Summer Supper Platter
|Frozen peas||10 Ounce|
|Carrots||1⁄2 Pound, sliced|
|Sliced radishes||1⁄4 Cup (4 tbs)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Cooked asparagus spears||1 Cup (16 tbs)|
|Italian dressing||8 Ounce|
|French dressing||1⁄2 Cup (8 tbs)|
|Cauliflower floweret lettuce||1|
|Luncheon meat||3⁄4 Pound, sliced|
|Sliced boiled ham||3⁄4 Pound|
|Cheddar cheese||1 Cup (16 tbs), cut in finger lengths|
|Hard-cooked eggs||3 , finely chopped|
Cook peas and carrots separately until just tender and crisp.
In each of 3 bowls place the following: peas and radishes, carrots and water chestnuts, and asparagus.
To each bowl add 1/4 cup Italian dressing.
Marinate and refrigerate for three or more hours.
To serve: place small bowl of French dressing in center of large round platter.
Arrange cauliflower flowerettes around bowl.
Drain vegetables; arrange in lettuce cups.
Roll luncheon meat and boiled ham around cheese fingers; place between vegetables.
Sprinkle asparagus with chopped hard cooked egg.