Serves 4 - 95 calories per serving

1-1/2 Cup cooked potato, diced
1-1/2 Cup celery, diced
1/3 Cup green sweet pepper, diced
6 radishes, sliced
Lettuce leaves, leaf lettuce preferred
2 Tbsp. onion, minced
2 Tbsp. salad dressing, mayonnaise type
1 Tbsp. sweet pickle relish
1 medium tomato cut into 12 wedges

Mix the above except the lettuce and tomato. Serve on lettuce leaves and garnish with tomato wedge.

1 large can crushed pineapple
1 pkg. Royal Instant Pistashio Pudding
1 Can Mandarin Oranges
1 Can fruit cocktail (drained)
1 small carton Cool Whip

Mix all ingredients together the day before and refrigerated covered.

1 - 10oz. Pkg. frozen peas
1 Can Spanish peanuts (skins off)
1 Can Sour Cream
Dash garlic sauce
1/2 Cup chopped green scallions
Dash Worcestershire Sauce

Defrost peas. Drain. Combine all. Chill.

(Serves 4)
2 Cups diced cooked chicken
1 can mushroom soup
1/2 Cup milk
1/2 Cup mayonnaise
1 Cup water chestnuts sliced thin
1 jar buttered mushrooms sliced thin
1/4 cup Pepperide dressing for topping

Mix all ingredients together and bake 40 - 45 minutes at 350°.

(Erma Danford's Mother's) 1 lemon jello dissolved in 1 1/2 cup water 1 cup Miracle whip - add to the above when jello begins to congeal Add: 1 can corned beef shredded very fine 2 cups celery cut fine 1/4 Cup green pepper chopped very fine 1 Tbsp. grated onion 3-4 hard boiled eggs riced or chopped fine and mixed with above ingredients Mix all ingredients well and place in a 13 x 9 pyrex dish. Chill until firm and frost with Philadelphia cream cheese and whip cream or cool whip whipped together. Cut in squares and serve on lettuce leaf with a sprig of parsley on top. 

Stew 1 lb. can of stewed tomatoes for 2 minutes.

Add:
1 Tbsp. vinegar
1 tsp. salt
1-3 oz. package cherry or raspberry jello.

Stir until dissolved. Pour into 8 inch square pan or small molds. If you want to make 20 servings use 9 x 13 pan and triple recipe but use 1-3 oz package cherry jello, 1 package lemon jello and 1 envelope plain gelatin.

DRESSING.—One-half cup of vinegar, one tablespoon of butter, a small tablespoon of sugar, one teaspoon made mustard; mix and let come to a scald. To two eggs, beaten thoroughly, add one-half cup of sweet milk; pour the scalding dressing on the eggs and milk; return to the fire and let it thicken; cool. Cut the potatoes into dice; two hard boiled eggs, cut into dice; one onion; salt and pepper to the taste; pour on the dressing and mix with a silver fork.

Two heads of lettuce, yolks of two hard boiled eggs, one tablespoonful of melted butter, one teaspoonful mustard, one-half teaspoonful each of salt and pepper, one tablespoonful of sugar; mix all together and let it stand five minutes, then add four tablespoonfuls vinegar; pour over lettuce when ready to serve.

One chicken, boiled tender and chopped fine; three eggs, boiled hard; chop the whites of the eggs with the chicken; chop three heads of celery and mix with the chicken ; rub up the yolks with four tablespoonfuls of Durkee's salad dressing, add a pinch of salt and pepper, and enough vinegar to moisten. Before serving, pour over it half a cup of cream. Garnish the top with olives, small cucumber pickles, pickled beets cut in fanciful designs, and celery leaves.

One can of lobster, picked up fine, removing all hard, yellow pieces; one half cup of finely chopped lettuce. Mix the two together and add the salad dressing. Lay it on a bed of lettuce leaves in a salad dish.

DRESSING.—Two eggs beaten, one teaspoon of salt, two teaspoons of sugar, three mustard-spoons of mustard as prepared for the table. Beat all together. Put one cup of vinegar in a dish of water on the stove and when boiling hot add the mixture, stirring till like soft custard. Just before pouring over the salad, add one cup of thick, sweet cream.