Recipes from the Panama Limited
Revised 1961

ILLINOIS CENTRAL DELUXE SALAD 
(1 Order)

 

Ingredients:

1 cup shredded lettuce

1 tomato, quartered

1 hard boiled egg, quartered

4 shrimp

3 strips sliced chicken ( inch wide, 3 inches long)

3 Strips sliced ham ( inch wide, 3 inches long)

2 olives

1 green onion

2 eights of lemon

 

Preparation:

Arrange - generous bed of leaf lettuce in a salad bowl, building it up over the sides of the bowl so that the appearance of the salad will be enhanced.

 

Place - cup of shredded lettuce over the leaf lettuce, allowing it to extend from side to side, providing a level bed for balance of salad.

 

Lay - strips of ham and then, in opposite direction, or crosswise, lay strips of chicken over the ham.

 

Add - balance of ingredients, arranging to best appearance.

All vegetables used should be cold and crisp.

 

Allow patrons to designate dressing desired.

 


ILLINOIS CENTRAL SALAD DRESSING
(One Quart)

Ingredients:

2 dessert spoons chopped celery

2 dessert spoons chopped dill pickle

2 dessert spoons chopped green pepper

2 dessert spoons chopped pimento

1 teaspoon chopped green onion

2 chopped hard boiled eggs

(All the above ingredients should be chopped VERY FINE)

2 cups mayonnaise

1 cup chili sauce

 

Preparation:

 

Place - celery, dill pickle, green pepper, pimento, green onion and eggs in quart jar and mix thoroughly.

 

Add - mayonnaise and stir well.

 

Add - chili sauce and stir well.

 

Store - in cold place

Note - All vegetables should be cleaned thoroughly and chopped VERY FINE.



Casey Jones and
Canton, Mississippi

Historical Madison County

To The Depot

To CRA

2003 Canton Redevelopment Authority, All Rights Reserved