BAKED BEAN SALAD TAKES THE PRIZE

[Welland Tribune October 31, 1941]

Baked Bean Salad
3 cups drained canned baked beans
4 slices crisp bacon diced
1/3 cup salad dressing
1 small sour pickle, chopped fine.

Combine all ingredients. Arrange on crisp lettuce and serve with additional dressing-Mrs M.H. Rogers, Port Colborne

Jewel Salad
Dissolve 2 pkg lemon jello in 1 qt boiling water. Add juice of 1 lemon and cool.
When cool add 1 bottle stuffed olives (cut in slices)
Pour in molds and allow to set.
Serve on lettuce. Add shredded almonds and finely chopped celery.
Garnish with mayonnaise and paprika-Mrs George Smith, Port Colborne.

Stuffed Prune Salad
Cook large prunes until soft, cool. Remove pits and fill with softened cream cheese, Stick blanched almonds in cheese, dispose on lettuce leaves and serve.
Prunes may be stuffed with chopped celery mixed with mayonnaise for variety-Mrs George Smith, Port Colborne.

Clover Leaf Salad
3 green peppers
1/2 lb cream cheese

Wash peppers, cut off stems, remove core and seeds, stuff with cream cheese and chill.
Cut in slices crosswise and serve on lettuce.
Garnish with mayonnaise and paprika-Mrs George Smith, Port Colborne

Waldorf Salad
(6 servings)
2 cups diced apples
1 cup diced celery
Lettuce
1 tablespoon of lemon juice
1/2 cup of walnut meats
3/4 cup of mayonnaise

Method: Add lemon juice to diced apples to prevent them from turning dark. Combine all ingredients adding the mayonnaise and mixing well with a fork, Salads of this sort should always be prepared in a very cold mixing bowl, Place crisp lettuce on individual salad plates. Arrange salad on lettuce and serve immediately. Allow to chill  before serving. Mrs Howard R. Marr, R.R. 1 Welland

Old Virginia Salad
1 package cooked macaroni (seashells)
1 cucumber cut up fine
2 green peppers cut fine
1 cup of peas
1 onion, season with salt and paprika.

Mix all together, serve with salad dressing-Mrs Nellie Farr, RR 1 Welland

Spinach Salad
1/2 lb spinach
1 onion diced
2 slices of bacon
salad dressing

Wash and cut up the spinach. Cook the bacon crisp, cool, and dice.
Mix the ingredients with enough boiled dressing to moisten by tossing lightly with two forks. Garnish with radish roses.-Mrs F.G. Lawson, Humberstone.

Fruit and Vegetable Salad
(6 servings)
1/2 cup of celery
1/2 cup of raw carrots
1 cup of shredded pineapple
1 pkg lemon gelatin
1 1/2 cups of boiling water

Method: Drain the pineapple. Chop the celery and grate the carrots. Then combine ingredients. Add boiling water to gelatin and stir until dissolved. Allow to cool. Then add ingredients and pour into individual molds. Chill until mixture has congealed, Serve on crisp lettuce with creamed mayonnaise-Mrs Howard R. Marr, RR 1 Welland.