Recipes from our hearth

of mixture in 9 or 10 inch tube pan and chill until almost set. Then spread top with sour cream. Pour remaining mixture over cream and chill until firm. Unmold on serving plate. Mrs. James A. Dillion WALDORF CROWN SALAD with REGAL DRESSING 2 3 0%. pkgs. strawberry~flavored gelatin 2 cups boiling water 14 cups cold water 1 cup cubed apples | cup thinly sliced celery cup chopped walnuts Dissolve gelatin in boiling water, stir in cold water. Chill until thickened; fold in apples, celery and nuts. Pour into 5 cup ring mold. Chill until firm. Unmold, surround with lettuce. Fill center with Regal Dressing; garnish with apple slices and walnut half, if desired. 6 to 8 servings. 2235 SALADS REGAL DRESSING l cup dairy sour cream 5S cup mayonnaise 13 cups minature marshmallows Combine sour cream and mayonnaise. Fold in marsh- malLOws « Mrs. Barbara Davis FAVORITE FRUIT SALAD 1 #303 can fruit cocktail, drained 1 3 0Z. pkg. cream cheese 1/3 cup mayonnaise Tbspse lemon juice 11 oz. can mandrin oranges, drained 16 oz. dark sweet cherries, drained Tosps. sugar cup whipped cream cup pecans, chopped He 1H eH 9 Blend cream cheese, mayonnaise and lemon juice. Combine fruits, pecans and sugar, add to cheese mixture. Fold in whipped cream. Pour into freezing tray. Freeze. Do not stir. Serve on lettuce, garnish with cherries. Cleve Kimel PECAN DRESS ING (A topping to use on jello fruit salad) 1. whole egg or three yellows i tsp. dry mustard 2 Tosps. vinegar 1 Tosp. sugar Cook in double boiler until mixture thickens. Stir 224 SALADS in ten marshmallows and stir until they are dissolved. Add 4 cup pecans. Let this cool and then add 1 cup whipped cream. Mrs. John Snyder CRANBERRY SAUCE 1 #2 can crushed pineapple 2 pkgs. Gelatin & cup lemon juice 3 Tosps. Grated orange peeling 3 cups whole cranberry sauce 1/3 cup chopped nuts Drain juice from pineapple and add water to make 13 cups. Heat to boiling, pour over gelatin. Stir until dissolved. Stir in pineapple and other ingredients in order given. Chill until firn. Makes large recipe. Mrs. Johnny Davis GREEN BEAN SALAD 2 cans French style green beans 1 can green peas 1 can kidney beans 1 small can pimentoes Drain all of this and mix: 1 medium onion (diced or rings) celery and green pepper, if desired 1 cup vinegar 1 cup sugar 4 cup oil Mix vinegar, sugar and oil and pour over vegetables. 225 SALADS Let stand overnight. Serves 12. Mrs. J. Holland Jones MARTANTED SLAW 3 lb. head of cabbage green pepper (med. large) meduim sized onions Tbsp. salt Tosps. mustard seed cups sugar cups vinegar cups water MONMNNWEFNEF Tn saucepan combine vinegar, sugar, and water. Stir until comes to a boil and sugar dissolves. Cool and pour over grated cabbage, pepper and onions, with salt and mustard seed. Let stand 24 hours in refrigerator. Will keep for 2 weeks. Mrs. P. C. Fishel, Jr. SAUERKRAUT SALAD large can Kraut large pepper or 1 cup large ribs celery or 1 cup to 1 cup sugar cup Wesson Oil meduim onions MviHue NWO H HR Drain kraut, rinse and let drain again. Mix the kraut with the remaining ingredients. Let stand 4 to 6 hours or overnight. Mrs. Lewis R. Hill 226 VEGETABLES ASPARAGUS VENETIAN 2 lbs. fresh or 2 packages (10 oz. each) frozen asparagus, cooked and drained 1/3 cup Lipton Onion Butter*, melted 1 cup diced mozzarella cheese e Tbsp. grated Parmesan, cheese Preheat oven at 450 degrees. In 8-inch baking dish, arrange asparagus. Drizzle with Lipton Onion Butter; then sprinkle with cheeses, Bake 10 minutes or until cheese is melted. Serves 6, *Lipton Onion Butter: Thoroughly blend 1 envelope Lipton Onion Soup Mix with 1/2 pound butter or margarine. Makes t 1/4 cups. Mrs. Barbara Davis HARVARD BEETS 1/4 cup sugar iebsp. cornstarch 1/4 cup water