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
Cottage Cole Slaw (Make It Easy)
3 cups finely shredded, or chopped cabbage
1 cup well drained cottage cheese
½ cup shredded uncooked carrot
¼ cup chopped green pepper
1 teaspoon minced onion
½ cup mayonnaise or cooked salad dressing
1 tablespoon cider vinegar, or lemon juice
1 teaspoon sugar
Salt and pepper to taste
6 lettuce cups
Shred cabbage fine and cut shreds into short lengths. Add cheese, carrot, green pepper, and onion. Add to the salad dressing vinegar or lemon juice, sugar, and salt and pepper to taste, and thin to the desired consistency with a little cream. Toss together lightly with the cabbage mixture until the ingredients are well blended. Pile in lettuce cups and serve at once. Serves 6.
Ham and Egg Pie (Ham and Egg Pie)
4 tablespoons butter
1 teaspoon minced onion
4 tablespoons flour
2 cups milk
½ teaspoon salt
Dash of pepper
6 hard-cooked eggs, sliced
½ cup sliced, cooked, or canned mushrooms
1 cup chopped green pepper
Buttered crumbs
Melt butter in a saucepan, add onion and cook until yellow. Add flour and blend. Add milk and cook and stir until smooth and thickened. Season with salt, pepper, and add green pepper. Arrange alternate layers of sliced egg, mushrooms, ham, and sauce, in buttered baking dish, pouring sauce on top. Cover with buttered crumbs and bake in moderate oven 350 F., for about 30 minutes or until mixture bubbles and crumbs are lightly browned. Serves 6.
Layered Tomato Salad (Make It Easy)
3 large ripe tomatoes
2 cups cottage cheese
½ teaspoon finely minced onion
Salt and pepper, to taste
Curley endive, or other salad greens
Salad dressing
Peel chilled tomatoes and cut each into four slices. Season cheese with onion, salt, pepper, pile generously on half the tomato slices. Spread to edge of slices and top with a second slice of seasoned tomato. Arrange on beds of curly endive and serve with any desired dressing. Serves 6.
Special Lamb Loaf (Make It Easy)
1 cup milk
2 cups soft bread crumbs
½ small clove garlic or
1 tablespoon minced onion
2 teaspoon salt
1/8 teaspoon pepper
2 pounds ground lamb
2 tablespoons melted butter
Add milk to crumb and allow the mixture to stand until all of the milk has been absorbed. If crumbs are not thoroughly saturated with milk, add more to moisten them thoroughly. Beat until mixture is reduced to soft fine pulp. Add mashed half clove of garlic or onion, salt, pepper, lamb, and butter, and blend thoroughly. Pack into a greased loaf pan and brush top of meat with melted butter. Bake in moderate oven 350 F. for 1 ½ hours or until done. Serves 8.
Eggs and Green Beans Au Gratin (Make It Easy)
6 hard-cooked eggs
2 cups cooked or canned green beans
Salt and pepper to taste
6 tablespoons butter
1 tablespoon minced onion
6 tablespoons flour
3 cups milk
½ cup fine dry bread crumbs
½ cup grated cheese
Melt butter in a saucepan, add onion, and cook until yellow. Add flour and blend. Add milk and cook and stir over moderate heat until smooth and thickened. Season with salt and pepper to taste. Butter a shallow baking dish and arrange alternate layers of sliced egg, beans and sauce, using sauce for the top layer. Sprinkle with a mixture of the crumbs and cheese and bake in a moderate oven, 350 F. for about 25 to 30 minutes, or until the mixture bubbles and the crumbs are lightly browned. Serves 6. Individual casseroles may be used instead of one large baking dish. If the casseroles are used, decrease the baking time to 20 minutes.
Luncheon: Eggs and green beans au gratin 1, lettuce salad 3, bread, butter, fresh or canned fruit, milk and tea 2.
2 tabledspoons butter
½ cup finely chopped onion
1 cup finely diced potato
1 cup chicken broth
1 cup finely chopped, cooked chicken
1 No. 2 can whole kernel corn
2 teaspoons salt
Dash of pepper
3 cups milk
Dash of Worcestershire sauce
2 tablespoons minced parsley
Melt butter in a heavy kettle or saucepan, add onion, and cook until yellow. Add potato and chicken broth and cook, covered, until potato is almost cooked to pieces. Add remaining ingredients and heat only to the boiling point. Add additional seasonings, if necessary. Serves 6. Add one of a variety of garnishes may be used to top each serving of soup. Among them are: buttered popped corn, toast cubes, chopped parsley, a spoonful of salted whipped cream, chopped chives of finely slivered toasted almonds.
Luncheon: Corn and chicken chowder 1, lettuce and tomato sandwich 2, apple sauce and oatmeal cookies, milk and tea 3.
1 cup lentils
1 minced onion
1/4 cup oil
Wash lentils but do not soak. Set aside. Heat olive oil and brown onions. Add the lentils and let them absorb the oil. Pour 3 1/2 cups boiling water over the beans. Cover and simmer about 1 1/2 hours. Correct the seasoning and serve hot or cold over rice. Season with salt to taste.
Cottage Cheese Meat Loaf (Cooking with Cottage Cheese)
2 lbs. Ground chuck
1 lb. (2 cups) creamed cottage cheese
2 eggs, well beaten
2 tbls. butter
1 onion chopped
1 green pepper, chopped
1 carrot, coarsely chopped
2 teas. Salt
½ teas. poultry seasoning
2 cups soft breadcrumbs
4 bacon strips
Mix chuck, cottage cheese and eggs. Blend well. Heat butter and saute onion, green pepper and carrot until tender. Add vegetables and remaining ingredients except bacon strips to meat loaf. Blend well. Pack mixture into a well greased 9x5x3 inch loaf pan. Top with bacon strips. Bake in a preheated moderate oven. (350 F.) for 1 hour. Put loaf pan on a shallow pan to catch drippings. Unmold and slice while hot.
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