Nectar Rose’ Salad

1/2 bottle Rose’ Wine

1/4 cup orange juice

1 envelope unflavored gelatin

1/4 cup sugar

dash of salt

1 cup canned apricot nectar

1 tablespoon lemon juice

In a saucepan, combine wine and orange juice.  Sprinkle in gelatin.  Stir over low heat until dissolved.  Stir in sugar and salt.  Add nectar and lemon juice.  Pour into 4 molds and chill until firm.

Sauerkraut Salad

1 can (27 ounce) sauerkraut, drained and rinsed

1 green pepper, chopped

2 green onions, sliced

2 tablespoons cider vinegar

1/3 cup sugar

1 teaspoon salt

Combine and chill.

Mushroom Salad

1 pound sliced mushrooms

3 green onions, sliced

2/3 cup oil

4 tablespoons lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon pepper

1/2 teaspoon dry mustard

12 slices bacon

Add onions, oil, lemon juice, Worcestershire sauce, salt, pepper, and mustard to the mushrooms.  Cover and refrigerate overnight.  Cook bacon and crumble.  Put mushrooms in lettuce lined bowl.  Add bacon and serve at room temperature.