Frozen Fruit Salad

1 tablespoon (1 envelope) unflavored gelatin
1/4 cup cold water
2 cups fruit cocktail
1/2 cup mayonnaise
1 cup heavy cream, whipped (or whipped topping)
1/3 cup maraschino cherries


Soften gelatin in cold water and dissolve over hot water; cool slightly. Add fruit cocktail with syrup. Fold in whipped cream and mayonnaise and pour into refrigerator tray. Place cut cherries on top and freeze until just firm. May be chilled in molds until firm instead of being frozen. Makes 6 servings.

Ubod Salad

2 cups ubod, sliced fine
6 tablespoons mayonnaise dressing

Marinate the ubod with French dressing. Before serving, remove from the dressing, strain, place in a salad bowl and on top put mayonnaise dressing.

Chilled Pineapple Salad

1 cup pineapple juice
2 tablespoons flour
1/2 cup butter
1/2 cup sugar
1/4 teaspoon salt
1 egg, beaten
2 tablespoons lemon juice (or kalamansi juice)
4 slices pineapple
2 oranges
1/4 cup nuts
10 marshmallows
8 maraschino cherries
2 cups whipped cream (or other whipped topping)

Make a paste of flour and a little pineapple juice. Add remainder of juice gradually. Add butter, sugar and salt; cook in top of double boiler for 10 minutes. Add beaten egg and cook longer with constant stirring. Cool; add lemon juice, pineapple, oranges, nuts, marshmallows, and cherries. Fold in whipped cream. Put in refrigerator and freeze. Makes 4-6 salads.

Lime Jello Salad

1 box lime gelatin dessert powder
1 cup nuts
1 small size package cream cheese
1 cup crushed pineapple

Dissolve gelatin powder in 1 cup boiling water. Slowly blend softened cream cheese into gelatin. Add nuts, pineapple (drained) and pour into mold. This maybe used as dessert with a serving of whipped cream, or as a salad if may be garnished with avocado slices or with other things as desired.

Honeydew Salad

1 3-ounce package lemon or lime-flavored gelatin
1 cup hot water
1 cup cold water
2 teaspoons lemon juice, fresh, frozen, or canned
1 cup honeydew melon balls

Dissolve gelatin in hot water. Add cold water and lemon juice. Let stand 10 to 15 minutes, then strain. Chill till slightly thickened. Add melon balls. Pour into 2 1/2 cups melon mold. Chill until firm. Unmold onto ruffle or lettuce. Garnish platter with watercress, if desired. Makes 4 to 6 servings.

Buko-Mango Salad

3 ripe mangoes
1/2 cup finely chopped sliced onion
1 cup mayonnaise
1 cup cream or chilled evaporated milk
1 stick white gulaman
1 1/2 cups water
1/.4 cup sugar
Salt
1 cup shredded buko (young coconut)

Cut the meat of the mangoes into cubes or scoop with potato baller. Shred the buko. Mix and season with salt and sugar (about 1 teaspoon salt and 1/3 cup sugar)
according to taste. Beat the cream with 1/2 teaspoon salt and 1/4 cup sugar. Cool in refrigerator. Meanwhile, cook the gulaman with 1 1/2 cups water and 1/4 cup sugar. When the gulaman is ready, mix the mayonnaise and the cream in the mango mixture, then pour the gulaman. Mix well. Pour this mixture into a mold. When set, put on a platter and garnish with red cherries and parsley. If the cherries are not available, red gulaman may be prepared as a substitute (the man go can be substituted with other fruits).

Tossed Green Salad

1 cup lettuce
1 cup string beans, cooked and drained
1 peeled onion, sliced
1 hard-boiled egg, sliced
1/2 cup kalamansi juice
3 tomatoes
2 cups diced, cooked potatoes
1/4 teaspoon sugar
1 teaspoon salt
1/2 teaspoon vetsin

Wash the lettuce, separating the leaves. Arrange in salad bowl. Arrange alternate layers of string beans, tomatoes cut in eights, potatoes and onion. Thoroughly toss the salad with a dressing made by beating together with fork the remaining ingredients, garnish with hard-cooked eggs.

Stuffed Tomato Salad

5 good-sized tomatoes
1 cup diced celery
1 cucumber, peeled and diced
1 tablespoon finely chopped onion
1/3 cup mayonnaise
Lettuce
Salt to taste

Wash the tomatoes, cut the stem and end, and scoop out centers. Dice centers and combine with celery, cucumber, onion and enough salt to suit taste. Then fold in the mayonnaise. Cover and chill the filling and tomato shell separately. Stuff tomatoes with filling and serve at once on crisp lettuce.

Molded Vegetable Salad

1 package lemon-flavored gelatin
2 cups boiling water
1/2 teaspoon salt
1 teaspoon grated onion
2 cups shredded tender, crisp cabbage
1/2 cup grated raw carrots
Lettuce
Mayonnaise

Dissolve gelatin in the boiling water; add salt, cool and chill. Meanwhile prepare vegetables. When gelatin is slightly congealed, fold in onion, cabbage and carrot. Pour into 3 or 4 cup mold or individual molds that have been rinsed with cold water and chill until firm. Unmold and serve on lettuce on individual salad plates. Serve with mayonnaise.

