FROZEN CHERRY SALAD
1 small can crushed pineapple, undrained 1 8oz container Cool Whip
1 15 oz can condensed milk 1 21 oz can cherry pie filling
1 cup chopped pecans 1/4 t. vanilla extract

Combine all ingredients. Pour into 9x 13 dish and freeze. When ready to serve, cut into squares and serve on lettuce leaf.

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FROZEN FRUIT SALAD
1 can fruit cocktail 1 cup nuts
1 can crushed pineapple 1/4 cup mayonnaise
1 jar cherries, chopped 1/2 pt. whipping cream
1 bag miniature marshmallows

Drain juice from fruit. Whip cream, add mayonnaise, fruit, and nuts. Press into loaf pan and
freeze.

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FRUIT SALAD
1 can peach pie filling
1 can mandarin orange slices, drained
1 pt. fresh strawberries
1 medium can pineapple tidbits, drained
3 or 4 sliced bananas
fruit fresh

Mix all fruit together. Pour pie filling over fruit and stir until mixed. Will keep for
days. Can use cherry pie filling and canned sliced peaches.

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FRUIT SALAD II
2 8oz. cream cheese 1 8oz. jar cherries
2 cups sugar 1 1/2 cups pecans
2 cans (1.14lb) fruit cocktail 3 cups miniature marshmallows
1 small can pineapple 1 large Cool Whip

Drain all fruit. Mix cream cheese and sugar, add fruit, nuts, marshmallows, and pecans. Fold in cool

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LIME JELLO- CHEESE SALAD
1 lime jello 1/2 pint cream, whipped
1/8 cup sugar 1/4 cup chopped nuts
1 cup grated American cheese 1 cup boiling water
1 cup miniature marshmallows 1 small can crushed pineapple, drained
1/4 cup cherries, chopped juice of half a lemon

Mix jello, sugar, pinch of salt, marshmallows, lemon juice in boiling water. Chill until syrupy, then add cheese, whipped cream, pineapple, nuts, and cherries. Chill until firm.

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MANDARIN ORANGE SALAD WITH VINAIGRETTE
1 11oz can mandarin orange segments, drained Dressing:
1 cup celery, chopped 1/4 cup oil
3 green onions, chopped 2 T. tarragon vinegar
½ head lettuce 2 T. sugar
1 T. parsley flakes 1/2 t. salt
¼ cup sliced almonds, toasted 1/2 t. Tabasco

Mix salad ingredients together. Combine all dressing ingredients. Shake well in jar. Pour over salad just before serving.

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PISTACCIO SALAD
1 Pistaccio Instant Pudding
1 cup miniature marshmallows
1/3 cup nuts, chopped
1 can crushed pineapple (large)
5 oz. cool whip

Mix together, refrigerate.

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SEAFOAM SALAD
2 pkg. (3oz) lime Jell-O 1 can condensed milk
1 pint boiling water 1 cup salad dressing
1 can (20oz) crushed pineapple 1 t. horseradish
1 lb. cottage cheese 1 cup chopped pecans

Mix the Jell-O and boiling water, stir to dissolve. Add the pineapple. Mix all the remaining ingredients and combine with Jell-O mixture. Pour into 9 x 13 pan and refrigerate until set - overnight is best.

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THREE BEAN SALAD
1 can red kidney beans 2 teaspoon McCormick season all
1 can wax beans 1/2 cup vinegar
1 can cut green beans 1/2 cup oil
1 onion, sliced thin 1/2 cup sugar

Drain all beans and mix together. In a large bowl, layer beans and onion. Sprinkle season all on top. Mix oil, vinegar and sugar, warm slightly and pour over bean mixture. Cover for 2 hours and let stand at room temperature. Then mix well, and store covered in refrigerator.

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