CRANBERRY SALAD

2 pkgs. cherry jello
2 cups boiling water

Dissolve jello in water and add the following:

1 1/2 cups sugar
1 1/2 cups cranberries - ground small
2 1/2 cups raw, unpeeled apples - ground small
1 can crushed pineapple - drained
1 whole orange - ground with 1/2 rind
1/2 cup walnuts or pecans - chopped
1/4 cup orange juice.

Mix together and refrigerate until set. Serves 14

KERRI'S CHINESE CHICKEN SALAD

4 cups shredded Napa cabbage
4 green onions, chopped
1 package Ramen noodles, chicken flavored
2 Tbsp. sesame seeds
1/2 cup slivered almonds
1/2 cup sunflower seeds
Cooked chicken, cut into cubes

DRESSING: Ramen packet seasoning; 3 Tbsp. vinegar; 4 Tbsp. sugar; 4 Tbsp. oil; 1/4 tsp. salt. Mix and pour over salad

LINDA'S COLD SHRIMP MACARONI SALAD

2 cans (6 oz) de-veined shrimp, drained
1 pkg. small macaroni shells - cooked, drained and cooled
6 hard-boiled eggs, chopped
1/2 cup green onion, diced small
1/2 green pepper, diced small
1 1/2 cup celery, diced small
1 1/2 cup Miracle Whip or Mayo (may not need all)
Salt and Garlic salt

Mix all of the above together and chill.

DELRAY'S SUMMER FRUIT SALAD

3 medium bananas
1 cup green/red grapes, halved
4 medium oranges, pared and sectioned (3 cups)
1 cup strawberries, washed and sliced.

Peel bananas; slice into bowl. Cover completely with other fruit. Cover bowl and chill. Just before serving, pour dressing over fruit; toss until fruit is well-coated. (Serves 10)

SOUR CREAM-HONEY DRESSING

Blend 1/2 cup sour cream, 1 Tbsp. honey and 1 Tbsp. orange juice together.

CRANBERRY/ORANGE JELLO

1 large package (6 oz) raspberry Jello
1 can whole berry cranberry sauce
1/2 tsp. ground cinnamon
1 large (or 2 small) cans Mandarin oranges, drained

Dissolve Jello in 2 cups boiling water. Add cinnamon and cranberry sauce; stir to dissolve. Chill until slightly thickened. Add drained oranges and fold in. Put in serving dish and chill until firm.

BROCCOLI/CAULIFLOWER SALAD

1 bunch broccoli, cut into small florets
1 head cauliflower, cut into small pieces
1 small red cabbage, shredded small
1-2 celery stalks, diced
4-5 carrots, diced
1 small sweet onion, diced
1 lb. bacon, cooked and crumbled
2 cups mayonnaise
1/4 cup sugar
1/3 cup Parmesan cheese

Mix mayonnaise, sugar and Parmesan cheese together and pour over vegetables and bacon. Mix well. NOTE: the dressing makes a lot so you might not want to use all of it.

FROG EYE SALAD

2/3 cup acini de peppe (a small-grained pasta)
1 box vanilla, lemon or pistachio instant pudding
1 (20 oz) can pineapple tidbits
1 (11 oz) can mandarin oranges, drained
1 (8 oz) tub Cool Whip

Cook acini de peppe according to box directions. Drain and cool. Add instant pudding, pineapple with juice and drained mandarin oranges. Let stand overnight in refrigerator, or at least 8 hours. Before serving fold in Cool Whip.

VERSION #2

1 package acini de peppe - (macaroni)
1 cup sugar
2 eggs
1 1/2 cups pineapple juice

Mix together in a saucepan. Bring to a boil over medium heat, stirring constantly until thick. Cool and mix with macaroni. Refrigerate overnight. Remove from fridge and add 1 can chunk pineapple, 2 cans Mandarin oranges, 10 oz. marshmallows, 17 oz Cool Whip. Mix gently.

AUNT BILLIE'S 7-UP SALAD

Stir together - 2 packages lemon jello, 1 cup boiling water, 3 cups 7-Up

Add - 1 can crushed pineapple, drained (save the juice); 2 cups marshmallows; 2 sliced bananas.

Place in refrigerator until set. Meanwhile, in a small saucepan cook the following over low heat until thick and slightly boiling - 1/2 cup sugar, 1 cup reserved pineapple juice, 2 Tbsp. cornstarch, 1 slightly beaten egg, 1 Tbsp. butter. LET COOL and fold in one cup whipped topping. Spread over jello.

Heavenly Salad

Place in a large bowl:
1 head romaine lettuce, torn OR half romaine/half spinach OR all spinach.
1 pint fresh strawberries, sliced.
1/2 medium sweet onion, diced.

In a small fry pan, saute the following over VERY low heat until lightly browned.
1/2 cup slivered almonds
2 TBSP butter
1/3 cup sugar

In a small bowl, mix the following:
3/4 cup mayonnaise
1/4 cup milk
2 TBSP poppyseeds
2 TBSP raspberry vinegar
1/2 cup sugar

Add the dressing and nuts to the salad just before serving.

PRETZEL SALAD

2 1/2 cups coarsely crushed pretzels
3/4 cup butter or margarine, melted
3 TBSP sugar

Mix and press in 9x13 pan. Bake 10 minutes at 350. Cool.

1 (8 oz) cream cheese, softened
1 cup sugar
1 (8 oz) pkg whip cream or Dream whip (whipped)

Mix cream cheese and sugar until smooth. Fold in whipped cream. Spread over pretzels in pan.

2 (3 oz) pkgs strawberry jello
2 cups boiling water
2 (10 oz) pkgs frozen strawberries

Dissolve jello in boiling water. Add FROZEN strawberries. Spoon over cream cheese mixture. Cool in fridge and serve.