SALADS, VEGETABLES & SOUP

JELLIED SOUFFLE SALMON SALAD

tbsp. minced parsley
tbsp. minced onion

can (1 1b.) salmon

c. chopped parsley

c. chopped green pepper

pkg. lemon jello
env. gelatin

c. hot water

c. cold water
tbsp. vinegar

c. salad dressing
tsp. salt, Dash of pepper

Per Were ee
PEM kK L

Mix gelatin in a little of the cold water. Dissolve jello
in hot water. Add gelatin and stir to dissolve. Add
remaining cold water and vinegar, salad dressing, salt
and pepper. Chill until almost firm. Whip until fluffy.
Add remaining ingredients. Pour into mould and chill.
Garnish with olives and radish.

Agnes Andersen

PINEAPPLE CREAM SALAD

1 pkg. lemon jello Lettuce leaves
l c. cream cottage cheese Finely grated carrots
1 c. crushed pineapple Salad dressing

Set lemon jello until thick, then fold in cream cottage
cheese and 1 cup crushed pineapple. Chill till firm.
Turn on lettuce leaves and serve with finely grated carrot
mounds garnished with dressing.

June Osborn

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