The Baytown Sun (Baytown, Tex.), Vol. 56, No. 254, Ed. 1 Wednesday, August 2, 1978 Page: 9 of 29
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-
Lettuce Be Cool
IHE BAYTOWN iuw Wednesday, Aeamt l 1»;« 7-A
Salad Eaters Are Heads Above The Rest
By GLENA PFENNIG
Blue skies and warm
summer days rail fnr'
refreshing cool salads
Depending on their in-
gredients, salads may be the
main course of a meal or one
of its accompaniments.
Diana (Mrs. Cleve) Pardue
says that her family likes
salads prepared any way.
Taylor, Tallie and Nettie, their
children, all are salad fans.
An artist, Diana says that
she combines colorful
vegetables for salads just as
she would for painting. Tex-
ture is important, too.
Diana, who majored in
home economics with an
emphasis on nutrition at '
Louisiana State University, is
conscious of making food
attractive as well as
nutritional.
‘1 pllt everything into tossed
salads,” Diana said. “Anything
that looks colorful, tastes
good. Use some imagination.
Let yourself be creative."
For color, she uses zucchini
and crookneck squash (cut
paper thin), purple cabbage,
purple onion and green peas.
Other favorite ingredients in-
clude tomatoes, marinated ar-
tichoke hearts, capers^ an-
chovies, alfalfa and croutons
made from leftover French
RADISH SALAD
Slice 2 cups radishes and
- marinate, in, & cup vinegar and
'2 tsp. salt for 3 hours. Drain.
Mix Jhe radishes with olive
oil to taste, sprinkle with
pepper and garnish with 2
tbsp. capers and 1 canned chili
pepper.
SOUR CREAM
POTATO SALAD
Mix Vi cup sour cream and
Vi cup mayonnaise. Add to 3
cups cooked potatoes, peeled
and diced.
Mix 1 tsp. chopped onions or
chives, salt and pepper and
celery seed. When thoroughly
and lightly mixed, heap on a
bed of lettuce or other greens.
LENTIL SALAD
Place 1 cup lentils, 1 onion
stuck with cloves and V4 bay
leaf in a saucepan. Add 3 cups
water and tsp. salt. Simmer
until tender, about 30 to 40
minutes. Drain and discard
bay leaf and onion.
Add 2 Vi tbsp. oil, 1 V4 tbsp.
wine vinegar and 1 raw minced
onion. Let cool to room
temperature.
At serving time add 2 tbsp.
minced parsley and pepper to
taste. Garnish with tomatoes.
DRIED BEAN SALAD
Drain 2 cups dried white
WILTED DANDELION
GREENS
Tough roots or stems should
, be removed from 1 quart
dandelion greens before
shredding them. Place greens
in a large bowl.
Cook 4 slices bacon until
crisp. Add 2 tsp. sugar, Vi tsp.
salt, dash freshly ground
pepper, Vi tsp. dry mustard
and 3 tbsp. mild vinegar to
bacon and fat. Heat until sugar
is dissolved.
Pour mixture over the
dandelion greens and toss well
CRANBERRY-CREAM
SALAD
Dissolve 1 box cherry
flavored gelatin in 1 cup hot
water. Chill until thickened
but not firm.
Break up 1 can whole
cranberry sauce with fork. Stir
sauce, Va cup diced celery and
Vi cup chopped walnuts into
first mixture.
Fold in 1 cup sour cream.
Pour into mold and chill until
firm.
Unmold on greens. Makes 4
to'6 servings.
9,
CABBAGE A LA RUSSE
Soak 3 cups finely shredded
white cabbage in ice water for
30 minutes. Drain;--*■»—
Add 2 Vi tsp. sugar and toss.
Season with salt, pepper and
cayenne and toss again.
Plump 12 prunes in very hot
water. Remove the pits. Cut in
narrow strips and mix
thoroughly with the cabbage,
adding ‘/a green pepper cut in
strips.
Mix with horseradish cream
dressing. Chill. Serve crisp in
lettuce cups.
m
tills
"'ll
bread. She uses a garlic press.........beans- Place 1/4 CUP olive
X
and runs the garlic and juice
around the wooden salad bowl
before adding the other, in-
gredients.
-“Besides being tasty, the
alfalfa sprouts are fun to grow
for the kids. Nettie loves to
check the progress of the
sprouts in the kitchen. You get
quick results with these and
the kids can participate.”