Molded Pineapples

1 can sliced pineapple (drain juice)
1 box strawberry gelatin dessert

Boil juice and add gelatin powder. Put back in can and chill till hard. Loosen from can and slice--one sliced pineapple for each slice. Serve on lettuce leaves.

Macaroni Salad

2 cups cooked macaroni
1 cup chopped celery
6 sweet pickles, chopped
1 green pepper, chopped
3 pimientos, chopped
1 cup cheddar cheese, cubed
1/2 cup cooked peas
Mayonnaise
Lettuce

Cook macaroni until tender in boiling salted water. Drain, cut in small pieces.
Measure macaroni after cooking. Add remainder of ingredients. Combine lightly with salad dressing. Serve on lettuce.

Pako Salad

Select young fresh pako tops. Blanch the leaves and press until dry. Put on a salad plate and pour French dressing. Garnish with onions and tomatoes.

Potato Salad

5 medium pared, cooked potatoes
1 teaspoon salt
2 tablespoons chopped green onion
2 tablespoons chopped pimiento
3 hard-cooked eggs
1 1/4 cups mayonnaise
1/4 cup dice celery

Dice potatoes and sprinkle with the salt. Add remaining ingredients and mix gently. Season to taste with salt and vetsin. Chill two hours. Makes 8 servings.

Katuray Flower Salad

3 cups blanched katuray flowers
1 onion
Salt to taste
3 tablespoons gluten, fried
3 tablespoons French dressing

Remove the unnecessary parts of the katuray flower. Pour hot water and press to remove the water. Arrange on a salad plate and pour French dressing. Garnish with onion and fried gluten strips.

Kangkong-Tomato Salad

2 cups kangkong, stemed
2 big tomatoes, sliced
1/2 cup malunggay leaves, steamed
2 sweet red and green peppers
1 cup shredded singkamas
1/2 cup French dressing

Soak ingredients in half of the French dressing for a few minutes and chill if possible. Arrange on a plate, putting kangkong and malunggay mixture at the center, sweet peppers, singkamas and tomatoes alternately. Pour remaining French dressing and serve.

Green Bean and Celery Salad

2 cups green beans, cut in halves lengthwise
1 hard-cooked egg, diced
2 tablespoons cut radishes
1 tablespoon lemon juice
1/4 cup mayonnaise
2 cup tablespoons chopped sweet pickles
1 cup boiling water
1/2 teaspoon salt
1/4 cup sliced celery
Lettuce
Vetsin to taste

Boil the green beans for 7 minutes, chill in liquid, then drain. Add remaining ingredients and toss gently to coat with mayonnaise dressing. Serve immediately on a bed of crisp lettuce.

Emerald Clock Salad

2 medium sized cucumbers
2 cans sliced pineapple
1 bunch kinchay
1 cup mayonnaise
2 medium sized carrots
2 sweet red peppers
2 bars of gulaman
4 cups water
Salt and vetsin to taste

Choose fresh green cucumbers, about 1 inch in diameter. Pare and cut 13 round slices of the cucumber. Scallop the edges with a vegetable cutter or knife. Drain the pineapple and divide 6 of the slices to make 12 scallops for the edge of the emerald clock; cut up the rest of the pineapple; scraped and grate the carrots.

Dissolve 2 sticks of gulaman in 4 cups boiling water and add kalamansi juice. Pour on the sliced cucumber, carrots and sliced pineapple. Season with salt and pepper. Add 5 drops of green coloring to the gulaman mixture, then pour into a round gelatin mold. Set to cool. When ready to serve, unmold on a round platter; garnish the emerald clock with the cucumber slices. Use thin, red pepper strips for the hour and minute hands and numerals around the clock. Arrange the pineapple halves around the border of the clock with celery leaves at the center of each slice. Serve with mayonnaise or any desired salad dressing.

Cucumber-Vegetable Salad

Cut and hollow cucumber and fill with potato or vegetable salad.

Egg Rice Salad

1/4 cup minced green onions
6 hard-cooked eggs, chopped
1 cup diced celery
1/4 cup diced cucumber pickles
2 cups cold cooked rice
3/4 cup mayonnaise
Salt and vetsin to taste

Combine onions, eggs, celery, pickles, rice, mayonnaise, salt and vetsin. Chill. Serve on crisp lettuce, garnished with salad greens, tomato wedges and radish roses. Stuffed olives may be used in place of cucumber pickles. Makes 6 servings.

Cauliflower Salad

1 small cauliflower head
1/2 cup French dressing
1 teaspoon salt
1/2 cup grated cheese
Lettuce

Soak cauliflower in cold salted water. Rinse in cold water, then separate into flowerettes. Cook in rapidly boiling salted water, uncovered for 5 or 6 minutes or until tender. Drain, cool, and pour French dressing over cauliflower; allow to stand half an hour in refrigerator. Add cheese; toss thoroughly. Serve chilled on crisp lettuce leaves.