CANDLE SALAD Jennifer Ball

Place crisp lettuce leaf on plate.
For candle base, use 1 slice pineapple.
The candle is half a banana set upright in center of
pineapple slice.
The flame is 1 maraschino cherry, fastened on top of banana
with a toothpick.
Drizzle mayonnaise down the side of the banana for dripping wax.

CHICKEN-FRUIT PARTY SALAD Roberta Bruckshaw
2c. cut-up cold, cooked chicken 1/2 c. mayonnaise

1c. chopped celery 1c. Sweet green grapes or

1 Tbsp. lemon juice drained pineapple

Salt and pepper to taste 1/2 c. salted almonds, optional

Toss together chicken, celery, lemon juice, salt and pepper.

Add grapes or pineapple and almonds. Mix in mayonnaise.

Chill thoroughly. Arrange a mound in each lettuce cup and garnish
with little sweet pickles, and parsley. Serves 6.

GOLDEN POTATO SALAD Mrs. G. Lang
Combine 8 c. diced cooked potatoes, 1 1/2 c. chopped celery,

4 chopped hard cooked eggs, 2 Tbsp. chopped pimento, 1/2 c.
minced green onion, 2 tsp. salt and dash pepper.

Blend together 1 c. mayonnaise and 1/4 c. prepared mustard.
Toss lightly with potato mixture. Chill and serve.

-3- North Vancouver, B. C.