Wilkes County Home Demonstration Club cook book

Dissolve gelatin in boiling water; chill, When slightly thickened, add celery, pineapple and cranberry sauce. Turn into ring mold. Chill until firm. Unmold, garnish with lettuce and fill center of ring with cottage cheese or cream cheese whipped with milk or cream to consistency of whipped cream. Mrs. T. W. Ferguson Ferguson Club MACARONI SALAD 1 box macaroni 1 large onion 1 pod green pepper 2 T. mayonnaise; salt and pepper to taste 2 medium cucumbers 2 tomatoes Celery (if desired) Cook macaroni until tender and drain. Mix all ingredients while hot. Mrs. P. M. Lowe Pores Knob Club CHICKEN SALAD 2 T. gelatin 1% cups chicken broth 1 T. minced onion 1% cups diced chicken 1% cup cold water 2 pimientos 1% cup diced celery ¥% cup salad dressing Soften gelatin in cold water and dissolve in hot chicken broth. Chill. Add the chopped pimientos, onion, celery and chicken. Allow to congeal slightly then fold in salad dressing. Serve on lettuce leaf. Serves 6 to 8. Mrs. Grady Miller Fairplains Club PERFECTION SALAD 2 cups canned tomatoes 2 T. granulated gelatin 1 T. white sugar 1% cup chopped cabbage 1% cup chopped celery 114 t. lemon juice 1% cup vinegar 1% cup cold water % t. salt 1% cup chopped onion 1% cup chopped pimientos Heat tomatoes add water to gelatin, add seasonings. Add the gelatin. Put this mixture through a strainer and stir until dissolves. Add water to make a pint. Add the other ingredients. Put in refrigerator until it is loosely jelled and add _ vegetables. Mold and chill. Serves 8. Mrs. J. C. Johnson Abshers Club CHICKEN SALAD 1 chicken, well done and cut into small pieces 3 medium sized cucumbers 1% pint vinegar 2 stalks celery, chopped 1 cup mayonnaise Mix all ingredients well. with egg slices and olives. Mrs. Edna Thompson Pleasant Ridge Club Garnish SUNFLOWER SALAD % pint cottage cheese Salt Ye cup seedless raisins Mayonnaise Pickles Lettuce Make a smooth paste of the cheese and mayonnaise. Salt to taste. Arrange slices of fruit on center of lettuce leaf to resemble petals of sunflowers. Place cheese in mold over center section of slices. On top of cheese arrange raisins to resemble sunflower seed. Peggy Henderson Roaring River Club j FRUIT SALAD 1 cup diced pineapple 1 cup diced pears 1 cup diced marshmallows 1 cup seeded white grapes or cherries % cup chopped nuts Fruit salad dressing Combine pineapple, pears, white grapes or cherries, nuts and marshmallows. Moisten with salad dressing. Arrange on crisp lettuce. Garnish with cherries. If desired, diced peaches, bananas oranges, or other fruits may be used. Serves 6. Mrs. J. B. Parlier Pores Knob Club CORN SALAD 2 cups corn (cooked) 1 chopped onion 8 tomatoes Salt, pepper Tabasco sauce Salad dressing 1 chopped pimiento 1 chopped green pepper 1 cup cubed cucumber Lettuce Cayenne pepper Select tomatoes of uniform size. Scoop out center. Mix tomato centers with the corn, pimiento, pepper, onion, cucumber and seasonings, Blend with dressing. Fill tomato cups, top with mayonnaise dressing and a dash of paprika. Place on crisp lettuce leaves. Mrs. Earle German Boomer Club BUTTERFLY SALAD Cut slices of pineapple in halves and place on lettuce leaves with the rounded edges together. Slice a very small banana into quarters lengthwise and place on the strip between rounded edges of pineapple to form the body. For eyes use tiny bits of raisins. Cut fine strips of pimientos for feelers or use pieces of cherries. Serve with salad dressing which is placed on leaf beside the butterfly. Mrs. Haggie Faw Millers Creek Club