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Wednesdaylifle 18,1975 ONE-STEP VEGETABLE SALAD MOLD 1 ("1 cet large ripe tomato, blanc ed, peeled and chopped 1 (i½/ cups) medium cu- cumber, peeled, seeded and finely chopped 'A cup finely chopped green pepper ½cup finely chopped celery 1,4 cup f inely chopped onion 1 envelope un flavored gelatin 1½à cups tomato juice 2 tablespoons white vinegar 1/4 teaspoon Worcestershire sauce 1 teaspoon garlic sait '/8 teaspoon pepper 1, teaspoon oreganoý Toss prepared vegetables in a bowl. Set aside. Soften gelatin in 2 cup of the tomato juice for 5 minutes. Mean- while heat 1 cup of the remaining tomato juice; add' gelatin mixture; stir to dis- solve. Add vinegar, last 1/4 cup tomato juice, and Worcester- shire sauce; stir. Add vege- tables and seasonings to hot gelatin mixture. Pour into a 4-cup mould. Chili until firm. To serve, unmold on greens. No need to partially set gelatin mixture before adding vege- tables! Makes about 6 to 8 servings. JELLIED GREEN SALAD 2 envelopes unflavored gelatin 2 tablespoons sugar ~2 teaspoons sait 1/4 teaspoon pepper 3'/2 cups water 1,,2 cup vinegar 2 tablespoons lemon juice '/,2 cup chopped green onions 2 cups shredded raw spinach 2 ciups chopped celery 1/2 cup thin raclish slices Mix gelatin, sugar, saît and pepper in a saucepan. Add 1 cup of water and place over lQw heat. Stir constantly until gIelatin is dissolved. Remove from heat. Stir in remaining ~22 ieups water, vinegar an lem n juice. Chill mixture tintil partially set. Fold in ornions, spinach, celery and radishes. Turn into a 6-cup Diod and chili until firm. Unmold and garnish with r>adish roses or tomato wed- gos. Makes 6 to 8 servings._ TOMATO JELLY 2 envelopes unflavored gel- atin 4 cup cold water 1 can (19 ounces) tomato juice (about 2'/2 cups) 1 slice onion 1 bay leaf 4 whole cloves '/w teaspoon celery saît 1l½? teaspoons saît 1 teaspoon sugar (optional) 2 tablespoons vinegar or lemon juice Soften gelatin in cold water. Simmer together the next seven ingredients in covered saucepan for 15 to 20 minutes. Remove union, bay leaf and cloves. Add softened gelatin and stir to dissolve. Add vinegar or lemon juice. Pour into moistened 4-cup mold or 5 or 6 individual molds. Chili until firm. If desired, when mixture is partially set, add hard-cooke eggslces, cook- ed peas, diced or sliced celery, cucumber or green pepper. Makes 5 to 6 servings. WINTER CABBAGE SALAD 'A cup cooked salad dressing 1 tablespoon lemon juice i cup shredded cabbage 1/2 cup grated or shreddedraw carrot 1/4 cup raisins '/4 cup peanuts, chopped 1 cup diced apples Combine salad dressing and lemnon juice. Toss with re- maining ingredients just be- fore serving. Makes 4 to 6 servings. VITALITY SALAD 1 pkg. mixed veg. salad Jello 1 pkg. celery-flavored salad Jello Mix Jello, then dissolve in 2 cups boiling water. Add one and a/ cup ice water, 4 tsp. vinegar. Set in frig to thicken. When beginning to congeal add: 1 c. roast beef - cubed in smiall cubes ½/ C. copdroasted peanuts 1 c. copedcelery 1 c. sweet pick le relish 1 c. crumbled potato chips 1/ tsp. sait When ready to serve, top with cottage cheese mixed with favorite salad dressing. SUNSUINE SALMION SALAD 2 cans (7-/ oz. each) B.C. Salmon, drained 2 large bananas, diced 1 can (14 oz,) pineapple tidbits, drained 1/4 cup mayonnaise 1 teaspoon lime juice, if pineapple is unsweetened or 3 teaspoons lime juice, if pineapple is sweetened Break salmon loto bite size chunks. Crush large bone and reserve. Combine pineapple, and banana. Stir lime juice and crushed salmon bones into mayonnaise. Toss salmon cusfruit and mayonnaise ihtykeeping salmon and fruit as chunky as possible. Ch ill and serve in lettuce cups. Serves 4. Refrigerate salmon juice for later use in fish stock or chowder. TANGY SPINACH SALAD ipackage (10 ounces) trim- med-fresh spinach 2 tablespoons minced.onion 2 teaspoons snipped parsely 1/2 teaspoon dried thyme 5 slices bacon, diced 1/4 cup vinegar 1 teaspoon dry mustard '/s teaspoon garlic saît 11/2 teaspoons sugar 14 teaspoon saît '/4- teaspoon pepper 2 hard-cooked eggs, chopped Wash spinach and drain thoroughly. Trim if necessary and tear loto bite-size pieces. Combine spinach, onions, parsley and thyme in salad bowl. Fry bacon over low heat until crisp and drain. off fat. Add bacon bits to saiad bowl. Return '/4 cup bacon fat to frying pan; add vinegar and seasoning s and heat. Pour over salad and toss. Sprinkle with hard-cooked eggs. Serve at once. Makes 4 servings. IAIL FOODS 10% UNCONDITIONALLY GUARANTEE DI Çountry Kitchen Suppll~t to The Canadian Statesman, Bewmanville Tiry Our "Galley"l foir B3eautifuli Eating! Port .Darlinglon Marina Hotel BOWMANVILLE Cots Dresses> Sportswear and Gowns Juniors - Misses- Haif Sizes W onday to Saturday 9:30 a. m. to 6: 00 p. m. Open Friday Evening tili 9:00 p.. MASTER CHARGE CHARGEX, "-A Sp ecial Shop for Special Women" -Lim'ite d BOND TOWEIRS,1 OSHAWA, ONTARIO 44 Bond Street West Telephone 576-7152 'I s k N