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OVERNIGHT SALAD Linda DeJong

Head of lettuce
Chop up to cover bottom of 9 x 13 inch pan.

Celery, cut up 1 can tuna fish
Green onion, cut up 1 pkge frozen peas, don't cook
Water chestnuts them

Sprinkle these over all other ingredients. Cover with
mayonnaise (not salad dressing), using a knife to spread it over.
Sprinkle with small amount of sugar. Cover securely and keep
overnight.

Before serving, sprinkle with the following; grated cheese,
cut up boiled egg, fried bacon or bacon bits, sliced tomatoes.

COTTAGE CHEESE SALAD Linda DeJong

l sme pkge orange Jello 1 pt. or 1 lb. cottage cheese
Mix together and set aside. Drain one can (7 ounce) crushed
pineapple and 1 can (small) mandarin oranges. Keep the juice,
you might need it.
9 oz carton Cool Whip l ce miniature marshmallows
1/2 ce coconut
Add fruit to cottage cheese mixture. Fold in Cool Whip.
Add coconut and marshmallows. Stir together. If too dry, add
some juice.

ROYAL PLUM PUDDING (a salad) Linda DeJong
1 (3 oz) pkg. raspberry Jello 3/4 c. seedless raisins

1/8 tspe salt 3/4 ce. finely chopped pared

1 ce. boiling water apples

3/4 ce cold water 1/2 c. well drained crushed

1/2 tspe cinnamon pineapple

1/8 tsp. ginger 1/2 ce chopped pecans

1/8 tsp. cloves 1/4 c. chopped pitted dates

2 T. currants
Dissolve Jello with water and add spices and chill until
Slightly thickened. Stir in remaining ingredients and chill
until firm. Serve with brandy hard sauce.

BRANDY HARD SAUCE:
Cream 1/2 cup margarine with electric mixer until light and
fluffy. Gradually beat in 1 1/4 cups unsifted confectioners’

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