4 talJlcspoons dehydrated onion soup-mis Mix ingredients of the soup-mix vjcll pnd add to soijr cream. Chill for 30 nin. Servo v/ith Cordon riplcts or potato chips. lirs. D. ;r. Griffin EDTT: How Many Party Srjidvdchc s? Divide the numher of guests you have 6; that v.dll give you the number of "baJccr or home loaves of "bread you need. If you pl-^ji on srindv/ich "bread, multiply guests "by 3 nnd divide oy 32. CEEESS 3/iIiLS 3 Clips grated Sv/iss cheese 4 tpjble spoons slicrrj^* 2 t.n.ble spoons flour 6 egg vjhitoc Salt, pepper, r.nd prprika to taste Kix cheese rind flour, add sherry and salt, pepper and paprika, Told in stiffly "beaten egg vjhites. Shape into "balls the size of hickory nut, rnd fry in hot fat in fr^'-ing "basket until golden "brown* Stick a pick in each ball before serving. fcry Louise Lewi CHI3SS BISCUIT 1/2 lb. shr.rp chocsc (not processed kind) 2 cups flour (pl?i.n) 1/2 lb. butter or margoxine 1/8 teaspoon red pepper Grrate cheese. Add butter nnd flour alternately. Crerjn v/ell. Roll out rnd cut v/ith small cutter. Place pecan or v/rlnut on top of each one. Baice at 350 for 8 minutes. Hemove to v/axed paper md sif pov/dered sugar over erch on✪ Cheese Cookiese. fes» P. N. Egerton SAL/iDS HOQUSTOET LlilS S/X/iD 1 pkg lime Jcllo 11/2 cups hot uatcr 1/2 cup Moyonnr.ise 1 small pkg Roquefort or "bluio cheese Dissolve Jello in hot vrater md cool. Place in ice- "box and chill just until it thickens a "bit (so it will just stick to finger v/hen touched). Hemove ?jid heat vdth egg heater until fluffy rjid whitish looking. Add Mayonnaise and crumhle cheese into this rjid stir v;cll. Pour into molds greased v;ith salad oil. At servirig time run laiife edge around molds cmd hold in bowl of warm (not hot) v/ator. Unmold on lettuce lerJf, garnish vath Hryonnaisc. Serves 8 if individual molds are used, or 6 for small ring mold. Kitty Ivilliams HIHT: TO dry lettuce, pat it v/ith crumpled paper toweling. It ahsorhs water and does not hruise leaves. PHOZffi FHUIT SALAD 1 cxjp crushed pineapple. (1 small c?ji) 1 cup peaches (nedium can sliced) 1 "bottle cherries 1 cup mayonnaise ✪ Lime Jello Salad 1 cup crepjn, i/hipped 3 tablespoons ijov/dered sugar 12 marshmellov/G, cut 1 pkg cream cheese Mix pineapple, cream cheese, sugar, peaches, cher- ries, marshmellov/s, with mnyonnniso. Fold in or cam. Add 1/2 cup nuts, if desired. Freeze and serve on lettuce. Makes 8-10 servings. Mrs. C. B. Mason iWOGADO S.\Iu\D 1 rvocn.do, sliced in slivers 1 small pkg P.ociaofort cheese 3 haxdDOiled eggs, sliced 1 Email head lettuce, finely "broken Clove garlic French dressing✪ Avocado Salad HuTd a large mixing "bov/1 vdth a clove of garlic. Place lettuce, eggs, avocado slices, and crumbled cheese in "bov/l. Pour over all your favorite French dressing rjid toss thoroughly • Fine for buffet suppers. Serves 4-5. Kitty YJilliams ffiiTB CHSHRY s:ajj) 1 con v/hite cherries / 1 can- diced pineapple 1 envelop gelatin 1 cup "boiling water 1 12 oz. pkg croam 2 cups fruit juice cheese 1/2 cup almonds Sork gelatin in hoiling v;ater rnd add cherries, juice, pineapple, rnd almonds. Pour into tvjo layer coke pans and chill until set. Spread softened creaja cheese hetv/een Ir^^^ers and on top. Serve mth mayon- naise. Mary Louise Lewis LIME DELIGHT Si\LAI> 2 pkgs lime Jollo 1 pkg (6 oz.) cream cheese

