P164 ORACLE 164 Sat 1 Sep ITV 2354:01  THE HOME SERVICE  2/2       N  RUSSIAN SALAD Method: Put the chopped potatoes, carrots, beans, peas and sweetcorn inro a salad bowl. Add the mayonnaise and toss well to coat. Cover and chill for twenty mhnutes. Garnish with the hard-boiled eggs, thinly sliced and the choped olives. If you want to make a main meal of the salad add a little chopped or grated cheesb. ingredients follow > Page 350 for a great soup idea from......N Crosse & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2341:07  —HE HOME SERFICE  2/   b5n5j5"- h=wj=b5 l5   N  , -' $/ /  RUSSIAN SALAD Eethod: Pup t d chopped potatoes, carrots, —dans, peas and sweetcorn into a salad bowd A $ t—e l—8o&V—H1b  well to co p ovbr and chill for twenpy minutes GarN@sh with t—e hard-boiled eggs, thinly sliced and the choped olives If you w .t to maie a h—hn me d oF the salad add a little chop—dd or grated cheeq— ing—edien—s follow > Pagd 35  soup —dea
P164 ORACLE 164 Sat 1 Sep ITV 2314:10  T@E HOME SERVICE  1/2         "-/ *%/*-"-'*%/ /$  RESSIAN SALAD 1ap6—1 4) Ingredien—s: 10 ox  @O A(OAS cookdd 8 oz (225g) @ ROPS coo£dd 8 oz (205g G @EN BEANA Aook—$ 4 ox (100g) PEAS cooked 4 ox (100g) SW ETCORN cooked 4 bd oz 105ml) MAYONNAIS MILLED BLACK PEPP R Garnish: 1 BE T OOP coo+—— & chopped 6 GR N OLIfFC chopped Approx  2   m@t—od @ollows > P ge  fop gPeap 1op hde! from . .F Crossf & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2343:26  tDE HOME SERVICE  2/2        /*%/*-"-/ *%/*-"-'*%/ /$  RUSSIAN SALAD beans, peas and sweetcorn into a salad bowlN Add the maxonnaise and toss well to coat. £over and chidl for twenty minsresN Garnish with the hard-boiled eggs, phinly sliced and the choped olivesN If you  meal of the salad add a little c—opped or grated cheesb. ingredients follow > Page 350 for a great soup idea from....... Crossg & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2341:04  d@E HOME SE VICD  1/2     j5.    -' $/(-"-')%/ /$  RUSS @N SALAD (serves IngredHen—s: 12 op (350g) @O A N@B cooked 8 ox (225g) CARROTS cooked 8 ox (225g G"D@N B ANS cookdd 4 oz (100g) @AAS cooked 4 ox (100g) SWE%T ORN cooked 4 fl oz 12  MAYON AISE MILLA@ BLACK @EP@EB Gar.Hs—8 2 @ARD-BOILED GGS t(—nly sliced 1 B APBOO Aookdd & choppdd 6 G DN OLIVES chopped Approx calories per cdpving: 235 Page  soup idea from&  Cro31e & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2340:00  DHE HOME SERVICE  2 0         h=wf=f5 —5.!$     -' *%/ , -'*%/ /$  TSSIAN SALAD bdans peas and sweetcorn into a salad bowl. A$$ t—e b—xonn!@se and po31 wadd to co p Garnash with the hard-boiled eggs, thinly slice an p—— a—oped olives. If yo1 wanp to make a main meal of t—e 3 lad —d a little chopped or grated chee3— @ng—edients folHow > @a'd 350 for a great soup idea brom.. . C—os3@ & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2340:01    j5N!$    -' *%/*-"-' $/ /$  RUSSIAN SALAD Metho 8 @u— t—e choppf$ popatoes, ca—rots, beans, peas and sweetcorn inpo a salad bowdN Add phe ma9nnnaise an— toss weld to coap Covcr an— chill fop pwenpy manuPesN G!rnis wi—h the hard boided eg'1, thinly sliced an— phe choped oliv—sN If you want to l be a mahn ee l of the salad add a little chopped or grated cheesb ingredients fodDow > Pa'e 350 for a grea— soup i$aa from G..$NN Crosse & Blackwedl
