Ambrosia Salad (Grandma Morgan)

1 cup sour cream                                         

1 cup marshmallows                                    

1 cup coconut

1 cup pineapple (tidbits)

1 cup mandarin oranges

Mix together and chill.  Grandma often would serve this with her orange jello.  If she used a mold, with a hole in the center, she would put this in the middle.

Cranberry Fruit Salad (Tiffany)

1 lb. washed raw cranberries                                  

1 1/2 cups sugar                                                   

1 small pkg. miniature marshmallows                    

2 large bananas cut small

2 cups diced apples

1 cup pineapple tidbits (well drained)

1 pint whipping cream

Sugar – to taste

Vanilla – to taste

Grind cranberries.  Add sugar and marshmallows.  Mix together well, cover, and place in refrigerator overnight.  Add bananas, apples and pineapple to chilled salad.  Whip whipping cream.  Add sugar and vanilla to cream.  Mix whip cream mixture into salad.

Finger Jello (Melodie)

2 1/2 cups boiling water                                

2/3 cup cold water                                        

1/4 cup sugar                                                         

2 pkg. Knox gelatin

6 oz. gelatin (any flavor)

1 tsp. lemon juice

Dissolve Knox gelatin, then gelatin and sugar in boiling water.

Frogeye Salad (Jannie)

1 1/3 cups Acini di pepe

1- 20 oz. pineapple chunks (drained - save juice)

1 3/4 cup milk

1/4 cup sugar

1 pkg. instant vanilla pudding

1 8 oz. can crushed pineapple (drained)

2 cans mandarin oranges (drained)

8 oz. frozen whipped topping

3 cup miniature marshmallows

1/2 cup flake coconut

Cook pasta, drain, and rinse with cold water.  Reserve 1/4 cup pineapple juice.  Mix pineapple juice, milk, sugar, pudding 1-2 minutes, until blended well.  Add pasta and let stand for 10 minutes.  Then add remaining ingredients.  Refrigerate until cold.

Fruit Dressing (Grandma Morgan)

Juice & zest (peel) from 1 lemon

1 egg

3/4 cup sugar

1/2 cup whipped cream

Cook and stir in double boiler until thick.  When cooled fold in whipped cream (Heavy cream, whipped works better than Cool Whip).

Frozen Fruit Cocktail (Grandma Morgan)

2 tsp. fruit fresh powder

20 peaches (peeled and cut into bite-sized pieces)

20 pears (peeled, cored and cut into bite-sized pieces)

1/2 cup lemon juice

1 1/2 cup frozen orange juice concentrate

20 oz. crushed pineapple (or can use pineapple chunks)

2 cans pineapple tidbits (or can use pineapple chunks) 

1 lb. grapes (1 quart)

2 cups sugar

Mix together fruit fresh, lemon juice, orange juice, sugar and pineapple.  Then add peaches and pears.  Mix gently, then put in freezer containers and freeze.  Makes about 14 pints.

Fruit Compote (Grandma Morgan)

2 tsp. corn starch

1 TBS. water

4 cups frozen mixed berries with juice, thawed 

(5 cups of fruit total if you add other fruits)

1 cup sugar or 3/4 cup honey

finely grated zest of 1 lemon

In small bowl, add cornstarch and water and stir to dissolve; set aside. In a medium saucepan combine thawed berries with juice, sugar and lemon zest. Heat over medium-high until sugar dissolves and the mixture comes to a boil; stir often.  Just before boiling, small bubbles form along the edge of the pan, this is when you want to stir in the cornstarch mixture. Let the fruit mixture boil for one minute to allow the cornstarch to cook; DO NOT overcook the fruit or it will begin to break down.  Remove from heat; it will thicken as it cools.  Serve the fruit compote at room temperature or warmed slightly. (Grandma would sometimes serve it cold as a fruit dish for dinner.  Grandma would also often add other seasonal fruit like nectarines).

Orange Sherbet Jello (Grandma Morgan)

2- 3 oz. pkg. Orange Jello                                    

1 cup boiling water                                      

1 pint orange sherbet                                            

1 can mandarin oranges, drained (opt.)

1 cup heavy cream, whipped

(works better than Cool Whip)

Dissolve gelatin in boiling water. Add sherbet and mix well.  When partially set, add mandarin oranges and fold in whipped cream.  Pour into mold or bowl and chill.

Pretzel Salad (Melodie)

12 oz. pkg. cream cheese                             

1 1/4 cup sugar                                            

2 2/3 cups coarsely chopped pretzels                                                  

3/4 large carton cool whip

1 large (6 oz.) pkg. strawberry jello

2 cups pineapple juice heated

1 large pkg. frozen strawberries

Preheat oven to 400°.  Cream together cream cheese and sugar.  Set aside.  Mix pretzels and  butter and press into 9 x 13 inch pan.  Bake 10 minutes.  Spread cream cheese over pretzels.  Spread cool whip on top cream cheese.  Let chill 30 minutes.  Dissolve jello into pineapple juice.  Add frozen berries.  Allow to set slightly.  Spread jello and berries on cool whip.  Refrigerate.  Can use no-bake cheese cake mix in place of cream cheese.

Red Hot Cinnamon Salad (Melodie)

1/4 cup red hot cinnamon candies                         

1- 20 oz. crushed pineapple well-drained                

1- 8 oz. carton cool whip

2 cups marshmallows

Mix together red hots and pineapple the night before. Refrigerate.  Next day add cool whip and marshmallows.

Snicker Salad (Spencer)

6 red or green apples

3 or 4 Snickers bars

1 tub of whipped cream

1 cup of walnuts (optional)

Dice apples and Snickers bars into small pieces. Mix in whipping cream and walnuts. Refrigerate and serve.