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Blue Cheese Salad Mold (8 four-ounce servings)

1 envelope unflavoured gelatine 74 cup crumbled blue cheese (about
Y, cup cold water 4 ounces)
8-0Z. package cream cheese 2 tbsps. chopped walnuts
VY cup milk 1 tbsp. chopped celery
Y) cup mayonnaise 1 tbsp. chopped stuffed olives
Y, cup Canadian white 1 cup cream, whipped
table wine chilled salad vegetables

Soften gelatine in cold water. Dissolve over hot water. Cool
slightly. Allow cream cheese to soften at room temperature,
then beat until light and fluffy. Gradually blend in milk, mayon-
naise, wine, crumbled blue cheese. Add cooled gelatine and
blend. Add walnuts, celery, olives. Fold in whipped cream. Turn
into oiled 1-quart mold or 8 four-ounce individual molds. Chill
until firm. Unmold and serve with chilled salad vegetables.

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Mandarin Chicken Salad (8 servings)

3 cups diced cooked chicken Ye tsp. tarragon

Y, cup Canadian dry white 11-0z. can mandarin oranges, drained
table wine 1 tsp. salt
1 tbsp. lemon juice 1 cup diced celery
1 tsp. chopped parsley Y, cup chopped blanched almonds
- Y% tsp. minced onion sour cream dressing
Ye tsp. sweet basil salad greens

Ye tsp. chervil

Place diced chicken in 1-quart jar, with lid. Combine wine,
lemon juice, parsley, onion, basil, chervil, tarragon. Add to
chicken in jar. Cover with lid, shake lightly to blend. Place in
refrigerator for 24 hours, shaking occasionally. Remove chicken,
drain, then combine with mandarin oranges cut in small pieces,
salt, celery, chopped almonds, tossing lightly. Lightly fold in
sour cream dressing. Serve on salad greens.

Sour Cream Dressing

4-072. package cream cheese Y, teaspoon sugar
1 cup commercial sour cream dash tabasco sauce
Y, teaspoon salt

Soften cream cheese with a fork, blend in sour cream, salt,
sugar, and tabasco. Add to chicken salad.

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