AMERICAN GAZPACHO

4 medium-small (about 1? pounds) red-ripe juicy tomatoes

1 long (about 10 inches) thin cucumber (pared)

½ of a medium-sized green pepper

1 red onion (twice the size of a walnut)

2 drained canned pimientos

1 small garlic clove

2 tablespoons olive oil

2 teaspoons strong red wine vinegar

1 cup icy-cold water

1 to 1½ teaspoons salt

¼ teaspoon white pepper

Remove skin from tomatoes, after dipping in boiling water or wetting and twirling on a long fork over a gas flame. Reserve half the tomatoes, half the cucumber, and half the given amount of green pepper.

Quarter remaining tomatoes; slice remaining cucumber, remaining green pepper and the whole onion; place in blender in that order with 1 pimiento, peeled sliced garlic clove, oil and vinegar. Blend at high speed until smooth—about 2 minutes. There will be about 2½ cups. Add water, 1 teaspoon salt and pepper; turn into a 1½-quart container. Knife-chop fairly fine, the reserved cucumber, reserved green pepper and remaining pimiento. There will be about 1½ cups; stir into blended mixture. Add enough of remaining salt (or more) to suit taste. Cover tightly and refrigerate until chilled or overnight.

At serving time, put an ice cube in each cup or bowl and add the gazpacho. Makes 4 to 6 servings of a refreshing, coral-colored first course; no salad needed when gazpacho is served.

CABBAGE-CARROT SALAD

½ cup raisins

? cup crushed pineapple

¼ cup mayonnaise

½ medium head cabbage (shredded)

2 large scraped carrots (shredded)

Put all the items listed above in dish and mix; salt and pepper to taste.

MACARONI AND SALMON SALAD

1 package macaroni

1 can salmon

2 tablespoons grated onion

¼ diced celery

2 hard-cooked eggs

1 cup Thousand Island dressing

Boil 1 package macaroni in salted water until tender (about 7 minutes). Rinse under cold water spray to remove gummy residue, drain and set aside to cool. Mix together: 1 can salmon (separate into bite-size chunks), 2 tablespoons grated onion, ½ cup celery, 2 hard-cooked eggs (diced) and enough Thousand Island dressing to give proper consistency (about 1 cup). Add to cooled macaroni, mixing with fork, and chill in refrigerator until ready to serve with rye triangles or saltine crackers.

SKILLET SALAD

4 slices bacon

¼ cup vinegar

1 tablespoon brown sugar

1 teaspoon salt

1 tablespoon finely chopped onion

4 cups (½ medium head) shredded cabbage

½ cup chopped parsley

Cook bacon till crisp; remove from skillet and crumble. Add vinegar, sugar, salt, onion to fat in skillet. Add crumbled bacon. Heat thoroughly; take from range and toss cabbage and parsley in hot dressing.

CRANBERRY SALAD

1 cup sugar

1 large can crushed pineapple, drained

1 cup coarse chopped nuts

2 cups cut up marshmallows

Blend ingredients together and let stand while preparing jello. Dissolve one package of raspberry jello in one cup of the boiling pineapple juice (if not a cup add water). Cool jelly until thick, mix with the above and last mix in one pint of whipping cream whipped. Pour into desired molds and chill for several hours.

                                                                                                                                                                                                                                                                                                           

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