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TOASTED WIENER SALAD
Yield: 6-8 servings

6 cups potatoes, cooked, cubed Dash pepper

Y2 cup green onions, chopped V2 cup mayonnaise
1 cup celery, thinly sliced 1 tbsp. prepared mustard
2 eggs, hard cooked, chopped 2 tbsps. white vinegar

V2 cup sweet relish 1 Ib. wieners, halved crosswise
1 tsp. salt 1 cup grated Cheddar cheese
1 tsp. celery seed Loaf pan

METHOD: Combine first 8 ingredients. Blend mustard and vinegar with
mayonnaise. Toss dressing with tie other ingredients. Arrange halved
wieners, vertically around sides of loaf pan, leaving narrow spaces. Pack
potato salad in pan. Chill. Unmold on broiler rack. Sprinkle top with grated
cheese. Broil until browned and bubbly.

WIENERS AND BEANS SALAD
Yield: 6 servings

1 -15 oz. can red kidney Yq cup onion, finely chopped
beans or navy beans 1, cup sweet pickle, chopped
1/2 cups cooked wieners, sliced Onion rings
3%, cup celery, very thinly V2 cup mayonnaise
sliced 2 tbsps. catsup

METHOD: Combine catsup with mayonnaise. Fold ingredients together
gently. Serve on greens with several overlapping onion rings for garnish.