SALADS

CRANBERRY CREAM SALAD

1 cherry orraspberry jellypowder 1cup commercial sour cream
1 cup boiling water 1 tablespoon lemon juice
1 can whole cranberry sauce Chopped celery and walnuts (optional)

Dissolve jelly in boiling water and chill until syrupy. Mix in other ingredients and
pour into greased mold. Refrigerate until firmly set.

Willene Radford

CREAMY CUCUMBER MOLD

1 (3 oz.) lime jelly Y% teaspoon salt

% cup hot water 1 medium cucumber, unpeeled, cut in 2”
1 cup mayonnaise pieces

1 cup sour cream % a medium onion, quartered

1 tablespoon lemon juice

Process jelly powder and hot water in blender until dissolved. Add mayonnaise,
sour cream, lemon juice and salt. Blend until smooth. With blender running,
remove top and slowly add onion and cucumber pieces. Replace top and process
until finely chopped. Pour into oiled molds (4 to 6) and chill until firm. Unmold
and garnish with cucumber slices, radish roses, etc. Serves 4 to 6.

Berniece Williams

CURRIED FRUIT SALAD (with shrimp)

1 (30 oz.) can fruit cocktail 1 (4% oz.) can small shrimp, drained (or
3 cups cooked rice fresh shrimp)
2 teaspoons curry powder % teaspoon salt
2 tablespoons olive oil (or Y% teaspoon pepper
cooking oil) 1 cup sliced celery
1 tablespoon lemon juice % cup chopped parsley
1 teaspoon grated lemon peel 1 cup mayonnaise
1 medium onion, coarsely
chopped

Drain fruit, saving syrup. Cook rice according to package directions, using the
syrup for part of required liquid, together with the curry powder. Set aside to cool.
In frying pan heat oil, lemon juice and peel. Add onion, shrimp, salt and pepper.
Sauté about 3 minutes. Using a large bowl, carefully mix all ingredients together
and chill thoroughly. Keeps well — serves 8 to 10.

Billie Haughian

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