Grandma's Soups, Salads & Sauces

6 bananas, sliced thinly
3 eggs, beaten
1/2 c. chopped, toasted peanuts
1 c. sugar
1/2 c. vinegar

Mix eggs, sugar, and vinegar; cook over medium heat until thick. Cool. Layer salad, starting with bananas, then peanuts and then dressing. Make 4-6 layers, finishing with dressing on top with a sprinkling of the peanuts last.

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Barbecue Sauce

1 lb. onions
1/2 c. Worcestershire sauce
1 c. water
1 (32 oz.) bottle catsup
1 stick oleo
1/8 c. mustard
1/4 c. brown sugar
2 lemons, sliced
salt to taste
1/4 c. lemon juice
pepper to taste
1/2 c. vinegar
hot sauce to taste

Chop onions very fine. Put in a saucepan with water. Cook until onions are tender. Add all other ingredients and simmer until thick and flavors have blended. If it cooks too thick, add a little water. Good on all meats. Will keep for weeks.

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Bean Salad

1 can bean sprouts
1/2 c. sugar
1 can small peas
2/3 c. vinegar
2 cans seasoned green beans (French)
1/3 c. salad oil
1 tsp. salt 1/4 tsp. pepper

Drain the beans and peas. Combine sugar, vinegar and oil. Pour over vegetables. Add salt and pepper. Toss. Chill overnight.

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Blueberry Salad

2 sm. pkg. grape or lemon Jell-O
1 (8 oz.) pkg. cream cheese, softened
2 c. boiling water
1/2 pt. sour cream
1 can crushed pineapple in it's own juice
1/2 c. sugar
1 tsp. vanilla
1/2 c. chopped pecans
1 can blueberry pie filling

Mix water, Jell-O, pineapple and blueberry pie filling; let congeal. Mix cream cheese, sour cream, sugar and vanilla. Add nuts and spread over congealed mixture. Cut in squares to serve.

* This is a good make-ahead (the day before) salad. Makes 10 servings.

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Blue Cheese Dressing

1 wedge Blue cheese
1 c. mayonnaise
1 c. sour cream

Mash cheese and combine with mayonnaise. Add sour cream and blend well. Put in jar and store in refrigerator.

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Cabbage Recipe

1 head cabbage
3/4 c. oil
1 green pepper
1 Tbsp. salt
1 medium onion
1 tsp. dry mustard
1 c. sugar
1 tsp. celery seed
1 c. vinegar

Shred cabbage fine. Cut pepper in thin strips. Cut onion into thing rings. Layer in large bowl. Cover with sugar. Combine vinegar, oil, salt, mustard and celery seed; bring to boil. Pour over cabbage mixture. Do not stir. Cover and refrigerate overnight.

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Cheddar Cheese-Pineapple Salad

1 (3 oz.) box lemon Jell-O
1/4 c. mayonnaise
1 (13 1/2 oz.) can crushed pineapple, undrained
1 c. water
1/2 c. sour cream
1/2 c. shredded sharp cheese

Combine Jell-O and water. Heat and stir until Jell-O is dissolved. Beat in sour cream and mayonnaise. Stir in undrained pineapple. Chill until partially set and fold in cheese. Pour in a 4-cup ring mold. Chill until firm.

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Cherry Salad

1 can cherry pie mix
1 can mandarin oranges, drained
1 can pineapple chunks, drained
bananas

Combine all of the above ingredients. Refrigerate.

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Chicken Salad

chicken breast
salt to taste
celery
pepper to taste
sweet pickle relish
lemon juice
Hellmann's mayonnaise

Cook chicken breast in water and let it soak in broth for an hour. Remove meat from bone and grind chicken in either blender or food processor. Do celery in blender too so it will be finely chopped. Mix chicken, celery, pickle relish, salt and pepper. Add enough mayonnaise to completely moisten. Add squirt of lemon juice to perk up flavor. Refrigerate overnight to blend flavors. Spread on soft buttered bread.

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Cole Slaw

1 medium head cabbage, shredded
1 c. vinegar
3/4 c. oil
2 medium onions, sliced thin
1 tsp. celery seed
2 tsp. sugar
7/8 c. sugar

Layer cabbage and onions in a large coverable container. Pour sugar over cabbage. Bring vinegar, oil, celery seed and sugar to a boil; pour over cabbage. Let cool and refrigerate.

