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Salads

SHRIMP SALAD — Shirley Bergen

1 302 package lemon jello 3/4 cup chopped green onion
1-1/2 cups tomato juice 1 tin small shrimp, drained
2 cups chopped celery

Dissolve lemon jello in hot tomato juice. Add rest of ingredients and chill until set.

SHRIMP SALAD — _ Joey Thordarson

Dissolve 1 pkg. lemon jello powder in 1 cup hot water.

Add 2 tablespoons vinegar and 2 tablespoons Miracle Whip. Mix. Then add 1 cup cold
water. When jelling, add chopped celery and 1 can shrimps. Pour into individual
molds.

MARSHMALLOW SALAD — M. Zohell

1 cup coconut 1 cup small marshmallows
1 cup pineapple chunks 1 cup sour cream
2 cups mandarin oranges

Refrigerate 12 hours before using.

GOLDEN GLOW SALAD — 8 Jessie White

2 pkgs lemon jello 2 cups raw grated carrots
1-1/2 cups pineapple juice 2 cups crushed pineapple, drained
1 tbsp vinegar

Dissolve jello in 2 cups boiling water, add pineapple juice, then vinegar. When jello
begins to set, add carrots and pineapple.

FRUIT AND SOUR CREAMSALAD — Joey Thordarson

Drain well 1 tin Fruit Cocktail and 1 tin orange sections. Put into 1 small tub of sour
cream and add miniature marshmallows. Put bowl in freezer for a while and then in
fridge.

JELLIED VEGETABLE SALAD

— no name, but good intentions

1 pkg lemon jello 1 cup grated cabbage
2 tbsps vinegar 1 tsp chopped onion
1 cup chopped celery 2 cups boiling water
1/2 cup grated carrots 1 tsp salt

Mix first 4 ingredients, and when slightly thickened, add vegetables. Mold.

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