SALADS & DRESSINGS

CHICKEN AND TOMATO RING

Red layer

1 package lemon jelly 1 can tomato soup
1 cup boiling water

Dissolve jelly in water, add soup, mold and chill.

White layer
1 can chicken and rice soup 3 ounces cream cheese
2 teaspoons gelatine 2 tablespoons mayonnaise

2 tablespoons cold water

Heat soup, soften gelatine in cold water, and add to soup. Cream the cheese and
add soup mixture a little at a time. Cool, then add mayonnaise. Pour over red
layer and chill. Serve on lettuce leaves.

Bette Marett

BEAN SALAD
1 can EACH green beans, Y% cup salad oil
wax beans, kidney beans % cup white vinegar
1 cup sliced onion %4 cup white sugar
% cup sliced celery 1 teaspoon salt
¥% cup chopped green pepper Y% teaspoon pepper

Mix the oil, vinegar, sugar and seasonings together, and pour over drained vege-
tables. Toss and refrigerate overnight, stirring occasionally.

Kay Rohrer
AVOCADO SALAD
1 package lime jelly 1 tablespoon lemon juice
1 scant cup boiling water 1 cup mashed avocado
Y% cup mayonnaise Pinch of salt

Y%2 cup sour cream

Dissolve jelly in boiling water and allow to set slightly. Blend the mayonnaise, sour
cream, juice and avocado and salt. Mold and allow to set firmly.

Maude Nunn

CHILI SAUCE ASPIC

1 tablespoon plain gelatine 2 tablespoons vinegar (or lemon juice)
Y%, cup cold tomato juice 3 teaspoons sugar

1 cup hot tomato juice salt

% cup chili sauce cayenne pepper

Soften gelatine in cold tomato juice — add hot juice and stir until dissolved. Add
balance of ingredients, pour in lightly oiled molds and chill until set. Serve on
lettuce. Serves 6. Gtad Reed

23