ISRAELI BREAD SALAD

Debbie Dobyns

1 small loaf French bread ( 1/2 lb.)

1 tsp. minced garlic

1 tsp. salt

1/4 cup lemon juice

1/4 cup oil

1/4 tsp. ground pepper

2 medium-sized cucumbers,

5 medium ripe tomatoes, peeled

1/4 cup parsley

 

Heat oven to 450 degrees. Quarter bread lengthwise and cut into 1/2 inch chunks. Bake 10 minutes. Cool.

 

Crush garlic and salt on board to make a smooth paste. Put garlic paste in screw-top jar and add lemon juice, oil, and pepper. Cover and refrigerate. This may be prepared a day or so ahead.

 

Cut cucumbers and tomatoes into 1/2 inch chunks and place in large salad bowl. Shake dressing and pour over vegetables and toss.  Chill several hours. Just before serving, add toasted bread and parsley, and toss again. Makes 6 cups; about 222 calories per serving.

 

JEWELL SALAD

Lu Ann Beavers

1-15 oz. can apricots

1-15 oz. can crushed pineapple

1-6 oz. box orange jello

2 cups boiling water

1 cup orange juice

1 Tbsp. lemon juice

 

Dissolve jello in boiling water, add orange juice and lemon juice. Cool until mixture begins to thicken. Drain apricots and pineapple. Combine fruit syrups and reserve one ­cup for dressing. Dice fruit and fold into jello.

 

DRESSING

 

Combine 1/4 cup sugar and 2 Tbsp. corn starch in 1 qt. saucepan. Add 1 cup mixed fruit juices, 1 slightly beaten egg, and 2 Tbsp. butter. Cook over medium heat, stirring constantly till thickens. Remove from stove. Cool.

 

When dressing is cool, combine with 1 small Cool Whip. Spread evenly over top. Refrigerate. Serve on lettuce for salad or serve as dessert.  Serves 12. Use a 9x12x2 inch glass pan.

 

22