146 THE BLUE BIRD CooK BOooK

BLACK CHERRY SALAD

1 can (22) Bing cherries 1 pkg. orange gelatine
3% cup pecan meats, chopped Y cup lemon juice
3 ozs. stuffed olives, sliced

Drain cherries; add lemon juice and water to cherry syrup to make 134 cups
liquid. Heat; pour over gelatine and stir until dissolved. Chill until partially set;
add cherries, nuts and olives. Oil moulds and chill till firm.

RIBBON SALAD

BOTTOM LAYER

1 pkg. lemon jello 2 cups hot water
1 pkg. lime jello 2 cups cold water

Pour jello in pan and allow to set.

MIDDLE LAYER

1 pkg. lemon jello 1 pkg. (8 oz.) cream cheese

1 cup hot water 1 can (20 oz.) crushed pineapple
Y2 cup miniature marshmallows 1 cup mayonnaise

1 cup pineapple juice 1 cup cream, whipped

Dissolve lemon jello in hot water (1 cup) in top of double boiler. Add marsh-
mallows and stir till melted. Remove from heat and add 1 cup pineapple juice and
cream cheese. Beat till well blended, and add drained pineapple. Cool till it begins
to thicken slightly. Fold in mayonnaise and whipped cream. Pour over lemon-lime
layer and chill. When firm pour on:

TOP LAYER

2 pkgs. cherry jello 2 cups cold water
2 cups hot water

Chill till thick and add to middle layer. Serves 24.

AVOCADO DELIGHT SALAD

3 pkgs. lime jello 1 cup chopped cucumber (use
5 cups hot water ends and seed core of the
1 cup miracle whip eight-inch cucumber)

1 eight-inch cucumber Y cup diced green pepper

5 or 6 pimento-stuffed olives 1 avocado, peeled, stoned

1 cup finely diced celery and diced

1 avocado, peeled, stoned
and mashed

Dissolve the jello in the hot water. Chill until the consistency of egg white.
Beat thoroughly with a dover beater. Add the miracle whip and beat again. Add
the diced avocado, celery, green pepper and cucumber. Arrange slices of the pimento-
stuffed olives in the bottom of a large wet ring mould. Carefully spoon in the jello
mixture. Chill in the refrigerator until ready to serve. Unmould on a large flat plate.
In the centre of the ring place a small bowl filled with Avocado Dressing. Surround
the ring with slices of avocado-stuffed cucumber.

AVOCADO DRESSING
Thoroughly blend 1 cup miracle whip with Y2 cup mashed ripe avocado.

AVOCADO-STUFFED CUCUMBER

Cut 1% inches from each end of the eight-inch cucumber. Remove the seed
core with an apple corer. Stuff the centre with smoothly mashed avocado. Wrap in
waxed paper and chill in refrigerator till needed. When ready to serve, peel and
slice. Arrange slices around ring on plate.