To the sugar add flour and stir in pineapple juice. Place in double boiler and allow to cook until mixture begins to thicken. Add well beaten egg, then butter. Stir thoroughly and allow to cool. Beat the cream until thick. Chop the pineapple, orange, nuts, and cherries. Mix with the cream and add to the cooked mixture. Pour in freezing trays and allow to freeze. May be used as dessert or salad.

2 cups washed cranberries
1/2 orange, juice and peeling
1 cup sugar
1 package strawberry gelatin
1/2 cup chopped nuts
1/2 cup chopped apple
1/2 cup chopped celery

Grind the cranberries and orange peel. Add the sugar and orange juice and place over fire. Cook until mixture thickens or has clear jelly appearance. Allow to cool. Dissolve the gelatin in boiling water and mix with the cranberry mixture. When cool add the nuts, celery and apple. Place in molds or dish and allow to set until congealed. Makes a delicious salad to serve with chicken or meat.

Dissolve Jello and cool. Add all other ingredients except sour cream. Congeal one half of mixture, then spread on sour cream. Add remaining mixture. Return to refrigerator to congeal.

1 can whole kernel corn (drained)
1 small onion, chopped
1/2 cup green bell pepper, chopped
2 Tablespoons minced parsley
2 Tablespoons cider vinegar
1 Tablespoon oil
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves

Combine the first eight ingredients; chill overnight. Drain. Serve on lettuce leaves.

1 cup pineapple, diced
1 cup Royal Anne cherries, pitted
1/4 cup marshmallows, cut into quarters (or use mini marshmallows)
1/2 cup pecan meats, cut

Mix all ingredients; drain well and chill.

Beat well:

4 egg yolks
4 tablespoons sugar
4 tablespoons vinegar (cider or tarragon)

Beat all to cream and cook over hot water until jelly-like. Add:

2 tablespoons gelatin, dissolved in cold water

Beat well and chill. Fold in pint of whipped cream and add fruit mixture. Chill in molds until firm. Serve on lettuce leaves.

1 package (3 oz.) cream cheese
3 Tablespoons mayonnaise
1 Tablespoon sugar
1 cup diced avocado
1 cup sliced peaches
1/4 cup chopped dates
3 Tablespoons lemon juice
1/2 cup whipping cream
2/3 cup drained crushed pineapple
12 maraschino cherries

Blend together cream cheese, mayonnaise, lemon juice and sugar. Whip the cream and stir in. Fold in avocado and fruits. Turn into a freezer compatible tray and freeze for about 2 hours.

Grape Salad

2 lb. green seedless grapes
2 lb. red seedless grapes
1 cup sour cream
1 cup sugar
8 oz. cream cheese

Topping
1/2 cup brown sugar
1/2 cup toasted pecans

Mix sour cream, cream cheese, and sugar.  Mix well.  Stir into grapes.
Sprinkle sugar-nut mixture over grapes.

6 cups cubed, cooked potatoes
1 lb. cooked green beans
3/4 cup mayonnaise
1/4 cup French dressing
1 teaspoon mustard
1/3 teaspoon salt
1/4 teaspoon pepper
4 boiled eggs – sliced
1 cup sliced radishes
1 cup diced celery
1/4 cup chopped sweet pickles
1/4 cup minced onions

Cook unpeeled, cubed potatoes 25-30 minutes. Cool. Blend mayonnaise, French dressing, mustard, salt and pepper. Add potatoes, green beans, eggs (leave some for garnish), radishes, celery, sweet pickles and onion. Toss lightly and chill.

(My husband and kids think the green beans are weird, but I like them. )

1 can of English peas, drained
3 hard cooked eggs, chopped
1/2 cup sweet pickles, chopped
1/2 cup pimentos, chopped
1/4 teaspoon celery seeds
1/4 cup mayonnaise

Combine all ingredients and chill.

To make it pretty, serve it on lettuce leaves and garnish with pimento strips.

Cucumbers In Sour Cream

2 medium cucumbers
3/4 teaspoon salt
1/2 cup sour cream
2 teaspoons minced onion
1 tablespoon lemon juice
1 teaspoon chopped dill pickles
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Accent
3 minced radishes

Mix sliced and peeled cucumbers with 3/4 teaspoon salt. Let stand in covered dish in refrigerator at least one hour. Drain. Mix remainder of ingredients and combine with cucumbers. Garnish with sliced radishes.