Summer Supper Platter Recipe
Ingredients
| Frozen peas package | 1 | |
| Carrots | 1/3 pound, sliced | |
| Radishes | 1/4 Cup (16 tbs), sliced | |
| Water chestnuts | 1/4 Cup (16 tbs), sliced | |
| Cooked asparagus spears | ||
| Italian dressing | 1 Bottle (1l) | |
| French dressing | 1/2 Cup (16 tbs) | |
| Raw cauliflower flowerettes | ||
| Lettuce | ||
| 3/4 pound luncheon meat, sliced | ||
| Ham | 3/4 pound, boiled | |
| Cheddar cheese cut in finger lengths | ||
| Hard cooked egg, finely chopped | ||
Directions
MAKING
1) Individually cook the peas and carrots until they are just tender and drain well.
2) In 3 separate bowls, add the peas, radishes, carrots, asparagus and water chestnuts equally.
3) Mix the ingredients in each bowl with 1/4 cup Italian dressing and chill for at least 3 hours.
4) In the center of large round platter, place a small bowl with the French dressing and surround with the cauliflower flowerettes.
5) Drain and place the vegetables in crisp fresh lettuce cups.
6) Roll the sliced meat and ham around the cheese fingers, then place the rolls between the vegetables.
SERVING
7) Sprinkle evenly with the asparagus, top with chopped hard cooked egg and serve immediately.
1) Individually cook the peas and carrots until they are just tender and drain well.
2) In 3 separate bowls, add the peas, radishes, carrots, asparagus and water chestnuts equally.
3) Mix the ingredients in each bowl with 1/4 cup Italian dressing and chill for at least 3 hours.
4) In the center of large round platter, place a small bowl with the French dressing and surround with the cauliflower flowerettes.
5) Drain and place the vegetables in crisp fresh lettuce cups.
6) Roll the sliced meat and ham around the cheese fingers, then place the rolls between the vegetables.
SERVING
7) Sprinkle evenly with the asparagus, top with chopped hard cooked egg and serve immediately.
Chef
