HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 61Cranberry Jello
2 sm, or 11g. cherry jello
2 c. hot water
1-1/3 c. pineapple juice
1/2 c, white sugar
2 tbsp. lemon juice
Dissolve jello in hot water. Stir in remaining in-
gredients and allow to thicken to the consistency of
egg whites.
Add: 1 C. ground cranberries (raw)
1 c. drained crushed pineapple
1 c. chopped celery
1/4 c. FRESH orange juice
'1 c, chopped walnuts
Chill. Excellent served with pork or poultry.
Maxine Miller
RR 1 Dashwoocl
Carrot Salad
3 lb. carrots, cut into circles and cooked until tender
1 tin tomato soup
2/3 c. vinegar
1 c, vegetable oil
1/2 green pepper, diced
1 c. sugar
1 tsp. dry mustard
2 onions, chopped
salt and pepper to taste
Mix and refrigerate. Will keep for 1 month.
Diane Leibold
R.R. 3 Zurich, Ont.
Cucumber Lime Jello Salad
1 pkg., lime jello dissolved with
1 C. boiling water
t tbsp. lemon juice or vinegar
1 tbsp. onion juice or chopped onion
c, whipped cream
1/2 c. Salad dressing
1 cucumber (grated)
dash of salt
Chill
1 pkg. lemon jello
1 c. hot water
Y2 c. cold water
1 tsp, vinegar
1/4 c. salad dressing
Mix together and place in refrigerator to jell - about
half an hour. Remove from refrigerator and whip until
fluffy.
Add:
1/2 c. diced celery
1/2 c. shredded carrot
1/2 drained pineapple
Place in bowl or mould to set.
Salad
1 can Mandarin oranges, drained
1 can tidbit pineapple, drained
'Add 1 pkg. miniature marshmallows. Add enough sour
cream to blend together. Chill 24 hours and serve.
Mrs. Stan Preszcator
Crediton, Ont.
Marion McCarter
Exeter
Patricia Muir
Lakeside
Jelly Salad
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Page 27