Guacamole Ring

As a native Californian, I eat avocados and guacamole all the time. People get really testy about their method of preparing guacamole, but I have never EVER seen it made in a ring. This is another Jello monstrosity and I am feeling attacked! I kid, of course, but who would put gelatin in guac??? Guacamole is a thing of beauty when made well and no mould or gelatinous binding is needed. Just dump it in a bowl and add freshly made tortilla chips. Mwah, pure heaven.

Guacamole Ring – 1 qt

1 envelope gelatin softened in 1/4 c water, stir over low heat until dissolved. Add 3/4 c cold water, 1/2 c Italian dressing. Add 1/2 c sour cream, 1 1/2 c mashed avocado, 1 T finely chopped onion, dash of Tobasco

Fruited Cheese Salad

From the Food section of a newspaper in Van Nuys, CA we find a Fruited Cheese Salad. At first I wasn’t quite sure what exactly that would be, but as it turns out, it belongs in Jello hell. Maybe the canapé recipe off to the side can make up for it. To compensate I included the back side of this clipping down below. It is sometimes fun to see what was in the paper – in this case real estate. I also hate-love the condescending copy “Frankly we recommend it specifically for those feminine affairs when a salad is a consciously fussy affair…” This is some low paid Food writer’s way of saying “I have to put this in the paper because the recipe came from the boss’s wife, but I’M not going to eat it…”

Fruited Cheese Molded Salad

2 cups pitted, cooked prunes

3 grapefruits

1 1/2 tablespoons plain gelatin

3 tablespoons cold water

1 pint cottage cheese

1 cup mayonnaise

3/4 cup chili sauce

1/4 pint whipping cream

Lettuce

Cut prunes into pieces. Peel grapefruit, remove sections and if sections are large, cut into halves. Soften gelatin in cold water and dissolve over hot water. Combine cottage cheese, mayonnaise, chili sauce and dissolved gelatin. Add stiffly beaten cream, prunes, grapefruit and blend thoroughly. Pour into a shallow pan and chill. Cut into squares and serve on crisp lettuce. Serves 10 to 12.

 

 

 

Eggplant Pepper Salad

Here’s a newspaper clipping for a salad I think I would have to pass on. I have tried to like eggplant, but the best way to eat it seems to be (to me) smothered in red sauce and parmesan cheese. The recipe reminds me a little bit of a salad I used to make with red & green peppers, cucumbers, and red onions.

Eggplant Pepper Salad

2 medium eggplants

3 cloves garlic, pressed

3 green onions, finely chopped

1 green pepper, seeded and diced

1 sweet red pepper, seeded and diced

1/2 cup chopped Italian parsley

1 tablespoon lemon juice

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

Salt, pepper

Broil eggplants, turning several times, until outer skin is charred and inside is very tender. Allow to cool slightly. Remove charred skin and let dark brown juice drain onto paper towels.

Mash pulp. Add garlic, green onions, green and red peppers, parsley, lemon juice, vinegar and olive oil. Mix well. Season to taste with salt and pepper. Makes 8 servings.

Chinese Chicken Salad

I remember a friend of my mother’s bringing a “new” salad to one of the many potluck parties we had, and everyone raved about it. To the point that they asked her to bring it over and over and it became “her thing” for a while. 35 years later, I am wondering if we can even call this “Chinese chicken salad” out of fear of cultural appropriation!

Look for my interpretation of this card below the transcription.

Chinese Chicken Salad

Marinate 3 chicken breasts in soy sauce about an hour – Cook until tender. Cool, shred into strips.

Shred 1/2 lettuce in strips

1 bunch green onions, sliced thin

Use green [something…]

Rice noodles – toasted almonds

Toasted sesame seeds – top with red ginger strips

 

Dressing

2 Tbsp sesame oil

1/4 c rice vinegar

1/4 c oil

Little soy sauce

Fresh ginger strips

1 tsp mustard

salt

 

Mrs Marvel’s Method

Marinate the chicken & cook, shred

Use cabbage instead of lettuce, shred fine, or use 1 full bag from the grocery store

1 bunch green onions sliced thin

1 package Ramen noodles, uncooked, crushed in small pieces

Assemble in bowl for presentation: cabbage, chicken, noodle pieces, toasted almonds & red ginger strips, then sesame seeds. Pour over dressing right before serving.

If just for eating: throw everything in the bowl together, add dressing, toss & serve

Caesar Salad

We are all probably feeling bloated after the holidays, and since so many people make a New Year’s healthy eating resolution, let’s look at a salad that gives no consideration to calories or health at all!

Caesar Salad – 1 head Romaine, 1 head lettuce

Heat 2 Tbsp oil & 1 minced clove garlic

Add 2 c bread crumbs – brown lightly

Sprinkle 1/4 c parmesan + 1/4 c bleu cheese over salad leaves (cut up)

Combine 1/2 c oil – 1/4 cup lemon juice – 1/4 tsp tabasco – 1/4 tsp dry mustard – 3/4 tsp salt

Pour over greens + add 1 raw egg _  toss until leaves are coated & egg disappears – add bread croutons

Makes 6 servings