Cranberry Salad

2 pk. orange jello

1 cup boiling water

2 cans cranberry sauce

2/3 cup orange juice

1/2 cup chopped celery

1/2 cup chopped apples

Top salad with chopped pecans

Break lettuce in bite size pieces instead of cutting. It stays crisp.

Kraut Salad

1 No. 2 1/2 can sauerkraut (4 c.)

1 c. celery, minced

1 med onion, minced

1 green pepper, minced

1 1/4 c. oil

1 1/3 c. vinegar

1 1/4 c. sugar

Wash & rinse sauerkraut. Wash again. Add celery, onion & green pepper. Mix oil, vinegar & sugar together, pour over veg. mixture. Let stand overnight.

Shrimp Salad

Dissolve and cool:

1 box lemon jello

1 c boiling water

Mix together and add:

1/2 c mayonnaise

1/2 c cream (whip)

1 glass pimento cheese

Finally add:

3 boiled eggs (chop) 1 Tbsp minced onion

3/4 c diced celery

1 can shrimp (rinse-drain)

Pinch salt

Corned Beef Mold

Dissolve 1 Tbsp unflavored gelatin in 1/4 c cold water. Then add to 1 1/2 c tomato juice. Dash salt. Chill. When partially set fold in:

1 tsp lemon juice

3 boiled eggs, chopped

1 12 oz can corned beef

1/2 c chopped cucumber

2 c chopped celery

1 Tbsp chopped onion

1 c mayonnaise

Chill 1 1/2 qt mold

Layered Lettuce Salad

1 c chopped celery

1/2 c chopped green pepper

1/2 c grated carrots

1/4 c chopped onion

1 pkg green peas (frozen)

4 hard boiled eggs

8 slices crisp bacon

2 c mayonnaise

1 Tbsp sugar

Grated cheese

Tear lettuce in small pieces in 9×13 glass pan. Thaw peas in boiling water (do not cook). Layer vegetables over lettuce in order shown. Frost with mayonnaise and sugar mixed. Crumble on bacon and cheese. Cover and refrigerate 8-10 hours.