1 pkg. frozen chopped spinach
1 c. water 1 envelope unflavored gelatin
1/4 c. lemon juice
1/2 c. water
1/3 c. mayonnaise
1/4 c. sugar
1 c. Ricotta cheese
3/4 tsp. salt
1/2 c. celery, chopped

Cook spinach, drain thoroughly and cool. Heat the gelatin in water until dissolved. Add sugar, salt, remaining water and lemon juice to gelatin mixture. Stir gelatin mixture into mayonnaise. Chill until partially set. Beat the mixture. Add spinach, cheese and celery. Chill in 5 cup mold until firm.

8 oz. pkg. lime Jello
1 1/2 c. pineapple chunks
2 c. boiling water
1/2 c. mayonnaise
2 c. cold water
1 T. grated onion
1 T. vinegar
1 or 2 cans shrimp, ringed and drain
1 tsp. salt

Dissolve Jello in boiling water. Add cold water, vinegar and salt. To 1 1/2 c. gelatin mix, add pineapple chunks. Pour into 2 quart salad mold. Let set. To 1 cup gelatin mix, add mayonnaise and onion. stir well. Pour over set mixture of above. Chill. then set, pour over the rest of gelatin mix to which shrimp have been added. Let set. Unmold on lettuce to serve. Serves 8.

(serves 8)

4 T. unflavored gelatin
1/2 c. cold water
1 (3 oz.) pkg. cream cheese, softened
1 c. mayonnaise
1 1/2 c. total of chopped celery, Green peppers, Onions, Green olives, Almonds, Cucumbers
1 cup of Tomato Soup

Dissolve gelatin in cold water. Boil soup. Add cheese and stir until smooth. Add gelatin/water mixture. When cool, add mayonnaise and vegetables. Pour into 6-cup mold and chill until set (at least 4 hours).

1/2 pkg. cinnamon candies
1 c. water
1 pkg. (3 oz.) lemon Jello
2 pkgs. (3 oz.) cream cheese
1/2 c. nuts, chopped
1 1/2 c. unsweetened applesauce

Boil cinnamon candies in water until dissolved. Pour over Jello. Add applesauce. Stir and put in refrigerator until it thickens. Put half of mixture in loaf pan. Add cream to cream cheese until soft enough to spread. Add nuts. When first half of Jello is stiff, spread the cheese mixture on it. Then pour other half of gelatin mixture over the cheese. Chill until firm. Especially good with ham, chicken or turkey.

1 lg. peeled cucumber
1/2 c. pecans or walnuts, broken in large pieces
I pkg. lime Jello (3 oz.)
I c. cottage cheese
1/2 tsp. salt
1/2 c. mayonnaise
Speck of grated onion

Dissolve Jello in 3/4 cup boiling water. Cool until almost ready to gel. Grate cucumber. Add salt and onion. Add cottage cheese and mayonnaise to cucumber mixture. Fold in nuts. Add entire mixture to cooled and slightly thickened gelatin. Put in salad mold. Stir as it gels if nuts have floated to the top.
Chill several hours. Turn out on bed of lettuce. Sprinkle top with bit of paprika. Serve with mayonnaise. Recipe can be doubled to tripled.

1 (10 oz.) can of tomato purée
Salt to taste
1/4 c. boiling water
1/2 c. butter
1 c. brown sugar
Slices of bread

Combine tomato purée, water, brown sugar, and salt and simmer for 5 minutes. Take from the stove and add butter. Cut or break slices of bread into squares. Place 1 c. squares in buttered casserole. Pour hot tomato mixture over bread squares. Bake uncovered, in moderate oven 30 minutes and serve immediately. Tomato pudding is good served with ham loaf and green vegetable for main course.

2 T. butter or margarine
1 T. sugar
8 c. cabbage (finely shredded)
2 T. vinegar
1 clove garlic (minced)
1 tsp. salt (omit if you substitute garlic salt for garlic)
1/2 c. water
1/2 c. dairy sour cream
1/4 tsp. caraway seed (optional)

Heat butter in large skillet. Add cabbage, garlic and the water. Cover tightly and steam over low heat 10 to 12 minutes. Blend sour cream, sugar, vinegar (and salt); stir into cabbage. Heat through, but do not boil. Sprinkle with caraway seed.

6 servings.

1 (13 1/2 oz.) can pineapple chunks
1 T. corn starch
1/2 tsp. salt
1/2 c. water
1/8 tsp. ground ginger
1/3 c. cider vinegar
2 (1 lb.) cans sliced beets (4 c.) (drained)
4 T. brown sugar

Drain syrup from pineapple and mix with water and vinegar. Mix sugar, corn starch, salt and ginger, add vinegar mixture. Cook until thickened, stirring constantly. Add beets; then heat to boiling. Just before serving, mix pineapple into hot mixture.

Makes 8 servings.

(Great With Ham)

1 large pkg. raspberry Jello
1 (11 oz.) can crushed pineapple
1 1/2 c. boiling water
Marshmallows or nuts (if desired)
1 can (2 c. size) cranberry jelly

Dissolve Jello in water, add cranberry jelly and stir till blended (will be somewhat lumpy). Add pineapple and pour into mold. When semi-set add a layer of marshmallow and/or-nuts if desired.

(Serves 8)

Especially good with ham, chicken or turkey.

1/2 pkg. cinnamon candies
2 (3 oz.) pkg. Philadelphia cream cheese
1 c. water
1 (3 oz.) pkg. lemon Jello
1/2 c. nuts (chopped)
1 1/2 c. unsweetened applesauce

Boil cinnamon candies in water until dissolved. Pour over Jello. Add applesauce. Stir and put in refrigerator until it thickens. Put half of mixture in pan (loaf pan works best).
Add cream to cream cheese until soft (enough to spread). Add nuts. When first half of Jello is stiff, spread the cheese mixture on it. Then pour other half of gelatine mixture over the cheese. Chill until firm.