6-8
Salads
PISTACHIO SALAD 1 box Jello pistachio instant pie 1 cup chopped nuts filling 9 oz. Cool Whip 1 sm. can crushed pineapple 1 cup miniature marshmallows Stir pie filling into undrained pineapple. Add nuts, marshmallows and Cool Whip. Chill one hour or longer before serving. Serves 6-8/ Joan Stewert Jim, '34 BS ChE, '69 Prof ChE OGS
VEGETABLE MARINADE 1 bunch of cauliflower 1 bunch of broccoli 1 cup cider vinegar 1 Tbs. sugar 1 Tbs. dill weed 1 Tbs. accent
1 tsp. 1 tsp. 1 tsp. 1 tsp.
salt pepper garlic salt garlic powder 11/2 cups vegetable oil
Mix in air tight container. Make one day ahead of time. Serves 10. Joyce A. Burns Counseling Center
My daughter, Andrea, made this recipe and was a finalist in the Rolla Middle School cooking contest.
PEAR CHEESE SALAD 8 canned pear halves 3 oz. cream cheese 1 I 4 cup crumbled blue cheese
lettuce leaves French dressing
Drain pear halves. Combine cream cheese with blue cheese. Pack mixture into centers of pear halves. Press 2 halves together and individually wrap each stuffed pear in plastic wrap. Chill several hours. Arrange stuffed pears on lettuce-lined plates and drizzle with French dressing. Serves 4. Sharyn & John Powell Friends of UMR OGS