Page 10 - rwf1958cookbook

·cucumber • Jeno • Cottage Chee·se S·a·lad
1
Patsy Frew
1 ½ cups boiling water
2 pkgs. lemon Jello
1 cup finely cut celery )
)
1 cup finely cut cucumber ) mix together
)
¼. cup . finely cut onion )
1 cup cut pecans
1½ cups Miracle Whip Salad Dressing (1 pint jar)
1 large carton Farmers Style Cottage Cheese
Tomait,o Aspic
Helen Sayles

1 pkg. lemon jello 1 can tomato sauce
1 cup bot water 1 tbs, vinegar
Season salt
When jelio begins to thicken : .
Add: 2 Tbs. finely chopped green pepper
2 Tbs. finely chopped celery
1 Tbs. finely chopped onion
Serve seasoned cottage cheese on top.
He:avenly Delight

Mary Winkler
2 eggs 1 C. canned pineapple chunks
1,4 C. cre-.m 1 ·c. seedless or halved & peeled
¼. C. sugar grapes
¼ tsp. salt ½ C. slivered blanched almonds
juice of 2 lemons 1 C. heavy cream
½ lb. marshmallows
Beat egg yolks in top of double boiler. Mix in sugar, cream, lemon
juice and salt. Cook over boiling water stirring constantly until thick.
Chill. Cut marshmallows in pieces and add to cooked mixture with
fruits and nuts. Whip cream and fold in. Chill 24 hrs. Serve on
lettuce with mayonnaise as salad, or with whipped cream as dessert.
Makes 12 servings.
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