Our favorite recipes (Wilshire Ward LDS, 1957)

Place half of mix in flat dish and cool in icebox. When set, slice 1 small or medium avocado, place on top. Add rest of Jello. Place in icebox. Serves 6. - Eleanor Turman - TOMATO ASPIC WITH SHRIMP 1 Pkg. Lemon Jello 4 Medium Green 1 small can Tomato Sauce Pepper 3 C. Vinegar 1 can Large Shrimp 1 C. chopped Celery 1 medium Onion (either chopped or grated) Method: Dissolve jello in 1 C. hot water. Stir well and put in the tomato sauce and vinegar. Stir well. Add other ingredients. Be sure to de-vein shrimp even though the can says they have been de-veined. Put in refrigerator to set. - Mary P. Stewart - 1 Pkg. Lemon Jello + tsp. Salt i C. Hot Water /4 C. Celery, diced 1 C. Cold Water z C. stuffed Olives, 2 Tb. Lemon Juice sliced 3 C. Mayonnaise (Best 2 Tb. chopped Pimentos Foods ) 1 #$ can Tuna (white tsp. grated Onion meat ) Method: Dissolve Jello in hot water. Add lemon juice, mayonnaise, salt and cold water. Blend with rotary beater. Quick chill in trays in freezing unit, 15 to 20 minutes until firm about 1" from edge, but not soft. Pour into bowl and beat with rotary beater until fluffy. Fold in remaining ingredients and pour into mold. Chill. Serves 4 to 6. - Carma Hatch - 20) FRENCH DRESSING 1 Can Campbell's Tomato Soup 3 C. Oil 3/4 C. Vinegar % C. Water 1 Tb. Worcestershire Sauce 3 To. Sugar 1 tsp. Mustard 2 tsp. Salt l large Onion 1 Clove Garlic Method: Mix all ingredients and beat or shake well in bottle until well mixed. Keep in refrigerator, - Mrs. A. Du Teasdel - a FRENCH DRESSING 1 Can Tomato Soup 1 Tb. Worcestershire 3/4 C. Vinegar Sauce 3 C. Wesson Oil 3 To. Grated Onion tsp. Sugar 1 tsp. Salt 1 Tb. dry Mustard 1 tsp. Paprika 2 cloves Garlic, cut in two Method: Put all together in a quart jar and shake well, - Esther Fairbanks - TOMATO SOUP FRENCH DRESSING 1 Can Tomato Soup 3 To. Sugar 3 C. Vinegar 1 Tb. Worcestershire % C. Salad Oil Sauce 1 tsp. Mustard 1 tsp. Salt 1 medium sized Onion 1 tsp. Pepper (grated) % Green Pepper, (chopped fine) Method: Mix all ingredients together and beat with rotary beater for 10 minutes. Chill. ~- Norma 8, Pratt - DRESSING FOR ORANGE AND GRAPEFRUIT SALAD 3 Tb. Honey (not Sage Honey) 3 dashes Angostura Bitters 2 Tb. Tarragon Vinegar % tsp. Onion Salt 4 tsp. Ground Cardamon (pkg) Method: This will make enough for 5 servings. Double or triple recipe for more. Do not refrigerate or make more than ] day ahead. Serve orange and grapefruit Salad on lettuce endive. - Violet Smith - ITALIAN SALAD DRESSING 1 C. Sugar 1 C. Catsup 14 tsp. Salt 1 C. Olive Oil 1 tsp. Mustard 4 C. Vinegar 1 tsp. Paprika 1 Clove Garlic 1 tsp. Oregano 1 Onion, chopped fine Method: Combine ingredients in a quart jar. Cover tightly and shake until well mixed. Let stand for 2 hours and strain. Here is an ideal "man's salad dressing". Good for tossed green salads. - Nolan James —- FRUIT JUICE DRESSING 1 C. Strained Canned 1 Tb. each of grated Fruit Juice Lemon and Orange rind 3 C. Orange Juice 1 Egg, slightly beaten 3 C. Lemon Juice Method: Mix together; cook over low heat, stirring constantly until it boils. Remove from heat and chill thoroughly. Makes 14 Cups. LEMON SALAD DRESSING 1 Tb. Salad Oil 1 tsp. dry Mustard 2 To. Flour 1 tsp. Paprika 3 C. Water 2 Tb. Lemon Juice 1 Egg Yolk 1 C. Salad Oil 5 tsp. Salt Method: Blend 1 Tb. salad oil with flour and water. Bring to boiling, stirring constantly. Boil 1 min. Remove from heat; blend in remaining ingredients. Beat until smooth. Makes 1 1/2 Cups. MAYONNAISE 1 Egg, thoroughly beaten Juice of 1 Lemon 1 tsp. Salt Method: Drop your favorite salad oil into above mixture, beating constantly until it reaches the proper thickness. Cool and keep in refrigerator. - Emily Sims - OLD FASHIONED BOILED SALAD DRESSING