Whipped Cream Cake Frosting

This frosting must be refrigerated and should be made with top quality thick whipped cream. Decorating a cake with this frosting can be tricky as you can only use blue-green or pink to color the frosting. The finished product is delicious and well worth the effort.

1 1/2 to 2 cartons of whipped cream
2/3 to 3/4 cup powdered sugar
1 tsp. vanilla

Whip cream and gradually add the powdered sugar making sure that the frosting is very thick. Then add the vanilla. Frost and decorate your cake.

Becky's Pumpkin Pie Cake

During the holidays and especially at Thanksgiving time this pumpkin pie cake is great to make to take to social functions. It is rich and has pumpkin pie filling right in the cake!

1 yellow cake mix
1 cup sugar
1 cup milk
2 cups pumpkin
1/2 tsp nutmeg
1/2 tsp salt
1 tsp cinnamon
3 eggs and 2 eggs
1/4 cup butter
nuts (optional)

Take 1 cup of dry cake mix and add 1/4 tsp cinnamon. Set aside. Take the remaining dry cake mix and add 2 eggs and a cube of butter. Press this mixture into a 9x13 inch cake pan. Pour in pumpkin mixture (ingredients mixed together from sugar to 3 eggs). Sprinkle with saved 1 cup of cake mix and nuts. Melt 1/4 cup of butter and pour on top of cake. Bake at 350 degrees for 40 to 50 minutes.

Cinnamon Salad

This is a recipe from my college days with Sher Bates (Teschner). We had a lot of fun together putting together recipes and this is one of our favorites. This jello has a cinnamony tangy taste and is to be served with the main meal.

1/2 cup cinnamon candies
1 cup boiling water

Dissolve candy in water, add 1 pkg. lemon jello and let set. Then spread 1-8 oz. pkg. cream cheese, 1/2 cup chopped nuts, 1/2 cup celery, 1/2 cup salad dressing over 1/2 of set up jello. Blend together. Top with the rest of the cinnamon candy jello.

Good Luncheon Salad

Here is another of Theone's recipes that is good for a Main Dish. I love the crunchy ingredients together and it is easy to make for a lot of people.

1 cup of grated carrots
1 cup diced celery
1 cup tuna or chicken
1 cup green onions, cut up fine
1 cup of mayonnaise or salad dressing
4 oz. can shoestring potatoes

Blend ingredients together and set in the refrigerator. When ready to serve, add one large can of shoestring potatoes and serve the salad on a lettuce leaf.

Chili Salsa

My family loved it when I would make this homemade salsa right from our garden tomatoes, peppers, and onions. You can add a jalapeno pepper if you want your salsa a little bit hotter. I prefer it on the mild side. You can add this to your favorite chili recipe or eat it plain with chips.

16 cups of tomatoes, skinned, cut up
8 anaheim peppers
2 bell peppers
2 large onions

Blend peppers and onions with 2 tomatoes in a food processor. Add:

1 cup of white vinegar
1/4 cup canning salt

Add this all to the chopped peppers, tomatoes, and onions. (You may use the food processor to chop the vegetables into chunks.) Cook for 1 1/2 to 2 hours. Ladle into jars and process 25 minutes in a boiling water bath.

Zelda's Fettucini

I mentioned to my friend Dawn Horner once that I would love to make a really great Fettucini Sauce and she gave me her aunt's recipe. It is the best I have ever tasted. Hope you like it too.

1 cup half and half
1 cup sour cream
2 cloves garlic
1 cube butter
1 tsp. oregano
1/2 tsp. marjoram
1/2 tsp basil
salt and pepper to taste
1 cup Parmesan Cheese
1 Tbs. flour
12 oz. Fettucini noodles

Cook Fettucini noodles in boiling water while preparing the sauce. Melt butter in saucepan. Add flour, garlic, herbs, and salt and pepper. Then add half and half and sour cream until sauce thickens. Add the Parmesan Cheese and simmer for 20 minutes. You may add cooked chicken and vegetables (broccoli, carrots, cauliflower) to this sauce to give it variety.

Fruit Cocktail Cake

My room mate Sher Bates and I used to make this cake a lot when we lived at Ricks College. I was reminded of this cake when I recently attended a book club and Mary made this with peaches...in fact any bottled fruit is good. Serve it warm with vanilla ice cream and you have a great dessert for company.

