SALADS: & DRESSINGS

COTTAGE CHEESE AND PINEAPPLE SALAD

2 packages lemon or 3% cups liquid (pineapple juice and
pineapple jelly water)
1% pounds cottage cheese 1 cup drained crushed pineapple

Heat liquid, add jelly powders and stir to dissolve. When partially set add the
cottage cheese and pineapple. Pour into 7% x 11 pyrex pan and allow to set.

Dressing

1 cup mayonnaise mixed with Garnish with a cherry
Y cup cream, whipped

Nice served with melba toast: lightly butter thin slices of white bread and bake on
a cookie sheet at 250° until golden brown and crisp.

Jean Sparling

CRANBERRY MOLD

2 cans cranberry jelly sauce Y% cup chopped nuts

1 large can crushed pineapple 2 packages raspberry jelly
1 cup diced apple 2 envelopes plain gelatin
1 cup diced celery 2 cups boiling water

Dissolve jelly powders and gelatin in boiling water, add cranberry jelly, mixing well.
Let thicken slightly and add other ingredients. Mold and chill.

Elsie Jardine

PIQUANT SALAD DRESSING

1 cup mayonnaise 4 tablespoons chopped green onion
Y cup sour cream 1 clove garlic, crushed

3 tablespoons lemon juice 1 tablespoon sugar

1 tablespoon vinegar Pinch of pepper

Y% teaspoon salt

Mix in blender, or beat well. Chill several hours before using.

Alys Gilbert
CELERY SEED DRESSING
Y% cup sugar 1/3 cup vinegar
1 teaspoon dry mustard 1 cup salad oil
1 teaspoon salt 1 teasoon celery seed
1 small onion, grated Dash of paprika

Mix dry ingredients. Add onion, oil and vinegar and beat 10 to 15 minutes with
electric beater. Scrape onion off beaters occasionally. Serve over fruit or shredded

pabbage. Flo Hodge

27