Recipe – “Cherry, Tomato and Shrimp Salad”

Cherry, Tomato and Shrimp Salad


1              pkg. cherry jell-o

2              cups tomato juice

1-1/2       tsps. Grated onion

1-1/2       tsps. Vinegar

¼             tsp. salt

1              8 oz. can shrimp or crabmeat

½             cup finely chopped celery

½             cup grated carrot


Dissolve jell-O in heated tomato juice, let cool, and add the remaining ingredients.  Refrigerate.

Recipe – “Carrot and Celery Soup”


Carrot and Celery Soup


3              cups celery (use tops and leaves)

2              cups carrots

¼             cup chopped onion

Add to the above, 6 cups of water and cook until just tender.


Process in blender:

1              cup powdered milk

1/3           cup butter or margarine

Add these ingredients to the above liquid.


-Flavor with a little basil, dill, salt and pepper (to taste), 3 tblsps.,  chicken-in-a-mug (or equivalent in cube).  Bring to a boil and serve.


Can be frozen.

Recipe – “Orange and Celery Salad”

“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
4        oranges, peeled and separated into segments, all pith and membrane removed
1        head celery, finely sliced
1        mild onion, peeled and coarsely chopped
1        teaspoon coriander seeds, lightly crushed
2        Tablespoons red wine vinegar or lemon juice
5        Tablespoons olive oil
           Freshly ground black pepper
           Celery leaves, to garnish
“This is refreshing, juicy salad goes well with most cold meats”.
*Place the orange segments, celery and onion in a salad bowl.  Fork through lightly to mix.  Sprinkle with the coriander seeds.
**Combine all the dressing ingredients and whisk together with a fork to blend thoroughly.  Pour over the salad, toss gently and garnish with celery leaves.
Prep – 10 minutes