Frozen Fruit Salad

Mrs. Avis Waller
Farmerville, La. #207 OES

  • 1 package Dream Whip – made up and chilled in freezer while mixing following:
  • 2 ½  cups sliced peaches
  • 2 ½ cups sliced pineapple
  • 1 cup cherries
  • 1 large cream cheese
  • 1 package lemon juice (made up with 1 2/3 cup juice from juice)

Mix in order given and freeze in any mold.

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Butterfly Salad

Mrs. Mary. Baughman
Farmerville, La. #207 OES

  • 1 whole egg, beaten
  • 2 Tbsp sugar
  • Juice of 1 lemon
  • ½ cup water
  • 2 Tbsp flour
  • 1 lump butter

Cook until thick – cool. Then mix together:

  • 1 large can white cherries, drained
  • 1 large can grated pineapple, drained
  • 24 marshmallows, diced
  • 1 cup nuts

Fold mixture into cooled mixture above, then fold in ½ pint whipped cream.

Chill several hours.

Serve as dessert or as a salad with mayonnaise.

Congealed Tuna Salad

Mrs. Cleo T. Aulds

  • 1 package lemon jello, mixed in 1 cup hot water
  • ½ cup cold water
  • 2 Tbsp lemon juice

Chill until thick and Add:

  • 1 can (cup) tuna
  • 1 can (cup) mayonnaise
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped cucumber
  • ½ cup chopped olives with pimentos
  • 1 tsp grated onion
  • Salt and pepper to taste (very little)

Beat this mixture in with thickened jello about 1 or 2 minutes with mixer. Pour in molds and chill. Turn out on lettuce leaf.

Vegetable Salad

Mrs. Herman Farrar
Baton Rouge, La.

Dissolve 1 pkg gelatin in 1 cup cold water.

Add:

  • 1 cup tomato juice, hot
  • 1/4 cup vinegar
  • 1 Tbsp lemon juice
  • 1 tsp grated onion juice
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 cup shredded cabbage
  • 1/2 cup chopped celery
  • 1 Tbsp red pepper (that’s right)

Mix well, place in mold and chill. Serves about 6.

Good to cut in tiny squares on lettuce leaves with a dab of homemade mayonnaise on each.

Coleslaw Ring Mold

Mrs. Debbie Rainwater
Monroe, La. #207 OES

Sprinkle 1 envelope unflavored gelatin over 1/2 cup milk, in measuring cup. Let stand 5 minutes to soften. Set in pan of boiling water; heat; stir to dissolve gelatin. Let cool a little.

In large bowl, combine the following:

  • 2/3 cup mayonnaise or cooked salad dressing
  • 1 tsp prepared mustard
  • 1 1/2 tsp grated onion
  • 1 1/2 tsp celery seed
  • 1 tsp salt

Mix well

Gradually stir in:

  • 1/3 cup light cream
  • 1/2 cup milk (takes 1 cup altogether)
  • gelatin mixture

Refrigerate until consistency of unbeaten egg white.

Fold in:

  • 1 1/2 cups finely shredded cabbage
  • 1/2 cup shredded carrot (or bell pepper, cucumber or whatever you might like)

Combine well

Turn into 5 or 6 (4 oz) individual molds.

Refrigerate until firm, about 2 hours.

Congealed Supreme Salad

Mrs. Cleo T. Aulds

Dissolve together:

  • 1 envelope Knox gelatin
  • 1/2 cup cold water
  • 1 cup boiling water

Then add:

  • 1 cup crushed pineapple, drained
  • 1/3 cup sugar
  • 1 can fruit cocktail, drained
  • 1/8 tsp salt
  • 1 small package cream cheese
  • 1/4 cup lemon juice

Marshmallow Delight

Mrs. Dewey L. Barr

Dissolve 1/2 package gelatin in 1/2 cup cold water

Beat 1 egg WHITE

Beat 1 qt. whipping cream

Add:

  • 2 boxes marshmallows
  • 1 cup pecans
  • pinch of salt
  • 1 1/2 pkg dates
  • 1 tsp vanilla

Pour all into pan or pyrex dish and put in refrigerator to congeal.

Seven-Up Congealed Salad

Mrs. Rosa Lee Meeks
Farmerville, La. #207 OES

2 small 7-Ups, or 1 giant size, brought to a boil and dissolve 1 package lime jello. Let stand until cool.

Mix together:

  • 1 large can crushed pineapple and juice
  • 1 (8 oz) package cream cream at room temperature

Add this to the jello mixture and add 1 cup chopped pecans.

Place in salad mold to congeal overnight.

Sunshine Salad

Sara Nan Tucker, P.W.A.
Rainbow for Girls

  • 1 pkg orange jello
  • 1 Tbsp gelatin (1 envelope)
  • 2 cups water – use juice from pineapple and finish with water
  • 1 small can crushed pineapple
  • 1 cup grated carrots
  • nuts, if desired

Pour into mold and let set until firm in refrigerator.