What's Cooking on Okinawa. Kubasaki Kubasaki High School
Mirian Groton
SALADS AND DRESSINGS
Hot Sea Food Salad
½ cup chopped green pepper
¼ cup minced onion
1 cup chopped celery
1 cup canned crabmeat
1 cup cooked shrimp (Follow cooking directions on package.)
½ t. salt
1 t. Worcestershire sauce
1 cup mayonnaise
2 cups corn flakes
¼ cup butter
paprika
Mix all ingredients except corn flakes, butter, and paprika. Place in buttered individual sea-food shells (or in shallow casserole.) Crush cornflakes and spread over the top. Dot with butter. Sprinkle with paprika. Bake 30 minutes in 350º F. oven.
Red Beet Eggs
½ dozen hard-boiled eggs
1 can red beets with juice
6 T. vinegar
2 t. salt
1 t. pepper
Combine all ingredients in jar. Add water (so that eggs are completely submerged in juice) if necessary. Let stand, refrigerated, at least two days. Serve cold, sliced, as relish dish.
Three Bean Salad
1 No. 2 can yellow wax beans
1 No. 2 can French-cut green beans
1 No. 2 can kidney beans
½ green pepper
1 medium-sized onion
½ cup sugar
½ cup white vinegar
½ cup salad oil
1 t. salt
½ t. pepper
Drain yellow and green beans. Wash and drain kidney beans well. Add chopped onion and green pepper. For dressing, mix last five ingredients well and pour over beans. Let stand 24 hours in covered bowl in refrigerator, stirring occasionally to get all ingredients well covered with dressing. One-half cup of chopped celery or ½ teaspoon of celery salt may be added.
Waldorf Salad
1 cup diced, unpeeled apple
½ cup diced celery
14 cup broken nut meats
14 cup mayonnaise or 2 T. mayonnaise, thinned with 1 T. cream
Toss apple, celery, and nuts with mayonnaise. Serve in lettuce cups, made by slitting lettuce lea f part way and overlapping. Top each serving with a maraschino cherry.
French Dressing
½ cup sugar
½ cup oil
¼ cup vinegar
1/3 cup catsup
1 t. salt
1 t. paprika
1 large onion, grated (pulp and juice added)
Place ingredients in bottle or fruit jar, and shake well just before serving; or beat with rotary beater in deep bowl. Makes 1 pint.
Coca Cola Salad
2 pkg. cherry Jell-O
6 oz. pkg. cream cheese
1 can red (dark) cherries
1 cup pecans
2 small “cokes”
Drain juice from cherries and pineapple. Heat and add Jell-O. When cool, add two cokes, then add pitted cherries and pineapple. Add pecans crumbled in cheese. Set in refrigerator to jell. Sever 12.
Lime Jell-O Salad
1 small can crushed pineapple
1 pkg. lime Jell-O
½ cup salad dressing
1 or 1 ½ cups cottage cheese
1 ¾ cups liquid
Drain pineapple and use juice with water for liquid. Heat liquid to boiling and dissolve Jell-O. Cool until mixture begins to thicken. Fold in pineapple, salad dressing, and cheese. Return to refrigerator until set. May be put in square cake pan and cut in squares to serve on lettuce; nice decorated with a cherry.
Sally Penny’s Blue Cheese Salad Dressing
¼ lb. blue cheese
3 T. light cream or evaporated milk
¼ cup mayonnaise
14 cup dry wine
1/3 cup salad oil
Worcestershire sauce to taste
Blend with fork all ingredients. Store in refrigerator. Will keep as long as there is any.
Potato Salad
6 medium to large raw potatoes
8 eggs, hard-boiled
1 medium onion, diced
1 medium green pepper, diced
3 stalks celery, diced
¼ cup pimento, diced
¼ cup oil
½ cup vinegar
salt, pepper, and Accent to taste
mayonnaise
Boil potatoes in skins until tender, not too soft. Drain and cool for 10 minutes. Skin potatoes carefully and dice. Add green pepper, onion, and celery. Dice and add 6 of the eggs and the pimento. Mix. Mix oil and vinegar. Add seasonings and mix until thoroughly blended. Pour over potatoes. Mix until blended. Add enough mayonnaise to make desired consistency. Decorate top with remaining hard-boiled eggs, quartered. Cool salad in refrigerator for least 3 hours before serving.