Soak 2 pkgs. Knox gelatin powder in 4 Tbsps. cold water.
Dissolve it in 1/2 cup boiled pineapple juice.
Add 2 Tbps. sugar, dash of salt, 2 cups gingerale, juice of 1 lemon.
Chill these ingredients in the fridge until the jelly is nearly set.
Then add 1/2 lb. grapes, seeded and cut in half, if large; small can crushed pineapple or pineapple tidbits; 4 ozs. crystallized ginger, cut in small pieces.
Chill the salad until set.
This is my favourite jellied salad.

STEPHANIE'S SEVEN LAYER SALAD

Place the following in order in a medium to large bowl:
lettuce (2 to 3 inches)
onion
green pepper
celery
fresh mushrooms
1/2 bottle Kraft real mayonnaise
brown sugar
shredded cheddar cheese
bacon bits

Let sit for a few hours in the fridge.

MARY'S SPINACH SALAD

1 bag fresh spinach
2 or 3 hard boiled eggs (cut up)
1 or 2 tomatoes (cut uo)
5 or 6 crisp strips bacon (broken up)
1 can smoked oysters or mussels (cut up)
Golden Caesar salad dresssing

SHARON'S BROCCOLI SALAD

2 small bunches raw broccoli
1 small onion, diced
1 cup medium grated Cheddar cheese
1/2 lb. bacon, cooked well and crumbles

SAUCE:
1/2 cup sugar
2 t. vinegar
1 cup Hellman's mayonnaise
Let sauce set awhile

Put the sauce on the salad just before serving.

MARY'S CURRIED CHICKEN SALAD

4 cups cooked rice
4 cups cubed chicken or turkey
2 cans pineapple chunks
2 cups chopped celery
2 cups salad dressing
2-3 T. curry powder

Mix all ingredients together and refrigerate until ready to serve.

PISTACHIO SALAD

1 pkg. pistachio instant pudding, prepared
1 pkg. Cool Whip
1 cup small coloured marshmallows
1 cup drained crushed pineapple

Let set in fridge.

YUMMY SALAD

Ingredients
One head green leaf lettuce, washed and torn into bite-size pieces
One small red onion, thinly sliced
One cup of fresh mushrooms, sliced
One cup of Walnut pieces
One 10oz tin mandarin orange segments, drained
Renee's Poppy Seed Dressing and Dip

This salad must be prepared in individual portions.
Place lettuce in salad bowl. Top with onion, mushroom, mandarin orange slices and walnuts.
Top with small amount of dressing and serve.

SPINACH SALAD WITH HOT BACON DRESSING

1/2 lb. (225g) bacon
10 oz. (300g) spinach
1 1/2 cups (375ml) fresh mushrooms, sliced
1/3 cup (80 ml) freshly grated Parmesan cheese
1/2 cup (125 ml) spanish onions, thinly sliced
1/2 cup (125 ml) croutons
2 CHOPPED hard boiled eggs
Dressing :
4 tsp. (20 ml) Dijon mustard
2 tsp. (10 ml) white sugar
1/4 cup (60 ml) white wine vinegar
2 tsp. (10 ml) Worcestershire sauce
1 tsp. (5 ml) seasoned salt
1/2 cup (125 ml) olive oil
2 chopped green onions

Dice the bacon and fry until crisp. Drain, reserving the drippings.
Wash the spinach and trim the leaves. Tear into bite sized pieces. Place on serving plates. Top with bacon, mushrooms, cheese, onions, croutons and eggs.
Heat 3 tbsp. (45 ml) of the bacon drippings in a saucepan. Add the mustard and sugar and bring to a boil.
Whisk in the vinegar, Worcestershire and salt. Slowly add the oil, stirring constantly. Stir in the green onions. Pour over the salad and serve at once.

DESSERTS

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