 1/3 c. Cider Vinegar 1 T. Sugar 1-1/2 t. Salt 1/2 t. Crushed Oregano Leaves 1/4 t. Crushed Chili Pepper 1 Clove Garlic Combine all ingredients in a 2 cup jar. Cover and shake well. Chill several hours. Remove garlic and shake again before serving.    1 sm. can Crushed Pineapple 1 c. of Cottage Cheese 1 sm. box Orange or Red Jello 1 lg. Cool Whip Mix cottage cheese & jello. Add drained oranges, pineapple and cool whip. Chill. 1/4 c. Grated Parmesan Cheese 2 T. Milk 1/2 t. Salt 1-1/2 c. Chicken, cooked & chopped 1 c. Corkscrew Noodles, cooked & drained 1 c. Tomato, chopped 1 c. Green Pepper, chopped 1/4 c. Onion, coarsely chopped Lettuce Combine salad dressing, cheese, milk and salt; mix well. Add all remaining ingredients except lettuce; mix lightly. Chill several hours or overnight. Add additional salad dressing just before serving, if desired. Serve on lettuce covered platter. 1 sm. box Lemon Jello 1 (21 oz.) can Cherry Pie Filling 1 (3 oz.) pkg Cream Cheese 1/2 c. Mayonnaise 1 sm. can Crushed Pineapple 1/2 c. Cream 1 c. Tiny Marshmallows 2 T. Chopped Nuts Dissolve raspberry jello in 1 c. boiling water, add cherry pie filling. Put in a 9" x 9" x 2" baking dish. Chill until partially set. Dissolve lemon jello in 1 c. boiling water. Beat cream cheese & mayonnaise together until smooth. Gradually work lemon jello into mixture. Whip cream and fold in lemon mixture along with marshmallows. Spread on top of raspberry mixture. Sprinkle nuts over top. Chill until well set. 12 servings. 1/4 c. Chili Sauce 1/4 c. Pickle Relish In a bowl, combine all ingredients together. Stir to blend. Cover and chill before serving. Makes 2-1/2 c. 3 c. Crabmeat, cooked or canned 1 sm. Onion, chopped 1 Celery Rib, thinly sliced 1/2 c. Mayonnaise 2 t. Seafood Seasoning 1 t. Lemon Juice 1/2 t. Salt 1/8 t. Pepper 1 Egg, hard-boiled, sliced(optional) In a large bowl, combine shrimp, crab, onion and celery. In a small bowl, combine mayonnaise, seafood seasoning, lemon juice, salt and pepper; add to the shrimp mixture and mix gently. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and garnish with egg. 2 T. Water 1 envelope Unflavored Gelatin 1/4 c. Sugar 1 T. Lemon Juice Pinch of Salt Drain grapefruit, reserving 3/4 c. juice; set fruit and 1/2 c. juice aside. In a saucepan, combine 1/4 c. juice, water and gelatin; let stand for 1 min. Cook and stir over low heat until gelatin is dissolved. Remove from the heat. Add sugar and salt; stir until dissolved. Add lemon juice and reserved grapefruit and juice. Pour into 1 qt. bowl. Cover and refrigerate until set. Variations: You can use 1/2 grapefruit and 1/2 Mandarin oranges. 1 c. Mayonnaise 3 T. Lemon Juice 1 (4 oz.) pkg. Blue Cheese, crumbled Whisk together first 3 ingredients in a small bowl until blended; stir in blue cheese. Chill at least 1 hour. Makes 2 c. 1 small can Crushed Pineapple, drained 1 carton (12 oz.) Cottage Cheese 1 carton (8oz.) Cool Whip 1/4 c. Chopped Pecans In large mixing bowl, combine all ingredients and mix well. Remove to serving bowl and let sit covered in refrigerator for serveral hours before serving. Variations: Can also be made with orange jello and mandarin oranges or cherry jello and diced maraschino cherries. 1-1/2 c. Vegetable Oil 3/4 c. Vinegar 1 c. Sugar 1 t. Pepper 1 T. Salt 1 T. Prepared Mustard (optional) 1 t. Onion, ground Garlic Powder to taste In medium bowl, combine all ingredients. Mix well. Chill 1 hour. 1/2 c. Celery, thinly sliced 1/4 c. Green Onions, sliced 1/4 c. Mayonnaise 1/4 c. Sour Cream 1/2 t. Seasoned Salt 1 Egg, boiled & chopped In a bowl, combine the peas, celery, onion and egg. In a small bowl, combine mayonnaise, sour cream, and seasoned salt; mix well. Add to pea mixture; toss to coat. Chill until serving. Makes 4 cups. 4 Celery Ribs, sliced 4 Green Onions, sliced 1/2 c. Pecans, chopped 1/2 c. Sweet Red Pepper, chopped 1/2 c. Mayonnaise 1 T. Lemon Juice 1/4 t. Dill Weed or Dried Tarragon 1/4 t. Salt 1/8 t. Pepper In a large bowl, combine turkey, celery, onions, pecans and red pepper. Combine mayonnaise, lemon juice, dill, salt and pepper; stir into the turkey mixture. Refrigerate until serving. 2 T. Lemon Juice 1/2 c. Mayonnaise 1 t. Grated Onion 1/4 t. Salt Dash of Tabasco 2/3 c. Milk Peel and seed avocado. Sprinkle with lemon juice and mash until smooth. Stir in remaining ingredients, except milk. Gradually stir in milk and blend well. Chill before serving. Makes about 2 c. 1 (6 oz.) pkg. Orange Jell-O 2 c. Heavy Cream 1 (11-1/2 oz.) can Mandarin Oranges, drained 1 (8-1/2 oz.)can Crushed Pineapple, drained In a large bowl, mix cottage cheese with dry Jell-O. Whip cream until stiff peaks form; fold into gelatin mixture with orange sections and pineapple. Spoon into mold that has been rinsed in cold water. Let stand in refrigerator until set, at least 6 hours or preferably overnight. Unmold onto serving dish lined with lettuce leaves.    |