Wilkes County Home Demonstration Club cook book

POTATO SALAD 8 to 10 medium size potatoes 1-3 cup butter 4 boiled eggs 1-3 cup celery 1 red sweet pepper 1 t. salt 1 T. mayonnaise 2 medium size onions 1 cup sweet cucumber pickles Peel and cube potatoes. Boil in wa- ter until tender. Drain, add butter, salt and mayonnaise. Cut up eggs, onions, celery, pickles and pepper. Add to cooked potatoes. Mix well. Serve on lettuce leaf or plain. Mrs. Verlie Davis Pleasant Ridge Club BANANA-PINEAPPLE SALAD 6 canned pineapple slices Lettuce 2 bananas 1-3 cup lemon juice 2 cups white grapes, seeded and halved 1%% cup mayonnaise Arrange the slices of pineapple on the lettuce leaves. Slice the bananas and cover with the lemon juice. Let stand for 5 minuts and drain. Arrange a circle of the banana slices around the outside edge of each piece of pine- apple. Pile the grapes in the center of each pineapple slice. Garnish with mayonnaise thinned with a little fruit juice. Mrs. T. G. Johnson Abshers Club promt fooeed. co POTATO SALAD 3 cups boiled potatoes 3 hard cooked eggs 1 minced onion Cooked dressing Chop onion fine, cut potatoes in cubes, cut yolks and whites of eggs in small pieces or rings. Mix with cooked dressing. Season with salt and black pepper. Mrs. Howard MeNeil Millers Creek Club CRANBERRY SALAD MOLDS 1 T, unflavored gelatine 1 cup crushed pineapple 1 small glass cranberry sauce 14% cup chopped walnut meats 1% cup cold water 14 cup lemon juice 1 cup chopped celery Dissolve gelatine in cold water Heat crushed pineapple. Add gela- tine, stir well. Add lemon juice and cranberry sauce. Beat smooth. Chill partially. Add celery and nuts. Pour into oiled molds. Chill until firm. Unmold on pineapple slices. Garnish with endive. Serves 6 to 8. Mrs. Ella S, Church Ronda Club MARBLED LETTUCE 1 head lettuce 3 oz. cream cheese 1 T. minced green pepper 2 T. diced tomatoes 1 t. minced onion 2 T. grated carrots YT. salt 1-8 t. worcestershire sauce 1-8 t. pepper Remove loose outer leaves from head of lettuce and with sharp knife carve it as you would an apple to re- move entire heart. Cream cheese; add vegetables and seasonings and pack lightly in center of lettuce. Wrap in damp cloth and waxed paper and chill in refrigerator until ready to serve. Slice head in quarters. Serves 4, Mrs. Fred A. Sale Ronda Club 120 HOME DEMONSTRATION CLUB COOK BOOK CRANBERRY SALAD 1 lb. cranberries 4 red apples 2 oranges 1 cup nuts 2 packages lemon jello Grind cranberries, apples, oranges. Add tuts. Dissolve jello. Let cool and add cranberries, apples, oranges and. nuts. Congeal in jello molds. Serve on lettuce leaves with mayonnaise. This makes a very pretty Christmas salad. Mrs. Arvil Gentry Pleasant Ridge Club CHERRY SALAD Cut in half, desired number of ban- anas. Lay on crisp lettuce leaves. Put 1% dozen cherries and fill with blanch- ed peanuts. Serve with mayonnaise. Mrs. Harvey Church Ronda Club POTATO AND PEA SALAD 2 cups boiled potatoes, diced Ye eup French dressing 1 cup boiled peas Lettuce and mayonnaise Pour 2-3 of French dressing over diced potatoes and the other 1-3 over the peas and set where they will chill. After 1 hour, combine them and ar- range on lettuce leaves. Garnish with mayonnaise. Mrs. Homer Carter Pleasant Ridge Club POTATO SALAD 2 cups cold potatoes 2 eggs, hard cooked 1-8 t. cayenne pepper Y% onion 1 cup celery latbecsalt 2 T. red bell pepper Cut potatoes and celery into dice; chop onion, eggs and pepper. Mix with mayonnaise or boiled dressing and serve on lettuce. Cucumber may be added if desired. Mrs. J. P. Pardue Roaring River Club COOKED DRESSING Mo, Beh 2 Detour 1 t. dry mustard %4 cup milk % t. sugar 1% T. butter 2 egg yolks - % cup vinegar