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Mary McGoon's Kitchen
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This month: Another utterly delightful recipe from Mary McGoon, resident cook, author, and raconteur of the Finley Quality Network.

Hello, everyone. This is Mary McGoon. It's so good to talk to you all again. It's time that we all talk of food and so forth. I thought I should like to talk briefly about a favorite salad of mine. I know that salads are playing an ever-increasing role in the serving of foods in fine restaurants. That's why I have, today, a favorite recipe of mine that I'd like to give you all now. It's called Frozen Ginger Ale Salad, and this is how I make it.

First, you take a huge crock and fill it with the contents of a quart bottle of ginger ale. (Either pale or golden, it makes no difference.) You just pour it in. Then I take a head of lettuce, Boston or Romaine or Iceberg, and shred that and put that into the crock containing the ginger ale. Then I swish it all around until it's thoroughly swished. I get to giggling on that. It's so much fun. You can wear a rubber glove, if you choose.

After it's thoroughly swished, I take a marshmallow and cube it. And that will keep you busy. After that's been cubed, friends, you put that in, too. Then I take a chocolate bar with almonds, and I remove the almonds and break the chocolate into little bits and put that in, too.

Then I swish it all together. When it's completely swished and settles down a little in the crock, I pour it off into a mold made in the likeness of a dear friend of mine. Then I take it up and put it into the freezing compartment of my refrigerator. After it's hard, and you can tell when it's hard because it will be hard when you touch it, you take it out and chip into individual servings. Serve it with Argyle Sox sauce and garnish with pimento.

Well, that's about it. You serve that to your family and I know they will really appreciate it. It's a dish fit for a king.

Equipment:

1 huge crock
1 refrigerator with freezing compartment

1 quart ginger ale, pale or golden
1 head lettuce
1 marshmallow, cubed
1 chocolate almond bar, almonds removed
1 recipe Argly Sox sauce
1 pimento

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