Diamonds are in! ’60s holiday side dish recipes: Turkey fruit salad
A delicious blend of flavors and a fine main course for luncheon or supper! Makes 6 generous servings.
4 cups chopped cooked turkey
1 cup pineapple tidbits
1 cup green seedless grapes
1 cup chopped red apples
1 cup chopped walnuts
1-1/2 cups mayonnaise
Toss ingredients together lightly; chill and serve.
’60s holiday side dish recipes: Cranberry fruit molds
A jewel of a salad for the holidays — or any party.
2 tablespoons (2 envelopes) plain gelatin
1 cups (1 pint) bottled cranberry juice
1 can (17-oz) sliced cling peaches
1/2 cup chopped diamond walnuts
1/4 cup cold water
1 package (3-oz) cream cheese
1 tablespoon lemon juice
1/8 teaspoon salt
1/3 cup mayonnaise
1 cup chopped celery
Soften 1 envelope plus 1-1/2 tablespoons gelatin in 1/2 cup cranberry juice. Heat remaining cranberry; dissolve gelatin in hot juice. Chill until slightly thickened. Drain peaches, saving syrup. Coarsely chop peaches and add with walnuts to cranberry mixture. Pour into six 6-ounce molds. Chill.
Soften remaining 1-1/2 teaspoons gelatin in water; dissolve in hot peach syrup. Chill until slightly thickened. Stir cream cheese with lemon and salt till smooth. Blend in mayonnaise; add celery. Stir syrup into cheese mixture; spoon over cranberry layer in molds. Chill till firm.
Unmold on salad greens, top with a dollop of mayonnaise and a walnut half.
’60s holiday side dish recipes: Salad bowl dressing supreme
Makes 1-2/3 cups marvelous dressing! For a salad for 4, use 1 quart crisp greens and, for crispy croutons, 1/2 cup toasted Diamond Walnuts, seasoned if desired.
1 peeled clove garlic, minced
1/4 cup finely-chopped chives or scallions
1/3 cup minced parsley
2 tablespoons tarragon wine vinegar
2 tablespoons lemon juice
1 teaspoon Worcestershire
3/4 teaspoon salt or seasoned salt
1/8 teaspoon coarsely-ground pepper
1/4 teaspoon sugar
3/4 cup dairy sour cream
3/4 cup Hellmann’s real mayonnaise
Combine ingredients in order given; blend well. Chill. Keeps several days in refrigerator.
To toast walnuts: Drop walnuts into rapidly boiling water and boil 3 minutes. Drain well. Spread evenly in shallow pan and bake at 350′ stirring often, 15 to 20 mins., or till golden. Sprinkle with garlic or other seasoned salt, if desired. Chop coarsely for salad croutons.