50+ Lifestyles

Ella’s Kitchen

Sandy’s Savory Summer Salads
Sandy Jones comes to us from Orchard Park, New York. She has a slew of summer salads.
Here is a sampling of her fare. These salads can be made a day or two ahead of time.

Deviled Eggs

6 Large Eggs
1 1/2 T. Mayonnaise
2 T. creamed cottage cheese
1/2 tsp. dry mustard
1/2 tsp. salt
pinch of cayenne pepper – optional
1/2 tsp. salt
parsley (for garnish)
Add 2 T. of ONE of the following (diced):
Black olives, green olives, radishes, celery, sweet pickles, red or green peppers, OR “be creative”

Place eggs in a saucepan: cover with cold water. Put pan over medium heat: bring water to boiling point. Reduce heat; allow eggs to simmer for 20 minutes. Immediately place hard-cooked eggs in cold water to prevent discoloration of yolks. Halve eggs lengthwise: remove yolks, being careful not to break whites. Mix all ingredients except parsley and diced condiments in a food processor or with an electric mixer. Stir in diced condiments now. Using a spoon or pastry tube, lightly mound yolk mixture in egg halves, dividing evenly. Garnish with sprigs of parsley; cover and refrigerate until time to serve. Deviled eggs may be made a day or two ahead. Makes 1 dozen.

Vegetable Bouquet

1 16-oz can cut green beans
1 16-oz can kidney beans
1 7-oz can pitted black olives 1 small can sliced mushrooms
1 pkg frozen artichokes, cooked and drained
1 1/2 c celery, cut diagonally
1 medium onion, thinly sliced
1 small can sliced mushrooms
1 4-oz jar pimiento, sliced
Capers, optional

DRESSING
1/4 C (tarragon) vinegar 1/4 tsp. Tabasco sauce
1 1/4 tsp. salt 1/2 C. salad oil
1 tsp sugar 1/2 C. parsley flakes
1 T. fine herbes*
Drain all vegetables and combine in a large bowl. Mix dressing ingredients thoroughly and pour over vegetables. Cover and refrigerate overnight. Sprinkle with capers before serving, if desired.

*Ed. Note: “Fine herbes is a combination of herbs that forms a mainstay of Mediterranean cuisine. The ingredients of fine herbes are fresh parsley, chives, tarragon and chervi.

Yum-Yum Salad

1 3-oz pkg lemon or orange jello
1 envelope gelatin
1/2 pound American cheese-grated
small carton whipping cream
1 20-oz can (2 cups) crushed pineapple-drained

Dissolve jello according to directions. Add gelatin dissolved in a small amount of water. Grate cheese- add to above. W
hip cream and add to mixture. Add pineapple and let set.

Linguine Salad

1/2 lb. linguine
1/2 bottle McCormick¬πs Salad Supreme
1/4 – 1/2 bottle Wishbone Italian Dressing
vegetables of choice- such as: broccoli, tomato, cucumber,
green pepper, carrot, squash, zuchinni, black or green olives, etc.
Add as much of each as suits your taste (or eyesight!)

Cook linguine; combine all ingredients. Refrigerate 24 hours.

Strawberry-Pretzel Salad

2 C. crushed pretzels (use small sticks)
3 T. sugar
3/4 C. butter or margarine
Mix together and press in 9 x 13 inch pan.
Bake at 400 degrees for 7 minutes.

BLEND:
1 8-oz pkg cream cheese
1 c. sugar
1 small carton whipped topping
Spread on top of pretzel mixture and chill.

MIX:
1 large box strawberry jello
2 c. boiling water
2 10-oz pkgs frozen strawberries
1 small can pineapple, drained

Dissolve jello in boiling water. Add strawberries and drained
pineapple. Chill until almost set; pour over cream cheese mixture. Chill until firm.