1 package of cranberries 2 - 3 oz. pkgs. Raspberry jello
4 apples 1 1/2 cups sugar
2 cups hot water 1 cup chopped nut (optional)
1 pkg. small marshmallows
Grind berries and apples. (drain some of the water off if you use a
blender.) Melt jello in hot water then mix well with all ingredients and
then place in refrigerator to congeal.
Pizza Salad**** (Tina Blackmon)
Soft Pizza Crust 2 packages cream cheese
1/2 cup sour cream 1/2 cup mayonnaise
1 small (.4 oz) package Hidden Valley Ranch Dressing mix
Bake soft pizza crust according to the directions. Cool completely. Mix remaining ingredients until well blended. Spread on crust evenly. Top with chopped cauliflower, broccoli, and grated carrots. (cool the carrots in ice water for 5 minutes before draining and placing on pizza.) Press gently and top with grated cheddar cheese. Stays good for 3 or 4 days. This is a good dish to take to church suppers.
Lime Jello Salad
2 pkgs. lime Jello 1 3/4 cups hot water
1 cup cold water 1 large can crushed pineapple
2 cups small marshmallows 1/2 cup chopped nuts. (optional)
1 - 8 oz. cream cheese 1/2 pint Whipping Cream
Dissolve Jello in hot water and add cold water, pineapple juice to the
mixture. Add pineapple, marshmallows and nuts. Mix well. Chill until
set.
Apple-Zucchini Salad 3 medium zucchini, washed, shredded 2 red apples, washed, cored, diced squeeze of fresh lime juice pinch of ground cumin, to taste
Mix all of the ingredients together in a bowl and serve. Garnish with a dollop of fresh plain yogurt. Serves: 6
