Jell-O Cottage Cheese Salad

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ingredients 3 oz package Lime Jell-O 8 oz Cool Whip 1 pint cottage cheese 20 oz can crushed pineapple, drained method Sprinkle dry Jell-O powder over the top of the Cool Whip and stir to combine. Mix in the cottage cheese. Mix in the drained crushed pineapple and thoroughly combine all ingredients. Cover and refrigerate until set. : Charles Nyström Sublett variations Substitute Pineapple-Orange Jell-O

Copper Pennies

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ingredients 2 lbs. carrots, sliced into “coins” 1 med. onion, chopped 1 med. green bell pepper, chopped 1 can tomato soup, undiluted 1/2 cup oil 3/4 cup sugar 3/4 cup vinegar 1 tsp. prepared mustard 1 tsp. Worcestershire sauce 1/4 tsp. pepper method Cook carrots, onions, and green peppers until slightly soft but still crunchy. Mix all ingredients, refrigerate overnight. Will keep for up to two weeks in refrigerator. May also be served warm. similar : Sophia Sublett Martin

Double-Deck Congealed Salad

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ingredients 1 pkg. cherry gelatin 1 can bing cherries 1 pkg. cream cheese (8 oz.) 2 Tbsp. mayonnaise 1 pkg. lemon gelatin 1 can crushed pineapple (20 oz.) method Bottom layer: Drain cherries completely, reserving juice. Dissolve cherry gelatin in 1/2 cup boiling water. Add juice from cherries and enough cold water (if needed) to make 1-1/2 cups liquid. When mixture is cooled but not set add cherries. Pour into 14- by 9-inch dish that is at least 2 inches deep and let congeal completely. Center: Thin cream cheese with mayonnaise and spread on bottom layer. Top layer: Drain pineapple completely, reserving juice. Dissolve lemon gelatin in 1/2 cup boiling water. Add pineapple juice and enough cold water (if needed) to make 1 cup liquid. When mixture is cooled but not set add pineapple. Allow mixture to become syrupy; pour into dish and chill until completely set. 15 servings : Sophia Sublett Martin variation Substitute apricot gelatin for the lemon gelatin

Tangy Avocado and Lime Salad

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ingredients 3 Tbsp. lime juice, fresh-squeezed, divided 1/2 tsp. salt plus 1/8 tsp. salt 4 sm. tomatoes, cut into 3/4-inch cubes — about 2-1/2 cups 2 med. avocados, cut into 3/4-inch cubes — about 1-1/2 cups 1 lg. mango, cut into 3/4-inch cubes — about 1-1/2 cups 3 med. scallions, white and light green parts, sliced thin 1 clove garlic, minced 1 Tbsp. olive oil 1/4 tsp. cumin, ground 1 lg. head Boston lettuce, torn into large pieces — about 8 cups 1 med. cucumber, peeled 2 Tbsp. cilantro, coarsely chopped black pepper, freshly ground method Slice the peeled cucumber lengthwise into quarters, seed, and slice thinly on the diagonal. In a medium non-metallic bowl, whisk together 2 Tbsp. of the lime juice and 1/2 tsp. salt. Add tomatoes, avocados, scallions, and garlic. Fold to combine and add pepper to taste. In a separate large non-metallic bowl, whisk together the remaining lime juice, oil, cumin, and 1/8 tsp. salt. Add lettuce and toss. Season with pepper to taste. Divide lettuce among four plates and top with 1/4 of the avocado and tomato mixture. Garnish with cucumber slices and sprinkle with cilantro. 4 servings : Karen Helms Sublett

Three-Bean Salad

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ingredients 3/4 cup sugar 1 tsp. salt 1/2 tsp. pepper 1/2 cup oil 2/3 cup vinegar 1 can green beans (14‑1/2 oz.) 1 can wax beans (14‑1/2 oz.) 1 can red kidney beans (14-1/2 oz.) 1 med. onion, sliced thin method Drain and rinse beans. Mix first 5 ingredients, add beans and onion, refrigerate overnight. variations add / substitute other beans, such as: garbanzo beans cannellini beans add green bell pepper add celery add cilantro

Waldorf Salad

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ingredients 2 cups apples, chopped 1-1/2 med. lemons, juiced 1/4 cup celery, chopped 1/4 cup walnuts, chopped 1/4 cup raisins 1/4 cup seedless grapes, halved 1/2 cup heavy cream, whipped 1/4 cup mayonnaise 1 pinch nutmeg, ground method Toss the apples, lemon juice, celery, walnuts, raisins, and grapes together in a large bowl. In a separate bowl, fold the whipped cream and mayonnaise together. Add to salad and mix well. Sprinkle with nutmeg and chill before serving.

Wild Rice Chicken Salad

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ingredients 12.4 oz. long grain wild rice (2 6.2 oz. pkgs.) 12 oz. marinated artichoke hearts (2 jars) 4 cups chicken, cooked and cubed 1 med. red bell pepper, chopped (optional) 2 ribs celery, thinly sliced 6 green onions, chopped 2.25 oz. ripe olives — sliced, drained 1 cup mayonnaise* 1-1/2 tsp. curry powder * may substitute 1/2 cup mayonnaise and 1/2 cup sour cream method Cook rice; drain artichokes, reserving 1/2 cup liquid. Mix together rice, artichokes, chicken, celery, onions, and olives. For dressing, combine artichoke liquid, mayonnaise (or mayonnaise and sour cream), and curry. Toss all together; cover and chill at least 8 hours. : Sylvia Sublett Jones variations omit bell pepper, add slivered almonds and/or finely chopped water chestnuts — Sylvia Sublett Jones