SALADS

PINEAPPLE-COTTAGE CHEESE JELLY

1 lime jelly (3% oz.) 1 small can evaporated milk

1 lemon jelly (3% oz.) 1 small can crushed pineapple (drained)
1 cup boiling water 1 cup mayonnaise

1 cup cold water 1 cup chopped nuts

1lb. cottage cheese

Dissolve the jelly in boiling water — add cold water and chill to partially set. Add
balance of ingredients and mix well. Mold and chill until set.
Diane Johnson

TURKEY SALAD FOR 25

9 cups diced turkey (orchicken) ‘cup thinly sliced green onions

% cup French dressing % cup chopped sweet pickle

6 cups chopped celery 8 to 10 hard boiled eggs, chopped
2 cups halved seedless grapes Salt and pepper to taste

1 cup toasted slivered almonds 1% cups mayonnaise

Combine turkey and French dressing and let stand while preparing other
ingredients. Blend all together and chill well. Serve in lettuce cups.

Helen Young

SHRIMP SALAD

1 can tomato soup (heated) 2 cans shrimp

1% cups water alittle grated onion

3 tablespoons plain gelatin 1 cup mayonnaise

% cup cold water 1 cup diced celery

8 oz. cream cheese Chopped green pepper to taste

Soften gelatin in the ’% cup cold water, add to warm soup and water. Soften cream
cheese and fold all ingredients together, blend well, mold and chill.
Greta McIntosh

MANDARIN COLESLAW

1 medium cabbage (finely % cup raisins

shredded-6 cups) % cup flaked coconut
4to6medium tolarge tangerine %4cup mayonnaise

oranges, sectioned ¥%4 cup dairy sour cream

(or use canned mandarin ¥% teaspoon salt

oranges) Y% to % teaspoon curry powder

Cut 1% cups orange sections in half, remove seeds. When ready to serve, drain
cabbage well, combine with orange sections, raisins and ’2 cup coconut. Blend
mayonnaise, sour cream, salt and curry powder well. Stir into coleslaw mixture.
Garnish with remaining orange sections and 4 cup flaked coconut. Serves 8 to 10.
N.B. If the cabbage is shredded ahead of time, it will keep crisp by stirring ice
cubes into it and refrigerate in covered bowl.

Kath Barnett