P164 ORACLE 164 Sat S ITV 2354:51  dHE HOME SERVICE  2/2    N     RUSSIAN SALAD Method: Put the choppfd potatoes, caprors, beans, peas and sweetcorn into a salad bowl. Add tde mayonf—hse and toss well to coap. Cover and chill fos twenpy mhnqtes. Garnish with the hard-boiled eggs, thindy sliced and the chope$ olives. If you  salad add a little choppgd or grared cheesb. Page 350 for a great soup idga from..... N Crosse & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2357:01  tHE HOME SERVICE  1/0          RUSSIAN SALAD (serves 4) Ingredients: 12 oy 350g) PO(ATOES cooked 8 oz (225g) CARROPS cooked 8 oz (225g) GRD N BEANS cooked 4 oz (100g) PEAS cooked 4 oz (100g) SwEETCORN cooked 4 fl oz (125ml) MAYONNAISE MILLED BLA£K PEPPER Garnish8 2 HARD-BOILED EGGS thinly sliced 1 BEETROo cooked & chopped Approx calories per serving: 135  method follows > Page 350 for a great  from..... Crosse & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2350:11  dHE HOME SERVICE  1/2        N  RUSSIAN SALAD (serves 4) Ingredienps: 12 oz (350g) PO ATOES cooked 8 oz (225g) CARROTS cooked 8 oz (225g) GR FN BEANS cooked 4 oz (100g) PEAS cooked 4 oz (100g) SWEETCORN cooked 4 fl oz (125ml) MAYONNAISE MILLED BLACK PEPPER Garnish: 2 HARD-BOILED EGGS thinly sliced 1 BEETROOT cooked & chopped 6 GREEN OLIVES chopped Approx calories per serving: 235  method follows > Page 350 for a great soup idea from..... Crossf & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2346:40  TDE HOME SERVICE  1/2 W      N  L  RUSSIAN SALAD ngredients: 12 oz (350g) PO$ATNCS cooked 8 oz (125g) CARROTS cooked 8 oz (225g) G" JN BEANS cooked 4 oz (100g) HEAS cooked 4 oz (100g) SWEFTCORN cooked 4 fl oz (125ml) MAYONNAISE MILLED BLACK PEPPER Gar.Hsh: 2 HARD-BOILED EGGS thinly sliced 1 BEEPROOT cooked & choppd— 6 GREGN OLIVES chopped Approx  235  method follows > Pagf 350 for a great sosp idea fro-6N&N. Crosse & Blackwell
P164 ORACLE 164 Sat 1 Sep ITV 2340:00  DHE HOME AERVI  2/2   / !/ $/*- ,/ /*- -'*%/ /$  RESSIAN SALAD Mat od Pqt t—e adop—@d potatoes, carro—s, bean1 peas an— sweetcorn into a salad bowl Add t—e mayonf—Hse and toss weld po coat Covbr and c —ll fop —wan—y mi,utes. Garnish with the (ard-boiled eggs, thinly 1liced an— t—e choped olivas. Ib you wanp to l ke a l—hn mcal oB t d salad add a littde  or grat—d chee3— ingre$Hen0s follow 8 Page 350 for a greap so0p ——da from . .^ V ross— & Blackwell
P164 ORACLE 162 Sat 1 Sep ITV 2331:21 HUGH LEFF"@ C' 2 ÷+4?!4÷k4÷k4 ! ÷k4÷k4k   ÷k4   f5   $+.!/$ £.%/*%/(%/N!/"/ % A WIN FR F GERING IRIS Iri1 stydosa flowers from November po Marah — ap le—pt l—na —oe1, phoug— —he books say nuary an— ebruary — and it is a must for gorgeous cup flowers at t—e drearies— pime of phe year. Foop high pale blue flowers, whicp you pecc in bud and watch phem o bn withan d—n0pes of putting them in water @l nt thfm now at the food of a south facing wall with some mortar rubble po laa— p—e soil alkaline (if necce3q—ry) G5ard against snails and cu— down t—e leavds in Jqnd pg ripen t—e phizom—s T OGOL EN SH TBS >
P164 ORACLE 164 Sat 1 Sep ITV 2340:00        N  RUSSIAN SALAD (servds 4) Ingredien—s: 12 ox 350g) PO A OES cookdd 8 oz (205g) CARROTS cooked 8 oz (225g) GR FN BEANS cooked 4 oz (100g) @AAS cookdd 4 oz (100g) SWEEPCORN cooked 4 fl oz 125ml) MAYONNAISE MILL D BLACK PEPPER Garnish: 2 HARD-BOILED %GGS thinly sliced 1 BEETROO cookdd & choppdd 6 GREFN OLIVES choppdd Approx calories per serving: 235  method follows > Page 350 for a great soup idea from. ... Crosse & Blackwell