PINEAPPLE SALAD
2 small cans crushed pineapple
1 large package cream cheese
1 package lime jello
1/2 pint coffee cream*
small amount of chopped nuts (if desired)
Drain juice from pineapple. Bring to a boil. Add to jello - set aside to cool. Add a little at a time the coffee cream to the softened cream cheese. Add pineapple and the cool jello (and nuts, if desired). Pour into buttered mold and refrigerate. *If you cannot find real coffee cream, you may use half & half coffee cream. (Mother, 1966)
WATERGATE SALAD
1 can crushed pineapple
1 box instant pistachio pudding mix
1 cup miniature marshmallows
1/2 cup chopped walnuts
1 9-oz Cool Whip
Mix together and refrigerate until ready to use.
FESTIVE SALAD
For a holiday-season individual salad, place a cold slice of canned cranberry sauce on a bed of fresh lettuce. Next, add a round mound of cottage cheese, a slice of pineapple, more cottage cheese, and sprinkle with chopped nuts. Your table will gain gaiety of appearance. (Mother, 1966)
CRUNCH TUNA SALAD
1 can tuna, drained
1 cup peas
1 cup shredded carrots
2 tablespoons finely chopped onion
1 cup chopped celery
4 hard boiled eggs, diced
1 cup chow mein noodles
Miracle Whip to taste or light mayo
Combine all ingredients and serve. Serves 4 to 6. (Sharon, 1999)
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