Salads

Crunchy Noodle Salad

1 large head lettuce (Nan Moore uses 1/2 Bibb and 1/2 iceberg)
3-6 green onions
3/4 cup sliced almonds
1 tbsp sugar
1 tbsp butter or margarine
1/2 can Oriental rice noodles

Dressing
1/2 cup vegetable oil (I use 1/4 cup oil and 1/4 cup water)
1/4 cup vinegar
1/4 cup sugar
1 tbsp Jane's Crazy Mixed-up Salt
1 tbsp poppy seeds
1/4 tsp black pepper

Combine lettuce and onions. Sauté almonds, butter, and sugar. Watch carefully as this burns easily. Whisk together  dressing ingredients. Before serving, add almonds, dressing, and rice noodles to lettuce and toss well. Serve at once.

Cranberry Orange with Cherry Gelatin

2 pkgs (3 oz. each) cherry flavor gelatin
2 1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg (10 oz) Indian Trail Cranberry Sauce, defrosted
Dissolve gelatin in boiling water. Stir in Indian Trail Cranberry Orange Sauce and pineapple. Pout into mold. Refrigerate until firm.

Cranberry Salad

1 small box cherry Jello
1 small box red raspberry Jello
2 cups boiling water
1 9 oz. can crushed pineapple (not drained)
1 can whole cranberries
Mix well and when syrupy, add 1/2 cup chopped celery, 1 or 2 chopped apples, and 1/2 cup nuts. Chill until firm.