…Broccoli-stuffed tomatoes, potato salad
Here’s a colorful platter to eat on the porch or wherever it’s cool.
For 4 servings: Allow 1/2 pound of each kind of bologna.
To make Potato Salad: Lightly mix 5 cups sliced cooked potato, 1/2 cup minced celery, 4 sliced radishes, and 1/4 cup French dressing. Let stand in refrigerator several hours. Just before serving, mix in 1 cup sour cream. Season to taste. Arrange on platter, and sprinkle with cut chives.
To make Stuffed Tomatoes: Cut tops from 4 medium tomatoes. Scoop out pulp, and reserve. Sprinkle inside of tomatoes with salt, and turn upside down to drain. Drain pulp, and chop. Cook and cool 4 stalks broccoli. Cut off blossom ends, and chop remainder coarsely. Add to chopped tomato pulp, moisten with French dressing. Fill tomatoes, and top with blossom ends of broccoli.
Menu: Assorted cold cuts (we show sliced bologna and Lebanon bologna), sour-cream potato salad, broccoli-stuffed tomatoes, crisp breads, whipped butter, fresh green-apple sauce, bought orange chiffon cake, iced tea.
…Fresh fruit, curried cottage cheese
A watermelon shell makes a bright container for fresh-fruit salad, and this all-cold meal is a snap to prepare.
For 6 servings: Allow 6 ounces each salami and thuringer and an 8-ounce roll braunschweiger. Cut braunschweiger roll in eighths lengthwise. Arrange meats on chop plate.
Season one pound cottage cheese with salt, pepper, and curry powder to taste. Put in bowl; chill.
To make Fruit Salad: Buy 1/2 small watermelon. Scoop out red part, and cut edge of shell with sharp knife, sawtooth fashion. Cut some of watermelon pieces, quartered bananas, sliced fresh pears dipped in fruit juice, and honeydew or cantaloupe balls. Garnish with mint sprigs.
To make Dressing: Mix equal parts honey and lime juice. Add dash paprika and salt to taste.
Menu: Assorted cold cuts (we show sliced hard salami and thuringer, wedges of braunschweiger), curried cottage cheese, fresh-fruit salad in watermelon shell, honey-lime dressing, seeded hard rolls & butter, chocolate ice cream, cookies.
…Hot creamy potato salad, two melons
Potato salad is a usual accompaniment for cold cuts. This one is special. Served hot, it can be made ahead, reheated.
For 4 servings: Allow 3 ounces of each kind of cold cut.
To make Potato-Egg Salad: In large double boiler, melt 2 tablespoons butter or margarine; blend in 2 tablespoons flour, 1 1/2 teaspoons salt, and 1/8 teaspoon pepper. Add 1 cup milk and cook until thickened, stirring constantly. Add 4 cups diced cooked potato, and heat gently. Just before serving (or when reheating), add 1 minced onion, 1 chopped pimiento, 1 cup diced celery, 1/3 cup minced ripe olives, diced 1/2 green pepper, and 2/3 cup salad dressing. Coarsely chop 6 hard-cooked eggs, and add to mixture, reserving some for garnish. Add more salt and pepper, if necessary. Serve hot.
Menu: Assorted cold cuts (we show sliced thuringer, hard salami, meat loaf, luncheon meat, and blood-and-tongue bologna), cantaloupe wedges with honeydew balls, hot creamy potato-egg salad, dark breads & butter, bought golden sunshine cake.
…Creamed potatoes, onion blue-cheese salad
Here’s a new and easy way to cream potatoes. There’s no white sauce to make – potatoes are just cooked in light cream.
For 4 servings: Allow 6 ounces pork roll, 8 ounces ham, 4 ounces salami.
Cook 1/2 pound whole snap beans, and chill. Just before serving, put “bundles” of beans on chop plate. Arrange cold cuts around beans, and garnish with thinly sliced unpeeled cucumber.
To make Creamed Potatoes: Dice enough peeled potatoes to make 4 cups. Put in skillet with 2 cups light cream, 1 teaspoon salt, and 1/8 teaspoon pepper. Cover, and simmer about 30 minutes, or until potatoes are tender, stirring occasionally. Sprinkle with parsley.
For the Salad: Peel and slice 3 medium mild onions. Separate into rings. Pour bought creamy French dressing over onions, crumble 4 ounces blue cheese over top. Chill several hours.
Menu: Assorted cold cuts (we show sliced pork roll, boiled ham, and hard salami), chilled snap beans, cucumber slices, skillet creamed potatoes, onion and blue-cheese salad, seedless grapes.