The Pardues nave naa a gar-
den about six years and get
some salad items from it.
According to Woman’s Day
Encyclopedia of Cookery”:
“The first salads were edible
herbs or plants dressed only
with salt. The word ‘salad,’ in
fact, derives from the Latin
word for salt, sal.
“Salt was the universal
preservative; and vegetables
could be kept the year round
with some sort of salt dressing.
From this sijnple beginning,
salads have expanded to in-
clude a wide variety of in-
gredients: fruits, vegetables,
herbs, meat, cheese and fish,
cooked or uncooked."
X
X
COLESLAW
WITH CARAWAY
Remove the hard core from
J large head of cabbage and
discard. Grate or chop the cab-
bage Into fine shreds or cubes
and sprinkle with 1 small
chopped ohion, salt and
pepper and leihan juice to
taste. ’X •
Add 3n cup mayonnaise and 1
1 tbsp. caraway seeds. Blend
• mixture well with hands. Ad- \
just the seasonings to taste.
ChilL '
oil, juice of 1 lemon, salt and
pepper in a salad bowl and
blend thoroughly.
Add the beans and mix well.
Scatter chopped parsley, dill,
mint and scallions over , the
beans. If desired, garnish with
tomatoes and hard cooked
eggs, cut in quarters.
WALDORFSALAD
Combine chunks of peeled
tart apples, diced celery and
chopped walnuts with cooked
salad dressing. Garnish with
cranberry sauce. ...—.
FRESNO FRUIT SALAD
Cut 2 medium cantaloupes
into halves. Scoop out seeds
and put halves on individual
plates. Peel and section 2 naval
oranges.
Mix with % cup seedless
grapes and Vi cup sliced pitted
dates. Fill cantaloupes with
the mixture.
Combine Vi cup sour cream,
'a tsp. grated orange rind, 1 Vi
tsp. sugar and a dash of salt.
Serve asdressing^ salad:~~-
ROQUEFORT SALAD:
Place 6 to 8 cups salad
greens in a salad bowl that has
been rubbed with garlic. '
Add salt) Vi cup olive oil, 1
tbsp. cider vinegar, 1 V4 tbsp. "
lemon juice, Vi tsp. pepper and
Vi cup Roquefort cheese,
crumbled. ;:
Toss lightly. Serve at once.
m
11
TALLIE PARDUE and Taylor Pardue help their mother, Diana, prepare a tossed
salad, a family favorite. “Let yourself be creative,” Diana said. ,
• r ■. (Sun staff photo by Glenn Folkes)
GERMAN SPINACH SALAD
Wash and dry 1 lb. spinach.
Mix Vi cup mayonnaise, Vi cup
sour cream, 6 anchovies,
minced, 1.. Vi tbsp. each of
chopped green onion tops and
minced parsley , 1 Vi tbsp. each
vinegar, fresh lemon juice and
ti minced garlic clove. ;
Add to* spinach. Mix lightly
and garnish with Cheddar
cheese cubes and garlic
croutons.
JELLIED CABBAGE SALAD
Soften 1 pkg. unflavored
gelatin in 'i cup water.
Dissolve in X cup boiling
water. Add 1 cup liquid from
pickled beets. ? t
When beginning to set, add 2
cups shredded cabbage and 1
tbsp. prepared horseradish.
Season to taste with salt and
pepper. 4 '
_ Pour into 4 molds and chill -
until . set. Unmold onto salad
Makes 6 to 8 servings.
CUCUMBER-ALMOND
_________greens.«Makes 4 servings.
SURPRISE SALAD
Mix 1 cup slivered red cab-
bage, 1 cup slivered green cab-
bage,^ stalks diced celery, V2
cup slivered cooked ham and
Vi cup mayonnaise.
Add prepared mustard and
salt and pepper to taste. Gar-
nish with 1 /3 cup pecan halves.
FRENCH BEEF SALAD
Arrange thinly sliced , cold
cooked beef, thinly, sliced
tomatoes, sliced onions and
sliced cooked potatoes in alter-
nating layers in a salad bowl.
Garnish with olives and pour
Vinaigrette Sauce Over top.
Add quartered eggs and
sprinkle with parsley.
