Favorite recipes of Alexandria Ward

Dissolve orange jello in boiling water. Place in refrigerator until it starts to jell. Whip with beater and add cheese and drained pineapple. Set in refrigerator until it begins to set. Beat and add lemon juice, salad dressing and whipped cream. Let set. Lucille Crockett = TOMATO ASPIC 1 large can V8 juice or tomato juice Dash of garlic salt Juice of 2 lemons 1/2 can ripe olives 1 bay leaf 3 stalks celery 3 envelopes unsweetened gelatin 1 teaspoon dried parsley Pour 1 cup of the juice into sauce pan and add bay leaf. Simmer for few minutes to allow bay leaf flavor to permeate juice. Dissolve gelatin in 1/2 cup cold tomato or V8 juice then add to warm bay leaf mixture and stir until gelatin is dissolved. Dice celery as fine as possible, remove olive meat from stones and dice as fine as possible. Add celery, olives, lemon juice, dash garlic, dried parsley and gelatin mixture to remainder of tomato or V8 juice. Mix thoroughly and set in ring mold. Aspic Dressing 1/2 large package creamed cheese. Add milk or cream and mash until whipped cream consistency. Add teaspoon diced onion, 3 teaspoons diced ripe olives. Mary D. Nelson - 52 - PINEAPPLE SALAD 1 large can sliced pineapple Fresh strawberries or peaches 1 large package Philadelphia Juice of one orange Cream Cheese Cornstarch Drain pineapple thoroughly. Allow cream cheese to stand until room temperature. Work into cheese about 2 tablespoons pineapple juice and 2 tablespoons orange juice and grated rind of the orange. Taste and if not sweet enough add more pineapple juice and more orange juice. Chill cheese mixture. Then spread cheese mixture on pineapple slice and place another pineapple slice on top sandwich fashion. Fill center of pineapple with fresh strawberries or fresh peaches. As salad topping bring the pineapple juice to low boil and thicken slightly with cornstarch. Add a couple dashes of red pepper and allow to cool to room temperature. Do not chill. Allow guests to use salad topping as desired. This is a wonderful salad with fried chicken. Harriette Thorne JELLED VEGETABLE SALAD 1 package lemon jello 1 grated carrot 3 tablespoons wine vinegar 1/2 diced cucumber 3 heaping tablespoons drained 1/4 large avocado diced crushed pineapple 1/4 head green cabbage 2 stalks diced celery (about 1 cup) shredded Mix jello as directed on box except use the wine vinegar as part of the water. Add prepared vegetables and pineapple and set. Serves 6. Harriette Thorne TOMATO CHEESE SALAD RING 1 can tomato soup 1/4 lb. blanched almonds 3 packages cream cheese 1/2 (good sized) cucumber 1 envelope Knox gelatin 1 cup celery (chopped fine) 1/2 medium sized onion 1 cup mayonnaise (chopped fine) Melt cheese in hot soup and add gelatin dissolved in one cup cold water. Cool. Add other ingredients finely chopped and fold in mayonnaise. Place in molds and chill. Priscilla Lee = Oe Grate carrots, cabbage, chopped celery, grated pineapple. Mash one banana and use banana for dressing. Add amounts you think you will e A neye Edith Dunn FROZEN CREAM CHEESE FRUIT SALAD 1 package Philadelphia Cream Cheese 1/4 cup chopped pecans 1/3 cup salad dressing or mayonnaise 1/4 cup marasachino 1 cup whipping cream cherries 1/2 cup grated pineapple | 2 bananas mashed Work cheese until soft and pliable, gradually work in salad dressing. Add pineapple (no juice) pecans, cherries and bananas. Fold into whipped cream. Pour into freezing tray of refrigerator. Let stand 4 or 5 hours until frozen. Serves 10. (J. H’s. favorite) Vera Mangum FROZEN FRUIT SALAD 1/2 cup cream cheese 2 cups crushed pineapple 1/4 cup mayonnaise 1/2 cup candied cherries 1/2 lb. marshmallows, cut up 1 cup heavy whipped cream