Cherry, Tomato and Shrimp Salad
1 pkg. cherry jell-o
2 cups tomato juice
1-1/2 tsps. Grated onion
1-1/2 tsps. Vinegar
¼ tsp. salt
1 8 oz. can shrimp or crabmeat
½ cup finely chopped celery
½ cup grated carrot
Dissolve jell-O in heated tomato juice, let cool, and add the remaining ingredients. Refrigerate.
Carrot and Celery Soup
3 cups celery (use tops and leaves)
2 cups carrots
¼ cup chopped onion
Add to the above, 6 cups of water and cook until just tender.
Process in blender:
1 cup powdered milk
1/3 cup butter or margarine
Add these ingredients to the above liquid.
-Flavor with a little basil, dill, salt and pepper (to taste), 3 tblsps., chicken-in-a-mug (or equivalent in cube). Bring to a boil and serve.
Can be frozen.
“ORANGE AND CELERY SALAD”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
4 oranges, peeled and separated into segments, all pith and membrane removed
1 head celery, finely sliced
1 mild onion, peeled and coarsely chopped
1 teaspoon coriander seeds, lightly crushed
2 Tablespoons red wine vinegar or lemon juice
5 Tablespoons olive oil
Freshly ground black pepper
Celery leaves, to garnish
“This is refreshing, juicy salad goes well with most cold meats”.
*Place the orange segments, celery and onion in a salad bowl. Fork through lightly to mix. Sprinkle with the coriander seeds.
**Combine all the dressing ingredients and whisk together with a fork to blend thoroughly. Pour over the salad, toss gently and garnish with celery leaves.
Prep – 10 minutes