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WHIPPED CREAM SALAD

           1 Large can Crushed Pineapple   1 C. Diced Celery
           1 Pkg. Lime Gelatin             1 C. Chopped Pecans
           1 C. Grated Carrots             1 C. Chilled Evap Milk

           Simmer Gelatin and crushed Pineapple together until
           Gelatin dissolves completly. Pour into a Large Mixing 
           Bowl and let cool. Stir in Carrots,Celery and Pecans.
           Whip chilled evaporated Milk until thick and fold in
           Gelatin Mixture. Place in Salad Mold and let stand in
           Refrigerator until firm.
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WATERGATE SALAD

           1 pkg. pist pudding mix.  1 15 0z. can crushed pinapple
           1 large cool whip         1/2 c. chopped nuts
           1/3 c. mini marshmallows

           Make pudding according to box directions. Mix in the
           other ingredients, chill before serving.
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BLEU CHEESE DRESSING

        3 C. mayonnaise                  1 tbsp. worchestershire sauce
        1 C. sour cream                  3/4 C. buttermilk
        2 tbsp. parmeasan cheese         3/4 C. bleu cheese

      Mix all ingredients in a blender until smooth. Makes 1 quart.
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ROQUEFORT DRESSING

           1 pint of mayonnaise         1/2 lb. bleu cheese
           1/2 pt. half/half            1/4 C. milk
           1/8 C french dressing.

     Mix all these ingredients and then put in a blender and blend
     until smooth.
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FIVE BEAN SALAD

           1 can green lima beans          1 can waxed beans
           1 can large butter beans        1 can green beans
           1 can kidney beans              1 C. chopped celery
           1/2 C. chopped onions           1 small jar of pimientos

                  (DRESSING FOR FIVE BEAN SALAD)

         1 C. sugar                       2/3 C. salad oil
         3/4 C. white vinegar

                  COOK UNTIL SUGAR IS DISSOLVED.

    Drain beans and put in a bowl, mix all ingredients together, pour
    dressing over mixture and refrigerate over night. It can be Frozen.
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THREE BEAN SALAD

          2/3 C. vinegar                   1/2 C salad oil
          1 fresh onion chopped            1 C. sugar
          1 can yellow waxed beans         1 can green beans or bean sprouts
          1 can kidney beans

     Combine all ingredients. Let stand in refrigerator over night. Drain
     off liquid before serving.
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CRAWDAD SALAD

    2 C. boiled crawdad meat, diced      1 C. celery, chopped
    2 hard-boiled eggs                   2 tbsp. dill pickles, chopped
    1/2 tsp. worchestershire sauce       2 tbsp. mayonnaise
    Salt and pepper to taste 

Combine all ingredients and mix well. Serve on a Bed of Shredded Lettuce.
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CRANBERRY SALAD

      1 lb. cranberries                 3 apples cored (unpealed)
      2 oranges, washed, peal one       2 pears cored and pealed
      2 C. sugar

Grind cranberries, oranges, apple and pears. Stir in sugar. Let stand for
an hour or two before serving.
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GREEK GARLIC DRESSING

          3 to 4 garlic bulbs, mashed         1 C. olive oil
          2 C. mashed potatoes                1/2 C. vinegar
          1/4 C. water

Combine garlic and potatoes, add oil, vinegar and water a little at a time.
Stir until well mixed, Cover and refrigerate before using.
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CREAMY GARLIC DRESSING

         1 C. sour cream               1/2 tsp. dry mustard
         1 tsp. salt                   1/2 tsp. Paprika
         1/2 tsp. sugar                14 tsp. pepper
         1 tsp. garlic powder

Combine all ingredients in a bowl. Cream throughly. Chill before serving.
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HOME MADE MAYONNAISE DRESSING

          2 eggs                      2 large tbsp. flour
          1/2 C. sugar                1/2 tsp. salt
          1 C. vinegar

Combine eggs, sugar, flour and salt mix thourghly. Then add vinegar
cook over moderate heat until thick.
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