Cream:
1 1/2 cups sugar
2 eggs

Add:
2 cups flour
2 tsp soda
1 tsp salt
2 cups fruit cocktail, undrained

Pour batter into greased and floured loaf pan or you can use a 9 x 13 inch cake pan.

Mix and sprinkle on top of batter:
1/2 cup brown sugar
1/2 cup nuts

Bake at 350 degrees for 40 to 50 minutes.

Raisin Criss Cross Cookies

These cookies are like a lemon shortbread cookie with raisins. I got this recipe in Blackfoot Idaho from Dee Black. I love the lemony flavor of this cookie. I hope you will enjoy it too.

1 cube (1/2 cup) margarine or butter
1 egg
3/4 cup sugar
1 3/4 cup flour
1/4 tspsalt
3/4 tsp of cream of tartar
1 cup raisins
1 tsp lemon extract

Cream margarine and sugar, then add egg and extract, dry ingredients and last add raisins. Roll into small balls, flatten with a fork in a crosscross design on top of cookie. Bake at 375 degrees for 8 to 10 minutes.

Chocolate Bavarian Dessert

Here is another recipe that Theone Miles gave to me. She made it once when I was at her house and I asked her for the recipe. It is one of those creamy pudding recipes with 4 layers. It is great to serve company.

Mix:
1 cups flour
1/2 cup melted butter
3/4 cups pecans

Spread in bottom of a 9 x 13 cake pan. Bake 15 minutes at 350 degrees. Watch it carefully and bake it until just golden brown. Cool.

Beat:
1 8 oz. pkg cream cheese
1 cup of powdered sugar
1 cup cool whip

Spread this over the crust mixture in the pan.

Mix:
2 small packages of instant milk chocolate pudding according to directions. Spread over cream cheese mixture. Then spread the rest of the cool whip on top. You can sprinkle nuts on top of you wish.

7 layer bars

When I was growing up this was a favorite to make. It contained all those good things that cookies have in them like chocolate, nuts, butterscotch chips, and coconut. These were extremely popular when my kids were little so I guess you could call this a retro recipe. It is still a good chewy cookie.

1 stick margarine
1 1/4 cup crushed graham cracker crumbs
1 cup coconut
1 cup chocolate chips
1 cup butterscotch chips (if desired)
1/2 cup chopped nuts
1 can Eagle Brand Milk

Melt margarine in 13 x 9 pan, sprinkle on graham cracker crumbs, then coconut, chocolate and butterscotch chips, and nuts. Pour the milk on very evenly. Bake in a 350 oven for 25 minutes. Do not stir.

Cranberry Crumb Cakes

I found this recipe in the November 2002 Women's Day magazine. It has become a favorite of mine to make during the holidays when cranberries are abundant in the stores. It will make 5 small loaves and it is wonderful to give away as gifts to your friends and neighbors.

2 sticks butter, softened
1 1/2 cups sugar
1 1/2 tsp. ginger
3 1/2 cups flour
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 cup sour cream
3 large eggs
1 tsp almond extract
1 cup fresh or frozen cranberries
1 cup orange flavored dried cranberries

Preheat oven to 350 degrees and grease and flour 5 mini loaf pans. Beat butter, 1 cup of sugar and the ginger until fluffy. Beat in 2 cups of flour until well blended. Remove 1 cup and mix with cinnamon. Set aside and reserve. Whisk remaining, 1 1/2 cups flour, baking powder, baking soda and salt in a bowl. To butter mixture add 1/2 cup of sugar, sour cream, eggs, and extract. Beat until smooth, then fold in cranberries. Spoon into pans. Crumble cinnamon mixture over top. Bake 35 to 40 minutes until a wooden pick inserted in centers comes out clean. Cool. Dust with powdered sugar.

Poppy Seed Cake

This is Kerry's favorite cake that his Mom (Theone Miles) made while he was growing up. She gave me this recipe when Kerry begged me to make his Mom's Poppy Seed Cake.

