JELLO SALAD (3 Steps) — Joey Thordarson

This is a 3 layered salad — red, yellow, green)
1 pkg. lime jello dissolved in 1 cup hot water.

Strain 1 can crushed pineapple. Put juice in Jello mixture and add pineapple when
partially set. (Use large pyrex pan - approximately 8” x 12”.) Let set.

1 pkg lemon jello dissolved in 1 cup hot water.

Let cool. Add 1 pkg. cream cheese (whipped) and 1/2 pt. whipped cream (mixed). Put
on top of first layer and let set.

1 pkg. red jello powder and mix with water as directions indicate on pkg. Cook and
pour on top of other layers. Let set.

Cut into squares or oblongs. Serve on lettuce and put dab of salad dressing on top.

MARSHMALLOW SALAD — _§#§Joan Sigurdson

2 eggs, beaten 4 tablespoons vinegar
4 tablespoons white sugar

Cook over low heat until thick. Remove from heat and cool. Add 1 cup cream,
whipped. Add 1 can drained fruit cocktail. Add 2 cups miniature coloured
marshmallow. Mix and set in mold for 24 hours.

Serve with turkey.

TEXAS COLD SLAW W— Roy Wannamaker

Shred:

1 head cabbage 1 green pepper
2 onions 1 carrot

Put in large bowl and sprinkle with 3/4 cup of sugar.
Put the following ingredients in a saucepan:

1 cup salad oil 2 tbsps prepared mustard
1 cup white vinegar 1/2 tsp salt
1/4 cup white sugar 2 tsp celery seed

Let mixture come to a boil, then pour over vegetables. Place a lid over cold slaw and
press down. Refrigerate 3 to 5 hours before serving.

JELLIED SHRIMP SALAD — no name, but good intentions

1 pkg lemon jello powder 1/2 cup chopped celery
1 cup boiling water 1 small tin shrimp
1 small can tomato sauce

Method:

Rinse shrimp in cold water, drain. Dissolve jello in water, blend in tomato sauce and
set aside. When partially jelled, add the chopped celery, mix well, add shrimp and mix.
Spoon into a mold and place in refrigerator to set firm. Serves 6.

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