1984 Greenwood Jaycees Recipe Book

Cookbook page 7

Wilted Spinach Salad, Layered Lettuce Salad, Carrot Salad

WILTED SPINACH SALAD         (Continued)

Wash spinach, discarding stems. Pat dry on paper towels; tear into
bowl. Add onion and sprinkle with pepper. Chill. At serving time,
slowly fry bacon in deep skillet until crisp. Drain grease. Add vinegar,
lemon juice, sugar and salt. Gradually add spinach, tossing until
leaves just coated and wilted. Sprinkle with egg.

LAYERED LETTUCE SALAD                                    Janet Jackson

1 head lettuce, torn in              3 Tbsp, sugar
   bite size pieces                  3 Tbsp. Romano grated cheese
1/4 c. chopped onion                 3 Tbsp. Parmesan cheese
1 lOoz. pkg. frozen peas,            Crumbled bacon
   uncooked                          Chopped boiled eggs
1/2 c. diced celery                  Cherry tomatoes, cut
1 can water chestnuts,               Optional: carrots, radishes
   sliced thin
1 pint Hellmann's Real Mayonnaise    Garnishes:
   or Miracle Whip                   Crumbled bacon
                                     Chopped boiled eggs

Be sure all vegetables are dry when you layer lettuce, onion, peas,
celery, chestnuts, carrots and radishes, into a large bowl. Spread
mayonnaise over top, completely covering. Mix sugar, and cheeses in
small bowl. Sprinkle mixture on top. Cover tightly and refrigerate
overnight. When ready to serve, garnish with bacon, chopped eggs or
tomatoes. Do not mix before serving, as dressing will mix with lettuce
as people serve themselves.

CARROT SALAD                                            Shari Shireman

2 lbs. carrots                       1/2 tsp. dry mustard
1 can tomato soup                    1 medium onion, sliced thin or
1 c. sugar                              chopped
1/2 c. salad oil                     1/2 raw green pepper
Dash Worcestershire sauce               chopped

Cook carrots, sliced, salt, pepper and butter until done, do not over
cook. Mix rest of mixture and pour over carrots. Put in refrigerator
for at least 24 hours. Stir occasionally. Do not cook the carrots in
too much water.

  PLEASE PATRONIZE OUR                       ADVERTISERS




                                      -7-    Greenwood, Ind.