Newspaper Page Text
Page 20
— Griffin Daily News Wednesday, November?, 1973
Salad
important
to meal
By SUSAN DELIGHT
Copley News Service
"Die salad portion of the
meal is far too often a
monotonous combination of
less than crisp vegetables un
imaginatively presented and
flavored. Is it any wonder,
then, that this part of the meal
receives cool acceptance?
A salad is a very important
part of the meal, contributing
valuable minerals and vita
mins. Therefore, it should re
ceive the same careful con
sideration given to entrees.
Vary it with new and different
seasonings and ingredients
which will lend enhancement
to flavor and eye appeal.
"Die salads featured today
are guaranteed to do just that.
One calls for artichokes,
which are available almost
the year around.
ARTICHOKES STUFFED
WITH
GREEN PEA SALAD
(Makes 4 servings)
IVi cups mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
teaspoon each: pepper,
dill weed, oregano, dry
mustard
1 package (10 ounces)
frozen green peas, cooked
according to package di
rections, drained and
cooled
2 hard-cooked eggs,
chopped
cup sweet pickle relish
2 tablespoons chopped onion
4 artichokes, prepared as
directed for stuffing and
chilled
Pimiento strips
Combine mayonnaise, lem
on juice and seasonings; set
aside. Combine peas, chopped
egg, pickle relish and onion.
Add enough of the mayon
naise mixture to moisten,
about Mi cup. Stuff the pre
pared artichokes. Chill until
ready to serve. Garnish with
strips of pimiento and serve
with remaining mayonnaise
mixture for dressing.
SALADE DE
LEGUMES ETFRAISES
(Vegetable and
Strawberry Salad)
1 head western iceberg let
tuce
About Mi unpared cucum
ber, sliced
Mi cup corn oil
cup white vinegar
2 tablespoons slivered or
ange or lemon rind
1 teaspoon sugar
‘/i teaspoon salt
teaspoon pepper
teaspoon crumbled pep
permint
Mi cup chopped onion
IMi cups halved strawber
ries
Core, rinse and drain let
tuce; chill in plastic crisper or
bag. Cut enough cucumber
slices into strips to yield 1 cup.
Mix oil, vinegar, orange rind,
sugar, salt, pepper, pepper
mint and onion in jar. Cut let
tuce lengthwise into halves;
place cut-sides down and
shred finely across heart to
yield 4 cups. Toss shredded
lettuce in bowl with cucum
ber, strawberries and dress
ing. Spoon into compotes and
serve at once.
Makes eight servings.
Filet mignon
makes brunch
December always sparks
the party giving spirit, and
welcome is a fresh approach.
Here’s an idea for the hostess
who wants to provide a gra
cious change of pace in holi
day entertaining.
Invite those special friends
to a glamorous holiday
brunch. Then roll out the red
carpet and dazzle guests with
individual tenderloin steaks.
These deluxe steaks, also
known as filet mignon, have
an established reputation of
being “tenderest of all.” Easy
to prepare, they provide that
touch of elegance that says
“Happy Holidays” in away
to be remembered, according
to Reba Staggs, home econo
mist of the National Live
Stock & Meat Board.
Set oven regulator for
broiling. Place steaks on
broiler rack so the tops of
1-inch steaks are 2 to 3
inches from heat. When one
side is brown, season with
salt and pepper, turn with
tongs (to prevent piercing
meat) and finish cooking sec
ond side. Season. Tenderloin
steaks cut 1 inch thick re
quire 12 to 15 minutes for
rare, 18 to 20 minutes for
medium.
flour 781 JSWWIL
I SALAD T CRI T r
ESSING POJyW A
PRICES GOOD MONDAY, NOVEMBER 5,
none sold to dealers THRU SATURDAY, NOVEMBER 10, 1973
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