Combine oil, vinegar, sugar, salt and pepper in small bowl. Drain beans and mix with onions and green peppers in large bowl. Pour dressing over and toss gently. Refrigerate several hours or overnight.

TOPPING

Dissolve Jell-O in water then add 7 up, marshmallows, pineapple and bananas, let congeal in refrigerator. Cook topping ingredients until thick. Cool and pour over Jell-O layer. Top this layer with whipped topping. Put in 9 x 13 pan.

Mix Jell-O, hot water & marshmallows. Stir until marsh- mallows are dissolved. Set aside to cool. Add apricots & pineapple; set in refrig to congeal. Mix apricot juice, sugar, cornstarch & egg. Cook over low flame until thickened. Add butter & lemon juice. Cool. Add whip cream, blend & spread evenly over Jell-O. Garnish with grated cheese or nuts. Serve on lettuce.

Break cauliflower into pieces & cook in boiling water 3 mins. Remove & immediately immerse in ice water; drain. Repeat procedure with broccoli & carrots. Mix vegetables & add olives & mushrooms. Use stuffed or plain green olives & whole or pieces mushrooms. Toss salad with dressing & chill several hrs before serving. Stir several times while chilling.

Whisk together and toss with bib lettuce.

Soften 1 pkg Knox gelatin in 1/4 C cold water. Dissolve in 1 C hot milk. Add 1/2 C sugar, 1 tsp. vanilla and 1 C sour cream. Beat for 2 mins. to make smooth and fluffy. Mold in refrigerator. Pour carefully the Jell-O part over top of this. Jell-O Part-Dissolve 1 pkg lemon Jell-O in 1 C boiling water. Add squirt of lemon juice. Add 1 can blueberries with juice. Could use fresh berries, if so, cook 1 C berries with 1 C water quite awhile. She used canned dark cherries also.

TOPPING

Dissolve Jell-O in 2 cups hot water, add 1 1/2 C cold water, add pineapple and blueberries. Cream together topping ingredients and spread on top of chilled Jell-O. Sprinkle chopped nuts on top.

Drain berries, reserve juice, set aside. Heat 1 C berry juice and 1 C pineapple juice. Dissolve lemon Jell-O in juice. Add bananas and drained berries, let set till almost congealed. Whip cream, add sugar, vanilla to taste. Swirl whip cream into partially set Jell-O. Chill. Use 13 x 9 large Pyrex pan.

TOPPING

Dissolve Jell-O in boiling water then add pineapple and pie filling. Put in large 9 x 13 dish and refrigerate until firm. Then put on topping. For topping mix cream cheese, sour cream and sugar then fold in nuts.

All amounts are approximate. Mix the sour cream and orange juice concentrate together and add to rest of ingredients.

Boil liquid, pour boiling liquid over Jell-O in small mixer bowl, stirring till Jell-O is dissolved. Cool about 1 hour. Add sour cream, beat till smooth; chill till slightly thickened but not set. Stir in cherries & nuts. Pour into 6 C mold.

Mix all ingredients, serve in green pepper halves if desired.

Combine all ingredients, add salad dressing last. Chill. She usually uses Miracle Whip for mayonnaise.

Mix gelatin and boiling water. Stir well and cool. Add mayonnaise and beat lightly into gelatin. Add cut up celery, green pepper, onion and olives. Let stand until mixture begins to congeal, then add the chicken. Refrigerate in 9 x 9 glass dish. This may be frozen to use at a later time.

Line 4 individual bowls with lettuce cups. Layer 1/4 of shredded lettuce, chicken, onion, tomatoes, cheese and salsa in each lettuce lined bowl. Top with tortilla chips and ripe olives.

Line bottom of 1 1/2 qt mold with peach slices for garnish. Chop remaining slices. Mix hot peach syrup and gelatin to dissolve gelatin. Chill until thickened. Add celery, nuts and remaining peaches. Blend. Mix in cool whip and spoon into mold. Chill until thick.

In large bowl stir first 5 ingredients until smooth. Add remaining ingredients, toss to coat well. Cover, chill. Makes 5 cups.

Drain juice from cherries and pineapple and heat juice. Pour in Jell-O & add the fruit; let cool in refrig, but not thicken. Add Coke. Cool in refrig until slightly thickened. Cream the cheese and nuts together and fold into the Jell-O such that the cheese is distributed in small chunks.

Mix all ingredients well - will have a light yellow color. Store in refrigerator, will keep a week.

DRESSING

Bring dressing ingredients to a boil and pour over cabbage. Store in refrigerator, will keep a week.

Dissolve Jell-O in hot water, add cold water, chill till partly set, then add crushed pineapple, cranberry sauce. Add apple and nuts. Let stand in refrig till set. An orange may be added if desired.

Cheese Fluff

Mix Jell-O with boiling water. Add wine, cranberry sauce, pineapple drained & walnuts. Pour into mold and chill several hours. Serve with cheese fluff made as follows: Soften cream cheese and blend into cool whip with 1 tsp or more grated orange rind.

Mix cream cheese and whip cream. Add dates, pineapple, nuts and vanilla. Mix and put in refrigerator at least 1 hour before serving.

Dissolve Jell-O in boiling water. Blend in sherbet. Chill till very thick. Stir in cottage cheese and pineapple. Spoon into mold. Chill until firm.

Dissolve raspberry gelatin in boiling water, stir in orange cranberry relish. Pour mix into 8 C mold. Chill till partially set. Drain pineapple, reserve juice, set pineapple aside. Soften gelatin in juice and let stand 5 mins. Cook gelatin mix over low heat until gelatin dissolves. Add lime juice and eggnog. Chill until consistency of unbeaten egg white. Fold in pineapple and celery. Pour over cranberry layer.

