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Squeeze salads.

Squeeze salads

How about a squeezable meal? Here, wesuggest wholesome spreads that are the base for quick-to-prepare lunches you can carry onto the ski slopes or enjoy during cross-country ski trips.

You transport the spreads in flexible plastictubes--sold for about $1 in sporting goods or camping equipment stores (make sure clip is included). Simply add the filling through the bottom of the tube, then seal with clip (see above right); or use a small plastic container that seals securely, and bring a spoon for serving.

To fill the tubes, we've devised a selectionof hearty salad mixtures fine-textured enough to squeeze through the bute's narrow opening onto bread, crackers, celery stalks, or cucumber slices. These combinations make satisfying meals that pack easily into a backpack or fanny pack.

Flavor choices for the salads are egg, garbazo-basedhummus, pizza, and refried bean. Additional luncheon treats can include sweet, chewy popcorn-and-peanut balls or bran-and-apricot sticks; recipes follow. Also bring individual-size containers (boxes, cans, pouches) of fruit and vegetable juices and whole fruits that travel well: apples, oranges, firm pears.

To transport squeeze salads, keep themcold in an insulated bag. Or, if carrying lunch in an uninsulated pack close to the body, plan to eat salads within 4 hours.

Winter Egg Salad

3 large hard-cooked eggs

2 tablespoons sweet pickle relish

1 tablespoon each mayonnaise andfinely chopped green onion

2 teaspoons Dijon mustard

Salt and pepper

4 to 6 slices dense-texturedpumpernickel bread, or 1 dozen crisp rye crackers

In a food processor or blender, combineeggs, pickle relish, mayonnaise, onion, and mustard. Whirl until coarsely pureed. Add salt and pepper to taste. Cover and chill at least 1 hour or up to 2 days.

Spoon salad into a flexible plastic tube(about 1-cup size) and slide on end clip to close. Or spoon salad into a leakproof plastic storage container (about 1-cup size). To transport, follow preceding directions.

To serve, squirt or spoon the salad ontobread or crackers. Makes about 1 cup, enough for 1 tube or 2 servings.

1/2 cup garbanzo beans plus 1/4 cupbean liquid

2 tablespoons lemon juice

1/3 cup tahini (sesame seed paste)

1 teaspoon ground cumin

1 clove garlic, pressed or minced

Salt and pepper

4 to 6 slices dense-texturedpumpernickel bread, or 1 dozen crisp rye crackers

In a food processor or blender, combinebeans and liquid, lemon juice, tahini, cumin, and garlic; whirl until smooth. Add salt and pepper to taste. Cover and chill at least 1 hour or up to 3 days.

Spoon salad into a flexible plastic tube(about 1-cup size) and slide on end clip to close. Or spoon salad into a leakproof plastic storage container (about 1-cup size). To transport, follow preceding directions.

To serve, squirt or spoon salad onto breador crackers. Makes about 1 cup, enough for 1 tube or 2 servings.

Pizza Salad

1 tablespoon olive or salad oil

1 small onion, finely chopped

1/4 pound mushrooms, finely chopped

1 can (14 oz.) stewed tomatoes

1/3 cup tomato paste

1 teaspoon each dry basil and dryoregano leaves

1 ounce dry salami, finely chopped

Salt and pepper

1/4 pound parmesan or romanocheese, thinly sliced (optional)

Crusty rolls (at least 2) or hardtackcrackers (8 to 12)

In a 10- to 12-inch frying pan set overmedium-high heat, cook olive oil and onion, stirring occasionally, until translucent, about 5 minutes. Add mushrooms and stir often until all liquid evaporates, about 3 minutes longer. Add tomatoes and their liquid, tomato paste, basil, and oregano. Cook, stirring occasionally, until very thick, 20 to 25 minutes.

Remove from heat and stir in salami; letcool. Season with salt and pepper. Cover and chill pizza salad at least 1 hour or up to 3 days.

