Stuffed
and

Molded

VEGETABLE SALADS

STUFFED TOMATOES

Wash tomatoes, scoop out centers and drain well. Suggested fillings:
Egg Salad, Cottage Cheese Salad, Potato Salad, Meat or Poultry Salad.
(See index for recipes.) Garnish and serve on lettuce bed.

STUFFED CUKE RINGS

Peel cucumber and remove center with apple corer or paring knife.
Fill center with pimento cream cheese or softened process cheese mixed with
finely chopped green pepper. Chill thoroughly. Just before serving cut in
quite thick slices and arrange on a bed of lettuce. Top with mayonnaise.
If sliced very thin, may be used for sandwiches.

STUFFED CELERY SALAD

Separate and clean stalks of celery. Stuff stalks with cream cheese
to which finely chopped stuffed olives or pimento and chopped chives or
green onion have been added for color. Put celery stalks back together,
wrap in waxed paper and chill until firm. For each salad serve 3 or 4 half-
inch slices of the stuffed celery on lettuce leaves, with a mound of dressing
on the side. Garnish with stuffed olives, if desired.

STUFFED BEETS

Cook 6 medium-sized beets. When beets are peeled and cool, hollow
out centers and chop. Combine with 1 1/2 cups diced apple, 1/2 cup
diced celery, salad dressing to moisten and salt and pepper for seasoning.
Fill beets with salad mixture. Arrange on a bed of greens. 6 servings.

MOLDED CABBAGE AND CRANBERRY WREATH

Dissolve a package of lime jelly powder according to directions; add a
little vinegar and salt for seasoning. Arrange raw cranberries to form a
red wreath around the bottom of the mold. Pour in enough jelly to form
a thin layer. Set until firm. When remaining jelly has partially set, add
to it 2 cups finely shredded cabbage. Pour this over firmly set cranberry
mold. Chill until firm. Unmold on lettuce.

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