1 can crushed pineapple (tall can)
1 pkg. frozen strawberries
1/2 pint sour cream
1 box strawberry Jello
Pour off pineapple juice and add water to make 1 cup. Heat and dissove Jello. Then add strawberries with juice and pineapple. Pour half of mixture in mold and chill until firm. Spread sour cream over firm mixture and then balance of Jello mixture. Chill.
1 can Black Bing Cherries
1/2 pint sour cream
1/4 C. pecans
1 pkg. Cherry Jello
Dissolve Jello in 1 C. boiling cherry juice and 1 C. water. Chill until it begins to thicken. Add sour cream and blend thoroughly, then add cherries and nuts. Chill until firm. Serve on lettuce. Serves 6-8
Cook five to ten minutes. Cool.
1/2 C. vinegar
1 t. celery seed
Mix with:
1/2 C. salad oil
1/2 C. sugar
1/2 t. salt
1/2t. dry mustard
1 T. onion juice or grated onion
Pour over cabbage and serve.
1 pkg. (7-8 oz.) elbow macaroni, cooked according to directions
1 can corned beef
1 can cream of chicken soup
1 sm. pkg. Velveeta cheese (cheese may be slivered and stirred into soup)
Mix well. Bake at 350 degrees for 30-35 minutes.
1 1/2 lbs. ground beef
1/2 C. chopped onion
1 pkg. Philadelphia Cream Cheese
1 can cream of mushroom or cream of chicken soup
1/4 C. milk
1 t. salt
1/4 C. catsup
1/3 C. sliced stuffed olives
Brown beef and onions, drain. Combine softened cream cheese, soup and milk. Add salt, catsup, olives and cooked beef. Pour into 2 quart casserole. Bake at 375 degrees for 10 minutes. Top with baking powder biscuits. Bake at 375 degrees for 15 or 20 minutes or until the biscuits are golden brown. Makes 5 or 6 servings.