CHINESE CUCUMBERS
Slice 2 medium peeled
cucumbers thin. Dress with
equal, parts of soy sauce,
vinegar and salad oil. Chill
thoroughly. Serve with grilled
fish, hamburgers and steak.
CELERY-BEET SALAD
Sieve 2 hard cooked egg
yolks into a bowl. Beat in 1 raw
egg yolk, 5 tbsp. olive oil and 1
Vitbsp. vinegar.
Add 2 cups diced celery, toss
and season with salt and
pepper to taste.
Mound the mixture in the „
center of abound platter and
circle with beets. Additional
oil and vinegar may be dribble
over the beets, if desired.
CLASSIC CHEF’S SALAlK
■ Have assorted greens, strips
> of ham or tongue, Swiss v
cheese, turkey, chicken sliced
cucumbers, radish roses, hard
cooked eggs, and salt and
pepper in separate dishes.
Let guests help themselves.
Other ingredients such as
anchovies, artichoke hearts,
small sardines, olives, red-
onion rings or cauliflowerets
may be used.
VEGETABLE-RICE SALAD
Cook, drain and cool Vi cup
rice. Add 1 cup diced and peel-
ed tomatoes and 1 cup sliced
radishes. Chill.
Mix 2 tsp. salt, 1 tsp.
paprika, 1 tsp. prepared
mustard, Vi tsp. each of curry
powder, pepper and cayenne, 3
tbsp. tarragon vinegar and 7
tbsp. vegetable oil.
Add to first mixture and mix
well. Chill, and put into salad
bowl.
Moisten 1 cup chopped
watercress, 1 cup finely diced
carrots, V4 cup pitted ripe
* olives and Vi cup raw white
turnips with ipayonnaise.
Shape each in a mound around
edge of salad. Makes 4 ser-
vings.
CELERY AND CRABMEAT
SALAD
Flake 2 cups cold cooked
■\ crabmeat and mix lightly with
1 Vi cups diced celery, V4 cup
diced green pepper, 1 tsp. salt,
Vi tsp. pepper and 1 tbsp.
lemon juice and 3 to 4 tbsp.
mayonnaise.
Serve on lettuce or pile in ‘
hollows of avocados. Makes 6
servings.
SALADE PARISIENNE
Mix 1 cup cooked green .
beans, peas and cauliflower, 3
raw shredded carrots, Vi cup
sliced raw mushrooms, Vi dic-
ed cooked-chicken livers and.......
h cup cooked shrimp.
To make dressing, put 1 tsp.
prepared mustard in small
bowl and gradually beat in 1/3
cup olive oil.
Season with salt and pepper.
Add vinegar to taste. Add dash .
sugar and 1 tbsp. heavy cream.
Pour over first mixture and
toss well. Makes 4 servings.
LOBSTER SALAD
TROPICALE
Mix lightly 1 cup diced cook-
ed lobster meat, 1 cup
grapefruit in segments, 1
avocado sliced and Vi cup
slivered almonds
Mix Vi” cup mayonnaise, 1
tsp. horseradish, dash cayenne
and salt. Fold into first mix-
ture.
Add salt to taste and serve
on salad greens. Makes 4 ser-
vings.
AVOCADO HALVES WITH
SPICED SHRIMP
Cook 1 lb. shrimp with 1 tsp.
heaping tsp; pickling spices in
‘boiling water. Drain and shell
shrimp, shell and devein. Chill.
Halve 2 large ripe avocados
and remove seeds. Spoon
shrimp into hollows of
avocados.
‘Mix 1 cup sour cream, Vi tsp.
salt, 1 tbsp. lemon iuice and 1
pimento, diced. Serve as dress-
ing for shrimp and avocados.
Makes 4 servings.
CHINESE BAMBOO SHOOTS
SALAD
Combine 2 cups canned
bamboo shoots, 2 tbsp. soy
sauce, 1 tbsp. sesame oil and 1
tsp. sugar. Mix well.
Allow to stand for 1 hour
before serving, tossing oc-
casionally.
Serve with roast duck,
chicken or pork. Makes 4 ser-
vings.
VEAL SALAD WITH
MARINATED BROCCOLI
Mix 2 cups each diced cook-
ed veal, diced apples, and slic-
ed celery with 1/3 cup well
seasoned French dressing.
