Hot summer days call for light salad luncheons that include fruits, vegetables and pastas served with iced tea. With temperatures hitting the 90s, members of Modern Gardeners put together a delicious salad luncheon for a recent meeting at Central United Methodist Church. Each member prepared a salad and placed it on a buffet table in the lower foyer. There wasn’t a duplicate dish from the 2o gardeners.
Mimi Patterson, president, noted that the club members excel in the kitchen just as they do while working in their gardens, planting fruits and vegetables, arranging flowers and maintaining their mini-garden on North Main and Renfro Streets.
For the luncheon, Patterson brought her famous Crunchy Oriental Salad that did a disappearing act as the gardeners served themselves. Other dishes included Ann Yokeley’s Cranberry Waldorf. Sue Cooke made a super easy fruit salad and marinated asparagus held in clusters with rounds of yellow squash.
From Susan Gentry’s kitchen was a delightful grape salad with Judy Barham’s marinated vegetables. Claire Merritt made a romaine lettuce salad with a special dressing. Becky Sumner prepared a spaghetti salad and Peggy Rees concocted a delicious fruit salad. Vickie Harold had a wonderful strawberry pretzel salad.
The meal was highlighted with a chocolate cake square from Jewel Bondurant’s kitchen. The dessert was topped with black cherry yogurt.
Hostesses for the occasion were Juanita Daber, Debbie Lyon, Debbie Williams, Jewel Bondurant and Eleanor Powell-Hines.
Some of the recipes were gathered for readers of the Mount Airy News readers to enjoy.
Crunchy Oriental Salad
1 package Ramen Chicken Noodles (crush noodles in package)
1/4 cup slivered almonds
3 tbsp. sesame seeds
2 tbsp. margarine
Brown all in oven or in pan on top of stove — watch carefully and stir often and cool.
1 (16 ounce) package cole slaw mix or broccoli slaw
1/2 cup vegetable oil
2 tbsp. sugar or use 2 packets of artificial sweetener
2 tbsp. vinegar
2 tbsp. soy sauce
1 packet flavoring from noodles
Mix all dressing ingredients together. Toss slaw with noodles and dressing just before serving.
Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup butter, melted
3 tbsp. white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) carton frozen whipped topping, thawed
2 (3 ounce) packages strawberry gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Preheat oven to 400°F. Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9×13-inch baking dish. Bake 8-10 minutes, until set; set aside to cool. In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Cranberry Waldorf Salad
1 1/2 cups chopped cranberries
1 cup chopped red apple
1 cup chopped celery
1 cup seedless green grapes, halved
1/3 cup raisins
1/4 cup chopped walnuts
2 tbsp. white sugar
1/4 tsp. ground cinnamon
1 (8 ounce) container vanilla low-fat yogurt
In a medium bowl combine cranberries, apple, celery, grapes, raisins, walnuts, sugar, cinnamon, and yogurt. (I chop cranberries in a food processor, and it works great). Toss to coat. Cover, and chill 2 hours. Stir just before serving.
Super Easy Fruit Salad
Sue B. Cook (From Sparta First Baptist Church, 1984 cookbook)
1 can fruit cocktail
1 can pineapple tidbits
1 can diced peaches
2 bananas, sliced
1 cup or so f seedless grapes, cut in half lengthwise
2 small packages of instant vanilla pudding
Drain all fruit and use 2 cups of the juice to mix with the vanilla pudding. Pour over fruit; mix well and chill. Add bananas just before serving. Serve cold.
Marinated Asparagus Salad
Sue B. Cooke
Steam asparagus 2 — 3 minutes. Drain, cool. Cut yellow squash in 1” rings. Cook in microwave 1 — 2 minutes. Cool. Cut hole in center of squash ring.Place 3 pieces asparagus into each squash ring. Cover with Italian dressing. Chill a couple of hours.
4 cups seedless grapes
1/4 cup white sugar or Splenda
1/4 cup brown sugar
4 oz. cream cheese
4 oz. sour cream
1/4 cup chopped pecans
Mix last five ingredients together. Add grapes and mix. Chill and enjoy.
1 can corn, drained
1 (16 oz.) can French green beans, drained
1 (17 oz.) can peas, drained
3 small stalks of celery, diced
1 (2 oz.) jar pimiento
diced onion to taste
Drain vegetables and mix well. Add celery, onion and pimiento.
1/2 cup oil
3/4 cup vinegar
1 cup sugar
Mix marinade well and pour over vegetable mixture. Marinate 24 hours. Drain vegetables, discarding marinade.
romaine lettuce (for 4 to 6)
1 can Mandarin oranges (11 or 14 oz.)
1/4 cup sliced or slivered almonds, slightly toasted
2 or 3 green onions, chopped
3/4 cup sugar (can use less)
1 tsp. dry mustard
1 tsp. salt
1/3 cup cider vinegar
1 1/2 tbsp. poppy seeds
1 cup oil (can use less)
Mix dressing in blender.
1 lb. spaghetti (cooked and drained)
3 Roma tomatoes, diced
1 med. zucchini, diced
1 med. squash, diced
1 green pepper, diced
1 red onion, diced
1 cucumber, diced
8 oz. cheddar cheese, shredded
1 (16 oz.) bottle Italian dressing
1/4 cup grated Parmesan cheese
1 tsp. paprika
1/4 tsp. garlic powder
Top with salad seasoning.
Asian Slaw Salad
1 pkg. Dole chopped Asian slaw
1 lg. can pineapple, drained
1 lg. can Mandarin oranges, drained
1 apple, chopped if desired
Combine and dress to taste with Ken’s Lite Vidalia Onion Dressing. Top with crushed noodles from a Ramen package an d sliced almonds that you’ve sautéd until crispy and browned for a good crunch.
Easy Fruit Salad
1 can fruit cocktail
1 can sliced peaches
1 small package instant vanilla pudding
1 1/2 cups fresh grapes, sliced lengthwise
Drain cans of fruit into a bowl. Mix 1 1/2 cups of juices with the dry instant pudding. pour pudding/juice mixture over fruit. Add grapes. Chill and serve. Can add sliced pecans, if desired.
Eleanor Powell-Hines was the long-time lifestyles editor of the Mount Airy News. In her retirement, she finds time to hostess events with Modern Gardeners, the garden club she co-founded 60 years ago.