by Jane Thomson
My readers (both relatives) are probably tired of my preaching about diet, obesity, waste etc., so I will tone it down.
These two recipes are good for summer. Neither is for “everyday”.
“Bill”'s” Smoked Oyster Salad (from Star Tribune, long ago)
3 cans of smoked oysters, drained
2 cups of cooked curly macaroni, rinsed
1 green pepper, chopped
1 rib celery, chopped
3 ripe medium-size tomatoes, cut up
6 hard-boiled egg, sliced
Mayonnaise seasoned with a dash of ketchup
“Good squirts” of Tobasco sauce
Combine oysters, macaroni, green pepper, celery, 2 of the tomatoes and 5 of the eggs. Moisten with mayonnaise, seasoning to taste with ketchup and Tobasco. Chill. Serve garnished with sliced egg and tomato wedges. Serves 6 to 8.
This recipe is a good one to illustrate the point that you should read the whole recipe, instructions and all, before starting to make it as there are some time lapses involved. Obviously, since there are no instructions for heating the water, it is for experienced cooks.
Red, White and Blue Salad (also from Strib)
Have a glass 9×13-inch pan? This salad would look nicer in glass.
2 of 3 oz. packages of raspberry Jello
3 cups of hot water
1 envelope of plain gelatin
½ cup of cold water
1 cup of half-and-half
1 cup of sugar
1 tsp. vanilla
1 (8oz). package of cream cheese, softened
1 cup of pecans, chopped
2 cups of canned blueberries with juice (frozen would probably be fine). See also mulberries, enhanced with blue food color).
First layer: Dissolve on package of raspberry Jello in 2 cups of hot water. Allow to jell in a 9” x 13” pan.
Second layer: Dissolve plain gelatin in cold water. Heat cream and sugar without boiling. Mix with plain gelatin mixture. Add vanilla and cream cheese and beat until blended. Stir in nuts. Put on top of first layer and allow to jell before adding last layer.
Third layer: Dissolve the second box of raspberry Jello in the remaining 1 cup of hot water. Add blueberries with juice (or mulberries with a little water and blue food color), Mix and put on top of second layer. Refrigerate until firm. Cut in squares to serve (I guess if the pan isn”'t pretty, you put the squares on a plate). Makes about 12 servings.
