26 farmers' bulletin 960. 



TOMATO AND CHEESE SALAD NO. 3. 



Mix with the cheese chopped pimientos, celery, and olives. Season with salt 

 and paprika. Wash and remove centers from fresh, medium-sized tomatoes, 

 r.nd till the cavity with the seasoned cream cheese. Serve on lettuce leaf v>4th 

 salad dressing. 



BLANCHED GREEN PEPPERS AND CHEESE SALAD. 



Blanch peppers, cut off large end, then remove centers and put peppers on 

 ice. Mix with the cheese: 



i teaspoon salt, 1 dash paprika, 6 stuffed olives, chopped fine. 



While soft, press into the hollowed peppers, chill, and cut into slices. Serve 

 on lettuce leaves with mayonnaise, or use as a garnish. 



RADISH AND CHEESE SALAD. 



Select medium-sized radishes, wash and scrape out the centers, adding the 

 part removed to cream cheese to which pimientos or nuts have been added. 

 Mis well and fill radishes with mixture and serve on lettuce leaves with 

 dressing. This cheese combines well with almost any vegetable or fruit to 

 make salads and sandwiches. 



CHEESE AND VEGETABLE SALAD. 



Slice thin some peeled tomatoes and cucumbers. Make a quantity of cheese 

 balls, heap them on lettuce hearts in the middle of a flat dish, and put little 

 piles of cucumbers and tomatoes alternately around them. Cover with French 

 or mayonnaise dressing and serve. 



POTATO AND CHEESE SALAD. 



Salad dressing. i cup of water, 



1 egg. Mustard or curry powder. 



i teaspoon of salt. 1 cheese or 4 tablespoons. 



i cup of vinegar. Diced potatoes. 



Add to well-beaten egg the other ingredients and cook over water until tliick, 

 then add the cheese and stir until melted and smooth. Pour over the potatoes, 

 which have been cubed or diced, and mix well. Chopped celery, sweet peppers, 

 or celex'y seed change the taste and give variety. 



CHEESE AND CELERY SALAD. 



1 Stalk celery. i tablespoon of paprika. 



2 cheeses or § cup. 2 tablespoons of finely cut celery tops 



1 teaspoon of salt. and lettuce leaves. 



2 tablespoons of ground pecan nuts. 



Separate the celery, clean thoroughly, and place on ice until crisp. IMaeh 

 cheese until soft, and add salt, paprika, and ground nut meats. Dry the celery, 

 fill the hollow part with the cheese mixture, and roll in finely chopped parsley 

 or celery tops. Cut into 2-inch pieces and serve on crisp lettuce leaves with 

 French dressing. 



PRUNE AND CHEESE SALAD. 



Cream the cheese with mayonnaise and to each half cup of the mixture add 

 one-quarter cup of English walnut meats, broken. Roll into tiny balls and 

 place inside seeded prunes which have been cooked for 10 minutes In lei-ic.i 

 juice and water. Serve on lettuce leaves with mayonnaise. 