Season to taste. Chill. Pour
1/3 cup dressing over 1 bunch
of warm cooked broccoli. Cool
then chill. Serve with the veal.
Makes 4 to 6 servings.
• MACARONI, CHEESE AND
SOUR CREAM SALAD
Cook 2 cup small macaroni
according to package direc-
tions.
Add 1 lb. cottage cheese, 1/3
cup chopped green pepper, Vi
cup chopped chives, 1/3 cup
sliced radishes and 1/3 cup
French dressing. Mix
weU.ChUl.
Just before serving, fold in 1
cup sour cream, 2 tbsp. fresh
lemon juice and y4 tsp.
powdered mustard.
Season to taste with salt and
RICE SALAD HORTENSE
Cook 1 cup uncooked rice.
While still warm add Mustard
—Dreariefv----■ '.1-,—
When cool, add 1 large sweet
pepper, 1 ‘A cup cooked cold
ham, 1 cup cooked cold peas
and 2 peeled and 2 sliced
tomatoes.
Sprinkle with chopped
parsley. Makes 4 to 6 servings. .
ORANGE SALAD
TearVi a head of Romaine
and other lettuce into bite size
pieces.
Add Mi bunch water cress, 1
;V2 cups orange sections, 1 cup J
diced unpeeled apples, 1 'A
cups slivered cooked chicken,
Vi cup diced sharp Cheddar
cheese and 2/3 cup French
dressing. Toss lightly. Makes 4
to 6 servings.
PERFECT CHICKEN SALAD ,
Cook 1 chicken in salted
water to cover, together with 1 ■
sliced onion, 2 whole cloves, 1
stalk celery and 1 sprig .
parsley. Remove when tender.
Cut the white meat into long
pieces and dice the dark meat.
Season to taste with salt and y
pepper. Toss the chicken with
mayonnaise. • *
Arrange on salad platter
with bibb lettuce at one end. 1
and sliced crisp cucumbers at' u
the other. Spoon more mayon-
naise over the chicken. Gar-
Edited By Glena Pfennig,
Cover Your Salad
> *»
With Right Dressing
HORSERADISH CREAM
‘ DRESSING
Beat Vi cup heavy cream un-
til very stiff, then gradually
beat in Vi cup wine vinegar.
When mixture is the con-
sistency of mayonnaise, add
salt and pepper to taste. Fold
in 3 tbsp. grated horseradish
and IV2 tsp. finely chopped
shallot.
CREAMY PEAR DRESSING
Combine 1 cup sour cream, 2
tbsp. reserved pear syrup, 2
tbsp. orange juice, 1 tsp.
grated orange peel,l tsp. dry
mustard and 1 tsp. salt.
Chill well. r .,
. ... SOUR CREAM AND
CUCUMBER SAUCE
Thoroughly mix 1 cup sour
cream, V2 cup peeled chopped
cucpmber, V4 tsp. salt, 1 tsp.
MUSTARD DRESSING
Blend 2 tbsp. powdered-
mustard with enough water to
make a thick paste.
Dilute slightly with wine
vinegar. Add salad oil beating
until creamy. While beating,
add sugar and salt to taste.
SHERRY DRESSING
Cbmbine 1 beaten egg, Vi
cup sugar, 1k cup sherry, dash
salt, 2 tsp, butter, juice of ‘A
orange and juice of V4 lemon in
top part of double boiler.
Cook over boiling water un-
til slightly thickened, stirring.
Chill. Just before serving, fold
in V4 cup heavy cream. Makes
J cup.
SOUR CREAM DRESSING
Combine 1 tsp. salt, 1 tbsp.
sugar, Mi tsp. cayenne, 1 tbsp.
SALAD
ARTICHOKES A LA
grEcque
Cut 3 medium artichokes
into quarters. /Remove the
., - ■ prickly. choke .and trjm the
pointed ends of the leaves until
the leaves are about 1 inch
- long. -
Mix 3 cups water; juice of
half a lemon, Vi cup olive oil,
• ‘'2 tsp. salt, 1 branch minced
fennel, 1 stalk celery, a few
coriander seeds and 4 pepper
corns in a pan and bring to a
boil. «•
.Add artichokes and cook,
: covered until tender and about
_ 15 to 20 minutes.
Cool artichokes in the cook-
. , ing liquid and serve in it.
