Orange Tapioca Salad

1 package (3 oz.) orange gelatin 1 package (3.4 oz.) instant vanilla pudding 1 package (3.4 oz.) instant tapioca pudding

1 can (15 oz.) mandarin oranges 1 can (8 oz.) crushed pineapple 1 carton (8 oz.) whipped topping, thawed

Directions:
Drain oranges and pineapple, reserving juice. Add enough water to juice to make 3 cups liquid. Bring liquid to a boil. Whisk in jello and pudding mixes. Return to a boil, stirring constantly; boil for 60 seconds. Remove from heat and cool to room temperature. Fold in oranges, pineapples, and whipped topping. Spoon into a serving bowl. Cover and refrigerate at least 2 hours.

Notes:
One of those "salads" that can double as a dessert. Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Sandy Richey)

Cherry Nut Fluff

1 can cherry pie filling
1 large can crushed pineapple, drained
1 can condensed milk (12 oz.)
1 large container whipped topping
1 cup chopped nuts

Directions:
Fold all ingredients together in a large bowl and chill thoroughly before serving.

Notes:
Can be made the night before.

Thai Pineapple Pasta Salad

3 cups corkscrew pasta, cooked and drained 1 (20-oz.) can pineapple chunks, drained 1 cup chopped green pepper 1/2 cup coarsely shredded carrot 1/2 cup rice wine vinegar 1/4 cup vegetable oil

2 tablespoons soy sauce 1 teaspoon garlic powder 1/2 teaspoon ground ginger 1/2 teaspoon black pepper 1/4 teaspoon hot pepper sauce 2 tablespoons chopped cilantro

Directions:
Combine cooked pasta, pineapple, green pepper, and carrot in a large bowl and set aside. Combine remaining ingredients together in a small bowl and blend well. Pour liquid mixture over pasta mixture and toss lightly to coat.

Notes:
For extra flavor, add 2 tablespoons toasted sesame seeds and 2 teaspoons sesame oil.

Cherry Coke® Salad

1 (21 oz.) can cherry pie filling 1/2 cup. water 1 large (6-oz.) pkg. cherry gelatin 1-1/4 cup Coca Cola®

1/2 cup chopped pecans 1 (7-oz.) can juice packed crushed pineapple 1 (8-oz.) container of whipped topping 3 oz. cream cheese

Directions:
Mix pie filling and water in saucepan. Bring to a boil. Add gelatin; stir until dissolved. Remove from heat. Add cola, pecans and pineapple. Pour into an 8x8-inch pan. Chill until firm. Beat whipped topping and cream cheese in bowl until smooth. Spread over gelatin. (Makes 8 servings.)

Notes:
Bring back the Fifties! :)

Heavenly Hash

1 can (8-1/2 oz.) pineapple tidbits, drained 1 cup miniature marshmallows 1 cup shredded coconut

1/4 cup maraschino cherries, chopped 2 tablespoons milk 2 cups Cool Whip

Directions:
Combine all ingredients. Stir lightly to combine. Chill before serving.

Mandarine Orange Cake

1 pkg. Duncan Hines Yellow Cake Mix
1 cup Wesson Oil
4 eggs
2 small cans mandarine oranges, drained
Mandarine orange juice

Directions:
Combine cake mix, oil, eggs and mandarine orange juice and mix well. Fold in oranges. Spoon batter into two greased and floured 9-inch round pans. Bake at 350° for 30 to 35 minutes.

Frosting:
1 large box instant vanilla pudding
1 large can crushed pineapple in heavy syrup
1 large container Cool Whip


Directions:
Stir pudding powder into crushed pineapple; fold in Cool Whip. Frost between the layers and on top and sides. Keep cake refrigerated.

Mama's Ice Cream Jello Salad

1 double-size box lime gelatin 1 cup hot water 1 cup cold water

2 cups vanilla icecream 1/2 cup drained pineapple 1/2 cup nut meats

Directions:
Sprinkle lime gelatin over hot water, stirring until completely combined (about 2 minutes). Add cold water and vanilla ice cream, stirring until ice cream is melted. Stir in pineapple and nut meats and refrigerate until set.

Notes:
My mother, Doris Hill, collected this recipe and handwrote it on a card for her files. She notes that orange jello can be used instead of lime if desired.

