and dissolve Jell-O. Cool until mixture begins to thicken. Fold in pineapple, salad dressing, and cheese. Return to refrigerator until set. May be put in square cake pan and cut in squares to serve on lettuce; nice decorated with a cherry.
Sally Penny’s Blue Cheese Salad Dressing
¼ lb. blue cheese
3 T. light cream or evaporated milk
¼ cup mayonnaise
14 cup dry wine
1/3 cup salad oil
Worcestershire sauce to taste
Blend with fork all ingredients. Store in refrigerator. Will keep as long as there is any.
Potato Salad
6 medium to large raw potatoes
8 eggs, hard-boiled
1 medium onion, diced
1 medium green pepper, diced
3 stalks celery, diced
¼ cup pimento, diced
¼ cup oil
½ cup vinegar
salt, pepper, and Accent to taste
mayonnaise
Boil potatoes in skins until tender, not too soft. Drain and cool for 10 minutes. Skin potatoes carefully and dice. Add green pepper, onion, and celery. Dice and add 6 of the eggs and the pimento. Mix. Mix oil and vinegar. Add seasonings and mix until thoroughly blended. Pour over potatoes. Mix until blended. Add enough mayonnaise to make desired consistency. Decorate top with remaining hard-boiled eggs, quartered. Cool salad in refrigerator for least 3 hours before serving.
Macaroni Shrimp Salad (1)
1 pkg. macaroni
2 cans shrimp
1 cup salad dressing
¼ cup catsup
¼ cup vinegar
1 T. sugar
1 cup diced celery
½ cup finely cut green onions
2 pimentos (canned), cut into strips
2 dashes Tobasco sauce
2 dashes Worcestershire sauce
Boil macaroni according to directions on package. Rinse in cold water and drain. Combine salad dressing with vinegar, catsup, sugar, Tobasco, and Worcestershire. Let flavors blend while cleaning, and rinsing shrimp. Cut shrimp into small pieces. Pour salad dressing mixture over macaroni and stir carefully so as not to break macaroni. Add celery, shrimp, and pimento and combine well. Put into attractive salad bowl and chill for several hours before serving. If salad seems dry due to absorption, add more salad dressing mixed with vinegar and a bit of catsup. Garnish with whole shrimp and extra pimento strips.
Macaroni Shrimp Salad (2)
2 cups small elbow macaroni (cooked)
1 can small deveined shrimp
½ medium-sized onion, finely chopped
salt and pepper
mayonnaise
Cook macaroni. Cool at room temperature. Add shrimp, onion, mayonnaise, salt and pepper. Refrigerate. Just before serving, add a little more mayonnaise.
Fruit Salad
1 can Mandarin orange sections (drained)
½ cup seedless grapes
1 can pineapple chunks (drained)
½ cup small marshmallows
½ cup chopped pecans
¼ cup maraschino cherries (cut in half)
Mix in a large bowl and stir in ½ cup sour cream and 3 T. pineapple juice saved from the pineapple chunks. Chill approximately 1 hour before serving. Good as a dessert after a heavy meal.
Quick Molded Beet Salad
1 pkg. lemon-flavored gelatin
1 cup hot water
1 cup liquid from canned beets and water
1 No. 303 can diced beets
3 T. vinegar
1 T. prepared horseradish
½ t. salt
1 cup finely shredded cabbage
Dissolve gelatin in hot water. Add cold water and beet liquid. Chill until syrupy. Add remaining ingredients. Pour into individual molds or one large mold and chill until firm. Unmold on lettuce leaves. Serve with mayonnaise, sour cream, or cottage cheese, each guest to his own choice. Serves 8.
Sea Food Salad
1 loaf sandwich bread
4 hard-boiled eggs
1 2 to 1 medium-sized onion, chopped
1 can crabmeat
2 cans shrimp
1 cup celery, dried
3 cups mayonnaise
butter or margarine
Spread bread lightly with butter or margarine. Cut each slice into 16 squares. Add hard-boiled eggs, chopped, and onion. Place in bowl and refrigerate overnight. Remove and add crab meat, shrimp, celery, and mayonnaise. Mix well, let stand in refrigerator at least 3 hours.
