CRANBERRY ORANGE-RELISH JELL-O®
1 large box raspberry JELL-O®
1 medium jar of orange relish
2 cups of InSinkErator® hot water
1 can whole berry cranberry sauce
1 small can orange juice
Nuts

Dissolve JELL-O® with InSinkErator® hot water and add remaining ingredients. Delicious
for the Christmas holidays.

UNDER THE SEA SALAD
1 16 oz. can pineapple tidbits
1 3 oz. package lime JELL-O®
1 cup InSinkErator® hot water
1 tbsp. lemon juice
2 3 oz. packages cream cheese

Drain pineapple, save juice. Dissolve JELL-O® in InSinkErator® hot water. Mix lemon juice
and pineapple juice, adding InSinkErator® hot water to make 1 cup. Add to JELL-O®. Pour
1/3 cup into loaf pan. Chill 1 hour. Blend remaining ingredients into leftover gelatin. Spoon
over chilled JELL-O®. Chill until firm. Invert before serving.

BEAN SOUP
It is the law of the land that bean soup be served in the U.S. Senate restaurant every day.
One day in 1912, the Senate restaurant failed to serve bean soup as was usually done.
There was such a cry for this soup that the following day the Senators had a motion
presented from the floor that "bean soup must be served every day." This is a true story.

The Senate Rules Committee ordered this to be done. The recipe for Senate Bean Soup
is more than 100 years old and is as follows:

3 cups dry navy beans
1 ham bone
1 1/2 tbsp. minced onion
1/2 tsp. dry mustard
4 1/2 cups InSinkErator® hot water
1 1/2 lb. of smoked pork
3/4 tsp. celery salt
parsley
salt and pepper to taste

Soak beans in InSinkErator® hot water until soft. Remove bone from smoked pork and
dice meat. Press bean mixture through coarse colander or cream though with wooden
spoon. Combine with meat, adding mustard, salt and pepper. Heat with ham, stirring
constantly. Garnish with parsley. Makes 8 servings.

Try this — eat like a Senator!

LOW CHOLESTEROL SUPREME PASTA SALAD
10 oz. frozen peas
1 cup diced celery
1 small can sliced water chestnuts
1 small package of pasta
1 tsp. light seasoned salt
1/2 tsp. Beau Monde seasoning
1 cup diced green pepper
1 cup chopped cucumbers
1/2 cup diced onion
1 tsp. celery salt
2 tsp. dill weed

Rinse peas in InSinkErator® hot water, drain. Cook your pasta using package directions
but omit salt and start with InSinkErator® hot water. Cool, combine vegetables and
seasonings with your pasta and refrigerate in airtight container. This will stay fresh
for about a week without the dressing. When ready to serve, add your favorite low
cholesterol dressing and tomatoes. Toss well!