BUFFET SALAD

1 large green pepper—
long, if possible
1 package velveeta cheese
1% cup chopped nuts
2 tablespoons cream
% cup cut up maraschino cherries
Dash of salt
Mix cheese, nuts, cream, salt and
cherries. Wash pepper, remove stem
and seeds and pack the cheese mixture
tightly into the pepper shell. Refriger-
ate until ready to serve. Slice in thin
slices.
—MAaArRGARET ANDERSON

ASPARAGUS MOLD

1 can all green asparagus or 2 pack-
ages frozen asparagus, cooked
according to directions on pack-
age

1 cup hot liquid

1 tablespoon gelatin dissolved in

% cup cold water
% cup mayonnaise
% cup cream, whipped

1 teaspoon salt (scant)

2 tablespoons lemon juice

1 cup blanched almonds

Heat liquid of asparagus, pour over dis-
solved gelatin. When partially set, fold
in mayonnaise, whipped cream, salt &
lemon juice. Add asparagus and cut up
almonds. Pour into mold and refriger-
ate. Serve with mayonnaise whipped
with a little lemon juice. Serves 12.
—Etva DENNIS

CUCUMBER CELERY SALAD
2 packages lime jelly
1% cups hot water
1 cup sour cream
1 cup mayonnaise
2 teaspoons lemon juice
2 teaspoons onion juice or grated
onion
2 cups grated cucumber
1 cup finely diced celery
Dissolve jelly in hot water. Add cream
and mayonnaise all at once. Beat to-
gether. Chill until slightly thickened.
Add remaining ingredients. Put into
a medium size mold and allow to set.
—Mary Ross

17

FROZEN CRANBERRY SALAD

1 can cranberry sauce
3 tablespoons lemon juice
1 cup cream, whipped
1% cup sugar
1% cup mayonnaise
1 cup chopped nuts
Mash cranberry well with fork, mix
with lemon juice and put into 8 paper
cups. Whip cream, Add remaining in-
gredients and spread on top of cran-
berries. Freeze. Turn out on lettuce to
serve.
—ELtva DENNIS
CourTESyY Dora WATERS

CRANBERRY SALAD

cups raw cranberries
cups white sugar
packages lemon jelly
cups boiling water
cups pineapple juice, drained
from crushed pineapple
Add water if needed

1% cups crushed pineapple

3%4 cup shredded almonds

1% cups chopped celery
Grind together cranberries and sugar—
set aside. Make jello with boiling water
and pineapple juice. When mixture is
partially set add cranberries and sugar
mixture and other ingredients. If firm-
er salad is desired add 1 envelope plain
gelatine.

1%
1%
1%
1%
1%

—EprE Horrex

SENATE SALAD

1 (7-oz.) tin white tuna, solid pack
1%, cups tomato juice
1 package lemon jelly powder
2 tablespoons lemon juice
¥% teaspoon salt
1 tablespoon prepared horseradish
1 tablespoon grated onion
(optional)
14 cup chopped celery
Drain and flake tuna. Heat 1 cup to-
mato juice to dissolve jelly, then add %
cup cold tomato juice and salt. Chill
until slightly thickened. Fold in pre-
pared horseradish, tuna and celery.
Pour into individual %-cup moulds.
Makes 5. Chill until set.

—MyYrTLE PLANT