MEAT
AND

PORK DAGWOODS

2 12-ounce tins canned pork, sliced 1/4 inch thick
Potato Filling

To make each ‘‘Dagwood”’ spread potato filling between 2 or 3 slices
of pork. Chill thoroughly and cut into triangles, strips or half-circles,
depending on shape of slices. Place on a lettuce leaf, garnish and top with
dressing. 8 servings. (See picture.)

Potato Filling:

1 tablespoon gelatin 2 cups cooked mashed potatoes
1/4 cup cold water 1/2 cup diced celery
1/4 cup mayonnaise or 1 tablespoon chopped onion
Salad dressing 1 tablespoon chopped green pepper

Soak gelatin in cold water and set over hot water to melt. Mix veget-
ables together. Add dressing to melted gelatin and combine well with
vegetables.

JELLIED HAM ROLLS

2 tablespoons gelatin Dash cayenne
1/4 cup cold water 1 cup cottage cheese
1 1/4 cups boiling water 1/4 cup horseradish
1/3 cup vinegar 1 tablespoon cream or milk
2 tablespoons sugar 6 thin slices cooked ham
1/2 teaspoon salt 1/4 cup seedless raisins

Soak gelatin in cold water. Add boiling water to which vinegar, sugar,
salt and cayenne have been added. Stir to dissolve and cool. Cream together
cheese, horseradish and cream. Spread onham. Roll tightly and arrange
in rectangular pan. Pour gelatin mixture over rolls. When partially set,
sprinkle raisins through the jelly. Chill. Unmold on platter and garnish
with lettuce cups filled with potato salad, OR unmold, cut and serve on
individual salad plates with tossed salad. 6 servings.

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