MYSTERY TOMATO ASPIC

1-3/4 cups tomato juice, heated 1 teaspoon onion juice
1 package strawberry jelly powder Salt to taste
1 tablespoon lemon juice Dash of cayenne

Dissolve jelly powder in hot tomato juice. Stir in seasonings. Pour into oiled mold and chill
until firm. Turn out and serve with mayonnaise.

Avocado Aspic: Make jelly as above and let chill until almost set. Fold in 1 peeled and diced
avocado. Mold and chill.

GOLDEN GLOW SALAD

1 package lemon jelly powder 2 tablespoons lemon juice

1 package orange jelly powder 1-1/2 cups grated carrots

4 cups hot liquid ( water and pine- 1 (20 ounce) can crushed pineapple,
apple juice) drained

1/2 teaspoon salt
Dissolve jelly powders in hot liquid. Add salt and lemon juice. Let chill until syrupy. Fold in

carrots and pineapple. Place in 12 cup mold or individual molds, brushed with salad oil. Chill.
Serves 12

PINEAPPLE BUFFET SALAD

1 package lemon jelly 1 cup mayonnaise
1 package lime jelly 1 cup cream-style cottage cheese
2 cups hot water 1/2 cup walnuts, chopped
1 (20 ounce) can crushed pineapple, 3. tablespoons horseradish
not drained 2 tablespoons chopped pimiento

Dissolve jelly powders in hot water. Chill until thickened and almost set. Fold in remaining
ingredients. Pour into 1-1/2 quart mold, brushed with salad oil. Chill until firm. Turn out and
garnish with pimiento and additional crushed pineapple, if desired. Serves 12.

JELLIED COLE SLAW

1 package lemon jelly powder 3 tablespoons wine vinegar

1 cup hot water 1/2 green pepper, minced

1 small minced onion 1/2 teaspoon salt

1 cup crushed pineapple with juice Dash black pepper

1 chopped pimiento 2 cups finely shredded cabbage

Dissolve jelly powder in hot water. Mix in rest of ingredients. Pour into oiled 10 x 6 x 2 inch
pan. Chill until set. Cut into squares to serve. Serves 6.

PINK VELVET
1 package lemon jelly powder 1/2 pint dairy sour cream
1 cup hot water 1 tablespoon lemon juice
2 (4-3/4 ounce) cans strained baby- 1 teaspoon grated onion
food beets Salt and pepper to taste

Dissolve gelatin in hot water. Stir in beets; add sour cream and blend well; add remaining ingre-
dients. Pour into 6 oiled individual molds or one large mold; chill until firm. Unmold on crisp
salad greens; serve with mayonnaise. Serves 6.

CRANBERRY MOLD

2 packages raspberry jelly powder 2 (160unce) cans whole cranberry
2 cups hot water sauce

Dissolve jelly powders in hot water. Stir in sauce. Pour into oiled 6 cup mold and refrigerate.
Garnish with pickled fruit. Serves 6.