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Congealed Vegetable Salad

1 pkg. lime or lemon Jell-O
1/2 c. grated carrot
1 c. celery, cut fine
1 Tbsp. vinegar
1 c. cabbage, cut fine
1 bell pepper

Prepare lime or lemon Jell-O. Add the other listed ingredients. Set in refrigerator to congeal. Very good with meats.

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Congealed Waldorf Salad

2 c. apple cider, divided
1/4 c. finely chopped celery
1 (3 oz.) pkg. lemon flavored gelatin
1/4 c. finely chopped pecans
1 large apple, unpeeled and finely chopped
lettuce
mayonnaise

Bring 1 cup cider to a boil, add gelatin and stir until dissolved. Stir in remaining cider. Chill until consistency of unbeaten egg white. Fold in apple, celery and pecans. Pour into a 4-cup mold and chill until set. Unmold on a lettuce-lined plate and top with a dollop of mayonnaise. Serves 6.

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Cool Gelatin Salad

1 pkg. lemon Jell-O
1 can Eagle Brand sweetened condensed milk
1 pkg. line Jell-O
1 c. boiling water
1 pt. small curd cottage cheese
1 c. mayonnaise
1 (13-15 oz.) can crushed pineapple in heavy syrup

Empty lemon and lime jellos into large mixing bowl. Pour in boiling water and stir until gelatin is dissolved. Pour in condensed milk, cottage cheese, mayonnaise and pineapple. Stir until smooth and pour into rectangular baking dish. Refrigerate until firm. Cut into squares and serve on lettuce.

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Cranberry Salad

1 lb. raw cranberries, ground
2 c. red grapes, halved and seeded
2 c. sugar
1/2 c. walnuts, chopped
1 c. Cool Whip

Mix cranberries with sugar. Let stand overnight. Drain. Juice may be saved for punch. Fold all the ingredients together and refrigerate.

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Devilish Good Eggs

6 hard-boiled eggs
1/2 - 1 tsp. prepared mustard
3 Tbsp. mayonnaise
2 Tbsp. sweet pickle relish, drained
1/4 tsp. salt
pepper to taste
1 Tbsp. grated onion

Cut eggs in halves and reserve whites. Remove yolks and mash. Add remaining ingredients (except for whites). Mix well. Refill whites with yolk mixture. Garnish each with a slice of stuffed olive, a piece of pimiento pepper or just sprinkle light with paprika.

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Divinity Salad

1 lg. can sliced pineapple, cut in small pieces
1 c. nuts, chopped fine
1/3 c. cherries, cut fine
1 c. whipped cream
18 marshmallows, cut fine

Cooked Dressing
2 egg yolks
2 Tbsp. sugar
2 Tbsp. lemon juice
pinch salt

Cook until thick. When cooked, add to whipped cream. Mix with other ingredients and let stand in refrigerator 3-4 hours before serving.

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Easy or Tropical Salad

1 carton cottage cheese
1 small carton Cool Whip
1 small pkg. orange Jell-O
1 can fruit cocktail, drained well

Empty cottage cheese in mixing bowl. Sprinkle Jell-O over it. Mix well. Add fruit cocktail and then Cool Whip, mixing well. Chill for several hours before serving.

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French Dressing

1 c. oil
juice of 1 lemon
1/2 tsp. salt
1/4 c. vinegar
1/2 c. catsup
1 tsp. Worcestershire sauce
1/4 c. sugar (optional)
1-2 cloves minced garlic

Put all ingredients in a jar. Cover and shake well. Refrigerate.

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French Dressing With Variations

1 c. mayonnaise
1/2 tsp. Worcestershire sauce
1/4 c. catsup
1 tsp. Heinz 57 sauce
juice of 1/2 lemon

Combine all ingredients and blend well. Put in jar and store in refrigerator.

* For Thousand Island Dressing: Add 1 boiled egg (chopped fine) and 1/4 cup of drained sweet pickle relish.

