CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

JELLIED SAIAD (Mrs. Bev. Hansen)

1 package lemon jello 1 cup crushed pineapple with
1-1/4 cups hot water juice

1 tbsp. vinegar 1 cup grated raw carrots

1 tsp. salt 1/3 cup grated cheddar cheese

Dissolve jello in hot water, add vinegar and salt. Chill
partially, then add rest. Can be doubled. Serves six.

LIME COTTAGE CHKESE SALAD (Mrs. Wanda Johnson)
Drain 1 tin crushed pineapple and save 1 cup licuid. In the
liquid, boil and dissolve 1 lime and 1 lemon Jello. Ina
large bowl mix with egg beater: ae

1 tin crushed pineapple 1 lb. cottage cheese

1 tall tin Pacific milk 1 cup Miracle Whip
Add the jellies. Pour into large cake pan. Chill.

MACARONI SALAD (Mrs. June Strandberg)

1 cup macaroni, cook and 3 hard-boiled eggs

cool solid packed tuna, drained
1 chopped onion salt, pepper and Accent
parsley: 1 tbsp. salad dressing

chopped celery and
celery seed to taste
Mix together. Top with paprika.

MOLDED SAIAD (Mrs. Bea Craig)
1 package lime Jello 1 cup hot water
1 cup small marshmellows
Add marshmellows to Jello and hot water to dissolve. Let

congeal but not completely set.

1 cup finely cut up cab- 1 cup crushed pineapple
bage (drain off part of juice)
1/2 cup mayonnaise 1/2 cup finely chopped nuts

Fold the last four ingredients into the Jello mixture, then
fold in one cup of whipped cream and let set firmly. This
salad holds well for days.

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