| Salads |
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Crunchy
Noodle Salad |
1
large head lettuce (Nan Moore uses 1/2 Bibb and 1/2 iceberg)
3-6 green onions
3/4 cup sliced almonds
1 tbsp sugar
1 tbsp butter or margarine
1/2 can Oriental rice noodles
Dressing
1/2
cup vegetable oil (I use 1/4 cup oil and 1/4 cup water)
1/4 cup vinegar
1/4 cup sugar
1 tbsp Jane's Crazy Mixed-up Salt
1 tbsp poppy seeds
1/4 tsp black pepper |
| Combine
lettuce and onions. Sauté almonds, butter, and sugar. Watch
carefully as this burns easily. Whisk together
dressing ingredients. Before serving, add almonds, dressing,
and rice noodles to lettuce and toss well. Serve at once. |
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Cranberry Orange with Cherry Gelatin |
2 pkgs (3 oz. each) cherry flavor gelatin
2 1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg (10 oz) Indian Trail Cranberry Sauce, defrosted |
| Dissolve gelatin in boiling water. Stir
in Indian Trail Cranberry Orange Sauce and pineapple. Pout into
mold. Refrigerate until firm. |
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Cranberry Salad |
1 small box cherry Jello
1 small box red raspberry Jello
2 cups boiling water
1 9 oz. can crushed pineapple (not drained)
1 can whole cranberries |
| Mix well and when syrupy, add 1/2 cup
chopped celery, 1 or 2 chopped apples, and 1/2 cup nuts. Chill
until firm. |
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