Before Serving to blend flavors.

  • Serve Instead of Salad With Cold Meat or Fish Dishes.

  • Rest of Beet Juice Should Be Saved to
    Combine with Other Vegetable Juices and Pot Liquor for
    Vegetable Cocktail.

  • Yield: 5 Servings.



*     Cole Slaw     *


Ingredients:
  • 3 Cups Shredded Cabbage
  • 1/4 Cup Mayonnaise
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Sugar
  • 2 Or 3 Tablespoons Sweet
        Or Sour Cream


Method:
  • Choose crisp, tender Cabbage for Cole Slaw.

  • Have it Chilled.

  • Trim head, cut in quarters, and just before serving,
    shred with a very sharp knife.

  • Measure Cabbage Well Packed Into the Cup.

  • Combine Mayonnaise with Salt, Sugar and Cream.

  • Add to Cabbage and toss until Well Coated with Dressing.

  • One Tomato or 1/2 Green or Sweet Red Pepper cut fine,
    or 1/4 Cup chopped Sweet Pickles, May Be Added to
    Cabbage along with Dressing for Variation in Color and Flavor.

  • Yield: 5 Servings.



*     Egg Salad     *


Ingredients:
  • 6 Hard Boiled Eggs
  • 1/4 Cup Diced Sour Pickle
  • 1/2 Cup Finely Diced Celery
  • 1/4 Teaspoon Salt
  • 1/3 Cup Mayonnaise
  • 1 Small Head Lettuce


Method:
  • Shell Eggs, then Dice.

  • Add Pickle, Celery, Salt and Mayonnaise and toss gently.

  • Cover, Chill in refrigerator.

  • When Ready to Serve Heap lightly in Lettuce Cups on
    Salad Plates.

  • Yield: 5 Servings



*     Garden Salad     *


Ingredients:
  • 1/2 Cup French Dressing
  • 1 Head Lettuce Broken In Chunks
  • 1 Cucumber, Sliced
  • 1 Lb. Tomatoes Peeled And Quartered
  • 1/4 Cup Sliced Green Onions


Method:
  • Pour Half The Dressing into the Salad Bowl,
    and Add the Other Ingredients in the Order Named.

  • Pour Rest of the Dressing Over All, Toss together Lightly,
    and Serve From Salad Bowl.

  • Yield: 5 Servings.

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