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

1 large caii fruit cocktail 1 smtill jar stuffed olives 1 l-^Tgo cm pineppplo 1(2 cup chopped nuts Cream cheoso rzid lino Jello in 2 l/2 cups "boiling water. Cool, Add pineapple, fruit cocktail, olives, rnd nuts. Mix \jo11. Chill until sot. Serve on lettuce, v/ith mayonnaise. Serves al^out 14. Mrs, Vi. Jenkins KSRiCODA SiiLi\D BOvJL 1 head lettuce 1 cup cauliflo\:cr flov/erets 1 Irxge tOLiato, peeled and cut in wedges 1/4 large Bermuda onion 1/2 cup olives (stuffed) 2/3 cup Hoquciort 1 rench dressing Teox lettuce into "bit-sized pieces rjid coml^inc v/ith caiilif lower, tomato, onion rings, c^und olives. Add dressing and toss. I^ialcos 4-6 servings, Sarah Shackleford SKHIilP SALiJ) 11/2 cups "boiled shrimp 3/4 cup mayonnaise 2 hardboiled eggs 1 ta"blcspoon gelatin Salt rjid popper to taste 3/4 cup chopped celery 1 hottle stuffed olives 11/2 teaspoons grated onion Juice from 1 lemon Soak gelatin in 2 talDlc spoons cold v/ater, then melt over hot v/ator. Add lemon juice. Cool, and add mayonnaise, salt rnd pepper. Pour this mixture over shriiTp (which l:iave "boon cut in sm?.ll pieces), rnd add all other ingredients. Chill, in molds, aJid serve on IcttuOG, Mary Louise Lev/is 8 MQLIED raUIT COCKTAIL SALAD 1 pkg lenon or line Jello 1/2 cup "boiling water 1 1/2 cups ginger rlc 1 iTo, 2 1/2 cpn fruit cocktail, drained Dissolve Jcllo In "boiling wn,tcr« Add ginger rlc, rnd chill until slightly thickened. Fold in fruit cocktail. Mold as desired and chill until firn. Servo on lettuce with salad dressing. tos* D. lU ariffin •"^.SS HUSSIAti DHsssna 1 pkg creria cheese 1 tablespoon vinegar 1/2 cup tonato chili sauce l/2 cup nnyonnaise Dash of srlt Crean together crean cheese r>nd vinegar, iidd chili sauce, mryonnrase, rjid salt, ''/hip v/ith egg "beater until snooth. Eiccollcnt over lettuce v/edges. This recipe makes plnost a quart of dressing and villi keep in your refrigerator for several vreoks. Mrs. A. M. Sprrgue JEEHCH DHSSSIITG 2 onions finely chopped 1/2 teaspoon paprlfea 1 "bottle tonato catsup 1 cup sugar 1 ta'blespoon prepared 2 cups srlad oil horseradish l/2 tcasp. ground cloves 1/2 teaspoon dry nustrrd 1/2 teaspoon garlic salt I cup Mvvvec\<xTf 2. tb^. ^OLvJcnM SOLl-t Mix all ingredients, rdd oil end. vinegar last, P-ut in large fruit jax vdth tight lid and shake 2 nin. Keeps for weeks in refrigerrtor. I-Irs. John E, King VEOSTiiBXES 9 GZSSIT BEi\iIS ""T MUSHHOai SAUCE 2 pkgs Frcnca stylo frozen grcon "bosms 1/2 Can con u iGcd mushroom soup 2 tabic spoo".. milk 1/3 cup buttered "bread crum'bs Preheat ovc?x bo 376^ . Allow green "beans to partially tlr-wr. Place in 1 1/2 ctt. greased casserole. .Vld soup to milk and pour over "beans. Sprinkle vdV/ buttered bread crumbs. Cover and bake 45 minr .;cs» Serves 6. Mrs. A# M. Spraguc OEAHGE SltfEEI POTATOES 8 si^eet pot DCS 8 orange shells 1/2 cup chop-:;,cd nuts 3 tablespoon-' butter 1 cup raisi::] j Boil 8 swecVotatocs in water to which have been added 1 tcaL;30on salt and 1 teaspoon sugar. *./hcn tender, mas"i. and add butter and raisins (which have been so.c"Icod in v/arm x-srater). . Place mixture in orange shells, from v/hich the pulp has been removed. Sprinlcle with chopped nuts and bake 20 min. in med- ium oven. Miss S. II. Cc$)ehaxt ASPAHAOTS m ^d MUSHHOOM SAUCE 1 can green i .jparagus