2 cups sugar
4 eggs
1 large can carnation milk
1 1/2 cups oil
3 cups flour
1 1/2 tsp baking soda
1 tsp salt
3 Tbs poppy seeds

Mix sugar, eggs, milk, and oil well. Add flour, salt and soda a little at a time and mix well. Add poppy seeds and mix well with beater. Bake 1 hour and 10 minutes at 350 degrees in an Angel food cake pan.

Hot Chicken Salad

Theone Miles gave me this recipe. It was one of her favorites to use at Relief Society functions. I have made this recipe for my family and it makes a large enough recipe for a lot of leftovers.

4 cups cold chicken in chunks
2 cups chopped celery
2 Tbs lemon juice
4 hard cooked eggs, cut up
2/3 cups finely chopped almonds
1 1/2 cups mayonnaise
1 tsp. salt
1 Tbs. minced onion
1 cup grated cheese (cheddar)
1/2 cup crushed potato chips

Combine all ingredients except cheese in a deep dish. Top with the cheese and potato chips. Bake 25 minutes in a 350 degree oven. Serves 12 to 16.

Scotcharoos (Chocolate Rice Krispies Cookies)

This is a favorite family recipe and watch out because they disappear fast. My family just gobbles these up. I asked Kerry's mom, Theone Miles, for his favorite cookie recipe and she sent me this one. One advantage to this recipe is that it is fast and easy to make.

1 cup granulated sugar
1 cup white corn syrup

Bring these ingredients to a boil in a heavy pan. Then remove and add:

1 cup of peanut butter

Stir until the peanut butter is melted. Pour over:

6 cups of Rice Krispies cereal
Add 1 cup of chopped pecans (if desired)

Spread mixture ina 9 x 13 pan and level. In a double boiler, melt 1 cup of chocolate chips with 1 cup of butterscotch chips. Spread over first mixture. Put in freezer a few minutes until chocolate is set. Cut into bars.

Orange Jello Supreme

Rick and Janeil Westwood invited us to a picnic once and served this Jello Salad. It is my personal favorite Jello/Dessert recipe, but you can also make it as a salad.

2-3 oz. pkg orange Jello
2 cups boiling water
1 6 oz. can frozen orange juice
1 can crushed pineapple
1 can mandarin oranges
1 large pkg instant vanilla pudding
Sweetened Whipped Cream

Drain pineapple, reserving juice. Mix frozen orange juice with 1 can of water. Add pineapple juice and enough water to make 2 cups, boil. Add Jello to boiling water and dissolve completely. Add orange juice mixture, pineapple and mandarine oranges. Pour in 9 x 13 pan and refrigerate until soft. Mix vanilla pudding according to directions. Pour over Jello mixture. Let set until firm and then cover with sweetened whipped cream.

Bazaar Potatoes

My mother in law, Theone Miles, gave this recipe to me and I have made it a lot for my family over the years. The recipe is easy to make and you can adjust how many potatoes and how much sauce you use to make it for many people.

4 to 5 russet potatoes
6 green onions, chopped
1/4 cup butter
1 tsp salt
3 Tbs flour
3 cups of milk
1 cup grated cheedar cheese
1/2 tsp. paprika

Cook potatoes with their skins on in a pot of boiling water. Cool. Pare and cube. Sprinkle with a little salt. Melt butter in a saucepan and saute green onions until tender. Add flour, salt, and milk to make a white sauce. Melt cheese in sauce. Pour this sauce over potatoes and mix well. Pour into a casserole and add a little more sauce on top. Sprinkle with paprika. Bake in a slow oven (325 degrees F. ) for 30 to 45 minutes.

Carrot Pudding

My Grandmother Olsen would make this pudding every Christmas holiday and we would look forward to eating this with a vanilla cream sauce.

9 Tbs. ground suet (you can get this from the butcher) or use 1/2 cup butter
1 cup brown sugar
1 cup grated carrots
1 cup grated potato
1 cup grated apples
1 cup raisins
1/2 cup chopped walnuts
2 eggs, beaten
1 tsp. soda dissolved in a little hot water
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cloves
1 tsp nutmet
1 1/2 to 2 cups flour- to make a medium thick batter

Cream suet (butter) with brown sugar and then add the rest of the ingredients. Mix well. Put the batter into a greased mold of choice and fill only 2/3 full. Cover with foil. Place on rack in pan with 2 inches of water. Cover pan, and steam on low heat on top of stove for 2 hours. Check water level occasionally and add more, if necessary.