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French Onion Soup

1 1/2 qt. chicken broth
salt and pepper to taste
1/4 lb. onion (1 medium)
Parmesan cheese
3 c. margarine
croutons or cheese crackers
Tbsp. flour

Heat broth to hard boil. Chop onion finely and saut‚ in 2 tablespoons margarine slowly for 15 minutes. Mix remaining margarine with flour and cook slowly for 10 minutes. Add half of broth and boil for 5 minutes. Add remainder of broth and strain. Add onion to broth and cook 20 minutes. Season with salt and pepper. Serve with cheese, croutons or cheese crackers.

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Frozen Banana Salad

2 c. sour cream
1/2 c. chopped pecans or walnuts
1 (20 oz.) can crushed pineapple, undrained
2 Tbsp. chopped maraschino cherries
2 bananas, mashed
3/4 c. sugar
1/4 tsp. salt

Combine all ingredients and stir until well blended. Pour into an oiled 5-cup mold and freeze several hours or overnight. Unmold salad and let stand at room temperature 15 minutes before serving. Serves 10.

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Frozen Cole Slaw

1 large head cabbage, shredded
1 c. vinegar
1 c. sugar
1 large carrot, shredded
1/4 c. water
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed

Combine vegetables, sprinkle with salt and let stand 1 hour. Drain mixture if water accumulates. Combine remaining ingredients in a saucepan. Bring to a boil and boil 1 minute. Cool. Pour over cabbage mixture and stir well. Freeze in plastic freezer bags or containers. To serve, thaw in refrigerator. It is also good to drain it some when thawed and stir in a small amount of mayonnaise. Serves 8-10.

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Frozen Peach Salad

1 (3 oz.) pkg. cream cheese
1 can peach slices, drained
1 (20 oz.) can pineapple chunks, drained
2 Tbsp. mayonnaise
1 c. Cool Whip
1/2 c. sliced maraschino cherries
1 2/3 c. miniature marshmallows
1/2 c. chopped pecans

Combine cream cheese and mayonnaise. Add Cool Whip. Add all other ingredients and mix together. Freeze. Cut into slices. Serve on lettuce leaf.

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Frozen Salad

2 (16 oz.) cartons sour cream
1/2 c. chopped maraschino cherries
4 Tbsp. lemon juice
1/2 c. chopped pecans
1 1/2 c. sugar
2 bananas, chopped
1 (20 oz.) can crushed pineapple

Mix sour cream, lemon juice and sugar. Drain pineapple and add to sour cream mixture along with cherries, pecans and bananas. Pour into muffin tins lined with cupcake papers. Freeze. Serves 20.

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Fruit Salad

1 lb. grapes
1 large can chunk pineapple pkg. nuts, finely chopped
1 pkg. miniature marshmallows
1/2 pt. whipping cream
1/2 c. sugar
1 egg
3 Tbsp. flour

Drain juice off pineapple. Mix flour and sugar; add to beaten egg. Add to pineapple juice and cook until thick. Cool while cleaning grapes and removing seeds. Whip cream and add to cooled pudding. Mix with other ingredients. Keep refrigerated.

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Golden Glow Salad

1 (3 oz.) pkg. lemon Jell-O
1/2 tsp. salt
1 c. shredded raw carrots
1 c. boiling water
1 c. crushed pineapple
1 c. pineapple juice
1/3 c. chopped nuts
1 Tbsp. vinegar

Dissolve Jell-O in boiling water. Add pineapple juice, vinegar, and salt. When mixture thickens, add pineapple, carrots and nuts. Pour into mold. Chill. When firm, may be served on lettuce, garnished with mayonnaise. Serves 8.

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Grapefruit Salad

1 (8 oz.) cream cheese
1 c. sugar
1 large can pineapple
1(16 oz.) can grapefruit sections
2 1/2 envelopes of Knox Gelatin
1/2 c. cold water
1/2 c. boiling water

Blend cream cheese and sugar. Add pineapple and grapefruits with their juices to cream cheese mixture. Dissolve Knox gelatin in cold water, then add boiling water to mixture. Mix together all of the ingredients, and place in a container sprayed with Pam. Refrigerate.

