Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Sept. 6, 1984, edition 1 / Page 24
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I . Page BT2-The Chrorrtcto,T^nrrs Recipes Today's s expressir "Our ancestors served salads with roasted meat," reported 4 i _ - n 1 * /\iexis soyer iamous cnct and food historian in 1853. "They had a great many which are no longer in vogue. They ate leeks, cooked in wood-ashes, and seasoned with salt and honey; borage mint and parsley with salt and ^pil; lettuce, fennel, mint, chervil, parsley and elder flowers mixed together. They also classed among their salads in agglomera tion of feet, heads, cocks' combs and fowls' livers, cooked and seasoned with parsley, mint vinegar, pepper, and cinnamon. Nettles, and the twigs of rosemary, formed delicious salads for our forefathers; and to these they sometimes added pickled gherkins." Fortunately for must of us, we will not be forced to make salads of cocks' combs or nettles, as our n... anccMui s? uiu. oui meir innovation has had an important legacy - salads today, are bold many facetted dishes expressing the personality of the chef and the gifts of season. And there is no better season than summer for crisp cold salads. Instead of nettles, begin with chicken and give it an herbal bloom. Tarragon Chicken Salad uses a blend of condensed cream of celery soup and tarragon vinegar, oil, garlic and sugar to give you a quick and easy start., When you've mixed the dressing, toss it with shredded chicken and arrange plates with greens, tomatoes and cucumbers for garnish. A sprinkle of almonds looks good and says you know it's the oun^it. kAiias huh, as in uic uays before us, that make things taste so good. One of today's favorites, and one the ancients would have approved, is Vthe antipasto. Antipasto, which literally means' "before pasta," is a dish of pleasures meant to excite and tempt the appetite. Nowadays, it can be made into a meal bv itself. In this recipe, start with a dressing of canned vegetable juice, oil, vinegar, sugar and garlic whipped in a blender with the lilting flavor of pimietos. Then on a plate arrange salad greens (the more varied the better), slices of P6volone cheese and salami, chick peas, green beans and olives. Drizzle the whole with Hrpccino a n H rtio i?t W1AV* UI5 'HAi Some salads are robust, others are as smooth and delicate as a rose petal. Shrimp Salad Mousseline gets its soul from the light folding of whipped cream ^ J. and condensed cream of shrimp soup. It's an elegant but simple molded salad that is lovely as a main course or an appetizer with crackers. Whichever you choose, try accompanying it with a chilled ~c !-? giass ui wiiuc wine ur a spanuing cider to make it even more delectable. SALAD 1 can (10 Va ounces) condensed cream of celery soup Va cut tarragon vinegar 2 tablespoons olive oil 1 tablespoon chopped parsley 1 large clove garlic, minced Vi teaspoon sugar 2 cups cooked, shredded chicken or turkey 2 cups firmly packed salad greens 2 medium ripe tomatoes, sliced 2 medium cucumbers, peeled and sliced 2 tablespoons toasted almonds i v? 1. In covered blender container at medium speed, blend soup, vinegar, oil, parsley, garlic and sugar until smooth. Toss half of dressing (Vi cup) with chicken. 2. Arrange salad greens on 2 serving plates. Line outside edges of plates with tomato and cucumber slices. Mound chicken salad in center of greens. Sprinkle almonds over top, if desired. Serve with remaining dressing. Makes 2 servings. Calories per serving: 290 tfay; September^; 1964 salads are mar ig the chefs p< Hg&M ^IPP| HP * * Variation on a popular classic everything from delicate herbs tyes, soup!) brings it delectably ANTIPASTO 1 can (6 ounces) vegetable juice 1 jar (4 ounces) pimientos 1 tflhlMnnnn nliu^ nil 1 tablespoon white wine vinegar 5 !