Sweet and Sour Cherry Salad

1 (14 oz.) can sweetened condensed milk
1 (21 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple, drained
Red food coloring (optional)
8 oz. miniature marshmallows
1 small carton Cool Whip

Directions:
Combine condensed milk, pie filling, and pineapple and stir gently until combined. Add a few drops food coloring if desired. Fold in marshmallows and Cool Whip. Place in serving bowl and refrigerate.

Notes:
A nice Christmas fruit salad.

Six Cup Fruit Salad

1 cup pineapple bits
1 cup shredded coconut
1 cup seedless grapes, halved
1 cup mandarin oranges, drained
1 cup maraschino cherries, drained
1 cup Cool Whip

Directions:
Fold all ingredients together. Spoon gently into serving bowl. Refrigerate until ready to serve.

Notes:
This is an easy, attractive salad that's always goes well at potlucks.

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)

Cranberry Fruit Salad

1/2 pound cranberries, coarsely ground
2 oranges, peeled, seeded, and ground
3 apples, cored and chopped
1 cup diced celery
2 cups sugar
2 packages cherry gelatin
3 cups boiling water
1/2 cup chopped walnuts

Directions:
Combine cranberries, oranges, apples, celery and sugar; set aside. Add gelatin to boiling water and stir until well-dissolved, about two minutes. Pour over cranberry mixture, add walnuts, and stir lightly to combine. Pour into serving dish and chill until set.

Notes:
This is from my mother Doris Hill's recipe files.

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.

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.

Cherry Salad

3 cup fresh, stoned sweet cherries cut in half 1/2 cups chopped walnuts 1 cup. coarsely diced celery

1 cup mayonnaise 1/4 cup confectioner's sugar 1 teaspoon vanilla or 1/2 teaspoon almond extract

Directions:
Combine cherries, walnuts and celery in a mixing bowl. Blend the mayonnaise with the sugar and vanilla (or almond) in a separate bowl. Pour over cherries and stir lightly. Chill at least 2 hours before serving

Quick and Easy Waldorf Salad

3 c. diced apples
1/2 c. nuts
1 c. celery, chopped
3/4 c. mayonnaise

Directions:
Chop the apples, nuts, and celery. Combine in a bowl with mayonnaise. Chill before serving.

Waldorf Salad

Dressing: 3/4 cup mayonnaise 3/4 cup sour cream 1/3 cup honey 1 tablespoon grated lemon rind 3/4 teaspoon ground ginger

Fruits: 1-1/2 cup celery, diced 1/2 cup seedless red grapes, halved 1/2 cup raisins 3 large Granny Smith apples 3 large Red Delicious apples 3 large Golden Delicious apples

Garnish:
Walnut halves, toasted and chopped

Directions:
Combine dressing ingredients, blend well, and set aside. Prepare and measure celery, grapes and raisins; stir them gently into the dressing. Chop the apples and stir them gently into the dressing. Cover and chill for 1 hour.

Meanwhile, place walnut halves in a dry heavy skillet over medium heat. Within 1 to 2 minutes, they will turn golden brown and begin to smell "toasty." Stir and toss them so they are evenly browned, attending to them carefully so they do not burn. Pour onto a paper towel to cool. When cool, chop into smaller pieces.

At serving time, garnish the salad with 1 cup of the chopped toasted walnuts (or stir them in.)

Notes:
Adapted from a Southern Living recipe by Sharyl Agnew of Clayton, North Carolina

Cherry Waldorf Salad

1 can cherry pie filling
2 cups miniature marshmallows
1 medium can pineapple chunks, drained
1-1/2 cups walnut pieces
1 large container whipped topping

Directions:

Gently mix pie filling, marshmallows, drained pineapple chunks and walnut pieces together. Fold in a large container of whipped topping. Spoon into serving dish and chill for 2 hours or more before serving.

Bernadine Brock's Cranberry Fruit Salad

1 quart cranberries
3 or 4 apples
2 cups sugar
1 cup crushed pineapple (drained)
1 cup whipped cream
2 cups miniature marshmallows
1 cup nuts

Directions:
Grind cranberries and apples together. Add sugar and let stand for 2 hours. Fold in crushed pineapple, whipped cream, marshmallows and nuts. Let stand overnight. Stir gently before serving.

Notes:
Bernadine Brock of Rose, Nebraska, placed this recipe in the Jolly Neighbors Extension Club's handwritten cookbook during the early 1960's. John and Bernadine Brock worked for Cecil Lee when he owned the ranch that I grew up on, and after we moved to the Lee place, the Brocks worked for the Shovel Dot Ranch.

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.

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.