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Green Congealed Salad

1 small pkg. lime Jell-O
1 small can evaporated milk
1 small pkg. lemon Jell-O
2 c. crushed pineapple drained
1 c. boiling water
1 c. cold water
1 c. chopped pecans
2 Tbsp. lemon juice
1 c. cottage cheese
1 c. mayonnaise

Dissolve lime and lemon Jell-O's in boiling water. Add cold water, lemon juice, milk and pineapple. Mix well pecans, cottage cheese and mayonnaise. Fold into first mixture. Congeal overnight in a large Pyrex disk. Cut into squares to serve. Serve on lettuce leaves.

* Especially good with a fish dinner. Pretty as Christmas when served with a "dab of mayonnaise" and a red cherry on top of each square.

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Green Salad

1 pkg. line Jell-O
1/2 c. evaporated milk
1 can crushed pineapple
1 c. chopped pecans
1 envelope Dream Whip

Mix up Jell-O (use only 3/4 of the amount of water that is called for in the Jell-O, pineapple makes up the difference). Jell. When slightly firm, whip Jell-O until fluffy. Separately whip cream and Dream Whip. Mix Jell-O, cream and Dream Whip; whip until it begins to get firm or thicken. Add pineapple and nuts. Chill until firm, about 1-2 hours.

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Heavenly Salad

1 pkg. lime Jell-O
1 small can crushed pineapple
1 pkg. Philadelphia cream cheese
3/4 c. nut meats
1/2 c. whipping cream
1 c. boiling water

Dissolve Jell-O in boiling water, stirring until Jell-O is dissolved. Allow to cool and partially congeal. Then mix cream cheese (which has been creamed) with the pineapple and nuts. Fold this into Jell-O and then fold in 1/2 cup cram (which has been whipped and chilled).

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Homemade Chicken-Vegetable Soup

1 small baking hen or fryer
1 c. corn (fresh, frozen or canned)
3 pt. fresh or canned tomatoes
3/4 c. sliced okra (fresh or frozen)
1 c. butter beans (fresh or frozen)
1/3 c. dry lentils (use less if desired)
1 c. fresh or frozen peas (any kind except dried)
2 medium potatoes, cubed
1 hot pepper, chopped
1 large onion, chopped (optional)
salt and pepper to taste

You can bake or boil chicken until tender. Reserve strained broth or drippings, if baked. Bone and skin (if desired) cooked chicken. Bone into medium to small pieces. Combine all ingredients in a Dutch Oven. If chicken was baked, more water should be added. Bring to medium heat. Lower heat and simmer for about 1 1/2 hours.

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Italian Meat Sauce

1/2 c. onion slices
1/4 c. chopped parsley
2 Tbsp. olive oil
1 1/2 tsp. oregano or sage
1 lb. ground beef
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. monosodium glutamate
2 (1 lb.) cans tomatoes
2 (8 oz.) cans tomato sauce
1/4 tsp. thyme
1 bay leaf
1 (3 oz.) can broiled, sliced mushrooms
1 c. water

In large skillet, cook onion in hot oil until almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered 2-2 1/2 hours or until sauce is nice and thick, stirring occasionally. Remove bay leaf. Serve over hot spaghetti. Serve with Parmesan cheese. Makes 6 servings.

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Jiffy Fruit Salad

1 can Mandarin orange sections
1 carton Cool Whip
1 pkg. orange Jell-O, dry
1 can tidbit pineapple
1 c. small curd cottage cheese

Stir dry Jell-O into Cool Whip thoroughly; then stir in cottage cheese, orange sections and pineapple. Will keep well for several days refrigerated.

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Junk Salad

1 can Eagle Brand condensed milk
1 large can crushed pineapple, drained
1 large can cherry pie filling
1 large (9 oz.) carton Cool Whip
2 c. miniature marshmallows
1 c. chopped nuts

Mix all ingredients and chill overnight.

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Kidney Bean Salad

2 (1 lb.) cans kidney beans
1/4 c. ketchup
mayonnaise or salad dressing
1 Tbsp. grated onion
1/4 c. pickle relish
lettuce
3 tomatoes, quartered

Drain beans; combine with onion, relish and ketchup. Add enough mayonnaise to hold ingredients together. Chill and serve on lettuce. Garnish with quartered tomatoes. Makes 6 servings.

