1984 Greenwood Jaycees Recipe Book

Cookbook page 10

Shrimp and Rice Salad, Pretzel Salad

L E. MINNIX
                PLUMBING & HEATING
                    SERVICE & INSTALLATION
                  RADIO DISPATCHED TRUCKS
       516 North Madison Ave., Greenwood, IN 46142
               For Prompt Service Phone 881-9316


SHRIMP AND RICE SALAD                                    JoAnn Mueller

1 c. cleaned, cooked shrimp
3 c. cooked rice
1/4 c. sliced celery
1/4 c. sliced pimento stuffed
   olives
1/4 c. chopped green pepper
1/4 c. chopped pimento
1/4 c. minced onion
3 Tbsp, salad dressing
Crisp greens
1 lemon, cut in wedges
1/2 tsp. salt
1/4 tsp. pepper
2 tomatoes, cut in wedges
Crabmeat, lobster or a combination
can be used

Split each shrimp lengthwise. In large bowl, combine shrimp, rice,
celery, olives, green pepper, pimento and onion. Cover and chill. Just
before serving, stir together salt, pepper and salad dressing. Toss with
shrimp mixture. Spoon shrimp mixture onto crisp greens. Garnish with
tomato wedges and, if desire, with whole shrimp. Serve with French
dressing and lemon wedges. Serves 6.

PRETZEL SALAD                                             Gladys Mason

2 c. crushed pretzels
11/4 c. sugar
11/2 sticks butter
1 8oz. pkg. cream cheese
2 c. cool whip
2 lOoz. pkg. frozen strawberries
2 c. pineapple juice
2 3oz. pkgs, strawberry jello

First layer - 2 cups crushed pretzels, 1/4 cup sugar, 11/2 sticks melted
butter. Mix and spread over bottom of greased 13x9-inch pan. Bake at
350 degrees for 10 minutes. Let cool. Second layer - 1 8oz. pkg. cream
cheese, 1 cup sugar, 2 cups cool whip. Mix together and spread over
pretzel mixture. Third layer - 2 lOoz. pkgs, frozen strawberries, 2 cups
pineapple juice, 2 3oz. pkgs, strawberry jello. Heat pineapple juice to
boiling, add jello and dissolve. Add strawberries and let this mixture
cool before spreading on second layer. Chill.

                                     -10-     Greenwood, Ind.