Pecan Salads
1 cucumber 1 t. salt Cucumber and 5 T. cream cheese 4% ©. grated pecans Cheese Salad 2 t. thick dressing Lettuce
Cut cucumber in half crogs-wise. Scoop out seeds and pulp. Fill cavity with cream cheese moistened with salad dressing and salted. Press halves together firmly. Form remaining cheese into balls 14 inch in diameter and roll in pecans. Peel cucumber, score with a silver fork and chill. Cut in 4% inch slices, place on lettuce leaves, garnish with cheese balls, and serve with salad dressing.
% ean grated pineapple ¥% t. cornstarch Cream Fruit Juice of 4% lemon % C. whipped cream Salad 4% C, sugar 1 ¢. chopped pecans 1 egg % tb. marshmailows 3 bananas
Drain pineapple. Add lemon juice, sugar, and well beaten egg to the pineapple juice. Add the cornstarch and cook in a double boiler until thick. Set aside to cool. When ready to serve, add whipped cream. Combine pineapple, pecans, chopped marshmallows and bananas and mix with the dressing.
1 pkg. dates i cream cheese Date Salad % C. chopped pecans 3 small bottle cherries
Remove stones from dates and fill with a mix- ture of pecans and cheese. Serve on lettuce leaves. Top with cherry and dot with mayonnaise dress- ing.
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