Lenora Meyers' 24 Hour Fruit Salad

3 tablespoons sugar 1 tablespoon cornstarch 1 cup pineapple juice 2 tablespoons lemon juice

8 oz. miniature marshmallows 1 can (15 oz.) pineapple chunks, drained 1 can (15 oz.) fruit cocktail, drained 1 cup whipped cream

Directions:
Combine sugar, cornstarch, and pineapple juice in a small heavy saucepan and cook until thickened, stirring frequently. Cool. Combine lemon juice, marshmallows, pineapple junks, and fruit cocktail. Fold in sauce and whipped cream. Pour into serving bowl and refrigerate overnight.

Notes:
For the 1 cup pineapple juice in the recipe, use the juice drained from the pineapple chunks and add a little of the fruit cocktail syrup if necessary to fill the cup.

Lenora Meyers contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Walter and Lenora Meyers lived southeast of Rose. We were in 4-H with the Meyers kids.

Faye Buoy's Lime Jello Salad

1 box lime jello 1 cup boiling water 1(3-oz.) package cream cheese, softened 1 small can (4 oz.) crushed pineapple

1 cup celery, cut fine 1 cup miniature marshmallows 1 cup whipped cream

Directions:
Dissolve lime jello in boiling water. In a mixing bowl, mix the jello, a little at a time, with the cream cheese. Stir in undrained pineapple, nuts, celery, and marshmallows. Fold in whipped cream. Pour into serving bowl and chill until firm.

Notes:
Whipped topping could probably be substituted for whipped cream in this recipe.

Faye Buoy contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. The Buoys lived east of Rose. We were in 4-H with the Buoy kids.

Audrey Caskey's Pineapple Cream

1 package (8 to 10 oz.) miniature marshmallows 1/2 cup milk 1/4 cup crushed pineapple

1 cup whipped cream 1/2 cup chopped nuts Crushed graham crackers

Directions:
Place marshmallows and milk in a heavy saucepan. Cook over low heat, stirring frequently, until marshmallows are dissolved. Allow mixture to cool. Fold in pineapple, whipped cream, and nut meats. Line pan with crushed graham crackers. Spoon pineapple cream into pan and sprinkle with graham cracker crumbs. Chill until firm.

Notes:
Audrey Caskey contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. Mrs. Caskey was my teacher at Duff Valley District 4 when I was in third and fourth grades.

Hummingbird Cake

Cake ingredients 3 cups all purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon

3 eggs beaten 1 cup salad oil (see note below) 2 teaspoons vanilla 1 (18 oz.) can crushed pineapple 1 cup chopped walnuts 2 cups bananas, mashed

Cream Cheese Frosting ingredients

1 cup butter, softened 2 (8 oz.) packs cream cheese

2 lb. powdered sugar 2 teaspoons vanilla 1 cup chopped walnuts

Directions:
1. Preheat oven to 350°. Grease and flour three 9-inch cake pans.
2. Stir together flour, sugar, salt, soda, and cinnamon in a large mixing bowl. Add eggs and salad oil, stirring with a spoon until mixed with flour. Add vanilla, pineapple, mashed bananas, and 1 cup chopped walnuts, stirring with a spoon.
3. Spoon batter into cake pans. Bake until golden brown and toothpick inserted into center of cake comes out clean (30 to 40 minutes.)
4. Cool cakes in pans for 10 to 15 minutes, then run a knife around the edge of each pan to loosen. Remove cakes from pans and cool on wire racks.
5. In a medium mixing bowl, combine butter and cream cheese. Beat well with electric mixer. Add confectioner's sugar, a bit at a time, beating well after each addition. Add vanilla and beat until smooth.
6. With a serrated knife, cut the rounded top off first cake layer, so that it has a flat surface. Spread with frosting and set another cake on top. Repeat process; do not cut the top off the last layer. Frost top and sides of cake. Sprinkle 1 cup chopped walnuts over top. Serve at room temperature; store in refrigerator up to three days.

Notes:
I have two recipes for Hummingbird Cake and the only significant difference in the ingredients is that one calls for 1 cup of oil and one calls for 1-1/2 cup of oil.

Creamy Fruit Frost

1 (3 oz.) package cream cheese softened
1 (12 oz.) container non-dairy whipped topping
1 (21 oz.) can cherry pie filling
1 (11 oz.) can mandarin oranges, drained
1 (8 oz.) can pineapple chunks, drained

Directions:
Place softened cream cheese in a mixing bowl. Stir in whipped topping, a bit at a time, until well blended. Gradually add cherry pie filling and blend well. Fold in drained oranges and pineapple chunks. Freeze overnight or until firm in a 8-cup mold. Unmold and serve as a salad or dessert.

Notes:
A recipe from our pastor's wife.