Salads

Christmas 3 Layer Jello Salad

1 small Lime Jello
1 teaspoon lemon juice
1 8oz cream cheese
½ cup mayonnaise
½ cup nuts (pecans)
1 small Strawberry or Cherry Jello

Bottom: In 8" square pan, mix Lime Jello as box suggests and add lemon juice. Set.

Middle: Mix cream cheese, mayonnaise and nuts together. Spread on Lime jello.   Seal all edges.

Top: Mix Strawberry Jello. When room temperature, gently pour on top.

Chill.

Cream Cheese and Crab Salad

1 large cream cheese
1 small onion chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Tobasco sauce

Put all in food processor and process until it is well combined. Spread out on large serving platter.

1 bottle Chili sauce (DelMonte is good)
1 small can white crab meat

Top spread with chili sauce and spread crab meat across chili sauce. Keep chilled until ready to serve. Serve with Ritz or Harvest Grain crackers.

Green Pea Salad

1 can small party peas – drained
1 cup diced cheddar cheese
½ cup chopped nuts
1/3 cup chopped sweet pickles
2 tablespoons mayonnaise
1 teaspoon mustard
Salt and Pepper to taste

Gently stir together peas, cheese, nuts and pickles. Mix mayonnaise and mustard together, add to mixture to moisten. Salt and pepper to taste. Chill. Serve on lettuce with crackers.

Hot Red Bean Salad

1 can of red kidney beans
1 cup thin chopped celery
1/3 cup chopped sweet pickles
¼ cup finely chopped onions
1 cup diced cheese
½ teaspoon salt
½ teaspoon chili powder (optional)
½ teaspoon Worcestershire sauce
½ cup mayonnaise
1 cup crushed corn chips
Green pepper rings - optional
Hot sauce - optional

Preheat oven to 450. Drain beans. Blend seasonings with mayonnaise. Add to beans with other ingredients. Mix. Put in 1 quart shallow casserole. Sprinkle with corn chips. Bake 10 minutes.

Garnish with green pepper and hot sauce.

Comments to:  Donna & Jeff

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