Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Mix all together and allow to stand 12 hours in refrigerator. Serve on lettuce (Serves 8) This is easy to prepare, eye catching to serve and delightful to taste. - Ethel Lester - FRUIT SALAD 1 C. Shredded Coconut 1 Can Pineapple Chunks 1 C, Miniature Marshmallows 1 Small Bottle Marasch- 1 C, Walnuts (diced) ino Cherries (halved) 1 Can Grapefruit & Orange 1 Pt. Sour Cream Slices Drain fruit; cut slices and cherries. Mix ingred~ ients. Then fold —- don't stir - in pint of sour cream and store in refrigerator for a day before serving. This allows cream to absorb flavor of fruits. - Conrad Judd = 197 2 Eggs, beaten 1 C, White Cherries 6 Tb. vinegar 2C. Pineapple 4, Td. Sugar 2 Oranges, cut in 2 Tb. Butter pieces 1 C. Cream 16,or 2 C. Marsh- mallows Put eggs in double boiler. Add vinegar and sugar. Beat constantly until smooth and thick. Remove from fire. Add butter and cool. When cold fold in whipped cream, then fruit mixture. Serve with whipped cream and maraschino cherries, Put juice in either green or red- makes it beautiful, ~ Naomi -Z. Dearden - FRUIT SALAD 2 Oranges 2 Tb. Cream 1 Apple 1 Pear 4 C. Walnuts Marshmallows Grapes 1 Tb. Sugar 1 Banana Cut fruit up in small pieces. Mix together and add marshmallows. Then add cream and sugar. Marshmallows should be cut up into small pieces. (Any type of fruit can be substituted). - Esther Hadlock = A REFRESHING FRUIT SALAD Use as many selected green seedless washed grapes as desired. Mix as much sour cream as it takes to cover each grape abundantly. Then serve in a salad dish, sprinkling plenty of either raw sugar or brown sugar over the top. - Chas. A. Tyler — 198 TROPIC FRUIT SALAD Sour Cream ) Pineapple Chunks ) Mandarin Oranges (Canned) Equal Parts Miniature Marshmallows t C. Grated Coconut Combine and let stand in refrigerator over night or for several hours. - Mary Russon ~ GREEN SALAD 2 C. Chopped Lettuce 1 C. Peas (fresh or 1 C, Chopped Celery canned — cooked) 1 C. diced American Cheese 4 C. chopped pickle (cut size of a pea) (dill or sweet) % C. Mayonnaise This is a delicious salad to serve with cold meat cuts. - JLela Crook - HAWAIIAN SALAD 4, oZ. grated Coconut 1 Large jar Maraschino (fresh grated is best) Cherries 16 Marshmallows -cut in 1 Large carton Sour quarters Cream (pint) 1 Tall can Pineapple Tidbits (small chunks) Mix cut marshmallows, drained pineapple, cocoanut and sour cream and cherries thoroughly. Let stand over night or several hours in refrigerator. Serve as dessert or (Salad on Greens). Easily prepared and delicious. | - Iva Ruth ~ 199 ICE CREAM SALAD 4 Pkg. Lime Jello 1 Bottle Maraschino 1 Pkg. Lemon Jello Cherries (drained 2 C. Hot Water and cut up) 1 large can Crushed Pine- 2 to 4 Qts. Vanilla Ice apple (well drained) Crean 1 bag Small Marshmallows Pour hot water over jello. When cool add Ice Cream and whip. Add remaining ingredients and mix well. Chill, Serves 30. - Norma S. Pratt - JELLO SALAD 2 Pkgs. Lime Jello 1 &-oz Can Pear Halves 14 C.Boiling Water 2/3 C. Syrup drained ls C. Cold Water from fruit 1- 8&oz,. Can Crushed 1 C. Sour Cream Pineapple 1 Bottle Maraschino Cherries Pour boiling water over jello and stir until dis- solved then add remaining liquid and put in refrig- erator and when it begins to set add remaining ingredients. ~ Wanda R. Gardner - NUT, RAISIN & CELERY SALAD 1 large Head Romaine 1 Stalk Celery, chopped 1 C, Seeded Raisins 2C. Apple, grated - 1 C, Grated nuts (sprinkle with lemon Watercress juice to save color)- Serve with favorite dressing. - Lars H. Mortensen — 200 LIME JELLO=AVOCADO SALAD 1 Pkg. Lime Jello | Pt. Whipping Cream 3/4, C. Boiling Water 5 C, Mayonnaise 1 C. Crushed Pineapple 1 C. Diced Avocade