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Girl Talk

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GIRL TALK
-- Take your bananas apart when you get home from the store. If you
keep them connected at the stem, they will ripen faster. ---
Salads on Summer evenings always seem to "hit the spot". Add a glass of Iced Tea
and some sherbet for dessert, and you have a light and healthy meal!
FRESH SPINACH SALAD ( serves 6-8)
1 egg
1 Tablespoon grated :Parmesan cheese
1 clove garlic, crushed
1 1/2 teaspoons Dijon mustard
Salt and Pepper to taste
1/2 cup salad oil
1/2 cup lemon juice
1 1/2 pounds fresh spinach, stems removed
3 hard-boiled eggs, chopped
2 strips crisp bacon, crumbled
Fresh chives, chopped
In a jar, mix together thoroughly 1 egg, cheese, garlic, mustard, salt, pepper,
salad oil, and lemon juice. Shake and chill. Tear spinach into pieces, sprinkle
with chopped eggs and bacon, and toss with dressing. Garnish with chives.
SEA FOAM SALAD ( serves 10 )
2 pounds 5 ounces canned pears
1 3 ounce package lime gelatin
6 ounces cream cheese
2 tablespoons light cream
1 cup heavy cream, whipped
Mayonnaise to taste
Grenadine to taste
Drain pears and bring cup of the liquid to a boil. Dissolve
gelatin in boiling liquid and cool. Mix cream cheese with light
cream; add gelatin, and beat with electric mixer until blended.
Chill until partially thickened. Mash pears and drain well. Fold
pears and whipped cream into gelatin mixture. Pour into a mold
and chill. Serve with mayonnaise mixed with grenadine.
PEPPER JELLY ( yields 4 pints)
1/8-1/4 cup chopped red or green hot peppers
1 cup chopped green pepper
1 1/2 cups apple cider
1 cup apple cider vinegar
6 1/2 cups sugar
1 1/2 6 ounce bottle Certo
Bring all ingredients, except Certo, to hard rolling boil, Boil 1 minute
remove from heat, and let stand 5 minutes. Add Certo and stir well.
Strain if clear jelly is desired. Pour into jars and seal. Great with
meats, especially venison! Yields 4 pints
--- Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps are firmer and better for cooking. ---