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Bulgarian Salad

1 cup chopped pecans 1 cup cream cheese, diced 1/4 cup cream 2 tablespoonsfuls lemon juice 1/4 cup cream dressing Marinate the cheese and nuts with the lemon juice. Add the cream to the cream dressing and stir until smooth. Mix the cheese and nuts with the dressing. Serve upon a lettuce leaf.

Cut stalks of celery having deep grooves in them into pieces about two inches long. Fill the grooves with cream cheese salted or flavored with chopped pimientos, and served with bread and butter as a salad course or serve as a relish at the beginning of a meal.