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QUANTITY POTATO SALAD (serves 50)

10 lb. potatoes 1 ce chopped green pepper
1 1/2 c. French dressing 1/2 ce mild vinegar

2 cet dhe 1 ce. chopped pimiento

10 hard boiled eggs, diced 1 qte chopped celery

1 ce mayonnaise
Cock and dice potatoes. Marinate with dressing, salt and
vinegar. Add eggs, pepper, celery and mix carefully.

HAWAIIAN SALAD
1 can pineapple chunks, drain 1 ce diced apples

1 ce seedless grapes 12 marshmallows, cut fine
1 banana, peeled, sliced 1/2 ce sweetened coconut

2 Ce diced peaches 1 ce fruit salad dressing *
1/4 ce maraschino cherries, 1 ce whipping cream

cut in halves
Combine fruit, marshmallows and coconut; chille Whip the
cream and add half to the fruit salad dressing. Fold into fruit
mixture and serve in lettuce cupse Top each serving with
whipped cream sprinkled with coconut. Top with maraschino cherry.

FRUIT SALAD DRESSING: ®

1/4 cup pineapple juice, 1/4 cup orange juice, 1/4 cup
lemon juice, 1/2 cup sugar, 2 eggs, well beaten. Cook together
in double boiler until thick.

CARROT SALAD Johanna VanVeen
1 pkg. (lg.) lemon Jello 4 grated carrots
5 apples, chopped 1 tin pineapple chunks

Use a bit of vinegar and the juice of the pineapple to make
up the 4 cups of water for the Jello. When thick, add all other
ingredients. Adjust ingredients to your taste.

ORANGE CREAM JELLO SALAD Linda DeJong
BOTTOM LAYER:

2 pkge orange Jello or 1 lg. 1 lge can pineapple tidbits,

2 ce hot water and 2 c. cold drained

1 1/2 ce marshmallows 4 bananas, sliced

Set above ingredients in refrigerator.
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