Christmastime Cookbook, 1980-11-13, Page 22SHRIMP OR SALMON MOULD
1-10 oz. can tomato soup
8 oz. cream cheese
1 */2 tbsp, gelatin in */j cup water
1 cup mayonnaise
1 cup celery, chopped
Vi cup onion, chopped
73/i oz. shrimp or salmon
Boil soup, add cream cheese until
melted.
Add gelatin and mayonnaise, let cool.
Add remaining ingredients. Pour into
oiled mould.
Refrigerate at least ‘/a day.
Dorothy Hays
Seaforth
MARINATED CUCUMBER SALAD
‘/♦c. salad oil
1 c. vinegar
1 c. w. sugar
% tsp. salt
% tsp. celery seed
Mix-well until sugar is dissolved then
pour over the following vegetables.
1 qt. unpeeled cucumbers cut in small
chunks
3/< c. celery, coarsely chopped
3/< c. Spanish onion rings
% c. carrots, sliced
% c. cauliflower broken in small
flowerlets
*/2 c. broccoli
Sliced fresh mushrooms or green pepper
are optional.
Marinate 3-4 hours, stir often.
Marion Gordon
RR1, Seaforth
HEAVENLY SALAD
1 can mandarin oranges (drained)
1 can tidbits pineapple (drained)
l‘/2 lbs. miniature marshmallows
1 cup coconut
1 cup sour cream
Stir together.
(Mrs. Sid) Lo vina Martin
RR1, Ethel
Mrs. Robena McBurney
Belgrave
Salads
MOLDED CRANBERRY SALAD
2 (3 oz. pkg) cherry flavoured gelatin
1 c. boiling water
1 c. cold water
1 lb. can whole cranberry sauce
1 c. chopped celery
*/2 c. chopped nuts
Dissolve gelatin in boiling water. Add
cold water and chill until thick but not set.
Stir in remaining ingredients. Pour into
l*/2 qt. mold and chill until firm. Unmold.
Perfect with turkey.
Donna Sanderson
Brussels
MOLDED CHICKEN LOAF
1 package lemon-flavoured gelatin
2 cups hot chicken stock, free from fat
Vi cup chopped celery
1 cup chopped green pepper
'/i-l cup diced chicken.
'/i cup chopped stutted olives (optional)
2 tbsp, vinegar
1 tsp. grated onion
*/♦ tsp. salt
dash of pepper
Dash of Worcestershire sauce
Dissolve gelatin in chicken stock. Chill
until slightly thickened. Combine remain
ing ingredients and fold into slightly
thickened gelatin. Turn into loaf pan. Cut
in slices when chilled. Makes 6 servings.
Note: If desired l/2 cup cooked peas may
be substitued for olives.
Mrs. Vi Burns
Londesboro, Ont
EVERLASTING SLAW
A crunchy salad that keeps in the
refrigerator for up to 8 days and tastes
better as time goes on.
1 large cabbage (shredded)
1 large onion, finely shredded
4 carrots, shredded
125 ml white vinegar
125 ml brown sugar
125 ml salad oil
5 ml salt
5 ml dry mustard
Combine cabbage, onion and carrots in
large bowl. Mix vinegar, brown sugar,
oil, salt and mustard in a saucepan and
heat to boiling. Cool. Pour over cabbage
mixture. Let stand, stirring occasionally
for 8 hours. Store in refrigerator in
covered plastic or glass container.
Hattie Snell
Londesboro
ITALIAN VEGETABLE PLATTER
(Salad)
1 to 2 heads cauliflower
1 to 2 baskets cherry tomatoes
1 bunch broccoli, with stems
3 to 4 carrots, cut in strips
1 bunch chopped green onions
2 to 3 stalks of celery
1 lb. fresh mushrooms (button size)
or 2 can button mushrooms
10 radishes, sliced
1 cucumber, sliced
1-8 oz. bottle Italian dressing
Vegetables may be added to or deleted
from this recipe according to your
preference. Cut the vegetables into bite
size pieces, leaving the cherry tomatoes
whole. Place the vegetables into a sealed
bowl & cover with Italian Dressing.
Marinate and refrigerate for 24 hours,
turning frequently. Drain thoroughly
before serving on a platter.
Phyllis Cusack
193 Main St.
Seaforth
8 LAYER SALAD
1 small head lettuce (shredded)
*/2 cup chopped celery
'/2 cup chopped green pepper
Vi cup onion
1 cup frozen peas-cooked
Vi cup mayonnaise mixed with 1 Vi cups
sour cream and 2 tbsp, sugar
6 ounces grated cheddar cheese
bacon bits
Assemble layer by layer in 8x8 inch pan
and let set in refrigerator overnight. Cut
in squares when set. Lettuce will not wilt.
Mrs. Michael Malaniuk
Seaforth
JELLIED CHRISTMAS SALAD
1 pkg. lime jello
1 cup boiling water
1 cup crushed pineapple, added when
partly jelled
Let set
1 pkg. lemon jello
1 cup boiling water
When partly jelled, add 1 cup whipping
cream and 1 8 oz pkg. Philadelphia cream
cheese, whipped at room temperature.
Pour this on top of lime jello and let set. 1
pkg. cheery jello, 1 cup boiling water and
1 cup cold water. When partly set, pour
on top of lemon layer. Let set.
Mary Margaret Nash
RR5. Seaforth
Page 22 Christmas Cookbook