Salads

In medium bowl, mash avocado with lemon juice.

In medium mixing bowl,combine all ingredients, mixing well.

Cook macaroni in boiling salted water 10 to 12 minutes until barely tender.

Combine sugar, corn syrup and hot water.

Dissolve jello in water, chill and whip.

Thoroughly mix gelatin, sugar, and salt in saucepan.

Place trimmed beans in medium saucepan in 1 inch lightly salted boiling water, cook, covered, 8 minutes or until crisp-tender.

Mix pineapple, dry pudding mix, marshmallows and nuts.

Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl.

Blend all ingredients together by hand or briefly in a blender.

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.

Mix all of the ingredients except meat thoroughly. Chill .

Rinse and drain sauerkraut; chop coarsely.

In saucepan mix sugar and vinegar, bring to boil then cool.

Combine ingredients thoroughly.

Combine all ingredients.

Into small bowl, measure all ingredients; with mixer at medium speed, beat until smooth.

Fill a 3 qt. rectangle casserole with bite size pieces of raw spinach and salad greens.

Combine all ingredients in a large bowl.

Heat the tomato juice, vinegar and sugar to almost a boil.

Boil celery, onion, cloves in tomato juice, drain.

Mix well then chill.

Shake all ingredients in tightly covered container; refrigerate.

Drain tuna, reserving 1/3 Cup oil for dressing (add additional salad oil, if necessary).

In medium bowl stir together tuna, mayonnaise, olives, onion and green pepper.

In large bowl stir first 4 ingredients until smooth.

Place vegetables in 3 quart glass bowl.

Mix all ingredients.

Combine orange juice, oil, mustard, dill weed, orange peel and pepper; mix well.

Mix all ingredients well.

Put pudding in bowl, add pineapple and cottage cheese, mix well.

Roast chicken covered, or boil chicken breasts until tender.

Cube zucchini and wedge tomatoes.

Mix thoroughly. Store in jar with lid.

Add tablespoon salt to boiling water.

Shake all ingredients in tightly covered container; refrigerate.

Shake all ingredients in tightly covered container; refrigerate at least 1 hour.

Strip fresh corn then boil briefly, then refresh in cold water to stop the cooking.

Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag or plastic crisper.

Mix all ingredients in a jar.

Combine ingredients and blend well.

Mix dressing and sugar in large bowl.

Mix and store in covered jar.

Combine vinegar, water, sugar, salt and peppercorns.

Combine above ingredients in pan and heat.

In a large bowl, stir mayonnaise, vinegar, mustard, sugar, salt,and pepper until smooth.

In medium bowl, combine ingredients; stir until blended. Chill.

Scrub zucchini; cut off stem ends and cut into 1" thick slices.

Saute bacon until crisp; drain on absorbent paper. Crumble; set aside.

Fry bacon until crisp. Remove, drain and crumble.