Cube avocado.  Slice banana.  Add chunk pineapple.  Mix together with mayonnaise.

Cut avocado into cubes.  Add chopped onion and hard cooked egg. Moisten with mayonnaise and marinate in refrigerator.

Drain 1 can “shellie” beans (large green beans with some shelled beans included) Add finely chopped onion, celery, and 2 hard boiled eggs, chopped.  Add a generous sprinkle of dill weed. Moisten with mayonnaise.  This improves if made ahead and marinades for a while in the refrigerator.

1 lg. can crushed pineapple (drain and save juice)
6 oz. pkg. blackberry or black raspberry Jell-O
1 lg. Can blueberries or blueberry pie filling
1 envelope plain gelatin
1 c. boiling water

Dissolve gelatin and jell-o in hot water.  Stir in pineapple juice.  Chill until syrupy.  Stir in pineapple and blueberries.  Pour into 9” x 13” pan and chill until firm.

BLUEBERRY SALAD TOPPING
1 cup sour cream
½ c. sugar
1 8 oz. pkg. cream cheese
Chopped nuts

Combine sour cream, cream cheese and sugar.  Mix until smooth and well blended.  Spread over salad and atop with chopped nuts.  Serves 10.

3 three oz. boxes jello 1 ¾ c. hot water for each
Pour into separate pans and when set, cut into ½ inch squares
Soften 1 pkg. plain gelatin in ¼ c. cold water then dissolve in 1 c. hot pineapple juice.    Cool.  Mix pineapple mixture with one cup sour cream.   Add sugar and vanilla to taste, then fold in the jello squares and chill.

Shred 1 small head cabbage (Savoy cabbage is very good) Chop 2 red apples skin and all.  Make a dressing of ½ . mayonnaise, ½ c. milk, juice of one lemon, and two t. sugar.  Toss the cabbage, apples, dressing, ½ c. raisins and ½ c. miniature marshmallows.

For 2 cups boiled, boned, and skinned chicken, add 1 c. canned mushrooms.  (These amounts are approximate)  Place in food processor and pulse until fairly finely chopped.  Moisten with mayonnaise. For party sandwiches, use fine textured bread (Arnold’s white sandwich loaf).  Spread on bread and trim crusts.  Each two slice sandwich makes four party sandwiches.  Cover with damp cloth and keep cold.  At serving time, garnish with small parsley sprigs.

Boil two whole chicken breasts until done.  Cool, skin and bone.  Cut into bite sized pieces.  Finely mince three or four ribs celery.  Add to chicken along with enough mayonnaise to moisten.  A small amount of curry powder may be added. 
Serve on lettuce with tomato.

2 whole chicken breasts boiled and skinned
1 sm. bunch white grapes halved
1/3 c. sliced almonds
Mayonnaise to moisten
Toss together lightly.  Serve on lettuce leaves.

Shred 1 head green cabbage.  Cabbage may also be cut fine in food processor if desired.  Add 1 green or red pepper, sliced. Two or three ribs celery diced and one small onion cut fine.  Make a dressing of ½ c. mayonnaise, ½ c. milk and two or three teaspoons of vinegar.  Toss all together.