You get a double dose of recipes today, from the hallowed halls of ancient Pillsbury texts. I wonder why folks don't eat stuff like this anymore?
The first recipe, Mystery Salad, is from Mrs. Tairy Greene of Des Moines, IA.
3 packages lemon jello
1 1/2 c. boilin water
1 1/2 c. celery, chopped
1/3 c. onion, chopped
1/3 c. green pepper, chopped
3 cans tuna, drained (yes, that's right - tuna and jello)
3 cans condensed chicken noodle soup
8 oz. can water chestnuts, drained and chopped
1 1/2 c. mayonnaise or Miracle Whip
1 1/2 c. whippin cream (not whipped cream, whippin cream - thank god)
Pan size: 9x13 bakin dish
In a large bowl, dissolve jello in boilin water. Cool to lukewarm. Add all remainin ingredients and blend well. Pour into 9x13 pan and refrigerate until firm. (P.S. Try not to vomit.)