Jellied Avocado Tomato Sauce
1 (10 1/2 oz.) can tomato soup
Juice of 1/2 lemon
1 (3 oz.) lemon Jello
1 c. hot water
Salt to taste
1 c. celery, diced fine
Worcestershire sauce to taste (about 2 t.)
1 avocado, diced finely
Dissolve Jello in hot water, add tomato soup, lemon juice, salt and Worcestershire sauce. let partially set and add celery and avocado.

Italian Vegetable Toss
1 1/2 c. shell macaroni
2 c. broccoli flowerets
1 c. cauliflower flowerets
1 c. fresh mushrooms, sliced
1 (6 oz.) can artichoke hearts, drained, rinsed and chopped
1 c. pitted ripe olives, sliced
1/2 c. green onions, chopped
3/4 c. Italian salad dressing
1 med. avocado, seeded, peeled and sliced
1 med. tomato, seeded and chopped
Cook macaroni according to package directions. Drain. Rinse with cold water, drain well.
In a large bowl combine macaroni, broccoli, cauliflower, sliced mushrooms, artichoke hearts, ripe olives and chopped onion. Toss with Italian dressing. Cover and chill several hours.
At serving time, toss vegetable mixture with avocado and tomato. Makes 12 to 16 servings.

Creamed Cucumbers
5 cucumbers, peeled and sliced
1 onion, sliced
1 c. mayonnaise
1 t. parsley flakes
1/4 t. pepper
1/4 c. vinegar
1 t. salt
1/4 t. garlic
1/4 c. sugar
2 drops hot pepper sauce
1/4 t. onion salt (optional)
Combine cucumbers and onions. Cover and let stand for one hour. Combine all remaining ingredients, pour over cucumbers and mix well. Refrigerate for several hours.

Copper Pennies
Slice and cook “fork” tender, but still crunchy (about 20 minutes):
2 pounds carrots
Drain and cool. Place in dish in layers:
1 onion, sliced
1 green pepper, cut into strips
Prepare marinade bringing to a boil:
1/4 t. Worcestershire sauce
3/4 c. apple cider vinegar
1 t. prepared mustard
1 can tomato soup
Salt and pepper
1 c. sugar (or less)
1/2 c. salad oil
Pour over carrots and chill at least 24 hours.
Note: The Salad Luncheon recipe used 4 cups carrots for the same dressing, and cooks them in salted water. Refrigerate them 6 to 8 hours before use. Keeps a couple of weeks.

Cauliflower and Broccoli Salad
1 c. mayonnaise
1 T. granulated sugar
1 T. vinegar
1/2 t. pepper
1 t. salt
1 head cauliflower, broken into tiny flowerets (7 c.)
1 bunch broccoli, broken into tiny flowerets (4 c.)
1 med. onion, chopped
Mix mayonnaise, sugar, vinegar, salt and pepper in a large bowl. Add vegetables and toss to mix. Serve soon or cover and chill up to 2 days.
Makes about 10 cups.

Broccoli and Cauliflower Salad
1 sm. head cauliflower, broken into sm. pieces
3 stalks or head of broccoli, broken into sm. pieces
1 lg. stalk celery, diced
1 c. raisins, brown/white
1 c. salted sunflower seeds
1 c. crispy bacon, crumbled
1/2 c. red onion, diced
Dressing:
1/2 c. sugar, or less
2 T. vinegar
1 c. mayonnaise
1/4 to 1/2 t. celery seed
May be made the day before and keeps well.

Asparagus Salad
1 can (10 1/2 oz.) cream of asparagus soup
1 pkg. (8 oz.) cream cheese
1 pkg. (3 oz.) lemon Jello
1 c. boiling water
1/2 t. lemon flavoring
2 t. minced onions
1 can (1 lb.) asparagus, drained
2 t. pimento, mined
1/2 c. celery, diced
1/2 c. pecans, chopped
1/2 c. diced green pepper
1/2 c. mayonnaise
Heat and stir the asparagus soup and cream cheese until well. blended. Dissolve gelatin in boiling water. Add flavoring. Cool and add the asparagus, celery, green pepper, onion, pimento, pecans and mayonnaise. Stir into the soup, cheese mixture. Pour into a mold or 8x10 inch dish.

Chicken Salad
3/4 c. wild and white rice, mixed together and cooked
1/2 green pepper, diced
3 green onions with tops, diced
Sm jar artichokes
1 doz. green olives, sliced
2 c. cooked chicken, diced
Dressing:
1/4 c. mayonnaise
Juice from artichokes
1/2 t. curry powder
Almonds or cashew, optional
Mix and enjoy!

Frozen Banana Split Salad
1 (3 oz.) cream cheese
1 pt. sour cream
2 T. lemon juice
1/4 c. maraschino cherries
1/4 c. nuts, chopped (optional)
3/4 c. sugar
1/8 t. salt
1 (13 oz.) crushed pineapple, drained
2 bananas, thinly sliced
Beat sour cream, juice, sugar and salt with cream cheese. Add remaining ingredients and freeze 12 hours.

Frog Eye Salad
Part 1:
1/2 c. sugar
Dash salt
1 egg
2 T. flour
3/4 c. pineapple juice from chunks
1 t. lemon juice
Cook until thick, stirring constantly; cool.
Part 2:
2/3 c. acini pepe 44 (pasta) ronzoni
1 qt. water
Cook in water, rinse and cool.
Mix parts 1 and 2 with any or all of the following:
1 lg. can mandarin oranges, drained
1 can pineapple chunks, drained
Fresh green grapes, sliced in hal
1 can fruit cocktail, drained
Mix well with 1 medium container Cool Whip. Chill and serve, keeps well for several days.

Snappy Carrot Salad
1 t. sugar
1/2 t. salt
3/4 c. sour cream
1/8 t. cloves
1 t. lemon juice
1/2 c. raisins
1 1/2 c. carrots, shredded
1/2 c. celery, chopped
Stir together gently sugar, salt, cloves, sour cream and lemon juice. Mix together remaining ingredients. Fold in sauce. Chill several hours.

Oriental Coleslaw
1/2 head cabbage, shredded
4 green onions, chopped
1 or 2 chicken breasts, cooked and cubed
Put these ingredients in one container.
1 pkg. chicken Ramen noodles, crumbled
2 T. sesame seeds
1/2 c. slivered almonds
Toast almonds and sesame seeds until brown, and cool. Put these ingredients in another container.
3 T. sugar
1/2 c. oil
1/2 t. pepper
1 pkg. seasoning mix from Ramen noodles
3 T. vinegar
1 t. salt
Put dressing ingredients in another bowl.
Note: Dressing can be added to cabbage mixture if serving the same day. To keep noodles, nuts, and seeds crisp, it is best to mix just before serving. When doubling recipe, just 1 1/2 packages of seasoning is needed or to your taste.