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JELLO SALAD — Pearl Adcock

1 pkg lemon jello
1 pkg lime jello

Add to jello mixture 12-1/2 oz can crushed pineapple. Use juice in jello. 1 - 8 oz pkg
marshmallows cut in small pieces. Dissolve over the jello mixture in oven. Let set till
stiff.

TOPPING: 1/2 pt. whipping cream. Whip till stiff. 4 tbsps salad dressing. Mix with
whipping cream and cover the set jello.

Cover with grated cheddar cheese. Will fill a 13” x 9” x 2” pan.

SALAD SOUFFLE — Dorothy Powell

1 pkg (3 oz) lime-flavoured gelatin 1 tbsp vinegar

1/2 cup water 1 tsp grated onion

1 can (10 oz) condensed cream of dash pepper
asparagus soup 1/4 cup diced celery

1/2 cup shredded unpared cucumber 1 tbsp snipped parsley
1/2 cup mayonnaise or salad dressing

In saucepan, mix gelatin and water. Gradually blend in soup; heat and stir until gelatin
dissolves. Add next 4 ingredients. Beat smooth with rotary or electric beater. Chill till
partially set. Turn into large chilled bowl; beat till thick and fluffy. Fold in vegetables.
Spoon into 5-cup lightly greased ring mold or 6 to 8 individual molds; chill several
hours till firm.

COLESLAW SOUFFLE SALAD
— no name, but good intentions
1 cup hot water 1 pkg. lemon flavored gelatin
1/2 cup cold water 2 tbsps vinegar
1/2 cup mayonnaise 1/4 tsp salt
dash of pepper 2 cups finely shredded cabbage
2 tbsps minced green pepper 1 tbsp minced onion
1/4 tsp celery seeds Salad greens

1. Pour hot water over gelatin; stir until dissolved. Add water, vinegar, mayonnaise,
salt, pepper; with egg beater, beat until blended.

2. Pour into ice-cube tray, refrigerate in freezing unit, without changing temperature
control, 15 to 20 minutes or until firm about 1” in from edges. Turn into bow!; with egg
beater beat until fluffy.

3. Fold in cabbage, green pepper, onion, celery seeds. Turn into 1 quart mold or 8
individual molds; refrigerate until firm.

4. To serve, unmold onto salad greens.

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