Cook book (Relief Society, Houston, 1963)

SALAD DRESSING Cleo Nay 2 Cups salad dressing 2 T. sugar 1/4 t. salt Pepper 1 t. powdered garlic 1 t. paprika 1 large can evaporated milk (less if desired) — Mix until smooth. 9 TUNA NUT SALAD Joanne Hardy 1 pkgc lemon Jello 1 T. vinegar 1/2 t„ salt 1 can cream of chicken soup (add enough water to make 2 cups) 1 can tuna (pour boiling water over and drain to get oil out) 1/2 cup mayonnaise 1/2 cup nuts 1 cup chopped celery 2 T. pimiento Boil chicken soup and water- -Add Jello--Add everything else and set- -Serves 8-10, GREEN BEAN SALAD (German Style) Ardis Schloer Cook fresh or frozen green snap beans until tender. Drain--Add chopped green onion, wine vinegar, salad oil, salt and pepper to taste--Has better flavor if allowed to stand at least an hour before serving. TOMATO ASPIC SALAD Joanne Hardy 2 cups tomato juice and salt and pepper to taste-- Bring to boil — Pour over 1 pkg. lemon Jello — Add 1 cup celery, 1 cup finely chopped cabbage (as for slaw) --Add 1 cup cleaned, cooked shrimp or crab-- Set in molds until firm. 10 CRANBERRY SALAD Pat Sirrine 1 lb* fresh cranberries , chopped 1 cup sugar Mix together and set aside. 1 pkg, strawberry jello 1 1/2 cup hot water (let cool) Add: 1 small can pineapple 1/2 cup miniature marshmallows 1 cup chopped apple Nuts Stir together and chill until set . CRANBERRY SALAD lone Jordan pkg. rasberry Jello cup sugar small can crushed pineapple crushed orange cups crushed raw cranberries cup- pecans cup marshmallows (miniature) Mix Jello with 1 1/2 cups hot water or half pine¬ apple juice--Add sugar — Stir until dissolved — Add cranberries, pineapple, orange, pecans, and marshmallows — Pour in large mold and chill* 11 EMERALD SALAD Marion Dearden Mix 2 pkg, lime Jello and 2 cups hot water-- Set until thick--Whip — Add 1/2 cup mayonnaise (not salad dressing) -- Mix well with whipped Jello--Add 1 #2 can crushed pineapple, 1 lg„ carton Farmer” s style cottage cheese, 1 cup chopped nuts and 1 cup evaporated milk which has been chilled in regrigerator-- Mix- -Keep in refrigerator until ready to serve 0 CHRISTMV S CANDLE SALAD Avis Perisho 8 lettuce leaves 4 bananas 1 lg. can sliced 1 pkg0 life savers pineapple 1 small jar red cherries Place one slice of pineapple on each lettuce leaf-- Break each banana in half and stand up a half in center of each slice of pineapple* (The part of banana where it is broken off should go down into the slice of pineapple leaving a round end for the top of the candle) About 3/4 of the way up from the bottom on the half of banana, push a life saver part way into the banana for the handle of the candle . Place a red cherry on top of banana to rep¬ resent flame. Then drip salad dressing down from the cherry along the side of the banana to represent the melting candle. CRANBERRY SALAD Joanne Hardy 1 pkg„ cherry Jello 1 C drained, crushed 1 cup hot water pineapple I, T0 lemon juice-1 prange ground 1 cup pineapple juiced 3/4 cup sugar 1 cup ground raw cranberries 1 cup chopped celery 1 cup chopped apple 1/2 cup chopped nuts Dissolve Jello in hot water- -Add sugar, lemon juice and pineapple juice--Stir well — Chill until partially firm — Add remaining ingredients--Chill in molds. VELVET SALAD r Armorel V ^ Wei Is 1 small package lemon Jello 2 cups hot water