Never Fail Swedish Pie Crust

This is one of my favorite pie crust recipes and it turns out every time. It makes enough for 4 crusts and will keep in the refrigerator.

4 cups flour
2 cups shortening
2 tsp. salt
1 tsp baking powder
1 Tbs sugar

Blend with hands. Add:

1 egg, beaten
1/2 cup water
1 Tbs white vinegar

Blend with the first mixture. Roll out. You can handle this dough with your hands all you want and still get a flaky cryst. This will keep in the refrigerator for quite awhile if you can't use it all at once.

White Brownies

12 oz. chocolate chips
8 oz. cream cheese
2/3 cup evaporated milk
1/2 tsp. almond extract
1/2 cup walnuts
3 cups flour
1 1/2 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 eggs
1/2 tsp. almond extract

Combine chips, cream cheese, and milk in saucepan. Cook until melted. Remove from heat and add 1/2 tsp almond extract and nuts. Set aside. Combine remaining ingredients and mix until coarse crumbs. Press one-half of this mixture in a greased 9 x 13 inch pan. Add the chocolate mixture. Sprinkle remaining crumbs on top. Bake at 375 for 35-40 minutes.

Strawberry Spinach Salad

1 bunch of Spinach

 1 pint of strawberries, sliced 

 Mix together in a bowl and pour dressing over top.

 Dressing: 

1/2 cup sugar

 2 Tbs. sesame seed

 1 Tbs. poppy seed

 1 1/2 tsp. minced onion

 1/4 tsp. worcestershire sauce 

1/4 tsp. paprika

 1/2 cup oil 

1/4 cup cider vinegar

 Blend until sugar dissolves

Mayonnaise

Have you ever needed to make your own Mayonnaise because you suddenly found that you were out and didn't have time to run to the store. Here is a simple recipe that will do the trick.

1/2 tsp. salt
1/2 tsp. mustard, dry
1 1/2 tsp lemon juice
1 or 2 eggs
1 cup oil

Place salt, mustard, lemon juice, 1 egg and a small amount of oil in blender container. Cover and process on high. Immediately begin to slowly pour oil into blender. If it doesn't thicken pour back into measuring cup. Put 1 egg in blender container and process again.

Pistaschio Salad

1 3 1/2 ounce pkg of pistaschio pudding
2 1/2 c. small marshmallows
1 large can of crushed pineapple (drained)
1 medium container of cool whip
1/2 cup chopped nuts

Fold dry pistaschio puddding in with cool whip. Add all other ingredients and chill.

Sarah Salad

1 head iceberg let1uce
1 head romaine lettuce
1 head red leaf lettuce
1 box frozen peas
8 strips bacon, fried and crumbled
1 8 ounce pkg sliced, pastuerized processed swiss cheese
6 green onions

Tear up lettuce. Cut cheese crosswise. Layer lettuce, then cheese, bacon, onion, and peas. On top of each layer add 3 heaping Tbs. of mayonnaise and sprinkle with salt and pepper. Gently mix as you serve.

Set Cranberry Salad

2 pkg. cherry Jello
1 can whole cranberries
2 oranges, peeled

Dissolve Jello in 1 1/2 cups boiling water. Stir in cranberries. Blend oranges in blender and add to other ingredients. Let set in fridge until ready to serve.

Blue Cheese Dressing

2 cups mayonnaise
1 1/2 cup buttermilk
1/2 tsp garlic powder
1 tsp salt
2 tsp parsley flakes
1/2 tsp onion powder
1/4 tsp black pepper
1 Tbs. dried onion flakes
1/4 cup crumbled blue cheese

Mix ingredients in bowl well. Keep refrigerated.

Sweet and Sour Dressing (low calorie)

1/3 cup lemon juice
2/3 cup water
1 tsp. sugar
salt and pepper

Sour Cream Dressing

1 cup sour cream
3 Tbs sugar
1/4 cup vinegar
1 1/2 tsp salt
1 tsp celery salt

Put in blender and blend for 1 minutes

French Dressing

In a blender, grind:
1 large onion

Add:
1 1/4 cup salad oil
1 can tomato soup
1 cup vinegar
1 Tbs. salt and pepper
1/2 tsp paprika
3/4 cup sugar
1 tsp dry mustard
1 clove garlic

Blend well. Store in refrigerator.

