Ham, dill and sweet corn salad

 

500 g	cooked sweet corn (you may use canned)	VA lb
200 g	ham	7 oz
1	tomato	1
	for the dressing
2	hard-boiled eggs	2
1	large bunch dill weed	1
1 tsp	mustard	1 tsp
200 ml	yoghurt	7 fl oz.
	salt, pepper

Drain the sweet corn thoroughly and place in a deep salad bowl. Add the ham cut into thin strips and the diced egg whites.

Mash the egg yolks with a fork, blend with the mustard until smooth. Season to taste with salt and pepper. Stir in the yoghurt and the finely chopped dill, then pour over the salad. Toss light­ly and chill for 1 hour. Serve decorated with slices of tomato.

II. Fish:

Mackerel, salmon, spaghetti, ice-cream, bream, reception, sturgeon, bottle, grape, herring.

 

Приложение к билету № 12.

I.

Chicken, sweet corn and pineapple salad

 

250 g	cooked sweet corn (canned or deep frozen)	½lb
4	canned pineapple rings	4
1	large cooked chicken breast	1
4-5	firm, fleshy tomatoes-	4-5
	parsley
	for the dressing
2-3 tbs	mayonnaise (see p. 60)	2-3 tbs
1 tbs	lemon juice'	1 tbs
	salt
	curry powder

Bone the chicken breast and cut into thin strips or small cubes. Place in a fiat salad bowl, then add the drained sweet corn and the chopped pineapple. Beat the mayonnaise and lemon juice together. Season to taste with salt and curry powder. Pour over the salad and toss lightly. Chill for at least 1 hour. Just before serving, decorate the salad with the sliced tomatoes arranged around the edge of the bowl. Sprinkle the top with chopped parsley.

II.   Milk dishes:

Veal, kefir, cheese, cake, partridge, whipped cream, potatoes, sour-cream, red caviar, ice-cream.

 

 

Приложение к билету  № 13.

I.

Finnish fish salad (smoked fish)

 

500 g	potatoes	11/4 lb
500 g	carrots	1 ¼  lb
300 g	peas (deep frozen peas can be used)	2/3 lb
250 g	tomatoes	½ lb
400 g	poached smoked fish (haddock, cod or kipper-fillets)	14 oz
	for the dressing
4 tbs	salad oil	4 tbs
4 tbs	wine vinegar	4 tbs
150 ml	clear soup (made with a stock cube)	¼  pt
1 tsp	mustard	1 tsp
1 tbs	grated horseradish	1 tbs
1 tsp	red paprika	1 tsp
1	small bunch dill weed	1
	salt
	pepper

Cook the potatoes in their skins and peel while still hot. Put aside to cool, then cut into slices. Scrape the carrots and cook until tender. Cut into fairly thick slices with a serrated knife. Cook the peas over a gentle heat and drain well. Cut the tomatoes into thin wedges or slice. Put all the prepared vegetables into a large bowl. Add the drained fish cut into pieces 2 cm (1 in) long. Mix the mustard with the horseradish and the finely chopped dill. Then beat in the oil, vinegar and the cold soup. Season to taste with salt and pepper, pour over the salad and toss lightly. Chill in the refrigerator for 1 hour. Serve sprinkled with red paprika.

 

 

II. Bread group of food:

Artichoke, noodles, ice-cream, apple, pheasant, pancakes, cake, biscuit, macaroni, flour.

 

Приложение к билету № 15.

I.

Mushroom salad

 

500 g	button mushrooms	1 ¼ lb
4 tbs	salad oil	4 tbs
	juice of 1 lemon
250 ml	dry white wine	9 fl oz
1	bay leaf	1
1 tsp	coriander seeds	1 tsp
1 tsp	peppercorns	1 tsp
	salt, parsley

Slice the washed mushrooms and turn for a few minutes in hot oil. Add the bay leaf, coriander and peppercorns. Season to taste with a little salt. Pour in the wine and lemon juice, cover with a lid and cook over a moderate heat for 8-10 minutes. Re­move from the heat and when cool, place in a serving bowl. Cover with a lid and chill overnight in the refrigerator.

Sprinkle with a little finely chopped parsley just before serving. This is a particularly delicious salad.

II.   Nonalcoholic drinks:

Radish, mineral water, orange juice, tea, food, coffee, cauliflower, compote, mushroom, cabbage.

 

Приложение кбилету № 16.

            I.                    Leek salad

 

2-3	leeks	2-3
1	large Spanish onion	1
	for the dressing
	juice of 2 lemons
2 tbs	salad oil	2 tbs
	salt
	parsley

Wash the leeks thoroughly and cut into slices. Cut the' tender green stem, of the leeks into 10 cm (4 in) pieces. Peel and slice the onion and mix with the leeks in a bowl Season to taste with salt, then add all the lemon juice and oil. Toss well together.

Place, in a screw top jar and keep in the refrigerator for 1 day before eating. Sprinkle with finely chop­ped parsley just before serving. Note: It is a good idea to always have a jar of leek salad in the refrigerator because it can be used in other salads that need an onion flavour. I shall let you into a secret. If you are embarrassed by your breath after eating onion, simply suck a clove and you will be "sweet smelling" again.

II. Family:

Grandson, bread, cousin, nut, biscuit, twins, dressing, husband, wife, children.

 

Приложение к билету № 17

I.