CONGEALED SALAD — Dorothy Powell

1 can crushed pineapple 1 cup diced celery
1 3 0z pkg lime gelatin 1 cup walnuts or pecans (chopped)
2 3.0z pkg cream cheese 1 cup heavy cream, whipped.

1/3 cup chopped pimento (optional)

Heat pineapple to boiling point, add gelatin. Soften cream cheese, add pimento. Add
to gelatine mixture. Add celery and nuts. Fold in whipped cream.

LEMON FRENCH DRESSING — _§ Jessie White

1 cup salad oil 1-1/2 tsp salt
2/3 cup lemon juice 2 tsps paprika
1/4 to 1/3 cup sugar 1 tsp grated onion

Mix together in blender or beat with hand mixer.

FRENCH DRESSING — Evelyn Kardashinski
1 cup sugar 1/2 tsp pepper
1 cup oil 1-1/2 tsp dry mustard
1 cup vinegar 2 tsps paprika
1 cup ketchup 1 tbsp Worcestershire Sauce
2 tsps salt

Mix all together. Will keep refrigerated for over a month in a jar. Use over lettuce
salad.

SALAD DRESSING — Maxine Solvason
3/4 cup vinegar 1 cup white sugar
1/4 cup water 1 tsp salt
4 eggs, well beaten 2 tbsps flour
1/4 cup butter 1 tbsp powdered mustard
1 cup sour cream 1/8 tsp cayenne pepper

Mix dry ingredients. Add vinegar and water, add beaten eggs. Cook in double boiler,
stirring constantly until thick. If mixture starts to get lumpy use egg beater. When
thickened, remove from heat and add butter. Let cool and add sour cream. Keep
refrigerated. Makes 1 quart.

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