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Cranberry Cold Shape
4 c fresh cranberries (1 lb)
1 c sugar
1 envelope gelatin
½ c orange juice		 1 c chopped pared apples
1 c chopped walnuts
½ c chopped celery

Wash berries; drain and remove any stems. Put through food chopper, using coarse blade. Add sugar; let stand 15 minutes, stirring occasionally. Sprinkle gelatin on orange juice; dissolve over low heat, stirring constantly. Add with all other ingredients to berries; mix well. Refrigerate in one-quart mold. Yields eight servings. RETURN






Curried Carrot Salad
2 lbs carrots, scrubbed and grated
¼ c grated onion
juice of 1 lemon
2-3 t curry powder
½ t cumin		 ¼ t allspice
pinch cayenne
salt and pepper
¼ c salad oil
raisins (optional)

Toss first eight ingredients; Add oil, toss again. Taste for seasonings. Let sit for a while before serving. Yields four to six servings. RETURN





Curried Chicken Salad
SALAD
1 lb skinless boneless chicken breast
2 c chicken stock (or water)
2 cucumbers, peeled, seeded, sliced thin
3 celery stalks, sliced thin
1 c seedless grapes, halved
4 scallions, sliced
1 t dried currants		 DRESSINGS
1 c plain yogurt
2 T curry powder
1 T white wine vinegar
2 t lime juice
pinch pepper
OR
mayonnaise with curry powder and lime juice

Pound chicken to ¼" thick. Poach in stock; remove. When cooled, cut into one-inch cubes. Add rest of salad ingredients; fold in either dressing. Refrigerate at least two hours. Serves six. RETURN






Spinach Salad
1 bunch fresh spinach
4 hardboiled eggs, chopped
8 slices crisp bacon, crumbled
2 T sour cream
3 T red wine vinegar
¼ t wet mustard		 1 T chopped parsley
minced garlic to taste
¾ t salt
1 t sugar
½ c salad oil
one-eighth t pepper

Wash spinach. Remove tough stems and bruised leaves; dry. Tear into bite-sized pieces. Toss with next two ingredients. Mix rest of ingredients. Pour on salad; toss again. Dressing may be prepared ahead of time and refrigerated. RETURN







Spinach and Mushroom Salad
1 lb spinach
2 hardboiled eggs, minced
½ lb mushrooms, sliced
4 slices crisp bacon, crumbled
2 T grated orange rind		 ¾ c orange juice
1 T lemon juice
6 T olive oil
2 T soy sauce
2 cloves garlic

Wash spinach. Remove tough stems and bruised leaves; dry. Tear into bite-sized pieces. Toss with next three ingredients. Mix remaining ingredients to make orange-soy dressing. Pour on salad; toss again. RETURN







Tuna and Bean Salad
12½ oz. can white tuna
1 lb can canellini beans
½ green pepper, minced
3 scallions, minced		 3 t chopped parsley
¼ c olive oil
juice of one lemon
pepper to taste

Drain water from tuna; flake in large pieces in bowl. Drain and rinse beans. Combine all ingredients; cover and refrigerate. RETURN






Turkey Salad
½ poached turkey breast
½ lb orzo
1 red pepper, chopped fine
1 yellow pepper, chopped fine
1 red onion, sliced thin, quartered		 15 oz. can black beans, rinsed
¼ c minced coriander (optional)
shredded romaine
1 avocado, diced

Cut turkey into bite-sized pieces. Cook orzo; rinse in cold water until cool. Mix first seven ingredients. Serve on romaine. Scatter avocado on top. RETURN