some good choices for the thrifty family
SOUPS AND SALADS
These are good buys
most of the year
Apples
I FRESH I
Leafy Greens,
Cabbage and Celery
Turnips
Watch for others
that are good buys
when in season Onions
FNS -20 ~ormerly C&MS-29)
Grapefruit and
Oranges
i. IBRARY
MAY 2 5 1971 0447 A
UNIVERSITY OF NOkl ri CAr<VLII'-lJ.\
U.S.Department of Agriculture • Food and Nutrition Service • Agricultural Res\b~R E5~M~f0
APPLE SALAD
1 stalk celery
3 large apples
1 tablespoon lemon juice, if you like
% cup raisins, if you like
% cup salad dressing or mayonnaise
Chop celery. Cut up apples. Mix all ingredients.
Serve at once.
Makes 6 servings, about 112 cup each.
HEARTY APPLE SALAD
Use recipe for Apple Salad. Add 1 cup cutup,
canned chopped meat or canned luncheon
meat.
MIXED FRUIT SALAD
2 apples
2 oranges
3 bananas
% cup raisins, if you like
Salad dressing
Cut up apples, oranges, and bananas.
Mix all fruit with enough salad dressing
to moisten, or use the dressing as a topping
on the salad when served.
Makes 6 servings, about% cup each.
JELLIED FRUIT SALAD
1 package (3 ounces) flavored gelatin
1 cup boiling water
1 cup liquid from canned fruit or water
lemon juice, if you like
1 or 2 cups cut-up fresh or canned fruit,
drained (see Note)
Stir gelatin in boiling water until well
mixed.
Add fruit liquid or water; add lemon juice
(if used). Chill until partly firm.
Stir fruit into mixture. Chill until firm.
Makes 6 servings, about 112 cup each.
Note: Pineapple must be cooked or canned
(if used).
POTATO SALAD
V2 small onion
2 stalks celery
4 medium-size cooked potatoes
1 teaspoon prepared mustard
1 teaspoon vinegar
% cup mayonnaise or salad dressing
Salt and pepper, as you like
1 hard-cooked egg
Finely chop onion. Chop celery. Cut up potatoes.
Put in a large bowl.
Mix mustard, vinegar, and mayonnaise or
salad dressing. Add to salad and mix lightly.
Add salt and pepper.
Slice egg and put on top of salad. Chill
before serving.
Makes 6 servings, about 112 cup each.
SLAW
Mix thinly sliced or chopped cabbage with
mayonnaise or salad dressing. Add raisins,
drained pineapple chunks, or chopped apples
or carrots, if you like.
TUNA-POTATO SALAD
2 cans chunk tuna (6 1h to 7 ounces each)
3 hard-cooked eggs
1 medium-size carrot
% small onion
2 cups cut-up, cooked potatoes
% cup salad dressing
1 teaspoon salt
Pepper, as you like
Drain tuna. Break in large pieces.
Cut up eggs. Finely chop carrot and
Add to tuna.
Add rest of ingredients. Mix well.
Makes 6 servings, about% cup each.
• TOSSED SALAD
Use fresh, crisp, raw vegetables. Tear leafy
greens, such as lettuce or spinach, into bitesize
pieces. Add small amounts of sliced,
chopped, or cut-up vegetables such as cabbage,
celery, onions, carrots, cauliflower, cucumbers,
turnips, radishes, green pepper, or
tomatoes. Add Vinegar and Oil Dressing
(recipe follows) and toss lightly to mix.
HEARTY SALAD
To Tossed Salad, add pieces of cheese or
cooked meat, poultry, or fish.
SPINACH-TOMATO SALAD
Use bite-size pieces of raw spinach with
cut-up tomatoes, celery, and onions. Add
salad dressing and toss lightly to mix.
COOKED VEGETABLE SALAD
Use two or more kinds of cooked or ~anned,
drained, firm vegetables. Add chopped raw
celery, as you like. Add Vinegar and Oil
Dressing (recipe follows).
VINEGAR AND OIL SALAD DRESSING
1 teaspoon finely chopped onion
2 tablespoons vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
% teaspoon salt
1 tablespoon catsup, if you like
Put all ingredients in a small jar with a
tight lid. Shake until well mixed.
Makes enough dressing for 6 servings of a
salad.
GREEN BEAN CHOWDER
1 ham bone
4 cups water
1 medium-size onion
2 medium-size potatoes
2 cups cut-up green snap -beans
1 cup fluid milk
Salt and pepper, as you like
Put ham bone and water in a pan. Cover
and cook slowly about 1% hours until meat
is just tender.
Cut up onion and potatoes. Add to ham.
Add beans.
Boil gently about 30 minutes until vegetables
are tender.
Remove meat from bone and cut meat in
small pieces.
Add milk, salt, and pepper to the chowder.
Heat but do not boil.
Makes 6 servings, about 1 cup each.
VEGETABLE SOUP
4 stalks celery, with tops
2 medium-size onions
2 medium-size carrots
% small head cabbage
3 cups water
2 cups cooked or canned tomatoes
% cup fat (margarine or butter)
1% teaspoons salt
Pepper, as you like
% cup uncooked rice
Cut up celery, onions, carrots, and cabbage.
Bring water to boiling and add all ingredients
except rice. Cover and boil slowly 15
to 20 minutes, until vegetables are almost
tender .. Add rice.
Lower heat and cook about 25 minutes
longer until rice is tender.
Makes 6 servings, 1 cup each.
Note: Add 3 beef bouillon cubes or 1 or
2 cups cooked or canned meat before cooking
the soup, if you like. Other kinds of raw
vegetables may be cooked in the soup. Cooked
or canned vegetables may be added to the
cooked soup.
Revised March 1971
'!!t U.S. GOVERNMENT PRINTING OHICE: 1971 0-387-884
For sale by the Superintendent ol Documents, U .B. Government Printing Office
WBShington, D.C. 20402 ·Price 10 cents
Home Economics and Household Collection