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Layered Lettuce Salad

1 large head shredded lettuce
4 Tbsp. sugar
2 c. Kraft salad dressing
1 small pkg. frozen English Peas
1 (8 oz.) pkg. shredded Cheddar cheese
2 medium red onions, chopped
10 slices cooked bacon

In large bowl layer lettuce, peas and onions. Sprinkle with sugar. Make a seal over entire salad with salad dressing. Sprinkle top with cheese and crumbled bacon. Cover and chill for 5 hours. Toss and serve. Great with spaghetti or lasagna.

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Lemon Cranberry Salad

1 c. crushed cranberries
1/2 c. hot water
1 c. sugar
1 c. crushed pineapple
1 small-sized box lemon Jell-O
1/4 c. fresh orange juice
1/2 c. chopped nuts

Mix cranberries and sugar; set aside. Mix Jell-O and hot water; dissolve well. Add other ingredients. Add cranberry and sugar mixture. Refrigerate until congealed.

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Lime Jello Salad

1 box lime Jell-O
1 c. Pet milk
1 box lemon Jell-O
1 c. mayonnaise
1 large can crushed pineapple
2 Tbsp. horseradish
1 c. nuts
1 1/2 c. cottage cheese

Add 1 cup hot water to Jell-O and mix well. Let cool and add crushed pineapple. When mixture begins to set, add other ingredients.

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Macaroni Salad For Two

1 c. cooked elbow macaroni, cooled
1 tsp. vinegar
3 Tbsp. mayonnaise
1 tsp. sugar
1 hard-boiled egg, chopped
1/4 tsp. salt
1/4 tsp. prepared mustard
2 Tbsp. chopped celery
dash celery seed (optional)
2 Tbsp. chopped onion
pepper to taste

Combine all ingredients, stirring lightly. Cover and chill several hours before serving. May be doubled as needed.

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Macaroni-Shrimp Salad

1 box Creamettes
1 (5 oz.) can small whole shrimp and juice
2 pieces celery, diced
1 small onion, diced
1 c. mayonnaise
salt and pepper to taste

Cook Creamettes and drain well. Put Creamettes in bowl. Add shrimp with juice, celery, onion, mayonnaise, salt and pepper to taste. Mix well. Refrigerate for 2 hours. Add more mayonnaise if needed.

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Mandarin Orange-Jello Salad

1 pkg. orange Jell-O
1 small can Mandarin oranges, drained
1 pkg. vanilla instant pudding
1 (1/2 pt.) carton whipping cream
1 pkg. vanilla instant tapioca
1 c. boiling water

Mix Jell-O, pudding and tapioca. Add boiling water. Cook over low heat, stirring constantly until mixture thickens. Remove from heat and refrigerate until cool. Add the oranges. Whip the cream and add to mixture. Stir well.

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Old-Fashioned Fruit Salad

1 (15 oz.) can pineapple chunks
3 oranges, peeled, seeded and sectioned
1/2 c. sugar
3 bananas, sliced
3 apples, unpeeled and chopped
1 c. miniature marshmallows
1 c. grapes, cut in halves
1 c. chopped pecans or walnuts

Drain pineapple, reserving 1/4 c. juice. Combine reserved juice and sugar; stir well. Set aside. Combine remaining ingredients. Pour pineapple juice mixture over salad and toss gently. Chill 1 hour. Serves 12.

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Old Fashioned Vegetable Soup

1 lb. ground hamburger
1 lb. can tomatoes
1 lb. can tomatoes and okra
1 lb. can corn (whole or creamed)
1 large can tomato paste
1 lb. can butter beans or Lima beans
Water

Combine all ingredients in large boiler. Then add water to the thickness you desire. Let come to a boil, then cut heat down and let simmer for about 1 hour.

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Orange Congealed Salad

3 oz. orange Jell-O
1/2 c. finely chopped pecans
1 (8 oz.) pkg. cream cheese
1 small pkg. Dream Whip
1 small can crushed pineapple, drained
1 c. miniature marshmallows
1 c. boiling water
1/4 c. sugar

Pour boiling water over Jell-O and marshmallows; stir until dissolved. Set aside to thicken. Mix cream cheese and sugar; add dry Dream Whip powder. Beat until smooth. Add Jell-O mixture and nuts; pour into mold. Chill until set. May substitute strawberry Jell-O and frozen strawberries (drained) if desired (using small package).