Fruit Salad Dressing

1/2 cup cornstarch
1 cup boiling water
2/3 cup sugar
whipping cream

Mix together all except cream. Cook until mixture is thick and transparent, about 5 minutes. Add a small amount of fruit juice drained from fruits used in salad. Do not get too thin. Whip cream and mix in to thicken. Serve with mixture of canned and fresh fruit.

Rainbow Salad

6 3-oz. packages jello, lime, lemon, orange, strawberry, cherry, black raspberry
6 oz. plain yogurt

Prepare each flavor (two layers per flavor) as below:

Mix:
1 c. boiling water
1 pkg jello
stir until jello is dissolved.

Split Jello in half:
1/2 cup of jello/water mixture and mix with 1/3 cup of yogurt
1/2 cup of jello/water mixture and mix with 3 Tbs cold water. Set this mixture aside until the first layer is set.

In a 9 x 13 inch pan pour the first layer (lime jello) and let set in freezer for 15 minutes. Then pour the next layer of lime jello on top of the first layer. Set in freezer for 15 minutes. Continue with lemon, orange, strawberry, cherry and black raspberry jello in that order. Spread Cool Whip on the final layer.

Chinese Chicken Salad

1 cut-up fryer
soy sauce
2 ounces won ton
2 ounces rice stick
8 green onions, chopped
7 Tbs sesame seeds
2 Tbs chopped almonds
1 head lettuce, coarsely shredded

Dressing
4 Tbs sugar
2 tsp salt
1 tsp MSG
1 tsp pepper
1/2 cup salad oil
2 Tbs sesame seed oil
6 Tbs rice vinegar

Marinate chicken in soy sauce, then bake until tender. Remove meat from bones and cut into bit-size pieces. Cut won ton into strips and deep-fat fry in hot oil until golden brown. Break rice stick into pieces and deep-fat fry a few seconds until rice puffs. Drain on paper toweling. Prepare dressing. Toss all ingredients together.

Save at the Grocery Store

Here are some websites where you can find some great savings tips. Go to the company websites also like Pillbury, Betty Crocker and hunt for specials and coupons. Sometimes you can find some great deals like a 5.00 coupon for a Brita pitcher. The top one is for the Portland area but I'm sure that you can find some for your area of the country or you can start your own.

http://saving4myfamily.blogspot.com/
http://couponbar.coupons.com/rss.asp
http://print.coupons.com/
http://mrsheathscoupondeals.blogspot.com/
http://www.thegrocerygame.com/
http://thecentsiblesawyer.blogspot.com/
http://www.thethriftymama.com/

When you go to the grocery store check out the ads so that you are prepared to buy at the best prices. Our favorite stores are Winco and Walmart because they offer the best prices. We also shop at Costco. However, watch the prices at Costco because they are not always the best bargains.

Sometimes the use of Manufacturer Coupons can add bucks at the grocery store if you usually do not use the item. Many times they are for prepared foods that are not as nutritionally best as cooking from scratch. You can find Manufacturer Coupons in the Sunday paper which can be purchased from Saturday night until Tuesday. Walmart has a magazine called "All You" which has a lot of manufacturer coupons.

In the Sunday paper you will also find the store ads. Sometimes the ads come out mid week. You will have to watch your paper in your area and also you might try calling and requesting the ads from the paper.

Coupons and rebates also come in the mail. Watch for leaflets and the ads they contain. However, use the addage that if you don't need it, don't buy it. Be wise about using these ads because they can reel you in and you will find out that you are buying much more than you need.

Have an email address just for couponing. You will get a lot of junk mail, but you can sort through what you want.

