Part 6

Cut the cheese into small pieces and scatter them over lettuce leaves. Serve with French or mayonnaise dressing.

CHEESE AND PIMIENTO SALAD.

Stuff canned pimientos with the cheese and cut in slices. Serve on lettuce leaves with French or mayonnaise dressing.

OLIVE AND PIMIENTO-CHEESE SALAD OR SANDWICH.

Add cream or Neufchâtel cheese, chopped olives, and pimientos in equal parts. Salt to taste and form into a roll or mold. Cut into slices and serve on lettuce leaves with French or mayonnaise dressing.

CHEESE AND LETTUCE SALAD.

3 leaves of lettuce (chopped). 1 cheese or 4 tablespoons. ½ teaspoon salt. ⅛ teaspoon paprika.

Mix ingredients, roll into balls, and cover with toasted bread crumbs. Serve plain or on lettuce leaves with dressing.

TOMATO AND CHEESE SALAD NO. 1.

Choose medium-sized tomatoes, peel, and slice very thick. Drain well and wipe each slice. On top of each put a thick layer of cheese, mixed with chopped green peppers. Cover all with French or mayonnaise dressing and serve on lettuce. Pimiento peppers may be used instead of or with green peppers.

TOMATO AND CHEESE SALAD NO. 2.

Stuff cold tomatoes with cream, pimiento-cream or Neufchâtel cheese. Serve on lettuce leaves with French or mayonnaise dressing.

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, and fill the cavity with the seasoned cream cheese. Serve on lettuce leaf with 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:

¼ 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. Mix 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. 1 egg. ¼ teaspoon of salt. ¼ cup of vinegar. ¼ cup of water. Mustard or curry powder. 1 cheese or 4 tablespoons. Diced potatoes.

Add to well-beaten egg the other ingredients and cook over water until thick, 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 celery seed change the taste and give variety.

CHEESE AND CELERY SALAD.

1 stalk celery. 2 cheeses or ⅔ cup. 1 teaspoon of salt. 2 tablespoons of ground pecan nuts. ¼ tablespoon of paprika. 2 tablespoons of finely cut celery tops and lettuce leaves.

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