LAMB-TOMATO SALAD
Yield: 4 servings

2 cups cooked lamb, cubed Lettuce, torn into bite-sized
1 medium cucumber, sliced pieces
2 medium tomatoes, cubed Y2 cup sour cream

Salt and pepper, to taste
METHOD: Add seasonings to sour cream and toss with the other ingredients.

LIVER IN TOMATO MOLD
Yield: 5 - 6 servings

1 envelope unflavored gelatin 1% cups cooked or fried liver,
2 cups tomato juice cubed

2 tbsps. tomato catsup \, cup stuffed olives, sliced
1 tsp. Worcestershire sauce Greens

METHOD: Soften gelatin in Y2 cup tomato juice and dissolve over hot water
or low heat. Add the remaining tomato juice, catsup and Worcestershire
sauce. Allow to partially set. Fold in liver and olives. Chill in individual
molds. Unmold on greens. Serve with mayonnaise.

SALAMI TOSS
Yield: 5 - 6 servings

1% cups salami, cut in 44” 1 tbsp. onion, finely chopped
strips 1 cup orange sections
142 cups cauliflowerets, thinly French dressing
sliced vertically Greens
Y2 cup green pepper, cut into
tiny cubes

METHOD: Combine all ingredients except orange sections; chill. Serve on
greens, adding orange sections just at serving time.

VEAL OR PORK SALAD
Yield: 8 - 10 servings

3 cups cold cooked veal or Mayonnaise or cooked
pork, cubed dressing

2 cups celery, sliced Salt, to taste

2 eggs, hard cooked, chopped Greens
or sliced

METHOD: Combine salad dressing with meat Refrigerate several hours.
Just before serving, add other ingredients. Serve on greens with more dres-
sing. Or serve in long rolls from which the centers have been scooped out.