Strawberry Salad

Mrs. Carol W. Ross
Beaumont, Tex. #207 OES

Add together:

  • 2 regular-size boxes strawberry jello dissolved in 1 cup boiling water
  • 1 large can crushed pineapple, drained
  • 2 boxes frozen strawberries, thawed and drained
  • 3 small bananas, chipped
  • 1 cup chopped pecans

Chill 1/2 of this mixture in mold until set. Spread over this – 1/2 pt sour cream. Then on top, add the other 1/2 of the jello mixture and chill until firm.


Sour Cream Dressing

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

Mix together:

  • 1 cup thick sour cream
  • 1 1/2 cups miniature marshmallows
  • 1 Tbsp sugar
  • 3 Tbsp lemon juice

Gradually beating until mixture is well blended.

Store, covered in refrigerator overnight.

Raspberry Salad Mold

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1 (3 oz) package raspberry jello
  • 1 1/2 cups very hot water

Stir until jello is completely dissolved.

Add 1 (12 oz) package frozen raspberries, partially thawed and stir until berries are completely thawed and separated. CHILL in refrigerator or over ice water until slightly thicker than consistency of thick unbeaten egg whites.

Meanwhile, lightly oil a 1 quart mold with salad or cooking oil. Drain. When jello mixture is of desired consistency , add:

  • 1 (9 oz) can crushed pineapple
  • 1 large banana, peeled and sliced (optional)
  • 1/2 cup chopped nuts

Turn into prepared mold and CHILL until firm. Unmold onto chilled serving plate and serve with SOUR CREAM DRESSING


Congealed Salad

Mrs. Mearle Rabun Smith

  • 3 packages lime jello, regular size
  • 3 cups boiling water
  • all juice from 2 #2 cans crushed pineapple
  • enough cold water to make 5 1/2 cups liquid in all

Mix and place in refrigerator.

When slightly thickened add to mixture which has been mixed in electric mixer:

  • 2 (8 oz) packages cream cheese, broken in small pieces
  • 2 #2 cans crushed pineapple, well drained
  • 2 cups chopped pecans

Fold in and pour into buttered or oiled pan (9 1/2 X 14″) and put back into refrigerator to jell. When completely jelled, cut in squares for serving on lettuce or plain.

Congealed Lime Salad

Mrs. Carol W. Ross
Beaumont, Tex. #207 OES

  • 1 pkg lime jello
  • 1 pkg lemon jello (or 1 large box of lemon-lime)
  • 1 cup boiling water

Dissolve and Chill until thick – not firm or set. Beat with mixer at high speed until fluffy.


  • 1/2 cup mayonnaise
  • 1 can crushed pineapple and juice
  • 1 cup chopped pecans
  • miniature marshmallows
  • 1 carton creamed cottage cheese

Blend well with mixer. Chill until set.

Lime Concealed Salad

Mrs. Sallie M. Newby
Monroe, La.

  • 1 pkg lime jello
  • 1 pkg lemon jello

Dissolve in hot water, boiling for 3 minuntes.

Add 1 large can crushed pineapple and juice.

Boil 2 minutes longer. COOL.

Fold in 1 pkg cottage cheese

Fold in 1/2 pint whipped cream


  • 1 cup nuts
  • 15¢ package miniature marshmallows

Put into refrigerator and let congeal.

Lime Cottage Cheese Salad

Mrs. Sam Hartman, Jr.

  • 1 package lime gelatin dissolved in 1 cup boiling water
  • 12 marshmallows, cut in 1/8

Stir until melted


  • 1 Tbsp lemon juice
  • 1 can crushed pineapple

Cool until mixture begins to congeal.


  • 1/2 cup nuts, chopped
  • 1/2 cup cottage cheese

Chill until almost set and then fold in 1 cup whipped cream

Chill until firm

Lime Jello Salad

Mrs. S. J. Bass

  • 1 package lime jello
  • Juice from small can crushed pineapple (add water to make full cup)

Heat juice and dissolve jello.

To the small can pineapple, add 1/2 cup sugar and cook 5 minutes.

Add to jello and set aside to cool.


  • 1 cup grated hoop cheese
  • 1/2 cup chopped nuts

Fold in 1/2 pint whipping cream whipped and put into mold and let jell.

Lime Congealed Salad

Mrs. E. L. Mitchell


  • 1 pkg lime jello
  • 1 cup boiling water
  • 1/2 cup cold water

Pour into mold and let set just a little. Just barely to jell.

  • 1 small package cream cheese
  • 1/2 cup pineapple juice, drained from small can of crushed pineapple

Cream well and add:

  • crushed pineapple
  • 1/2 cup nuts

Fold this in the partially jelled lime jello and let set until completely jelled.

Butterfly Salad

Mrs. Sam Hartman, Jr.

Mix together and bring to a boil:

  • 1 cup water
  • 1 cup pineapple juice

Mix in 1 package lime jello


  • 4 slices pineapple, diced
  • 1 bottle cherries, diced
  • 1 small package cream cheese, creamed
  • 1/2 pint whipping cream, whipped

Stir in 1 cup chopped nuts.

Pour into pan and let congeal.