Wash potatoes and cook in boiling water until tender.
Drain and cool completely.
Peel and cube.
Combine potatoes, eggs and celery in a large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly.
Wash potatoes and cook in boiling salted water to cover 30 minutes or until tender; drain and cool completely.
Peel and cube potatoes; combine potatoes, eggs and celery in large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly.
Just before serving, add relish and pimiento.
Prepare jello with fruits.
Put half of it in dish and place in refrigerator.
When it starts to gel, spread sour cream on top of congealed salad and pour on the rest of jello and fruit mixture and refrigerate, covered with Saran Wrap.
Wash potatoes and cook in boiling salted water to cover 30 minutes or until tender.
Drain and cook completely.
Peel and cube potatoes.
Combine potatoes, eggs and celery in a large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly. Just before serving, add relish and pimento; toss gently.
Serve on lettuce leaves if desired.
Mix strawberries, pineapple, bananas, boiling water and jello together.
Pour half in mold.
Partially set.
Spread sour cream over gelatin.
Pour remaining jello over sour cream.
Chill until well set.
Mix first 4 ingredients. Pour half the mixture into a dish and let congeal.
Spread one whole carton of sour cream on top of the congealed salad.
Pour the other half of mixture on top and let set until congealed.
Chill and serve.
Sprinkle cucumbers with salt.
Chill.
Mix sour cream with remaining ingredients.
Drain cucumbers thoroughly; add to sour cream and mix well.
Serve immediately.
Serves 8.
Dissolve Jell-O in boiling water.
Add fruit.
Pour 1/2 of mixture in a 11 x 7-inch or 9-inch square pan.
Refrigerate until jelled.
Spread sour cream on top.
Pour remaining Jell-O mixture over cream and refrigerate.
Cut into squares to serve.
Dissolve jello in boiling water.
Add frozen strawberries and break apart with fork as they melt.
Do not mash berries.
Add pineapple and bananas.
Pour half of mixture into dish and chill until firm.
Spread top of this with sour cream.
Spoon remaining jello mixture over sour cream and chill.
Dissolve Jell-O in hot water.
Add cold water.
Let this set until it begins to thicken.
Add mashed bananas, pineapple and frozen strawberries.
Pour half of this mixture into a large mold rubbed with mayonnaise.
Spread sour cream and let set for a few minutes, then pour the other half of the Jell-O on top of the sour cream.
Cut in squares and serve on lettuce leaf.
Refrigerate overnight, if possible.
Bring water to a boil and dissolve gelatin.
Add strawberries with juice, pineapple and bananas.
Pour 1/2 mixture into oiled 13 x 9 x 2-inch Pyrex dish and chill until firm. Spread sour cream over top.
Pour remaining strawberry mixture over sour cream and let congeal.
Dissolve jello in hot water, add strawberries, pineapple and bananas.
Pour half of mixture into Pyrex dish (loaf style) and chill until firm.
Spoon sour cream over first layer, spreading evenly.
Cover with remaining jello mixture.
Chill.
Cut into squares and serve on crisp lettuce.
Garnish with dab of sour cream and whole strawberry.
This may also be used as a dessert.
Blend together sugar, salt, sour cream, onion and vinegar in bowl.
Add cucumbers and mix well.
Cover; chill at least 2 hours.
Dissolve jello in boiling water.
Add berries; stir until thick.
Add pineapple and bananas.
Pour 1/2 in 8 x 8-inch pan. Chill until firm.
Spoon sour cream over.
Pour rest of jello mixture over; chill.
Blend sugar, salt, sour cream, onion and vinegar.
Stir in cucumbers.
Chill at least
2 hours.
Serve in lettuce cups for salad or on the tray with other relishes.
Dissolve gelatin in hot water.
Add cold water and chill until slightly thickened.
Break up cranberry sauce and add to gelatin. Add celery and nuts.
Fold in sour cream.
Chill until firm.
Mix sour cream, sugar, mayonnaise and vinegar together and drizzle over mixture of lettuce, celery and onion.
Scatter bacon over top of salad.
Cover and refrigerate for 3 hours.
Combine sour cream, salad oil, white sugar and brown sugar.
Mix well.
Add beaten eggs and vanilla.
Mix baking soda and salt into some of the flour.
Add this flour mixture to wet ingredients.
Then add remainder of flour, a cup at a time.
Blend thoroughly after each addition.
Drop by teaspoon onto a greased cookie sheet.
Bake in a preheated 350 degree oven for 8-10 minutes.
Store in an air-tight container.
Dissolve jello in water; add fruits and juices.
Pour half of mixture into 10 x 15 x 2-inch pan.
Chill until firm.
Does rather quickly.
Smooth sour cream over gelatin.
If desired, sprinkle nuts over sour cream.
(I put the nuts right in the jello.)
Cover remaining jello mixture.
Chill until firm.
Cut into squares. Serve on lettuce bed with dash of sour cream and fresh strawberries (optional).
Serves 10 to 12.
Dissolve gelatin in water; add fruits and juices.
Pour 1/2 into 10 x 15 x 2-inch pan.
Chill until firm.
Smooth sour cream over gelatin.
Sprinkle nuts over sour cream.
Cover with remaining gelatin mixture.
Chill until firm.
Cut into squares. Serve on lettuce bed with dash of sour cream and fresh strawberries.