Boil 1 package macaroni in salted water until tender (about 7 minutes). Rinse under cold water spray to remove gummy residue, drain and set aside to cool. Mix together: 1 can salmon (separate into bite-size chunks), 2 tablespoons grated onion, ½ cup celery, 2 hard-cooked eggs (diced) and enough Thousand Island dressing to give proper consistency (about 1 cup). Add to cooled macaroni, mixing with fork, and chill in refrigerator until ready to serve with rye triangles or saltine crackers.
SKILLET SALAD
4 slices bacon ¼ cup vinegar 1 tablespoon brown sugar 1 teaspoon salt 1 tablespoon finely chopped onion 4 cups (½ medium head) shredded cabbage ½ cup chopped parsley
Cook bacon till crisp; remove from skillet and crumble. Add vinegar, sugar, salt, onion to fat in skillet. Add crumbled bacon. Heat thoroughly; take from range and toss cabbage and parsley in hot dressing.
CRANBERRY SALAD
1 cup sugar 1 large can crushed pineapple, drained 1 cup coarse chopped nuts 2 cups cut up marshmallows
Blend ingredients together and let stand while preparing jello. Dissolve one package of raspberry jello in one cup of the boiling pineapple juice (if not a cup add water). Cool jelly until thick, mix with the above and last mix in one pint of whipping cream whipped. Pour into desired molds and chill for several hours.
· SPREADS · SANDWICHES ·