/: teaspoon sugar 1 medium clove garlic, minced 4 cups finely packed salad greens 1 Vi cups sliced Provolone cheese (about 6 ounces) 1 cup sliced hard salami (about 4 ounces) 1 l/3 cups garbanzo beans (chickpeas) 1 cup Italian green beans, cooked and chilled Vi cup pitted ripe olives . 1. To make dressing, in covered blender container at medium speed, blend vegetable juice, pimientos, oil, vinegar, susar and sarlic until smooth 2. On salad plates, arrange remaining ingredients. Serve with pimiento dressing. Makes 1 XA cups dressing or 4 servings. Calories per serving of dressing: 42 Calories per serving of salad: 680 SHRIMP SALAD MOUSSELINE 1 envelope unflavored gelatine Vi cup dry white wine 1 pound cooked, cleaned medium shrimp 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed 1 tablespoon chopped fresh EX-LAX? "Thai J yww ifvi ^4^ hdps g^^ycwrbw ^ f-*-? agoing again. Gently Depe \ why more families use Ex Chocolated or Pills-than any other brand. Make it your Family Friend. Read label and follow direction^ O E?-Lax. Inc , 1983 "THE QOOD OLE i MUL o f^Plbs. L < Dressec Ftleted I THIS ONLY No Rair V iy-facetted, ersonality |hKb II^S > MIT > l?i/ .^^SSS^flF *I< - Tarragon Chicken Salad has to sweet nut crunch and soup t together. parsley 1 teaspoon grated onion lA teaspoon dry mustard 1 can (10Vi ounces) condensed cream of shrimp soup 3 hard cooked eggs, cut-up V* cup heavy cream 3 tablespoons bottled French dressing 4 cups salad greens 1. In 1-quart saucepan soften gelatine in wine. Over medium heat, heat mixture until gelatine is dissolved. 2. In covered blender container at medium speed, blend gelatine mixture, half of the shrimp, dill weed, parsley, onion and mustard until smooth. Pour into large bowl. V 3. In same covered blender container, blend soup and eggs until smooth. Add to shrimp mixture; mix well. 4. In small bowl of electric mixer, beat cream until stiff peaks form; gently fold into shrimp mixture. 5. Pour into 4-cup ring mold. Refrigerate at least 4 hours or until set. 6. Toss remaining shrimp with salad dressing. Refrigerate. 7. To serve, unmold mousseline onto serving plate. Fill center with shrimp and dressing mixture. Place greens around edge of mousseline. Makes 4 servings. Calories per serving: 556 I.I Family Friend? ly help itself. yywn mHtfarTWy^wr^?' ?s TidabtyOvenrtghrThafs ~ -* -Lax yw HflH DAYS ARE BACK" LETT 00 for JL )re ssed) I 49c lb. 1 69C lb. WHILE THEY LAST ichecks J for the V e rervthing I the cost cur I us GOV'T GRADED CHOICE U" GRAIN FED BEEF H Boneless lop II Sirloin Steek 11 Pound s VI | Hi w FRESH I Yellow or Whiti I Sweet Corn I- ?^ Ear - toK Milk" COPYRIGHT 1964 THE KROGER CO ITEMS AND PRICE GOOO SUNDAY. SEPTEMBER 2 THROUGH SATURDA SEPTEMBER 8 1964. IN WE RESERVE THE RIGHT TO LIMIT QUANTITIES NO^ SOLD TO DEALERS TOTAL SATISFACTION GUARANTEE Everything you buy at Kroger is guaranteed f< your total satisfaction regardless of manufai turer. If you are not satisfied, Kroger will replac your item with the same brand or a comparab brand or refund vour purchase price. oJkr Kroger " Peanut Butte | 18-02. LIMIT 1 WITH COUPON M LIM'T ONE COUPON PER FAM coupon eooo sue. wr mt. hpt i tunnSn ? ?n / \nciud,n? /I kav oricc I fk 1 NON RETURNABLE BOTTLE, * SPRITE, TAB, M Diet Coke I . or Coca Cola I fit 2-Liter I ? $J09 | AOVf RTViO (TBI POUCT Each of these advertised items is required to be readily available for sale in each Kroger Store, except as specifically noted in the ad If era do run out of an advertised item, we will offer you your choice of a comparable item, when available, reflecting the same savings or a rainchecfc which wiN entitle you to purchase the advertised item at the advertised price within 30 days Only one vendor coupon wit! be accepted per item purchased. ^ >- - a. < / f f*,- - ~ V- * r / ^ * s s s > * /s * * *' * . >??? jj / /V^ ^ <? *WH^M I / $9 00 I / ^^Jg^^-Li!!=;*"*ra-'!"???? Gal. H t?H?1 * I Tide I ? I Detergent I I 49kh. ' I MOO I Jo
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Sept. 6, 1984, edition 1
24
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