Ingredients

2 lbs cooked sliced carrots

1 large sliced onion

1 green mild sliced pepper

1 teaspoon black pepper

1 teaspoon

Mustard

1 cup sugar

1/4 cup vinegar

1/2 cup French salad dressing

1 teaspoon Worcestershire sauce

1 can tomato soup, puree or juice

Method

Mix all ingredients carefully together and let stand for 12 hours. Will keep in refrigerator for several weeks

Ingredients

15oz can of crushed pineapple

2 cups grated carrot

1 small grated onion

1 dessertspoon gelatine

2 cups water

1 packet lemon jelly

Method

Put juice off pineapple and 1 cup water on stove to simmer and add jelly crystals, dissolve gelatine in 1 cup hot water and add to jelly, let cool, add carrot and pineapple, put in refrigerator to set and garnish with peas, tomatoes, cucumber pieces etc.

Ingredients

1 cup rice cooked in boiling water with 1 packet chicken noodle soup and spread on a shallow dish to dry.

2 tablespoons sultanas

2 tablespoons chopped onion or spring onion

2 tablespoons chopped parsley

2 tablespoons mild green or red pepper

2 tablespoons celery

1 dessertspoon preserved ginger

Method

In a screw top jar or similar add 1 crushed clove garlic, 1 teaspoon salt, 1 teaspoon curry powder, 1 teaspoon dry mustard, 1 teaspoon sugar, 1/2 cup white vinegar, 1/2 cup olive oil, shake well and mix through salad

Brown 2oz blanched almonds in oven and toss over top, prawns, chicken pieces, ham or any cold meat may also be added.