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UNDER THE SEA SALAD
(Serves 6)
2 packages lime flavored gelatin
2 cups boiling water
2 cups cold water or fruit juice
Canned or fresh fruit in season
Planters Fruit Salad Dressing
Fresh mint leaves
Dissolve gelatin in boiling water. Add cold liquid. Dip large
or individual ring molds in cold water. Then fill mold half
full and place in refrigerator until set. Pour in thin layer of gelatin.
Arrange canned or fresh fruit decoratively in mold and chill again
until fruit is firmly in place. Complete filling of mold and
chill until firm. Turn out on salad plate and place bowl of Planters Fruit Salad Dressing made with Planters Peanut Oil in center of ring. Surround with fresh mint leaves.
PLANTERS
LUNCHEON SALAD
(Serves 6)
8 ounce package of macaroni
Yi cup Planters French Dressing
1 tablespoon onion, minced
1 can kippered herring, about 2 cups
1 cup Planters Mayonnaise
2 tablespoons parsley, minced
Parsley sprays
Lettuce
Cook macaroni in boiling salted water according to manufacturer's directions. Drain and rinse with cold water. Add French
Dressing made with Planters Peanut Oil and the minced
onion. Chill and drain if necessary. Separate kippered herring
from skin and bones, leaving in fairly large flakes and add to
macaroni. Lightly mix in mayonnaise made from Planters
Peanut Oil. Serve on crisp lettuce leaves and garnish with
sprays of parsley.
BANANA and PEANUT
-SALAD
(Serves 4-6)
3 medium-size bananas, sliced
1 tablespoon lemon juice
10 marshmallows, cut in pieces
Yi cup Planters Peanuts, chopped
Y2 cup Planters Mayonnaise
Planters Peanuts, whole
Stir all ingredients until just mixed. Place in salad bowl and
garnish top with a ring of overlapping banana slices, first dipped in lemon juice, a second ring of quartered marshmallows
and fill center with whole peanuts.
HEALTH SALAD
Radishes
Cucumber or celery
Carrots
Planters French Dressing
Ripe olives
Lettuce
Clean and prepare enough vegetables for generous servings.
Grind separately and marinate each kind in Planters French
Dressing made with Planters Peanut Oil. Place crisp
lettuce cups on large salad plates and arrange alternate spoonfuls ol the ground radishes and celery or cucumber to resemble
petals of a flower. Place a spoonful of ground carrots in center
and top with a ripe olive.
This is indeed a picture salad and tastes as good as it looks.
CARROT FRUIT SALAD
(Serves 4-6)
1 cup pineapple juice
1 package orange flavored gelatin
3 tablespoons lemon juice
Yi cup orange juice
2 cups grated raw carrots
Yi CUP orange sections
Yi teaspoon salt
Lettuce
Ripe olives
Heat pineapple juice and pour over gelatin. Stir until dissolved. Add lemon and orange juice. Chill until mixture begins
to congeal. Fold in carrots, orange sections and salt. Pour into
mold and chill until firm. Turn onto chilled platter. Garnish with
lettuce and ripe olives. Serve with Planters Mayonnaise
made with Planters Peanut Oil.
POTATO SALAD SUPREME
(Serves 6)
3 cups boiled potatoes, diced
3 hard cooked eggs, diced
1 cup cucumber or celery, diced
1 tablespoon onion, minced
4 sweet pickles, diced
1 teaspoon salt
1 tablespoon vinegar
% cup Planters Mayonnaise
Parsley
Ripe olives
Lettuce
Toss all the ingredients together lightly. Chill well. Serve
in salad bowl lined with crisp lettuce leaves and garnish with
ripe olives and sprays of parsley.
he new HEALTHFUL WAY
of FRENCH FRYING
FOR BEST RESULTS USE
PLANTERS PEANUT OIL
Time and Temperature
Food
Temperature
Cooking Time
Croquettes
390° F.
1 minute
(Cooked Meats)
Doughnuts
360° F. - 375° F.
3 to 5 minutes
Fritters
360° F. - 375° F.
3 to 5 minutes
(Uncooked Mixtures)
Potatoes
385° F. - 400° F.
5 minutes
IM" Strips)
Oysters
390° F.
1 minute
Fish
3/;° F. - 400° F.
3 to 5 minutes
Bread Cube Test
When an inch cube of fresh bread browns in 40 seconds the temperature
of the PLANTERS PEANUT OIL is right for croquettes and most cooked foods. Sixty seconds for browning indicates correct temperature for uncooked foods.
Clear oil by straining through filter paper or
clean white cloth. In this manner the life of the
oil is prolonged for further use.
