3/4 lb. Angelus Campfire marshmallows
1 can sliced pineapple
1 can white cherries
1/2 lb. white grapes
1/2 lb. Ideal nut meats
1 pint mayonnaise
1 pint whipping cream, whipped
juice and slice fruit. Whip the cream, add to mayonnaise.
Soak gelatin in hot water, strain into dressing. Cut angelus
Campfire marshmallows in small pieces and add to cream and
dressing. Blend with fruit and let stand in refrigerator
1 teaspoon Morton's salt
1/4 cup vinegar or lemon juice
1 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon C. & H. sugar
3/4 cup olive oil
1 tablespoon finely minced onion
Blend together all ingredients. Shake thoroughly before serving
SHEL-RONI AND TOMATO SALAD
8 medium size tomatoes
6 sweet pickles
1 hard boiled egg
2 tablespoons green pepper
2 tablespoons pimento
1/2 cup celery
Morton's iodized salt
1/2 package American Beauty shel-roni
8 leaves of lettuce
1/2 cut Miracle Whip salad dressing mixed
3 tablespoons vinegar
2 tablespoons cream
Scald tomatoes and peel. Cut off tops and remove all seeds and
pulp and save same. Place tomatoes on platter and chill.
Cook American Beauty Shel-Roni in salted water for 15 minutes.
Drench in cold water. Cut in small pieces, sweet pickles, hard
boiled egg, green pepper, pimento, celery and pulp from tomatoes, add to
cooked shel-roni, season with Morton's iodized salt, pepper.
Lightly fold in Miracle Whip salad dressing. When ready to serve
fill tomatoes and place on lettuce leaf, garnish with salad dressing.
Mrs. E. D. Walker.