US Holidays.....Just a Few Friends Over for Labor Day
Salad Supper for Eight
A hot appetizer, a cool summer salad - there's a good prescription for warm-weather, serve yourself, entertaining for the official end of the Summer - Labor Day! This is a low cost supper for eight. Sitting out on the patio or in the backyard would be great!
The menu is as follows:
Marinated cocktail frankfurters on a flaming cabbage head (recipe follows)
Hot bread sticks
Iced tea or iced coffee
The flaming cabbage head is a conversation piece with the little frankfurters sticking out of it. The flame can be used to heat the franks. (Recipe follows) The salad bar is beautiful and guests can help themselves.
Flaming Cabbage Head
1 large cabbage head, red or green
1 can Sterno or canned heat
Marinated cocktail frankfurters (recipe follows)
Rinse head of cabbage. Trim base so cabbage stands firmly. Curl outer leaves down, away from the top, to form petals.
In the top of the cabbage, cut a hole big enough to insert the can of Sterno so the top of the can is level with the top of the cabbage. Set on a tray or platter and fasten the marinated frankfurters to the cabbage with toothpicks. Just before serving, light the Sterno.
Marinated Cocktail Frankfurters
2 envelopes salad dressing mix (dry)
1/4 cup chopped green pepper
1 cup chopped celery
6 Tablespoons olive oil
2 Tablespoons prepared mustard
2 Tablespoons vinegar or wine
3 cans (4 oz) fully-cooked cocktail frankfurters
Combine salad dressing mix, vegetables, oil, mustard and vinegar in a bowl. Add frankfurters to marinade. Refrigerate for 1-2 hours.
Spear frankfurters with long wooden toothpicks. Spear other end of toothpick into cabbage, above the curled leaves. Before eating, hold each frankfurter over flame in cabbage to heat. Marinade can be used for dipping.
Tear the greens and place in a large salad bowl.
Chop tomatoes, avocados, eggs and place in individual bowls.
Crumble blue cheese or buy already crumbled.
Arrange chopped bacon and chives in bowls.
Serve Italian dressing in a bowl or vinegar and oil in cruets.
Ladyfinger Chocolate Cake
2 packages (1/2 lb) sweet cooking chocolate
3 Tablespoons water
2 egg yolks, unbeaten
2 Tablespoons powdered sugar
1 cup whipping cream
2 egg whites, stiffly beaten
3-3 oz packages of ladyfingers (60 ladyfingers)
Melt chocolate over hot water. Add 3 Tablespoons water and blend. Remove from hot water. Add egg yolks and beat vigorously until smooth. Add sugar and mix well. Whip cream and fold into chocolate mixture. Then fold in stiffly beaten egg whites.
Line bottom of a spring form or cheesecake pan with ladyfingers. Line sides of pan with ladyfingers standing them up side by side and rounded side out.
Spread 1/2 of chocolate mixture in pan. Place row of ladyfingers on top of chocolate. then rest of chocolate mixture.
Chill 12-24 hours. Remove spring form pan. Serve with additional whipped cream.
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