Drain juice from a can of chopped tomatoes.  Soften 1 pkg. of unflavored gelatin in about ¼ c. of the juice.  Heat the remaining juice and then dissolve the gelatin in it.  Return tomatoes to juice along with finely chopped onion and celery.  Pour into glass bread pan and refrigerate.  This can also be made with V-8 juice.  Follow directions on gelatin pkg.

1 c. small marshmallows
1 c. sour cream
1 can mandarin oranges, drained
1 c. coconut

Mix all together.  Chill.  This is good as a dessert, too.

On the farm, we had wonderful fresh eggs in abundance and this salad was regularly on our menu.  We liked serving it on freshly baked bread.
Hard boil eggs, allowing 2 per serving.  Cool and peel.  Mash with fork until white is no longer visible.  Season with salt and pepper and add mayonnaise until spreading consistency.  You may add 2 t. mustard per serving and/or finely chopped olives.

Place four eggs in medium saucepan, cover with 1 inch of water and bring to boil over high heat.  Remove pan from heat and let set covered for 10 minutes.  Fill a bowl with water and ice cubes.  Transfer eggs to ice bath with slotted spoon and let sit for five minutes.  Crack egg all over against counter-top.  Roll gently, then begin peeling from flat end. Peel will come off in a spiral attached to the membrane.

5 chicken breasts (cooked and diced—remove all skin and yucky stuff)
2 stalks celery
¼ c. purple onion (optional)
1 t. curry powder
1 cup mayonnaise
salt to taste
Mix all ingredients together and chill for at least two hours.

2 cans drained tuna (either in oil or water—your choice)
2 cans green peas (do not drain)
1 lb. Cooked shell pasta
salt
¼ cup purple onion, chopped
1 cup mayonnaise

Mix all ingredients including the juice from the peas.  It will thicken upon chilling.  Chill for at least two hours.  The juice makes it so you do not need to use so much mayonnaise and it helps to cut the “fish” taste of the tuna.  If you do not want so much flavor from the peas, use only the juice from one can.

Use lean baked ham.  For each cup of prepared ham, add a scant ½ c. of chopped celery, 1 t. mustard and mayonnaise to moisten.  For sandwiches, chop ingredients very fine.  For dinner salad, cube the ham.

2 celery ribs
1 tea. salt
1 yellow bell pepper
1 tea. pepper
1 red bell pepper
½ tea. ground cumin
½ med. onion
½ c. red wine vinegar
4 (15 oz.) cans black-eyed peas rinsed
2 T. balsamic vinegar
2 jalapeno peppers, seed & diced
¼ c. olive oil
2 T. chopped fresh parsley
4 bacon slices cooked and crumbled
1 garlic clove, minced
Garnish, fresh chopped parsley

Dice first 4 ingredients.  Combine diced vegetables, drained peas and next 6 ingredients in large bowl.  Combine vinegars in small bowl and whish oil in a slow steady stream, blending well.  Add to vegetable mixture tossing gently to mix.  Cover and chill 3 to 4 hours or over-night.  Stir in bacon before serving.  Yield 7 cups.

1-15 oz can whole cranberry sauce
8 oz. crushed pineapple, drained
2-3 oz. pkgs. Raspberry jello
1 8 oz. carton sour cream
1 8 oz. pkg. cream cheese
1 cup sugar
1 tsp. vanilla
1 cup finely ground pecans

Drain cranberries and pineapple—save the juice.  Dissolve jello in 1 cup boiling water.  Add the juice and enough water to make 1 ¾ cup liquid.   Stir in cranberries and pineapple.  Pour into a 9 x 13 inch pan and congeal.  Combine sour cream, cheese, sugar and vanilla and spread on top of the jello mixture when set.

2 bunches fresh broccoli
2 – 3 T. chopped peanuts
5 slices crisp bacon chopped
2/3 c. raisins
3 T. sugar
2 T. vinegar
1 c. mayonnaise
dash of pepper
¼ c. chopped onion

Steam broccoli until just done—crisp.  Cool. Add other ingredients and toss. Adjust seasoning to taste.