115
SOUR CREAM FRUIT SALAD Linda DeJong
1 ce mandarin oranges, drained 1 ce. shredded coconut
1 ce pineapple tidbits, 1 ce miniature marshmallows
drained 1 ce sour cream
Mix together several hours before serving or the night
before.
MANDARIN CHICKEN SALAD Lana Verdonk
2 ce chicken bouillon 1/2 ce French dressing
l ce £ace 1 T. soy sauce
1 ce sliced celery 1/4 tspe powdered ginger
2 green onions, chopped 1/4 ce toasted slivered almonds
2 ce cooked, diced chicken Mandarin orange slices

1/4 ce ham strips

1) Bring bouillon to boil in heavy saucepan. Stir in rice with
a fork. Reduce heat to low; cover pot tightly and steam rice
for 20 minutes without removing cover. Fluff with fork,
then let cool.

2) To rice, add celery, onions, chicken and ham.

3) Combine French dressing, soy sauce and ginger; pour over
rice and mix well.

4) Chill at least 2 hours. Just before serving, toss in toasted
almonds. Garnish with mandarin oranges. This salad may be
made a day before.

MACARONI CHICKEN SALAD Lillian DeBoer
2 Ce elbow macaroni 1/4 tspe paprika
1 (19 oz.) can unsweetened 1/4 tspe onion salt

pineapple chunks 2 Ce diced, cooked chicken
1/2 ce dairy sour cream 1/4 ce chopped sweet gherkins
1/4 ce mayonnaise Lettuce

1 1/4 tspe salt

Cook macaroni according to directions. Drain in colander
and rinse with cold water; drain againe Meanwhile, drain pine-
apple, reserving 1/4 cup juice. In large bowl, blend sour
cream, mayonnaise, seasonings and reserved juice. Add macaroni,
1 cup pineapple chunks, chicken and gherkins; mix thoroughly and
chill. Turn into lettuce lined bowl and garnish with remaining
pineapple. Makes 4 to 6 servings.