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Orange Delight

1 small carton Cool Whip
1 small can Mandarin oranges
1 small carton sour cream
1 (3 oz.) box orange Jell-O
1 small can crushed pineapple

Combine Cool Whip, sour cream and dry orange Jell-O. Drain pineapple and oranges. Fold in sour cream and pineapple mixture. After combining all ingredients, store in a covered container in the refrigerator. Serves 6-8.

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Pineapple-Buttermilk Salad

1 (20 oz.) can crushed pineapple, undrained
2 c. buttermilk
1 (8 oz.) container frozen whipped topping, thawed
2 Tbsp. sugar
1 (6 oz.) pkg. orange flavored gelatin
1 c. chopped pecans

Combine pineapple and sugar in a saucepan; bring to a boil, stirring occasionally. Remove from heat and add gelatin, stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in whipped topping and pecans. Spoon into a 12 x 8 x 2 inch dish and chill until firm. Cut salad into squares to serve. Serves 8.

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Pineapple-Pear Delight

1 (8 oz.) can crushed pineapple
2 c. boiling water
2 (3 oz.) pkg. cream cheese
1(16 oz.) can pear halves, diced
2 Tbsp. mayonnaise
1 (6 oz.) pkg. lime Jell-O

Drain fruit and add juice to water to make 2 cups. Dissolve Jell-O in 2 cups boiling water. Add all other ingredients to Jell-O. Put in mold and chill.

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Pink Pears

1 can pear halves, chilled
1 c. crushed pineapple
1/2 c. chopped nuts
red food coloring
lettuce
3 oz. cream cheese

Drain chilled canned pear halves. Add a few drops of water to red food coloring. Dab on pears with paper towel to tint pink. Fill hollows with mixture of cream cheese, nuts and pineapple. Serve on lettuce.

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Real Peach Salad

12 oz. cottage cheese
1 medium carton Cool Whip
fresh peaches or 1 can, cut in small pieces
1 (3 oz.) box peach Jell-O
1/2 c. orange juice

Mix Jell-O; add 1 cup boiling water, orange juice and 1/2 cup cold water. Put in blender. Add cottage cheese and blend well. Pour in bowl. Add peaches, cover and leave in refrigerator 2 hours. Scoop on lettuce leaf or as is.

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Regal Frozen Salad

1 small can crushed pineapple, drained
1 c. mayonnaise
1 (8 oz.) carton whipped topping
1 (3 oz.) pkg. cream cheese, softened
1/2 c. maraschino cherries, chopped
8 oz. miniature marshmallows

Mix pineapple, cheese and marshmallows. Let stand 1 hour. Then add mayonnaise and cherries; mix all together. Fold in whipped topping and freeze for 6 hours or overnight. Can be served on lettuce with a dab of mayonnaise with cherry on top.

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Russian Dressing

1/2 c. Heinz chili sauce
1/4 c. white distilled vinegar
1/4 c. olive oil
1/4 c. Karo Syrup

Combine all ingredients and blend well. Put in jar and store in refrigerator.

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Salad Supreme

1 (6 oz.) box orange Jell-O
1 can crushed pineapple, drain and save juice
1 large box dream whip
1 (8 oz.) cream cheese
1 Tbsp. lemon juice
3/4 c. sugar
2 Tbsp. plain flour
2 eggs, well beaten
chopped pecans

Mix Jell-O as per instructions on box, let congeal. Prepare dream whip. Blend in cream cheese. Spread over Jell-O, refrigerate. Mix lemon juice, sugar, flour and eggs with 1 cup pineapple juice and cook over low heat until thick. Chill. Spread over jello/cream cheese mixture and top with nuts.

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Sauerkraut Salad

1 large chopped onion
1 large can sauerkraut, drained
1 large green pepper, chopped
1/4 c. water
2 c. cut celery
1/2 c. vegetable oil
1 jar chopped pimentos
3/4 c. cider vinegar
2 c. sugar

Bring to boil the water, oil, cider vinegar and sugar; cool. Pour over the salad ingredients and let stand, covered, in the refrigerator for 3 days. This salad will keep up to 4 weeks in an airtight container in the refrigerator. The longer it sets, the better it is.