Blend cream, lemon juice, sugar, salt, & stir in the remaining ingredients. (nuts, drained fruit cocktail, & miniature marshmallows may be added) Pour into 1 qt mold or cupcake papers. Freeze. Can be stored up to 2 weeks.

Mix cream, lemon juice, sugar and salt. Add remaining ingredients and blend. Pour into medium sized muffin tins which have been lined with paper cups. Freeze until firm. Serves 10.

Drain cherries, pineapple and oranges. Mix ingredients all together. Serves 8 - 10. Can be made day ahead.

Combine sugar, sour cream and yogurt. Stir in fruit and pour in 9 in pan. Cover and freeze till firm 5-6 hrs Stand 10-15 mins before serving.

Dissolve Jell-O in 2 cups cold water and 2 cups hot. Add pineapple, let set awhile and fold in cool whip.

DRESSING

In small bowl or jar mix dressing ingredients. In large bowl toss salad ingredients. Pour dressing over and refrigerate covered 4 to 24 hours. Serves 10

Dressing

Layer greens and vegetables in glass bowl. Mix salad dressing and sugar and pour over top. Sprinkle over grated cheese and crumbled bacon. Put saran wrap over bowl and refrigerate overnight.

Soften gelatin in cold water and dissolve over boiling water. Mix well all ingredients adding mayonnaise last. Pour into mold and chill. Pickles or olives may be added.

Heat water and juice. Dissolve Jell-O and chill until it starts to thicken. Add all other ingredients, whip and put in mold.

Combine all ingredients in marinate. Serve on lettuce lined plates.

Dissolve Jell-O in boiling water. Add orange sherbet. When partially set add other ingredients and fold in whip cream last. Chill until firm.

Marinate cauliflower, cherry tomatoes and olives in bottle of Wishbone Italian dressing 3 hrs or overnight. Cook noodles, add marinated vegetables, cheese and Bacos Can add salami, green pepper, cucumber, purple onion or may use fettuccini instead of noodles.

Put 1/2 can pineapple juice in double boiler and when hot add 1 egg, 2 Tbsp corn starch to which a little cold juice has been added. Beat well until cooked. When cold add 1/2 pt heavy whipped cream and pour over pineapple mixture. Pour over fruit and serve.

Soften cheese, blend in mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream. Pour in muffin tins that have paper liners. Freeze

Mix 1 cup juice from fruit cocktail and pineapple, add pudding mix and fruit. Fold in cool whip, chill 1 hr. If you want to make a pie out of it put in graham crust.

Peel potatoes and cut into bite size pieces.  Boil in salted water until just done (translucent center turns milky or insert a toothpick through potato center to verify the "bone" is soft).  I often remove a piece, cut it in half and taste it to make certain. It's important to cook the potatoes "just right".  Too little and they taste like they have bones in the middle - too much and you get potato paste.  

Drain potatoes and mix with remaining  ingredients.  It will have a light yellow color. Store in refrigerator.

Cook rice according to package directions but omit the 2 tablespoons butter. Cool in refrigerator. Add olives, scallions, and green pepper. Drain artichokes, reserve marinade. Mix marinade with mayonnaise and curry powder. Combine with rice mixture. Add quartered artichokes and sliced water chestnuts, refrigerate.

Combine pineapple, oranges, & rice. Let stand till liquid is absorbed by rice. Add sour cream and marshmallows. Mix.

Mix together. Let stand overnight in refrig.

Combine gelatin and boiling water. Stir with rubber spatula until gelatin is completely dissolved. Cool. Add bananas, pecans, berries, pineapple to gelatin and stir to combine, divide in half. Pour half the gelatin mixture into a 12 x 8 pan. Refrigerate until firm. Put on sour cream; pour on rest of gelatin. Cover and refrigerate until firm. Serves 12. About 225 calories each serving.

Toss cucumber with salt. Chill. Combine sour cream, lemon remaining salt, onion, sugar and pepper. Drain cucumber. Toss with sour cream, mix. Refrigerate 2 hrs

Combine all ingredients. To toast almond can bake 375 for 5 to 10 mins. or microwave high 3-4 mins.

Mix all together and put cherry on top when serving.

Mix dressing ingredients and pour over salad ingredients. when ready to serve.

Dissolve gelatin in boiling water. While hot, stir in frozen strawberries. Add bananas & pineapple. Chill until firm. Serve with dressing made of mayonnaise mixed with orange marmalade. Yield 12 servings. Also good without dressing.

Dissolve gelatin in boiling water, stir in rose wine, strawberries, and pineapple. Chill until consistency of unbeaten egg white. Spoon about 1/3 of mix into lightly oiled 6 C mold. Chill until partially set. Spread sour cream evenly over Jell-O. Add remaining mixture. Chill until firm. Unmold on lettuce leaves; garnish with strawberries.

Brown chuck, season slightly with salt and pepper. Let meat cool so it doesn't wilt lettuce. Mix salad dressings together in a shaker and shake well. Mix all salad ingredients together and pour dressing over after it has chilled.

8th - 1/2 cup grated Swiss cheese sprinkled with paprika also sprinkled over all. Cover lightly with saran wrap and refrigerate. Make in 9 x 13 dish.

Cook vegetables according to package. Chop artichokes, asparagus, green pepper, parsley, onion and cucumber. For cucumber she cut up and put salt on it in jar overnight. Toss with the mayonnaise, half and half, lemon juice and vinegar. For vinegar she used 2 cloves garlic in wine vinegar. Salt and pepper to taste