RESBESESEESESESESESEEE: &

RUSSIAN BORSTCH (continued)

lb. butter until turns clear, not brown. When potatoes are
cooked, remove from water and mash with whipping cream until
consistency of ''cake icing", remove beet and discard. Add
fried tomatoes and mashed potatoes to water and stir until
blended and cooked cabbage, then all the raw vegetables 1/2
shredded cabbage, raw potatoes, etc.). Sprinkle with dill

weed and simmer for 5-10 minutes. When shar gh for meals
remove only what is needed for meal as reheating the large
amountso many times may sour the cream.

FROZEN FRUIT SALAD Julie Roberts
5 oranges 1 small bottle maraschino

5 bananas cherries

1 small can ee 1 c. cooked salad dressing
1 c. whipped cream )

Blend all ingredients; turn into mold and chill several hours.
Serve on crisp lettuce with a little salad dressing and paprika.

ZUCCHINI AND ORANGE SALAD Joanie Fletcher
6 medium zucchini 2 oranges

1 medium onion Parmesan cheese

1 clove garlic black olives

Italian style dressing

Parboil six washed, but not peeled, zucchini until just crisply
tender. Drain. Cut zucchini in 1/4 inch slices. Place zucchini
in a bowl along with sliced onion and garlic. Cover with your
favorite Italian style dressing; cover and place in refrigerator
for several hours in order for flavors to blend. Just before
serving time, pour off dressing and remove onions and garlic.

On a large platter which has been lined with crisp lettuce, leaves,
arrange zucchini and sliced oranges. Sprinkle with Parmesan
cheese and garnish with sliced black olives. Serves 6.

VEGETABLE SALAD PLATTER Mrs. Harry Kennelly
1-2 heads cauliflower 1 bunch chopped green onions
1-2 baskets cherry tomatoes 2-3 stalks celery

1 buch broccoli with stems 2 cans button mushrooms

3-4 carrots, cutin small strips 1-8 oz. bottle Italian dressing
pitted black olives, drained

Prepare all ey alg age cutting into bite size pieces. Cherry
tomatoes should be left whole. Put all ingredients in sealed
plastic bowl or double plastic pag. Pour dressing over to cover
all vegetables. Marinate and refrigerate for 24 hours turning
frequently. Drain thoroughly before serving on platter.

-9- Cranbrook, B,C.