(Serves 4 -Delicious!)

9 oz. pkg. frozen artichoke hearts
1 medium red onion (sliced)
1 envelope Good Seasons Italian salad dressing mix
4 oz. can sliced mushrooms
8 oz. can French style green beans (drained)
Lettuce leaves
Anchovy filets
1 c. cooked carrot strips
Ripe olives

Cook artichoke hearts according to package directions; drain and cool. Combine with mushrooms, beans, carrot strips and onion slices in a shallow glass dish. Prepare salad dressing mix as directed on package; pour over the vegetables. Chill about 2 hours, turning vegetables occasionally.
Place lettuce on chilled plate; arrange marinated vegetables in attractive pattern. Garnish with anchovy filets, olives.

Keeps forever!

1 lb. can cut green beans (drained)
1/2 to 3/4 c. sugar (start with 1/2)
1 lb. can cut wax beans (drained)
2/3 c. vinegar
1/3 c. salad oil
1 lb. can red kidney beans (rinsed)
1 tsp. salt
1/2 tsp. pepper
1/2 c. green pepper (chopped)

Mix well. Chill overnight.

(From Bonnie Price Bethel, adapted)

1 buffet size can baby lima beans
1 pint size can kidney beans
1 pint size can garbanzo beans
1 buffet size can cut wax beans
1 red onion (sliced)
1 can pimiento (diced)
1 buffet size can cut green beans
1 green pepper (sliced)

Dressing:
1/3 c. sugar
1/2 tsp. salt
1/4 c. oil
1/2 tsp. celery salt
1/2 c. vinegar

Drain beans and mix with onion, pimiento and green pepper in large bowl. Mix ingredients for dressing in saucepan and bring to boil. Pour over bean mixture, toss and cover. Chill.

Best if allowed to stand for 24 hours first.

1/2 lb. bean sprouts
1 1/2 T. dark soy sauce
1/4 c. scallions (chopped)
1/2 tsp. sugar
1 T. oil
Pinch MSG
1 T. wine vinegar

Wash bean sprouts, then rinse in boiling water. Drain, place in cold water immediately. Combine all remaining ingredients except scallions. Toss bean sprouts with sauce, garnish with scallions.

1 c. uncooked rice
Salt to taste
2 c. carrots (coarsely shredded)
Freshly ground pepper to taste
3 green onions
1/2 c. celery (thinly sliced)
1 c. (barely) cooked peas
1 green pepper (cut in strips)
2 pimientoes (diced)
1/2 c. Wishbone Italian dressing

Cook rice and cool. Add remaining ingredients. Chill well before serving. Serves 6 to 8.

Great for a football brunch. Hail to the Victors!

1 head lettuce
1 c. mayonnaise
1/4 to 1/2 c. onions (chopped)
1 t. sugar
1/4 to 1/2 c. celery (chopped)
4 oz. Cheddar cheese (shredded)
1/4 to 1/2 c. green pepper (chopped)
Crisp bacon
10 oz. peas (cooked and drained)

Chop lettuce in bowl or in 13 inch Pyrex dish. Place on top of lettuce chopped onions, celery, green pepper. Next add layer of peas. Spread with 1 c. mayonnaise, and sprinkle with sugar. Cover
with shredded Cheddar cheese,and crumble bacon on top. Cover with Saran Wrap and refrigerate overnight. Cut into servings. May be halved, using a 9 inch Pyrex dish if preferred.

Wash in cold water and wipe some fair, ripe tomatoes, cut in slices 1/3 inch thick; do not peel them. Arrange some clean white lettuce leaves on a silver or china platter with 2 large leaves at either end, their stems toward the middle, and 2 small ones at the sides. Lay on them the slices of tomato with their edges overlapping each other. Serve with this salad French dressing.

Chop 6 small carrots and 1/4 pound walnuts. Arrange lettuce leaves on plate; place spoonful of chopped carrots, then a spoonful of nuts; put salad dressing on and place a nut meat on top.

One envelope Knox Sparkling gelatine, 1 cup cold water, 1 1/2 cups boiling water, 1/2 cup lemon juice, 1/2 cup sugar, 3 tart apples, 1 cup celery, cut in small pieces; 1/2 cup pecan nut meats. Soak gelatine in cold water 5 minutes, and dissolve in boiling water. Add lemon juice and sugar. When mixture begins to stiffen add apples, sliced in small pieces, chopped celery and broken nut meats. Turn into mold, first dipped in cold water, and chill. Accompany with mayonnaise dressing. This mixture may be served in cases made from bright red apples.

One envelope Knox Sparkling gelatine, 1/2 cup cold water, 1/2 cup mild vinegar, 2 tablespoonfuls lemon juice, 2 cups boiling water, 1/2 cup sugar, 1 teaspoonful salt, 1 cup cabbage, finely shredded; 2 cups celery, cut in small pieces; 2 pimentoes, cut in small pieces. Soak gelatine in cold water 5 minutes. Add vinegar, lemon juice, boiling water, sugar and salt. Strain, and when mixture begins to stiffen add remaining ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing or cut in cubes, and serve in cases made of red or green peppers, or turn into molds lined with canned pimentoes. A delicious accompaniment to cold sliced chicken or veal.