Miscellaneous
    Deviled Eggs
    Fettuccine Alfredo

Salads
    Beet Salad
    Cashew Chicken Salad
    Dijon Potato Salad
    Fruit Salad with Lemon Pudding
    Oriental Chicken Salad
    Pistachio Salad
    Self-layering Jello

Vegetables
    Baked Onion Rings
    French Fried Potatoes

  

MISCELLANEOUS

Deviled Eggs

Hard cook eggs, cool. Cut in half lengthwise and scoop out yolk. Mash yolk with a fork, add enough mayonnaise to make a pasty mixture. You can add a drop of tabasco sauce or mustard, as desired. Fill egg whites carefully.

Following drawings, using American cheese or lunch for sails, thread a toothpick into cheese and place into filled egg for the boat. For the cat, use Green olives, or pimentos, cut for the mouth, cheese for the ears, raisins for the nose and eyes. For the clown, use American cheese for the hat, grated carrot hair, raisin eyes, candied cherry nose and pimento mouth.

Deviled Mice

Prepare eggs as for above. Cover a platter with lettuce leaves. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are you mice bodies. To give them each eyes and a nose, pull the pimento out of a green olive and cut it into three small squares. Slice the olives, then cut slices into halves for the ears, then some laid end to end for the tail. Put small cubes of cheese in front of the mouse as if he is eating!
OPTIONAL: Use the root end of a radish positioned for the tail, radish slices for the ears, and raisin eyes and nose.

Fettuccine Alfredo
"Fettuccine with Cheese and Cream (Fettuccine alla Panna)"
In Italian cooking, alla panna indicates a sauce made with butter, cream, and cheese. It is served throughout the country but is often associated with the food of northern Italy. This recipe is best known to Americans as fettuccine al Alfredo. Alfredo was a dashing roman restauranteur who tossed his noodles with a gold fork and spoon given to him by Mary Pickford and Douglas Fairbanks!

8 ounces uncooked fettuccine noodles
1/2 cup butter
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
dash pepper
2 teaspoons snipped parsley

Cook noodles as directed on package; drain.
Heat butter and whipping cream over low heat until butter is melted. Stir in cheese, salt and pepper.
Pour sauce over hot noodles, stirring until noodles are well coated. Sprinkle with parsley.

1-1/2 cups corn flake crumbs
2 teaspoons sugar
1 teaspoon paprika
1/4 teaspoon seasoned salt
1/4 teaspoon garlic salt
2 large sweet onions
2 eggs

In a large bowl, combine first five ingredients; set aside. Cut onions into 1/2 inch thick slices. Separate into rings, reserving the smallest rings for another use. In a small mixing bowl, beat the eggs until foamy. Dip onion rings into egg, then into crumb mixture, coating well. Place in a single layer on baking sheets that have been coated with nonstick cooking spray. Bake at 375° for 15 to 20 minutes or until onions are tender and coating is crispy.

French Fried Potatoes

4 potatoes
    oil for frying

Cut pared potatoes into 3/8 inch lengthwise strips.
Heat oil in a deep fryer, filled about 1/4 full, to 375°.
Lower potatoes carefully into oil. Use a long handled fork to keep potatoes from sticking together. Fry 5 to 7 minutes, or until golden brown. Drain on paper towels. Salt to taste. 4 medium potatoes makes 4 servings

1 (16 oz.) can sliced or diced beets, drained
1 thinly sliced onion
1/4 cup sugar
1/4 cup oil
1/4 cup cider vinegar
1/4 teaspoon seasoned salt
1/4 teaspoon pepper

Drain beets well and add to sliced onion. Make the dressing by combining the rest of the ingredients. Either shake together in a jar or use a whisk to thoroughly mix. Combine with vegetables and let stand in refrigerator for at least one hour.

1 cup diced cooked chicken
2/3 cup chopped celery
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon juice
3 tablespoons mayonnaise
1/2 cup chopped cashews
    lettuce leaves

In medium bowl, combine all ingredients except cashews and lettuce; mix thoroughly. Add 1/4 cup cashews, toss lightly. Refrigerate until ready to serve. Serve on lettuce leaves. Sprinkle each salad with remaining chopped cashews.

1 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds small red potatoes, quartered, then cooked with the skins on
1/2 cup chopped green onion

Combine first four ingredients for the dressing. Stir into potatoes and onions. Cover, chill.

3/4 cup boiling water
1 (4-serving size) package Jello, any flavor
1/2 cup cold water
    ice cubes
1/2 cup whipped topping

Pour boiling water into blender. Add Jello. Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin and blend until ice is partially melted. Then add whipped topping; blend at high speed for 30 seconds. Pour into dessert glasses. Chill about 30 minutes. Dessert layers as it chills.

Salad:
1 head cabbage, chopped
1-1/2 pounds cooked chicken, cubed
1/2 cup slivered almonds
6 green onions, chopped
3 packages chicken Ramen
Dressing:
3 packages seasoning from noodles
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
6 tablespoons vinegar
1 cup oil

Prepare cabbage as for cole slaw. Mix first 5 ingredients together for the salad, breaking up the Ramen noodles.
Mix dressing ingredients (last 6) together well. Pour dressing over top and mix to spread dressing evenly throughout salad. Refrigerate overnight or at least 8 hours.

3 ounces instant pistachio pudding mix
1 (18 ounce) can crushed pineapple in juice, not drained
1 (10 ounce) can mandarin oranges, drained
1 cup mini marshmallows
1 (8 ounce) container Cool whip

Put pineapple and oranges in bowl, add dry pudding mix, stir well, then fold in Cool Whip and marshmallows.

1 (16 oz.) can sliced peaches in juice
1 (16 oz.) can sliced canned pears
1 (10 oz.) can mandarin oranges
1 (16 oz.) can pineapple chunks or tidbits
1 (16 oz.) can crushed pineapple in juice
4 bananas, sliced
1 (3 oz. size) package instant lemon pudding mix

Drain all fruit. Reserve juice from pineapple. Cut up peaches and pears into large bowl. Add oranges and pineapple. Pour dry lemon pudding mix and pineapple juice over top. Mix well. Refrigerate overnight. Add sliced bananas just before serving.