GUACAMOLE
Sprinkle a bowl with a little
salt and rub with garlic. Mash
1 large pitted avocado in the
bowl and season with ‘A tsp.
. salt, Mi tsp. chili powder and 1
tsp; lemon juice.
Stir in 2 tsp. minced onion.
Diced tomatoes or sliced ripe
olives or crumbled bacon may
be added.
Cover with a thin layer of
mayonnaise to keep mixture
from darkening. Just before
serving, stir well. Serve on let-, ,
tuce as a salad or with
tostadas. ■ ' —
PEAR LUNCHEON SALAD
Chill and drain 1 (29 oz.) can
pear halves, reserving 2 tbsp. ■/..
syrup for dressing.
! Cut pear halves in two
lengthwise. Place 4 pear
quarters upright in individual
dishes.
Combine 2 cups diced cook-
• •ed- -ehiekeftr- Vi-xup chopped
celery, ‘A cup shredded
; coconut, V2 cup golden raisins
and ‘A cup slivered almonds.
Add Creamy Pear Dressing
and toss lightly. Spoon salad
mixture in centers of pear
quarters. Sprinkle with >■ •
paprika and garnish with
Peel 2 cucumbers and slice
■Kpaper thin. Sprinkle with salt
and. let stand while mixing 1
cupYspuf. cream, ;Mi cup
choppea^ftnonds, 2 tbsp.
mfneed chives,or green onions
and 1 tsp, fresh lemon juice.
Drain cucumbers and add
sour cream mixture ..with ‘A
tsp. salt. Makes 4 to 6 servings.-.
TOMATO, BACON AND *’
~~ -ti.. EGG SALAD —1
Peel and quarter 2 tomatoes.
Cook 4 slices bacon until crisp,
drain and reserve 2 fbsp, fat.
Mix tomatoes, bacon and 3
hard cooked • eggs, 4 cups
broken salad greens and fat.
Moisten with. French dressy
ing and season to taste. „
■■■ ’ ’Danishsalad .
Combine 'A cup each of fine-
ly. diced apples, cooked
:potatoes, beets, cooked" veal, ’**■
and pickled herring.
Add a small diced dill pickle,
a little minced onion and
vinegar to taste. Season to
taste.
Moisten with heavy cream,
Mix lightly. Pack into 4
cups. Chill well. Unmold, gar- I
nish with sliced hard cooked
eggs. Makes 4 servings. •
VINAIGRETTE SAUCE
Combine Vicup olive oil and
3 tbsp. vinegar and beat until
well blended.
Season to taste with salt and
pepper. Makes about 2/3 ctjp.
'", CAESAR SALAD
Sprinkle the bottom of a
wooden salad bowl with salt
Yandrub withgarlic. Add 1 tsp.
mustard, 1 tbsp. lemon juice
and‘hot pepper sauce to taste.
Stir with a wooden spoon until,
well blended. Add 3 tbsp, olive
oil.and stir rapidly to bjend.
Wash l bunches br rofflalne
lettuce cut into bite size
pieces, 1 fennel bulb, cut in
strips, 1/3 cup walnuts, 1 tbsp.
capers and 2 hard cooked eggs,
sliced. Toss lightly with 3 fork ,
and spoon.
If desired, sprinkle with
grated Parmesan cheese.
' ~~~~p r
(EDITOR’S NOTE: This is
, the'last in the Newspaper En-
terprise Association’s six-part
series of excerpts from the re-
cently published book, “Fu-
ture Food' by Barbara Ford.
Barbara Ford is a former
, . senior, editor of “Science Di-
* gest.” Two of her children’s
books have been named “Out-
‘stbnding Science Books .for
: Children” by the National Sci-
ence Teachers Association
Children's Book Council.)
■ By BARBARA FORD
One of the favorite recipes of
home economist Carol Miller
.and her husband, Dennis, is
'termite pilaf.
> Yes, termite pilaf. As in ter-
mite, the small, woodeating
insert pest.
Tfie recipe? Which she. de-
vised as part of a senior pro-
ject at California State Uni-
versity in San Luis Obispo, in-
cludes^ rice, sesame seeds,
The Millers eat these and
other insect-based dishes sev-
eral times a week.
Even uncooked insects taste
good, insists Miller, who likes
to serve freeze-dried bee lar-
vae as croutons in her salads.