AI-modernized reading of the original text

4 tablespoons dehydrated onion soup-mix Mix ingredients of the soup-mix well and add to sour cream. Chill for 30 nin. Serve with Cordon ripplets or potato chips. Mrs. D. C. Griffin HINT: How Many Party Sandwiches? Divide the number of guests you have by 6; that will give you the number of loaves or home loaves of bread you need. If you plan on sandwich bread, multiply guests by 3 and divide by 32. CHEESE BALLS 3 cups grated Swiss cheese 4 tablespoons sherry 2 tablespoons flour 6 egg whites Salt, pepper, and paprika to taste Mix cheese and flour, add sherry and salt, pepper and paprika. Fold in stiffly beaten egg whites. Shape into balls the size of hickory nut, and fry in hot fat in frying basket until golden brown. Stick a pick in each ball before serving. Tery Louise Lewis CHI3SS BISCUIT 1/2 lb. sharp cheese (not processed kind) 2 cups flour (plain) 1/2 lb. butter or margarine 1/8 teaspoon red pepper Grate cheese. Add butter and flour alternately. Cream well. Roll out and cut with small cutter. Place pecan or walnut on top of each one. Bake at 350 for 8 minutes. Remove to waxed paper and sift powdered sugar over each one. Mrs. P. N. Egerton SAL/iDS HOQUSTOET LlilS S/X/iD 1 pkg lime Jello 1 1/2 cups hot water 1/2 cup Mayonnaise 1 small pkg Roquefort or blue cheese Dissolve Jello in hot water and cool. Place in ice-box and chill just until it thickens a bit (so it will just stick to finger when touched). Remove and beat with egg beater until fluffy and whitish looking. Add Mayonnaise and crumble cheese into this and stir well. Pour into molds greased with salad oil. At serving time run knife edge around molds and hold in bowl of warm (not hot) water. Unmold on lettuce leaf, garnish with Mayonnaise. Serves 8 if individual molds are used, or 6 for small ring mold. Kitty Williams HINT: To dry lettuce, pat it with crumpled paper toweling. It absorbs water and does not bruise leaves. FROZEN FRUIT SALAD 1 cup crushed pineapple (1 small can) 1 cup peaches (nedium can sliced) 1 bottle cherries 1 cup mayonnaise 1 cup cream, whipped 3 tablespoons ijov/dered sugar 12 marshmallows, cut 1 pkg cream cheese Mix pineapple, cream cheese, sugar, peaches, cherries, marshmallows, with mayonnaise. Fold in whipped cream. Add 1/2 cup nuts, if desired. Freeze and serve on lettuce. Makes 8-10 servings. Mrs. C. B. Mason AVOCADO SALAD 1 avocado, sliced in slivers 1 small pkg Roquefort cheese 3 haxdDOiled eggs, sliced 1 small head lettuce, finely broken Clove garlic French dressing Rub a large mixing bowl with a clove of garlic. Place lettuce, eggs, avocado slices, and crumbled cheese in bowl. Pour over all your favorite French dressing and toss thoroughly. Fine for buffet suppers. Serves 4-5. Kitty Williams WHITE CHERRY SALAD 1 can white cherries 1 can diced pineapple 1 envelope gelatin 1 cup boiling water 1 12 oz. pkg cream 2 cups fruit juice cheese 1/2 cup almonds Soak gelatin in boiling water and add cherries, juice, pineapple, and almonds. Pour into two layer cake pans and chill until set. Spread softened cream cheese between layers and on top. Serve with mayonnaise. Mary Louise Lewis LIME DELIGHT Si\LAI> 2 pkgs lime Jollo 1 pkg (6 oz.) cream cheese

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Cheese CookiesLime Jello SaladPineapple Fruit SaladAvocado Salad

Favorite recipes (St. Luke's Mission, Durham, 1956)