Pear Jello

1 pk lime jello
2 c. liquid
1 c or qt bottle of pears
2 small pk cream cheese
1 pinch ginger
1 T. vinegar

Dissolve jello in 1c. boiling water, add 1 cup pear juice. Pour half of jello with vinegar, add into flat pan. Put in icebox. Place remaining jello in bowl & when congealed, beat with rotary beater. Cream cheese smoothly with fork; add gradually to beaten jello. Add ginger and pears cut in pieces & placed on top of plain jello. Chill. For large party, double the recipe.

Orange Salad or Dessert

1 large cottage cheese (small curd)
1 large orange jello
1 small can crushed pineapple (drained)
1 small can mandarin oranges (drained)
8 oz cool whip

Mix jello with cottage cheese about 5 minutes, add the container of cool whip and last add the drained fruit.

Seven Seas Casserole

1 can cream of celery soup
1 1/4 c. water or milk
1 1/3 c. minute rice
1 can seafood
1/4 tsp salt
1 tsp lemon juice
1 pk green peas, thawed
cheese slices

Mix soup, salt, water, and lemon juice in saucepan. Bring to a boil over med heat. Pour 1/3 into greased 1 1/2 qt casserole. In layers, add 1/2 the minute rice (right from the box), 1/2 the seafood, 1/2 the peas. Add another 1/3 of soup, rice and peas. Add remaining soup, top with cheese. Cover and bake at 375 for 20 minutes. If desired, uncover and brown under broiler. serves 4.

Rice Potpourri

Saute 1/4 c. each chopped onion and green pepper in 2 T. butter. Mix with 3 c. cooked rice (cooked in consomme), 1 c. seedless raisins, 1/2 c. each chopped pecans and pimento. Pack hot mixture into buttered molds. Unmold and serve with poultry.  Makes 6 small molds.

Quick Minestrone

1/4 pound sliced salami, cut into small pieces
1 can white kidney beans, drained
1 pkg (10oz) frozen mixed vegetables
1 can dry beef with barley and vegetables soup mix
1 teaspoon Italian seasoning
6 cups water
1/4 cups alphabet noodles

Saute salami lightly in a kettle, stir in beans, frozen vegetables, soup mix, Italian seasoning and water, cover. Heat to boiling, stir in noodles. Simmer, stirring several times, 30 minutes or until vegetables and noodles are tender. Sprinkle with grated parmesan cheese.

Tomato-Tuna Treat

1 large onion, chopped
1 cup chopped celery
3 tablespoons butter or margarine
2 cans (7oz each) tuna
1 pkg (10oz) frozen peas
2 cups tomato juice
1 cup water
1 tsp salt
1 tsp sugar
1 tsp basil

Saute onion and celery in butter until soft in a kettle. Drain tuna and break into chunks, stir into onion mixture with frozen peas, tomato juice, water, salt, sugar, and basil. Cover. Simmer 30 minutes to blend.

No-Crust ham Quiche

4 eggs, slightly beaten
1 cup plain yogurt
1/2 cup skim milk
1-2 cups chopped ham
10oz chopped spinach, thawed
4 tbsp parmesan cheese
4 tbsp chopped parsley
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350. Combine eggs, yogurt, and milk, mix well. Stir in ham, spinach, half of cheese, half of parsley and the seasonings. Pour into pie plate or 5 cup casserole. Sprinkle on remaining parsley and cheese. Place pan in a larger pan and fill 2/3 full of boiling water. Bake 40-50 min or until knife inserted in center comes out clean.