Overnight Layered Salad

1 medium head lettuce, torn
1/4 cup diced green pepper
1/2 cup thinly sliced green onions
1 cup sliced radishes
1/2 to 1 cup thinly sliced celery
1 cup (8 oz) water chestnuts, drained and sliced
1 1/2 to 2 cups diced chicken, turkey, shrimp or crab: OPTIONAL
1 pkg. (10 oz) frozen peas, broken apart, not cooked
abt. 2 cups salad dressing
2 tsp sugar
1 cup grated cheddar cheese and/or 1/2 cup grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard cooked eggs, chopped
3/4 lb. sliced bacon, cooked, drained and crumbled (or some imitation bacon bits)
1 or 2 tomatoes, cut in small wedges or pieces

Place lettuce in large glass bowl. top with other vegetables, sprinkling peas over top last. Spread mayonnaise completely over top, sealing to the edges. Sprinkle with sugar, then with grated cheese. Sprinkle seasoned salt and garlic over all. Cover and chill 24 hours. Before serving, sprinkle with chopped hard cooked eggs and bacon and pour tomato pieces on top. Serves 8 to 16. A section can be moved to a bowl and be tossed or just served as is. Only toss what will be eaten at that time.

Acini de Pepe Salad

1 pkg. Acini de Pepe

Cook 10 minutes, or until done, in 3 quarts boiling water, 2 tsp. salt, 1 Tbs. oil, rinse, drain, and cool.

Add:
1 20 oz. can drained crushed pineapple (save juice)
1 or 2 20 oz. cans drained chunk pineapple (save juice)
2 or 3 cans drained mandarin oranges, (discard juice)
Save 1 3/4 cups juice from pineapple. Mix into this liquid:
3/4 cups sugar
2 beaten eggs
2 1/2 Tbs flour

Stir well and cook until thickened; cool. Add cooked acini de pepe in large bowl. Seal and let stand overnight, then add: drained fruit, small pkg. colored mini marshmallows (optional), then 1 9 oz. carton of Cool Whip, and 1 cup coconut (optional). Stir well. Makes enough for 25 to 30.

Three Bean Salad

1/2 cup green pepper, chopped
1 can yellow wax beans, drained
1 can green wax beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 small onion, sliced thin
2 Tbs. salad oil
1/2 t. accent
1/2 t. salt

Cover with:
3/4 cup vinegar
1/4 cup water
3/4 cups sugar(warm to dissolve syrup)

Let stand hours or overnight. Can double the syrup recipe to cover the vegetables if you don't want to stir them.

Shrimp Vegetable Salad

24 oz salad macaroni, boiled in salted water
1 cup celery, diced small
1 dozen hard boiled eggs, diced
4 cans tiny shrimp
1 diced green pepper
1 bunch green onions, chopped
12 medium radishes sliced
1/4 bunch broccoli, cut in small pieces (mainly for color)

Dressing of half mayonnaise and half salad dressing. Mix dressing into vegetables until coated, but still loose, not sticky.

Add:
3 diced tomatoes
1 cup diced mild cheese

Serve on lettuce leaf. Serves 30 to 35.

Taco Salad

3 1/2 lbs. hamburger, browned
3 cans kidney beans
2 large or 3 medium heads of lettuce
6 large tomatoes
2 lbs. cheese
1 or 2 small onions
2 large pkg. Taco flavored Corn Chips
1 can olives
1 quart of Ranch or Italian Dressing

Toss all ingredients together, or serve each ingredient in its own container and let guests serve themselves like a salad bar.

Favorite Potato Salad

6 large potatoes, cooked in jackets, cooled, peeled, and cut into 1/2 inch cubes
5 hard cooked eggs (reserve 1 egg, sliced, for garnish)
1/4 cup shredded onion (with juice) or onion powder (1/2 tsp)
1/4 cup chopped parsley
1 1/2 tsp salt
1/2 tsp pepper
paprika
mayonnaise

Mix all ingredients. Toss gently. Add enough mayonnaise to moisten and stir until well mixed. Garnish salad with reserved egg and paprika. Makes 8 to 10 servings.

Cabbage Cole Slaw

8 cups shredded cabbage
2 Tbs. lemon juice
2 Tbs. cream or canned milk
1/8 tsp pepper
2 Tbs. sugar
2 Tbs. mayonnaise
1/4 tsp. salt

Toss together and chill.

Rhea's Cole Slaw

Shred:
1 large head cabbage
1 medium onion
1 green pepper
Mix together:
1 cup sugar
1 tsp dry mustard
1 cup white vinegar
1 Tbs salt
3/4 cup oil
1/2 Tbs. celery seed
Pour over vegetables. Spoon out with slotted spoon, Keeps several days.

