Free Recipes

On a bed of shredded lettuce, place a large, round slice of pineapple. Make the cored hole in pineapple large enough and tightly insert a banana, after its curvature is removed. On top of banana, use a toothpick to afix a whole cherry (split) to represent the flame. Some alfalfa sprouts may be put under the cherry to represent dripping wax. Make a handle for candle holder out of strip of red pepper. Insert one end of pepper into a slit made near center of pineapple, and curl the other end of pepper underneath slice of pineapple. Banana should be placed in lemon or orange juice to prevent discoloration and inserted in pineapple just before serving. Salad dressing.

Vegetarian

Lettuce, tomato, cauliflower, peas, beets, carrots

On a bed of lettuce place a thick slice of ripe tomato. On top of tomato and in center, place a rosette of cauliflower. Around cauliflower, place a tight ring of green peas, then a ring of shredded beets, and the outside ring to be made of brightly colored carrot rounds. Dressing.

Stanislaus

Lettuce, grapefruit, celery, grapes, nuts

Make a basket from the heart of Boston lettuce, and fill with equal amounts of chopped celery, cubed grapefruit and halved and seeded grapes, mixed with a creamy dressing. Chopped nuts over top.

Princess

Lettuce, pineapple, tomato, orange

On leaves of lettuce, place a round slice of pineapple. On top of pineapple, place a whole, chilled tomato, hollowed out. Fill tomato with cubed oranges. Dressing.

Grand Union

Lettuce, green peppers, tomatoes, cole slaw

On a bed of lettuce, place cole slaw mixed with green peppers. All around edge of cole slaw with lettuce bed for trim, place half slices of tomato overlapping. Dressing. From Chef E. Schlensener, Greenbrier Hotel.

Chelsea

Lettuce, pear

On a lettuce bed, place a sliced Bartlett pear. Dressing.

Carrot Nest

Carrots, lettuce, vegetables on hand

On a bed of lettuce, make an outer circle of thinly sliced and highly colored carrots, overlapping each other. In center, place a pile of diced vegetables. And fill the rest of the "nest" with finely chopped, or shredded, raw carrots. Dressing.

Author's Note: Make the circle of carrot-rings nest closely to center, and make the mound of chopped carrots rather high and entirely covering the pile of vegetables. A surprise thus awaits the diner. This is a very healthful salad and can be eaten by children as well as adults with beneficial results. Carrots are high in mineral content, are alkaline, and strongly recommended by doctors. Carrots are rich in fat soluble vitamin A.

"Fred Wendell, who makes the menus for the Fred Harvey dining cars, is a lover of simple salads. Speaking of his preferences, he said: 'In my family, we have Carrot Salad once a week religiously. There are two kinds of carrots, the tapering and the blunt. The blunt are the sweetest and the kind we use. We slice the raw carrots in rings about the size of half dollars and as thin as paper, mix in a little chopped chives or parsley, and place them on a bed of lettuce, then pour on dressing. It is one of the best, most enjoyable and most wholesome salads, in my opinion. It is so good, you want a second helping.'" From The Hotel Monthly.

California

Dates, raisins, figs, lettuce, avocado, red bell pepper

Chop dates, white seedless raisins, and figs into very fine pieces. Mix with a little lemon juice and dressing, and roll into lettuce leaves. Cut rolls in three-inch pieces and serve two or three on a bed of lettuce. Garnish by putting a little dollop of blended avocado on top of each roll, and decorate dollop with a fancy cut red bell. Rolls can be held tight with a garnished toothpick. Dressing.

Author's Note: This is a highly concentrated food and should be served as the main dish at a luncheon. The iron content is high. The sugar of dates and figs is invaluable as a nutritional aid to the colon in clearing of certain poisonous bacteria. If foods rich in iron were more generally used, the body would not be so likely to get into a pathological condition requiring concern.

A Bookful of GetWellStayWell, Great Gift Recipes! Page 17