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Dash of Class: Alphabet journey continues with H, I

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By Nora Sweat

Today we are back on a field trip through the culinary alphabet and we are up to the letters H and I. It is a stretch, but H is for honeydew melon and I is for Iceberg Lettuce. I told you it was a stretch, as those two probably should be L and M. However, I have recipes for each.

Honeydew is a variety of muskmelon that originated in France and is considered the sweetest of all melons. Honeydew is available all year. In May and through October, Honeydew arrives from California, Arizona and Texas. Mexico supplies it during winter months. The melon can be used raw in fruit salads, yogurt or in fruit platters.
Iceberg lettuce is the mainstay in all salads, but is being replaced by darker, healthier greens. For a single layer of lettuce on a sandwich, you can’t beat iceberg. Nutritionally, the outer layers of iceberg lettuce are a good source of Vitamin K, foliates and potassium. They also contribute water to your body.

The honeydew melon and iceberg lettuce recipes are from www.allrecipes.com.

Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be
reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Fruit Salad with Vanilla Yogurt

1 (16 ounce) package fresh strawberries, hulled and halved
1 large peach, pitted and cut into bite-size pieces
2 plums, pitted and cut into bite-size pieces
2 kiwi fruit, peeled and cut into bite-size pieces
1 cup dark sweet cherries, pitted and halved
1 cup honeydew melon balls or cubes
1 cup cantaloupe balls or cubes
1 cup cubed fresh pineapple
1 cup grapes
2 (16 ounce) containers low-fat vanilla yogurt

In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until well covered with yogurt.

Twenty Four Hour Salad

6 cups shredded iceberg lettuce
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onions
1/2 cup frozen green peas, thawed and drained
1 1/2 cups mayonnaise
2 tablespoons white sugar
2 cups shredded Cheddar cheese
1 (3 ounce) can bacon bits

In a large transparent bowl, layer lettuce, celery, bell peppers, onions and peas. Mix mayonnaise and sugar and spread over top of salad. Top the salad with shredded cheese. Sprinkle bacon bits evenly over the top. Cover bowl, and refrigerate for 24 hours before serving.

Apple Lettuce Salad

1 cup mayonnaise
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons evaporated milk
2 large red apples, diced
1 head iceberg lettuce, torn
In a bowl, combine the mayonnaise, sugar, vinegar and milk; mix well. Add apples. Cover and refrigerate for 1 hour. Just before serving, toss with lettuce.

Western Salad

1 head iceberg lettuce, shredded
2 cucumbers, sliced
2 bunches green onions, chopped
1 green bell pepper, chopped
1 head cauliflower, chopped
1 (16 ounce) package baby carrots, chopped
1 head broccoli, chopped
1 bunch radishes, sliced
2 (15 ounce) cans ranch-style beans, drained
1 (16 ounce) bottle Ranch-style salad dressing
1 (13.5 ounce) package nacho-flavor tortilla chips

Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing and top with nacho-flavor tortilla chips. Cover, and chill until serving.
 

The honeydew melon and iceberg lettuce recipes are from www.allrecipes.com .

Nora Sweat is a native of Hardin County and a retired home economics/family and con-sumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.