Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Add juice of pineapple to jello and boiling water (not to exceed # cup) and let set until it begins to thicken. Add pineapple, mayonnaise and avocado. Whip the cream and fold into jello. Pour into molds and finish chilling. -~James W, Fitches - BARBARA EISENHOWER'S LIME COTTAGE CHEESE MOLD SALAD 1 Can (1 lb. 4 Oz.) crushed 2 Tb. grated Lemon Rind Pineapple 2C. (1 1b.) Cottage ½ C. Lemon juice Cheese Boiling Water 1 C. finely diced Celery 2 Pkg. Lime-flavor gelatin 2 tsp. prepared Horse- 1 C. chopped Walnuts radish. Banana-nut Dressing 4 tsp. Salt 1. Drain syrup from pineapple into 4~cup measure (save pineapple for next step); add lemon juice and enough boiling water to make 3 cups liquid; add gelatin and stir until dissolved; chill mixture until syrupy. 2. Spoon about 1½ C. syrupy gelatin into a medium Size bowl; fold in drained pineapple, walnuts, and grated lemon rind. Pour into lightly greased loaf pan 9x5x3",. Chill just until firm and sticky on top. Keep remaining syrupy gelatin at room temperature, 3. When layer in mold is firm, beat syrupy gelatin until fluffy; blend in cottage cheese, celery, horseradish, and salt; spoon over layer in pan; chill until firm. 4. Unmold onto serving plate; garnish with avocado slices, if you wish. Serve with Banana-Nut Dressing, BANANA NUT DRESSING; Blend 4 Tb. mayonnaise or salad dressing, 1 mashed banana, ¾ C. chopped Walnuts, 3 Tb. heavy cream, and 1 Tb. lemon juice in small bowl. Makes about 1 C. dressing. Makes 8 to 12 servings. - Gazetta McBride - 50) PARTY SALAD PART #1: 2 Pkgs. Lemon Jello, dissolved in 2 C. Boiling Water. 1 C, Tomato Soup Added ½ C. chopped Celery 1 small bottle stuffed olives, sliced 1 Can Tuna, chopped (Best to use 2 cans) 1 Tb. Vinegar 1 Tb. Grated Onion 1 Tb. Horseradish 1 tsp. Worcestershire Sauce Use liquid from olives, add water to make 4 Cup and add. Let set. PART #2: 2 Pkg. Lime Jello, dissolved in 2 C. Boiling water. 1 Lb. Cottage Cheese, put through strainer, and add to Jello while hot. 1 C. cold water, added 1 Tb. Vinegar Few drops of Green coloring When cool but not set add - 1 chopped Avocado, ½ C. chopped nuts. Pour on top of first salad. Chill. Serves 20 nicely. - Violet Smith - PEAR AND CHEESE SALAD 1 Pkg. Lime Jello 1 #24 Can Pears 1 Pkg. Philadelphia Cream Candied Ginger Cheese Vinegar Set Jello with juice from pears and enough vinegar to make 2 cups. When starting to set, add Pears, well mashed with cream cheese and cut pieces of ginger, real fine. Mold or allow to set in cake pan and cut for serving. Serve with mayonnaise to which has been added a little whipped cream. 202 - Violet Smith - RED BOWL SALAD Select firm tomatoes. Wash and cut off top slice and discard. Cut and scoop out all seeds and pulp. Be careful not to break sides of tomato. Into shell of tomato put mixture of diced celery, banana, orange and pineapple. Lemon juice over banana to prevent discoloration. Put mayonnaise or your favorite dressing over spread. Serve individually on lettuce leaves after chilling. -~ S. Douglas Eccles - ROYAL FRUITS SALAD Chunks of Honey Dew Melon 3 Orange Slices Chunks of Watermelon 3 Banana slices rolled 2 Peach halves in Shredded Coconut 2 Pear halves 3 Philadelphia Cream Cheese 1 small bunch Seedless balls rolled in chopped Green Grapes nuts (of choice) Watercress Method: Arrange on separate plates, with sliced lettuce, placing the different fruits on top of lettuce. Arrange fruit so that the three Philadelphia Cream Cheese balls are placed in the middle of salad, with the orange slices in between each ball. Garnish with watercress, and your favorite salad dressing. - Marlene Haynes - TOMATO ASPIC 1 Pkg. Lemon Jello, dissolved in 1 C. Hot Water Add 1 C. or small can Tomato Sauce, 1 Tb. Vinegar, dash of Cinnamon and Nutmeg.