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Shell Point Salad

1 large can crushed pineapple, use juice
2 envelopes plain gelatin
1/2 c. cold water
1 c. sugar
1 1/2 c. hot water
1 c. coconut
2 c. grated cheese
1 c. chopped nuts
1 (8 oz.) carton Cool Whip

Mix pineapple and sugar; simmer together for 5 minutes. Dissolve gelatin in cold water. Mix pineapple mixture and gelatin mixture together with hot water. Let congeal. Add coconut, chopped nuts, cheese and Cool Whip to the congealed mixture. Cover and refrigerate.

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Shrimp Salad

2 small cans shrimp
1 Tbsp. lemon juice
1/2 c. celery, chopped fine
1 Tbsp. grated onion
salt and pepper to taste
1/2 Tbsp. Worcestershire sauce
mayonnaise

Combine all ingredients, adding enough mayonnaise to make the consistency desired. Can be used as a spread on crackers or bread.

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Shrimp 'N Rice Salad

3 c. cooked rice
1 c. Kraft real mayonnaise
1 lb. fresh or frozen shrimp, cleaned and cooked
3/4 c. celery slices
2 Tbsp. chopped onion
1 (10 oz.) pkg. frozen peas, cooked and drained
salt and pepper

Combine ingredients and mix lightly. Season with salt and pepper to taste. Serve in a clear glass bowl or on a bed of crisp lettuce. Garnish with cucumber and tomato slices.

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Snowball Salad

1 1/2 c. sugar
1 large can crushed pineapple, drained
1 c. sour cream
2 Tbsp. lemon juice
1/2 c. cherries
2 (8 oz.) containers whipped topping
1 c. chopped pecans
3 bananas, mashed

Mix sugar and sour cream together. Mix all other ingredients with sugar-sour cream mixture in order given. Butter or spray a 13 1/2 x 9 1/2 x 2 inch glass baking dish with Pam. Pour salad mixture in dish and freeze overnight or several hours. Remove from freezer 30 minutes prior to serving. Cut in squares and serve as desired.

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Strawberry Salad

1 large can crushed pineapple
2 c. buttermilk
1 large carton Cool Whip
1 large pkg. strawberry Jell-O

Heat pineapple and add Jell-O. Let cool. Then add buttermilk and Cool Whip. Pour into mold or bowl and chill until congealed.

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Tomato Aspic

1 qt. tomatoes
3 pkg. Knox gelatin
3/4 c. chopped celery
2 tsp. Worcestershire sauce
1 small bottle olives, chopped
1 tsp. garlic salt
1/2 c. minced onion
1 tsp. salt
1 Tbsp. lemon juice
1/4 tsp. pepper
juice from olives

Drain tomatoes. Put juice in a saucepan. Add gelatin and heat until gelatin dissolves, stirring occasionally. Mash tomatoes. Cut celery, olives and onions very fine; add to tomatoes. Add juice with gelatin and seasonings. Congeal. Serve on lettuce with mayonnaise. This can be quickly made in a food processor also.

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Vegetable Beef Soup

1 lb. lean beef, cut in 8 pieces
1 can whole corn
1 minced clove garlic or garlic salt to taste
1 small can tomato sauce
1 (16 oz.) can tomatoes
1 medium onion
1 can mixed vegetables
small piece red pepper (optional)
1/4 c. rice
2 small potatoes, diced

Place meat in boiling water and just keep dumping other items in the pot. Let water reach boiling again. Turn on low and simmer for 2-3 hours.

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Waldorf Jell-O Salad

1 (3 oz.) pkg. orange Jell-O
1 Tbsp. lemon juice
3/4 c. diced, unpeeled apple
dash salt
1 c. boiling water
1/4 c. chopped celery
3/4 c. cold water
1/4 c. chopped nuts

Dissolve gelatin and salt in boiling water. Add cold water and lemon juice. Chill until thickened. Stir in remaining ingredients. Pour into a 4-cup mold. Chill until firm.

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Watergate Salad

1 small box instant pistachio pudding
1 large (9 oz.) bowl Cool Whip
1 large can crushed pineapple
2 c. miniature marshmallows
2 Tbsp. mayonnaise
1/2 c. milk
1 c. chopped pecans

Stir pudding and pineapple together until all pudding is moist. Add Cool Whip, milk and mayonnaise, then pecans and marshmallows. Chill before serving. Freezes beautifully.

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