Cabbage and Pineapple Jello

Dissolve:
2 pkg. lemon or lime jello in
2 cups water
1 Tbs. vinegar
Add:
1 can crushed pineapple
1 1/2 cup shredded cabbage
Whip:
1 to 2 cups cream
Fold in:
1/2 cup mayonnaise or salad dressing
Pour into glass cake pan to set.

Tomato Aspic Salad

1 large pkg. lemon jello
3 cups tomato juice
1 Tbs. lemon juice
1 tsp. onion juice (or a little onion powder)
1 tsp. Worcestershire sauce (optional)
a dash of ground cloves

Heat juice and dissolve jello; stir in other ingredients. When it begins to congeal add:
1/2 cup diced green pepper
1 cup chopped celery
1 can small or broken shrimp, drained (optional)

Can put in a mold to set. Top or garnish with a mixture of whipped cream and mayonnaise or a little mayonnaise and milk in cream cheese.

Wilted Spinach Salad

Fry 6 slices of bacon until crisp with 1 tsp oil and 4 tsp sesame seeds. Break up bacon in pan.

Add:
4 tsp.sugar
4 tsp. vinegar
1 Tbs. soy sauce.

Wash and clean 1 pkg. spinach. Tear in bite size pieces. Pour hot dressing over and toss until leaves are coated.

Grape Confetti Salad

2 cups green grapes, halved and seeded if necessary
4 cups cooked rice, chilled
2 medium oranges, peeled and cut into chunks
1/2 cup blanched. slivered almonds
1/4 cup orange juice
2 Tbs. oil
1/2 tsp. grated orange peel
1/4 to 1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper

Combine grapes, rice, oranges, and almonds. Combine remaining ingredients; mix well. Pour orange juice mixture over grape-rice mixture and toss lightly. Refrigerate several hours to blend flavors, Makes 6 to 8 servings. Nice served with avocado.

Pudding Fruit Salad

1 large can pineapple chunks, drained
1 can mandarin oranges, drained
Cook and cool:
3 cups juice drained from fruit
1 pkg. vanilla pudding
1 pkg tapioca pudding
Pour over fruit and chill.
Add:
sliced bananas
fruit cocktail
pineapple chunks
mandarin oranges
any other desired fruit

Five Cup Fruit Salad

Combine the following:
1 can pineapple tidbits
1 can mandarin oranges
1 cup coconut
miniature marshmallows
1 pt. sour cream

Mix the sour cream and coconut, then other ingredients. Chill for several hours.

Low Calorie Delicious Fruit Salad

Scoop fresh frozen Orange Juice or Lemonade concentrate over any combination of the following:
1 can pineapple chunks
1 1/2 cup fresh or canned peach slices
2 cups green grapes
1 diced apple
2 or 3 sliced bananas
1 can mandarin oranges, drained
1 cup strawberries
1 fresh orange, sliced
canned pears, cut in uniform pieces
sliced nectarines
fruit cocktail
maraschino cherries

Mandarin Orange Salad

1 pkg. orange jello
1 lb. cottage cheese
1 can mandarin oranges
1 pkg. whipped topping

Sprinkle jello powder in cottage cheese. Add oranges and fold in whipped topping.

Paper Cup Frozen Salad

2 cups sour cream
2 Tbs. lemon juice
1/2 to 3/4 cup sugar
1/8 tsp salt
1 8 1/2 oz can crushed pineapple
1 banana, diced
Red food coloring to give a pink tint

Mix together the above, then lightly fold in:
1/4 c. chopped pecans
1/2 cup chopped maraschino cherries

Spoon into fluted paper muffin cups placed in muffin pans. Freeze, covered with plastic wrap. Store in freezer. Remove from freezer 15 minutes before serving to loosen paper cups. Serve on lettuce leaf.

Ella's Easy Fruit Salad

2 cups raspberry yogurt
1 (8 oz) Cool Whip

Blend, then fold in:

2 cups miniature marshmallows
2 cans chunk pineapple
1 can fruit cocktail
1 can mandarin oranges1
bottle maraschino cherries (use some to garnish top)
4 or 5 bananas
any other fruit (optional)
fresh strawberries (optional)