Hamburger Vegetable Salad
½ lb. hamburger
1 egg
½ onion, finely chopped
bread crumbs
salt and pepper
1 small cucumber, sliced
½ small onion sliced
1 tomato
2 sticks of celery, sliced
1 green pepper, finely sliced
1/3 cup vinegar
2/3 cup salad oil
½ t. salt
pinch of black pepper
Mix together the hamburger, egg, onion, bread crumbs, salt, and pepper. Roll into small bite-sized balls and fry until done. Set aside to cool. Slice cucumber, onion, tomato, celery, and peppers very thin. Remove seeds from the tomatoes and the peppers. Arrange the colorful vegetables and cooled meat balls in a shallow bowl. For the dressing, mix vinegar, salad oil, salt, and black pepper. Shake well. Pour over hamburger and vegetables.
5 Cup Salad
1 cup drained Mandarin oranges
1 cup drained pineapple tidbits
1 cup miniature marshmallows
1 cup English walnuts or coconut
1 cup sour cream
Mix well. This is better if it is refrigerated 4 to 6 hours before serving.
Jell-O Cream Cheese Salad
1 pkg. Jell-O
2 cup water, boiling
½ cup mayonnaise
½ cup canned milk
1 large pkg. cream cheese
3 sliced bananas
2 oranges, sliced
1 apple, sliced
1 small can pineapple (crushed on chunk)
Dissolve Jell-O in water. Stir in mayonnaise, milk, and cheese. Add bananas, oranges, apples and pineapple. Refrigerate till serving time.
Slovak Coleslaw
1 large head cabbage
1 large bell pepper, grated
1 large onion, grated
½ cup Wesson oil
½ cup mayonnaise
salt and pepper to taste
Chop cabbage, sprinkle freely with salt. Cover and let set overnight in refrigerator. Squeeze cabbage and drain off excess liquid. Add bell pepper, onion, oil, and mayonnaise. Mix thoroughly, chill, and serve.
Creamy Lime Salad Mold
1 3-oz. pkg. lime-flavored gelatin
1 cup hot water
1 cup evaporated milk
1 can crushed pineapple (13 ½ oz.)
½ cup mayonnaise
1 cup creamed cottage cheese
½ cup chopped nuts
Empty gelatin into large bowl. Add hot water. Stir until dissolved. Cool slightly. Stir in evaporated milk. Cool in refrigerator until partially set, stirring frequently to keep smooth. Fold in remaining ingredients. Pour into mold or shallow dish. Chill until firm—about 1 ½ to 3 hours.
Cut Glass Salad
4 pkg. Jello--O—varied colors (orange, cherry, lime, etc.)
4 cups boiling water
2 cups cold water
1 No. 2 can crushed pineapple
1 t. Knox gelatin
½ cup cold water
¼ cup sugar
1 pkg. lemon Jell-O
1 pkg. Dream Whip
Prepare colored Jell-O’s separately, using 1 cup boiling water and ½ cup cold water for each. Pour into separate 8 x 8-inch pans. Chill overnight. Cut into ¼-inch cubes. Drain well the can of pineapple; heat one cup of the juice to the boiling point. Soak the gelatin in ½ cup of cold water. Remove pineapple juice from heat. Add sugar and lemon Jell-O and stir until dissolved. Add the soaked gelatin. Stir well. Chill until syrupy—not partially set! Prepare Dream Whip according to package directions. Fold in crushed pineapple, lemon Jell-O, and Jell-O cubes. Pour into 9 x 13-inch pan and chill overnight. Serve on lettuce leaf with small dab of mayonnaise. Serves 16.
Jellied Fresh Tomato Salad
1 pkg. lemon Jell-O
1 t. Knox gelatin
1 cup boiling water
¼ cup cold water
2 T. vinegar
1 or 2 drops Tobasco
½ t. salt
1 T. minced onion
½ cup finely chopped celery
