Herald & Lantern 25 July '84 dining & entertainment ^

Keeping Cool in the Kitchen

By FLOUNCE L.D. HEAL ff Summer is the time for salads, cool drinks, fresh fruits and vegetables, and cold foods. There are many interesting salad greens in the market place. Try them with a different salad dressing. A dressing I tried recently is TOMATO-HERB SALAD DRESSING i can tomato and tomato pieces soup 1/3 cup salad oil 1/4 cup white vinegar I It cup white vinegar 1/2 teaspoon dried basil I eaves , crushed 1/8 teaspoon pepper 1 teaspoon dried marjoram leaves, crushed In a small bowl or covered jar, measure all ingredients; stir with fork or cover and "shake until thoroughly mixed. Cover and refrigerate. Stir or shake mixture just before serving. Makes about 11/2 cups, another :- Z E S T Y S A L A D DRESSING I large onion 1 teaspoon Worcestershire sauce 1/3 cup red wine vinegar '

1 teaspoon dry mustard 1/2 teaspoon fresh ground pepper 1 tablespoon salt 1/4 tablespoon Cayenne pepper 1/4 cup water 1 clove garlic 2 tablespoons sugar juice 1/2 lemon 1 cup olive oil 1/2 pint sour cream Put all ingredients except oil and sour cream into a blender. Blend thoroughly. Add oil and sour cream gradually while still blending. Makes three Cups. Stores well in refrigerator. A few salads that are good for a warm night: BLENDER TOMATO ASPIC 1 quart tomato juice 3 packages plain unflavored gelatin juice of 1 lemon or lime 1 teaspoon siTgar 1/2 teaspoon tabasco sauce 1 teaspoon Worcestershire sauce 1 teaspoon salt 4 green onions, chopped 3/4 cup parsley, chopped 4 stalks celery, chopped 3/4 cup stuffed olives, chopped Heat 1 cup of tomato juice and gelatin in saucepan until gelatin is dissolved. Put aside. Put 1 1/2 cup tomato juice in blender and add all the other ingredients except olives. Blend all high speed for W seconds. Combine blender mixture with gelatin mixture and remaining tomato Juice. Add olives. Pour inti oiled 9 inch ring moid. Chill until firm, Unmold oil lettuce bed and heap ceriter with boiled shrimp. Serves 12 TUNA OR LOBSTER MOUSSE 2 envelopes unflavored gelatin 1/2 cup cold water 1 cup mayonnaise 2 cups tuna or lobster, flakfd 1/2 cup diced celery 1/4 cup chopped stuffed olives * 2 tablespoon lemon juice 1 1/2 teaspoon horseradish < i I b

( ^ 1/4 teaspoon paprika 1 package chopped almonqs ( optional ) 1 pintsfteavy cream 1 tablespoon finely cut onion A Soften gelitin in cold water. Dissolve over boiling water; Stir into mayonnaise. Add remaining ingredients except cream, Mix well Whip cream and fold into mixture. Pour into 10x6x1 1/2 inch pan. Chill until firm. Cut in squares to serve. Makes 8-10 servings. Next week I will share with you some of my other favorites for keeping cool foods in my kitchen. Forence L.D. Heal of Cape May is a former supervisor of home economics for the State of New Jersey.

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