Cottage Cheese Tuna Salad
1 pkg. lime gelatin
1 1/1 cups hot water
3 tbs. vinegar
1/2 tsp. salt
1 8oz. pakg. cottage cheese
1/2 cup thinly-sliced radishes
1/4 cup mayonnaise
Dissolve gelatin in hot water. Stir in vinegar and salt. Chill until slightly thickened. Fol in remaining ingredients. Pour into 8" ring mold. Chill until firm. Unmold on greens. Garnish with more cottage cheese and radish roses.
AMOUNT: 6 servings.
Located along the Natchez Trace Parkway, and recently completed under the Mission 66 Program of the NPS, are picnic facilities complete with tables, fireplaces, running water, and comfort rooms near by.
Photo of the cover of the book "Archeological Excavations in Mesa Verde National Park, Colorado, 1950" which Jean Pinkley contributed the article, "Excavation at Site 16)".
Creamy Broccoli Soup
Serve with croutons for a festive touch.
2 ½ pounds broccoli
½ cup chopped onion
¾ cup chopped celery
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
2 bay leaves
1 ½ cups water
5 cups chicken broth
¼ cup butter
4 tablespoons flour
2 cups milk
1 cup light cream
Cut stems from broccoli. Combine broccoli florets, onion, celery, seasonings, water, and broth in a large stockpot. Bring to a boil and simmer about 30 minutes. Strain soup, reserving broth. Remove bay leaves, and puree vegetables with 1 cup of reserved broth.
In same stockpot, melt butter. Add flour, stir until smooth. Add reserved broth, pureed vegetables, milk, and light cream; stir until thickened. Garnish with croutons. Serves 12 to 16.
This newspaper clipping describes the proceedings of a Housing Commission meeting in Ann Arbor, which focused upon seeking Public Housing Administration funds to provide housing for economically disadvantaged members of the community. Of importance in this article is information from a letter written by Emma Wheeler, then-President of the local branch of the NAACP, about how housing rights are related to rights in education, especially for Black students who were displaced with the closing of the Jones School.
Curried Couscous Salad
(10-oz.) box plus 1/3 cup dry couscous prepared with 2 1/2 cups liquid
1 bunch scallions, chopped
1 red bell pepper, chopped
1/2 cup raisins
1/2 cup golden raisins
1/2 cup canned chickpeas, drained
1/4 cup fresh lemon juice
1 1/2 tsp. curry powder
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. papper
3/4 cup olive oil
Prepare coucous, cool and fluff with fork. Combine scallions, bell pepper, raisins, and chickpeas in a large bowl. Stir in couscous. Whisk together lemon juice, curry powder, allspice, salt, and pepper. Gradually add olive oil, whisking until well blended. Stir dressing into couscous mixture. Cover and chill.
