Recipe of Janet's French Salad Dressing

     1/2  cup           vinegar
     3/4  cup           salad oil
     1/2  cup           sugar -- more or less
   1      can           tomato soup
   1      teaspoon      celery seed
     1/2  teaspoon      salt
   2                    garlic cloves
                        -minced or mashed
                        parsley -- optional

  Whisk together until thick!

Jayne's Sesame Cucumber Salad

   1      tablespoon    toasted sesame seeds -- 350°-5 minutes
   1      tablespoon    sugar
     1/4  teaspoon      salt
   1      teaspoon      cornstarch
   2      tablespoons   water
     1/2  cup           rice wine vinegar
   2      medium        cucumbers -- sliced thin or diced
     1/2  cup           finely chopped celery

Blend liquids and cook until mixture comes to a boil, cook one minute
more.

Add sesame seeds and cool.  Sprinkle dressing over cucumbers and celery,
chill well.

Jeanette's Strawberry Jello Mold

Soften 1 envelope plain gelatine in 1/4 cup
water.  Dissolve it and 2 packages (3 oz)
strawberry jello in 2 cups boiling water.

ADD:
1 large or 2 small packages frozen strawberries
1 small can crushed strawberries
1-2 diced bananas
1 cup fine chopped nuts (optional-daughter
disliked them so I left them out.)

FILLING:
1 cup sour cream(will use LandoLakes nofat)
1 package Dream Whip made up
Combine well.

METHOD:
Pour half of jello mix into mold and chill to
allow to become fairly firm.  Spread filling over jello and pour over that the rest of the jello. Allow to become very firm before unmolding- like overnight.

Jeff's Potato Salad With Beer Dressing

   6                    potatoes
   1      teaspoon      mustard -- or brown
   1                    bacon slices
   1      tablespoon    chopped onions
   1                    celery stalks -- chopped
   2      teaspoons     salt
   1      tablespoon    margarine
   2      teaspoons     flour
   1      tablespoon    sugar
   1      cup           beer
     1/2  teaspoon      Tabasco sauce
   2      tablespoons   fresh parsley -- chopped

     Boil potatoes until just tender. Peel and slice.

     Fry bacon until crisp. Break into small pieces and mix with onion,
celery and salt; set aside. Stir melted butter and flour in a small
saucepan until blended. Add mustard and sugar. Slowly stir in beer and
Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.