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Tuna Salad

] -2 cups flaked tuna 2 T. chopped sweet pickle
¥4 cup chopped celery 4 hard boiled eggs (chopped)
Y2 t. salt 2 T. lemon juice
pepper Ys cup mayonnaise

1 T. minced onion
Mix above ingredients and moisten with lemon juice and mayonnaise.
Mrs. Eva Hanna
Ste. Rose, Man.

Bean Salad

can yellow beans drained

T. salt

green pepper (thinly sliced)

-3 stalks chopped celery

small can pimento chopped
medium onions thinly sliced in rings

] cup vinegar
Y2 cup water
2 cups sugar
1 T. salt
1 can green beans drained
2 cans lima beans
2 cans kidney beans (washed)
Bring vinegar, water, sugar, and salt to boil. Cool to lukewarm. Pour over
vegetables. Refrigerate for 2 hours. Drain liquid before serving. Salad keeps for 2
weeks in fridge.
Mrs. Claire Letain
Laurier, Man.

NO— NO — — —

Rice Salad
cups minute rice (cook as directed on pkg.)
cups boiling water
Let rice cool well, fluff with fork then add
Salt to taste
green onions
Celery chopped
Add as much of these as you want.

Slivered pimento
1 can well drained mushroom pieces.

Mix well and add dressing to taste. More dressing may be needed to be added
as it stands.

Lo)

Dressing Y2 t. celery seed

] cup white sugar Y2 t. onion powder

1 t. salt a scant 2 cup vinegar
Y2 t. dry mustard 1 cup vegetable oil

Shake well all ingredients in jar to mix well and dissolve sugar. Refrigerate and
use as needed. Keeps well.
Mrs. Martha Hophner
Ste. Rose, Man.

Lime Jello Salad

1 cup hot water 1 cup cottage cheese
Add 1 pkg. lime jello Some celery and olives
Let cool, then add Chill fridge.

1 cup salad dressing
Mrs. Anna Masson
Ste. Rose, Man.

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