Food for Groups

(yield:   25)
cut 2 x 4 inches

ingredients
12 oz. lemon flavored gelatin
1-1/2 qts. boiling water
1-1/2 tsp. salt
1/2 c. lemon juice
1 qt. celery, diced
3/4 c. green pepper, chopped
3 c. cucumbers, pared, diced
1/2 c. carrots, shredded
1-1/2 tsp. instant minced onion
as desired lettuce

ingredients:
1. dissolve gelatin in boiling water.
2. stir in salt and lemon juice.
3. chill until mixture begins to thicken.
4. stir vegetables, except lettuce, into the gelatin mixture
5. pour into a 12 x 20 inch pan.
6. chill until set.
7. cut and serve on crisp salad greens.

Source: KJFSC

(yield: 25)
temp: chill
time: 15-20 minutes

ingredients
3 lb. head lettuce
1-1/2 lb. leaf lettuce or bib

procedure:
1. break or cut lettuce into pieces.
2. just before serving, toss lightly.
3. serve with any type of dressing.

Source: KJFSC

(yield: 24)
temp: chilled

ingredients
6-10 oz. pkgs. frozen peas (cooked, then drained)
1 c. chopped onion
6 c. american cheese (cut in 1/4″ cubes)
6 t. salad dressing (miracle whip)
1 tsp. salt
1/2 c. sour cream

procedure:
1. combine all ingredients while peas are warm.
2. chill, preferrably overnight.
3. serve on lettuce leaf, if desired, with a scoop.

Source: KJFSC

(yield: 25)

6 med.cucumbers
6 sm. onions, chopped fine
6 tsp. salt
6 tomatoes, chopped into 16ths
6 tsp. cumin seeds
3 c. cottage cheese
3 c. yogurt
18 sprigs parsley. chopped

procedure:
1. quarter the cucumber lengthwise, then hold the quarters together and slice it into half-inch chunks, place in a large bowl.
2. add the onion, salt, and tomato to the bowl with the cucumber and toss gently.
3. toast the cumin in a small dry frying pan over medium heat only until they are brittle, not browned, it should take about 1 minute.
4. mash cottage cheese and yogurt until smooth,  add toasted cumin,
5. pour the dressing over the salad vegetables, toss gently, and refrigerate for 1 hour, if possible, before serving.

Source: KJFSC

(yield:    24)
serving size 1/2 c.

ingredients
3 no. 303 cans cut green beans
3 no. 303 cans wax beans, cut
3 no. 303 cans kidney beans
3 no. 303 cans garbanzo beans (optional)
1/3 c. sugar
3 c. salad oil
1/2 c. vinegar, distilled white
2 t. salt
3/4 tsp. cracked pepper
3/4 c. imitation bacon bits or cooked crumbled bacon
1-1/2 c. sweet pickle relish

procedure:
1. drain all beans.
2. rinse kidney beans and garbanzos.
3. combine all ingredients and wait several hours before using.
4. keep refrigerated.

Source: KJFSC