Backyard Barbecue (Knox Salad Book)
Grilled Hamburgers or Franks
Barbecued Vegetable Aspic
Potato Chips
Olives – Radishes – Stuffed Celery
Pickles – Cucumbers – Scallions
Fruit Pie
Beverage
Barbecued Vegetable Aspic (serves 6)
1 envelope Knox Unflavored Gelatine
½ cup cold water
1 can (8 ounces tomato sauce)
½ cup chili sauce or catsup
1 teaspoon prepared mustard
1 tablespoon minced onion
Salad a la Boston (Knox Salad Book)
Arrange tomato slice on romaine. Salt lightly. Drain cold baked beans and mix with Fresh dressing (1 tablespoon to a cup of beans). Heap on tomatoes. Top with minced onion and garnish with a sprig of parsley.
Other ways with vegetables “as is” – or in aspic
Beets, asparagus, sweet onions on spinich leaves
Cooked carrots, white turnips, string beans and limas
Corn, snap beans (julienned), sweet pickle, pimiento
Whole cucumber stuffed with chopped, cooked broccoli, sliced ripe olives, celery, green pepper
Ham ‘n’ Cheese on Slaw
Julienne (cut in thin strips) slices of ham and Swiss or American cheese. Arrange on crisp shredded cabbage, sprinkled with mustard seeds. Garnish with ripe olives and serve with mayonnaise to which chili sauce and chopped stuffed olives have been added.
Try these combinations, too
Sardines, diced hard cooked eggs, tomato slices
Eggs deviled with peanut butter, topped with crumbled bacon and served on watercress
Chicken, Mandarin oranges (or tangerines), figs, almonds and ripe olives
Chicken Loaf (What Mrs. Dewey did with the New Jell-O, pg. 18)
Chicken Loaf
1 package Lemon Jell-O
1 pint warm chicken stock, free from fat
1 cup chicken, cut in small pieces
½ cup celery, finely chopped
¼ cup green pepper, finely chopped
2 tablespoons pimiento, finely chopped
2 tablespoons vinegar
¾ cup stuffed olives, finely chopped
Dash of Cayenne
1 teaspoon of scraped onion
Dash of Worcestershire sauce
Dissolve Jell-O in warm stock. Chill. Combine remaining ingredients. When Jell-O is slightly thickened, fold in chicken mixture. Turn into loaf pan. Chill until firm. Unmold. Serve in slices. Or mold in ring mold and serve as salad garnished with mayonnaise. Serves 6.
April Salad (What Mrs. Dewey did with the New Jell-O, pg. 15)
1 package Lemon Jell-O
1 pint warm water
1 pimiento, cut in strips
2 hard-cooked eggs, coarsely cut
1 cup celery, finely chopped
1/3 cup olives, finely chopped
1 ½ teaspoons chives, finely chopped, or one teaspoon scraped onion
1 tablespoon salt
Dash of Cayenne
Dissolve Jell-O in warm water. Chill. Decorate mold with pimiento. When Jell-O is slightly thickened, fold in remaining ingredients. Turn into mold. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Serves 6.
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