Page 20 - By His Hands We Shall Be Fed Test 2

APRICOT SALAD

Cheryl Dyar

1 lg. or 2 sm. pkg, apricot Jell-O 1 med. can crushed pineapple
1 8-oz. pkg. cream cheese undrained

Heat all ingredients to boiling, add to this ½ cup sugar and 2 cups water; chill until

almost firm. Fold in 1 medium carton Cool Whip, 1 cup of nuts and 2 small cans

Mandarin oranges. Chill until firm

CHERRY CONGEALED SALAD
Rosalyn Price

2 pkg. cherry gelatin 1 8-oz pkg. cream cheese, softened

2 C. hot water 1 8-oz. ctn. sour cream

1 sm. can crushed pineapple 1/2 C. sugar

1 can cherry pie filling 1/2 tsp. vanilla

Dissolve gelatin in hot water, add pineapple and cherry pie filling and let gel. For

topping, beat together cream cheese, sour cream, sugar and vanilla. Spread over

congealed salad. Sprinkle top with nuts, if desired.

FAVORITE CHICKEN SALAD (Low Calorie)

Dona D Shiflette

4 oz. cooked chicken 4 tsp. imitation mayonnaise

1/2 C. diced celery 3 pkg. Sweet ‘N Low

2 T. minced onion (optional) artificial sweetener

4 T. chopped dill pickles 1 egg, beaten
1 hard-boiled egg, diced

In a small saucepan, bring vinegar and sweetener to a boil. Beat raw egg into vinegar

mixture. Return to heat, stir until thickened. Combine chicken, vegetables and remaining
ingredients. Pour vinegar and egg mixture over the chicken and mix well. erves 2.

Note: You can use tuna or canned chicken if you rinse off the broth. Always weigh

after draining, and don’t accept canned weight.

7-LAYER SALAD

Cathy Simpson

1 head lettuce 1/2 C. green pepper

1 chopped onion 1 sm. can peas, drained

1/2 C. chopped celery 4 oz. grated cheese

Layer first 5 ingredients in bowl. Spread 1 to 2 cups mayonnaise (in mayonnaise mix

2 tablespoons sugar for each cup of mayonnaise). Sprinkle cheese and bacon bits over top.

Refrigerate