Spoon salad into 2 flexible plastic tubes(about 1-cup size) and slide on end clips to close. Or spoon salad into a leakproof plastic storage container (about 2-cup size). Put cheese in a plastic bag and seal. To transport, follow preceding directions. To serve, squirt or spoon salad onto slices of the roll or crackers; top with a slice of cheese, if desired. Makes about 2 cups, enough for 2 tubes or 4 servings.

Mexican Refried Bean Salad

1 tablespoon olive or salad oil

1 small onion, chopped

1 can (4 oz.) diced green chilies

2 teaspoon each chili powder andground cumin

1/4 teaspoon ground coriander

3/4 cup refried beans

1/4 teaspoon liquid hot pepperseasoning

1/2 cup firmly packed shreddedcheddar cheese

1/2 to 3/4 pound tortilla chips, or 4 to 6pocket bread rounds (about 5-in. size)

In a 10- by 12-inch frying pan over mediumheat, cook olive oil and onion, stirring occasionally, until onion is translucent, about 5 minutes. Add green chilies, chili powder, cumin, and coriander; stir about 2 minutes. Mix in the refried beans and pepper seasoning; stir until hot. Let cool, then mix in the cheese. Cover and chill bean salad at least 1 hour or up to 3 days. To transport, follow preceding directions.

Spoon salad into 2 flexible plastic tubes(about 1-cup size) and slide on end clips to close. Or spoon salad into a leakproof plastic storage container (about 2-cup size). To transport, follow preceding directions.

To serve, squirt or spoon salad onto tortillachips or into portions of pocket bread. Makes about 1 3/4 cups, enough for 2 tubes or 4 servings.

Peanut-speckled Snowballs

About 2 quarts popped popcorn

1 cup salted roasted peanuts

1/2 cup cream-style peanut butter

About 1/2 cup (1/4 lb.) butter ormargarine

1 package (10 oz., or 4 cups firmlypacked) marshmallows

In a large buttered bowl, combine popcornand peanuts; set aside.

In a 2- to 3-quart pan on medium heat,combine peanut butter and 1/4 cup of the butter; stir until melted. Add marshmallows and stir until they melt and are well mixed with the butter mixture, about 5 minutes.

At once, pour hot mixture over popcornand peanuts. Stir gently but thoroughly to coat all pieces.

Let stand until popcorn is just coolenough to touch. Coat hands with butter (to prevent sticking) and firmly mold popcorn mixture into 1 1/2- to 2-inch-diameter balls. Set balls slightly apart on waxed paper. Individually seal each popcorn ball in foil or clear plastic wrap; store airtight up to 5 days. Makes 24 balls.

Bran and Dried Fruit Sticks

2 cups bran cereal

1/2 cup each raisins and slivered dryapricots

About 1/2 cup (1/4 lb.) butter ormargarine

30 large (3 cups firmly packed)marshmallows

In a large buttered bowl, mix togetherbran, raisins, and apricots; set aside.

In a 1- to 2-quart pan over medium heat,combine butter and marshmallows; stir until mixture is melted and blended, about 5 minutes.

At once, pour hot mixture over bran andfruit, then stir gently but thoroughly to mix well.

Let mixture stand until just cool enoughto touch. Coat hands with butter (to prevent sticking) and firmly pat mixture into 1- by 3-inch sticks. As you shape each stick, set in on waxed paper; pieces should not touch. When all are shaped, seal each piece in foil or clear plastic wrap; store airtight up to 5 days. Makes 12 sticks.

Photo: Space-age ski lunch from a tube! Enjoy pizza or winter eggsalads soft enough to squeeze onto bread or crisp vegetables. Tube salads travel well in fanny packs, can be made ahead

Photo: With cap on plasticsqueeze tube (left), spoon filling through open bottom to within 1 inch of end. To seal tube (below), fold plastic over 1/2 inch, then slide on end clip. Tube can be washed and used again

Photo: Hummus Salad
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1987
Words:1268
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