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Banana and Peanut Salad
Alice Sullivan
Dressing:
3 cold bananas
1
½
2
½
1
2
tablespoon vinegar
cup water
tablespoons flour
cup sugar
tablespoon butter
egg yolks
1 cup Spanish peanuts
or chopped blanched peanuts
Make dressing before hand and refrigerate. Mix vinegar, water, flour, and sugar well. Add
rounded tablespoon of butter. Cook over low heat until it begins to thicken. Pour beaten egg
yolks slowly into mixture and continue cooking until thick and creamy. Cool and refrigerate.
Have ready cold bananas and peanuts. Peel and dice bananas. In a cold bowl, put layer of
bananas, layer of nuts, layer of dressing, layering until all ingredients are used. Chill ½ hour,
serve cold with cold or hot meat dishes.
Salami-Mac Salad
Carmen & Bill Biddle
1
(7 ½ oz.) Kraft mac & cheese dinner ½ teaspoon salt
pound salami or summer sausage, chopped dash of pepper
½
½
2
cup coarsely chopped dill pickle
½ cup Kraft real mayonnaise
tablespoons finely chopped onion
Prepare dinner as directed on package. Add remaining ingredients. Mix lightly; chill. Add
additional mayonnaise before serving. 4-6 servings.
Pasta Salad
DoLores Kounovsky
12 oz. rotini (curly roni)
Creamy Italian dressing
Any or all of the following:
1 tomato, cut in wedges
sliced mushrooms
2
tablespoons chopped onion
Broccoli flowerettes, cooked
Green, red, or yellow pepper, cut in pieces
8 oz. mozzarella cheese, cubed
sliced pepperoni
¼
cup sliced olives
salt & pepper to taste
Cook rotini according to package directions. Drain; rinse with cold water to cool. Toss with
any or all of the other ingredients listed. Add Creamy Italian dressing to taste. Refrigerate for
several hours. Serve with additional Italian dressing.
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