MARINATED CABBAGE SLAW

1 head green cabbage, shredded
1 lg onion, chopped
1 sm green pepper, chopped
3 carrotts, shredded
1/2 c. oil
1/2 c. vinegar
3/4 c. sugar
1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. black pepper

Combine cabbage, onion, green pepper and carrots. Combine oil, vinegar
salt, sugar, celery seed and pepper in a shaker or jar and shake until sugar
dissolves. Add the dressing to the vegetables. Toss and cover tightly.
Referigerate, mixing or shaking occasionally . Let stand for 3 to 24 hrs./i>

HOLIDAY CRANBERRY SALAD

CRANBERRY SALAD

1 lb. cranberries
1 sm. orange
2 c. sugar
1 pkg. lemon Jello
1 pt. hot water
1 c. nuts
1 c. marshmallows
1 c. celery
1 c. apple
1 c. crushed pineapple

Bring the cranberries and orange; add sugar. Mix and let stand
overnight. Dissolve Jello in water and when half set, add to first
mixture and add nuts, marshmallows (cut in pieces), celery, apple, and
pineapple. Pour in mold and chill.

Strawberry Chiffon Squares

Ingredients
1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/3 cup butter or margarine, melted
1 (4-serving) package strawberry flavour gelatine
3/4 cup boiling water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups frozen whole strawberries, thawed and mashed
4 cups miniature marshmallows
1 cup (1/2 pint) whipping cream, whipped
Instructions
In small bowl, combine wafer crumbs and butter; press firmly on bottom of 9-inch square pan or 12 X 7-inch baking dish.
In large bowl, dissolve gelatine in water; stir in EAGLE BRAND® and strawberries. Fold in marshmallows and whipped cream. Pour into prepared pan. Chill 2 hours or until set. Garnish as desired. Store leftovers covered in refrigerator




Notes: Lime Chiffon Squares: Omit strawberry flavour gelatine and strawberries. In large bowl, dissolve 1 (4-serving) package lime flavour gelatine in 1 cup boiling water; stir in EAGLE BRAND®, 1 (8-ounce) can crushed pineapple, undrained and 2 tablespoons lime juice. Proceed as above.

Fresh Corn Salad

8 ears fresh corn, husked and cleaned
1/2 cup vegetable oil
1/4 cup cider vinegar
1-1/2 tsp. lemon juice
1/4 cup minced fresh parsley
2 tsp. sugar
1 tsp. salt, optional
1/2 tsp. dried basil
1/8 to 1/4 tsp. cayenne pepper
2 largge tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
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In a large saucepan, cook corn in enough boiling water to cover for 5 to 7 minutes or until tender. Drain, cool and set aside. In a large bowl, mix oil, vinegar, lemon juice, parsley, sugar, salt, if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). Add corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and refrigerate for several hours or overnight. Yield: 10 servings

From: "Taste of Home