' ■‘Delightfully crisp,” she says.
Most of the/ecipes she has
worked ‘out revolve around
creatures like the termite, the
bee and* the grasshopper be-
cause they are readily avail-
able and relatively bland in
taste. In a number of conven-
tional recipes, the presence of
insects is scarcely discernible.
Then why use them? Many
insects' have a high protein
content, Miller points ot. That
makes them an important nu-
tritional resource. Dried grass-
hoppers, for instance, are 60
percent protein, compared to
about 43 percent for dried beef
round.
True, all the grasshopper
onion, beef bouillon-and, in-
stead of rireat, one cup of ter-
mites.
Other insect-based dishes
dreamed up for her project in-
clude Bee Won Ton fa taste
pane) liked this one the best),
which features one-quarter
cup of bees, and Jiminy Bread, -
a bread with a crunchy tex-
ture derived from a cup of
roasted grasshoppers.
The hoppers are a Close
relative of the'cricket, hence
the name Jiminy in honor of
the famous cricket.
protein cannot' be utilized by
the humamhody: But insects ~
have supplied protein to many
cultures from the era when-
man first'emerged from the
apes to the present day. Apes
also eat insects, as do monk-
eys.
Miller's paper, "Introduc-
ing Insects into the American
Diet,” discusses entomophay,
the practice of eating insects,
among American Indians, in-
cluding the Modoc, Pitt River
and Diggers.
The Millers are not the Only
present-day Americans who
have returned to the nutri-
tious practice of entomo-
phagy.
In his book,. “Butterflies in
My Stomach,” Los Angeles
County pathologist Ronald L. -
Taylor relates that butterflies
literally have been in his stom-
ach , along with an amazing va-
riety of ether insects, their lar-
vae and eggs. ■
His favorite? The greater
wax moth, which he calls “far ’
tastier and more nutritious
than snack items such as"pota-
to chips.”
Taylor reports that the pro-
tein content of insects ranges7
from a modest 8.0 percent in
-Iheiarvae of some butterflies .
(about the same as the1 protein
content of rice; to an impres-
sive 63.4 percent in roasted
spiders (actually an arachnid,
not an insect).
Insects high in protein in-
clude housefly pupae, 63.1 per-
cent; dried grasshoppers, 60.0
percent; fried termites, 45.0
percent, and smoked caterpil-
lars, 38.1 percent.
Compare these figures with
those for cooked beef, 19.7 per-,
cent, and cooked pork, 29.4*
percent, and you can see why
- people like Taylor and Miller
see insects as an alternative
source of protein in a pro-
tein-short wofld.
Another factor in insects’ de-
sirability as food 1s their abun- "f~
dance. When numbers alone
are considered, insects are
- more plentiful than Any other
group; of. animals, excluding
some microscopic creatures.
And insects are far and away'
; the most numerous in terms of
species. - r
Insects, as Taylor puts it,
an interesting point: Ameri-
cans eat a fair amount of in-
sects during their lives, a cer-
tain level of insect contamina-
tion being unavoidable. ; /
Almost all fresh lettuce con-
tains aphids, and weevils and
beetles commonly infest flour
and rice? As for prepared
foods/allowable infestation is
quite high in some items. For
instance, the Food and Drug
Administration allows five in-
sects or insect parts per J00
grams of apple butter and 50
insect fragments per 100 grams
of peanut butter.
So, if a cockroach or ant ac-
cideritally .falls in your stew or
picnic lemonade? do not wor-
ry, Taylor claims such insect
additions actually enrich food.
before serving.
ROQUEFORT CREAM
DRESSING
Whip Vi cup heavy cream
until stiff. Crumble 2 tbsp. ro-
quefort cheese. Fold in the
whipped cream and cheese
into 1 cup mayonnaise. Serve
over greens or lettuce hearts.
DRESSINGS
HERB SAUCE ■>"•■/
Combine Ji cup salad oil, 3
tbsp. wine vinegar, Vi top.
powdered thyme, v8 tsp. mar-
joram, VWtsp. dried basil
leaves, 1 tbsp. finely chopped
onion, 1 tbsp. water, Vi tsp.
salt and 1 tbsp. finely chopped
parsley in jar with a tight
fitting lid.
