Cranberry Salad (Grandma Moon)

(1) 3 oz. package raspberry Jell-O
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)

Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.

Taco Salad

1 lb. ground beef and drain fat
(1) 15 oz. can kidney beans, drained
¼ tsp. salt

Brown ground beef and drain fat. Add kidney beans and salt. Set on low heat and warm through.

1 small onion, chopped (Mom uses ½)
4 oz. grated cheese (Mom uses more)
1 avocado, sliced
4 small tomatoes, diced
1 head of lettuce
1 bag Tostitos, broken up

Combine with beef mixture, adding tomatoes just before serving.

Sauce:
¾ cup vegetable oil
1 can tomato soup, undiluted
1 package taco seasoning


Note for leftovers: This salad does not keep well for more than two days because of the lettuce. Let each person add their own Tostitos and sauce, so that the left over salad does not become completely nasty and inedible due to soggy chips and lettuce that is even soggier because of the sauce.

Spinach Salad

1 head lettuce
10 oz. package spinach
½ c. sliced mushrooms
½ lb. swiss cheese
1 red onion
½ lb. cottage cheese (whole carton)
10 pieces cooked bacon, crumbled

Dressing:
1 ½ T. poppy seeds
¾ c. oil
½ c. sugar
¾ c. white vinegar
1 ½ tsp. minced onion
1 tsp. salt

Mix well.

Raspberry Jello Salad

Make Jello according to directions on package, substituting some of the cold water with raspberry juice from package.

Pour just over half of the Jello mixture into a pan. Add raspberries according to taste. Place in fridge until very soft set. Set aside rest of Jello mixture.

Whip ½ pint of cream, add remainder of Jello mixture to cream, stir until mixed uniformly. Spread evenly on top of soft set Jello mixture. Chill until set.