MR. PEANUT
PRESENTS THE
"KEY TO GOOD HEALTH"
PLANTERS
HI-HAT
%, PEANUT OIL
FOR
Tempting SALADS
None Better
5-51-100M
PRINTED IN U. S. A,
Object Description
| Title | Mr. peanut presents the "key to good health" : Planters Hi-Hat peanut oil : for tempting salads none better |
| Date | 1951 |
| Contributors (group) | Planters Edible Oil Company. |
| Subject headings |
Salad dressing Salads Peanut oil |
| Type | Text |
| Format | Pamphlets |
| Physical description | 1 folded sheet ([8] p.) : ill. (1 col.) ; 20 x 35 cm. folded to 20 x 9 cm. |
| Publisher | Suffolk, Va.? : Planters Edible Oil Co. |
| Language | en |
| Contributing institution | Martha Blakeney Hodges Special Collections and University Archives, UNCG University Libraries |
| Source collection | Home Economics Pamphlets Collection [General] |
| Rights statement | http://rightsstatements.org/vocab/NKC/1.0/ |
| Additional rights information | NO KNOWN COPYRIGHT. This item is believed to be in the public domain but its copyright status has not been determined conclusively. |
| Call number | TX819.S27 M570 1951 |
| Digital publisher | The University of North Carolina at Greensboro, University Libraries, PO Box 26170, Greensboro NC 27402-6170, 336.334.5304 |
| OCLC number | 903978522 |
Page/Item Description
| Title | Page 001 |
| Full-text | UNDER THE SEA SALAD (Serves 6) 2 packages lime flavored gelatin 2 cups boiling water 2 cups cold water or fruit juice Canned or fresh fruit in season Planters Fruit Salad Dressing Fresh mint leaves Dissolve gelatin in boiling water. Add cold liquid. Dip large or individual ring molds in cold water. Then fill mold half full and place in refrigerator until set. Pour in thin layer of gelatin. Arrange canned or fresh fruit decoratively in mold and chill again until fruit is firmly in place. Complete filling of mold and chill until firm. Turn out on salad plate and place bowl of Planters Fruit Salad Dressing made with Planters Peanut Oil in center of ring. Surround with fresh mint leaves. PLANTERS LUNCHEON SALAD (Serves 6) 8 ounce package of macaroni Yi cup Planters French Dressing 1 tablespoon onion, minced 1 can kippered herring, about 2 cups 1 cup Planters Mayonnaise 2 tablespoons parsley, minced Parsley sprays Lettuce Cook macaroni in boiling salted water according to manufacturer's directions. Drain and rinse with cold water. Add French Dressing made with Planters Peanut Oil and the minced onion. Chill and drain if necessary. Separate kippered herring from skin and bones, leaving in fairly large flakes and add to macaroni. Lightly mix in mayonnaise made from Planters Peanut Oil. Serve on crisp lettuce leaves and garnish with sprays of parsley. BANANA and PEANUT -SALAD (Serves 4-6) 3 medium-size bananas, sliced 1 tablespoon lemon juice 10 marshmallows, cut in pieces Yi cup Planters Peanuts, chopped Y2 cup Planters Mayonnaise Planters Peanuts, whole Stir all ingredients until just mixed. Place in salad bowl and garnish top with a ring of overlapping banana slices, first dipped in lemon juice, a second ring of quartered marshmallows and fill center with whole peanuts. HEALTH SALAD Radishes Cucumber or celery Carrots Planters French Dressing Ripe olives Lettuce Clean and prepare enough vegetables for generous servings. Grind separately and marinate each kind in Planters French Dressing made with Planters Peanut Oil. Place crisp lettuce cups on large salad plates and arrange alternate spoonfuls ol the ground radishes and celery or cucumber to resemble petals of a flower. Place a spoonful of ground carrots in center and top with a ripe olive. This is indeed a picture salad and tastes as good as it looks. CARROT FRUIT SALAD (Serves 4-6) 1 cup pineapple juice 1 package orange flavored gelatin 3 tablespoons lemon juice Yi cup orange juice 2 cups grated raw carrots Yi CUP orange sections Yi teaspoon salt Lettuce Ripe olives Heat pineapple juice and pour over gelatin. Stir until dissolved. Add lemon and orange juice. Chill until mixture begins to congeal. Fold in carrots, orange sections and salt. Pour into mold and chill until firm. Turn onto chilled platter. Garnish with lettuce and ripe olives. Serve with Planters Mayonnaise made with Planters Peanut Oil. POTATO SALAD SUPREME (Serves 6) 3 cups boiled potatoes, diced 3 hard cooked eggs, diced 1 cup cucumber or celery, diced 1 tablespoon onion, minced 4 sweet pickles, diced 1 teaspoon salt 1 tablespoon vinegar % cup Planters Mayonnaise Parsley Ripe olives Lettuce Toss all the ingredients together lightly. Chill well. Serve in salad bowl lined with crisp lettuce leaves and garnish with ripe olives and sprays of parsley. he new HEALTHFUL WAY of FRENCH FRYING FOR BEST RESULTS USE PLANTERS PEANUT OIL Time and Temperature Food Temperature Cooking Time Croquettes 390° F. 1 minute (Cooked Meats) Doughnuts 360° F. - 375° F. 3 to 5 minutes Fritters 360° F. - 375° F. 3 to 5 minutes (Uncooked Mixtures) Potatoes 385° F. - 400° F. 5 minutes IM" Strips) Oysters 390° F. 1 minute Fish 3/;° F. - 400° F. 3 to 5 minutes Bread Cube Test When an inch cube of fresh bread browns in 40 seconds the temperature of the PLANTERS PEANUT OIL is right for croquettes and most cooked foods. Sixty seconds for browning indicates correct temperature for uncooked foods. Clear oil by straining through filter paper or clean white cloth. In this manner the life of the oil is prolonged for further use. MR. PEANUT PRESENTS THE "KEY TO GOOD HEALTH" PLANTERS HI-HAT %, PEANUT OIL FOR Tempting SALADS None Better 5-51-100M PRINTED IN U. S. A, |