Shake vigorously. Let stand
for 10 minutes. Serve on crisp
salad greens. ■ ;
finely chopped dill and 1 tsp fresh lemon juice, 2 tbsp.
finely chopped onion. 1 vinegar and 1 cup sour cream.
~ ** Stir until thoroughly mixed.
Makes 1 cup.
COTTAGE CHEESE
DRESSING
Mix Vi cup cottage cheese
with 1/3 cup .undilutad
evaporated milk.
Add % tsp. salt, Vi tsp.
sugar, 1 tsp. paprika, dash gar-
lic . or onion salt, 2 tbsp.
chopped parsley and 1 tbsp.
vinegar. Makes 1 cup. - ; ,
- AVOCADO DRESSING *-
Sieve enough soft ripe
avocado to make % cup. Add 3
tbsp. fresh lemon juice and
mix well.
Sieve 2 tbsp. blue cheese.
Add to first mixture with 2
tbsp. heavy cream. *
Add Vi tsp. Worcestershire
sauce, aA tsp. salt and 1 tsp.
prepared mustard. Chill.
Makes 1 cup.
i That’s Entertainment l
m
have “provocative and promis-
ing possibilities for a world
whose food supply cannot keep
pace with its exploding popu-
lation.”' . , . ;
If the thought of Med beet-
les or grasshoppers makes you
feel jumpy, Taylor brings up
The Baytown Uttle Theater
has announced the cast for
“Born Yesterday,” a comedy.
Kim Martin will direct the
Garson Kanin-written play.
The performance dates have
been set for Sept. 8, 9,15 and
16.
Lois Noonan will play the
part of Billie Dawn; Tom
Ashcraft, Harry Brock; Tom
Reagan, Paul Verrall; Tony
Schillaci, Ed Devery; Charles
Scott, Senator Norval Hedges;
Nancy Boykin Bounds, Mrs.
Hedges; Ernie Landrum, Ed-
die Brock; James Green, the
assistant manager; Jan Meek,
Helen; Jimmy Mercer« a
bellhop; Chocs Landgrebe,
another bellhop; Jim Arnold,
barber; Kim Bultnf,
maBtCGEltn; and WUfle
Moreno, waiter.
Brenda Contella is assistant
director.
“Born Yesterday" is one of
the classic female characteri-
zations in American drama.
Set in post World War O in
Washington; D.C., the play fol-
lows the maturity of naive Bill-
!e Dawn.
★★★
Two plays of the Alley
Theatre’s “Season of
Discovery” have been an-
nounced by executive director
Nina Vance. The five-play sub-
scription series will begin on
Oct. 19 with the world
premiere -of "Scream” by
Arthur Laurents, The family
comedy,, “The/Happy Time”
will- be presented Dec, 6
through Jan. 21.
“Beyond the Sundown;” the
outdoor drama of the Ala-
bama-Coushatta Indians, is
in its fourth season. The
production is presented at 8:30
p.m. nightly except Sunday in
an outdoor amphitheater, t
Written by Kermit Hunter,
the play tells the story of the
Alabama and Coushatta tribes
who sought refuge in Texas’
Big Thicket after being driven
out of their ancestral homes by
the advancing white settlers
only to be caught between the
armies of General Santa Anna
and Sam Houston battling for
possession of Texas. “
, The fourth annual Texas
Renaissance Festival is plann-
ed to begin the weekend of
Sept. 30 and continue through
Nov. 5. Entertainments are
blended with craftmen’s
booths, games to play, foods,
glassblowers, blacksmiths and
potters, as well as horseracing
skills of aneient days.
The Spinners, a group with
more than 20 years in the
entertainment business? will —I?
performat7:30 p.m, and 10:30 r
p.m. Aug. 11 at the Astroarena.
This is a Astroworld summer
showcase event.
■ ¥+¥ .
The Texas Folklife Festival
is planned for Aug. 36 in San
Antonio. Sponsored each year
by the Institute of Texas Cul-
tures, .the Festival will feature
Texas ethnic and cultural
strains through stories, dance,
cuisine, crafts, contests and
music.
i' ,. i
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Brown, Leon. The Baytown Sun (Baytown, Tex.), Vol. 56, No. 254, Ed. 1 Wednesday, August 2, 1978, newspaper, August 2, 1978; Baytown, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1075019/m1/9/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Sterling Municipal Library.