AMBROSIA

Debbie Dobyns

1 large Cool Whip

1 cup mandarin oranges, cut in half

1 small can crushed pineapple

1 cup coconut

1 small container of creamed style cottage cheese

 

 

Mix together. Sprinkle 1 small pkg. orange jello on top. Let stand 5 mins. and fold into mixture. Refrigerate and serve.

 

AUNT NINA'S CRANBERRY SALAD

Debbie Dobyns

1 lb. cranberries

1 orange

1 large can crushed pineapple

3 pkg. strawberry jello

2 cups sugar

2 cups boiling water

1 cup chopped nuts

1 cup chopped celery

1 cup chopped pink or red grapes

 

Grind cranberries and orange in blender or grinder. Put jello in boiling water and dissolve. Let cool.

 

Chop nuts, celery, grapes. Combine and add sugar. Mix all ingredients together. Will keep about one week.

 

CUCUMBER SALAD (Japan)

Liz Briggs

5 or 6 large cucumbers, partially peeled and cut, oriental style

 

salt

1/2 tsp. Accent

1/2 cup sugar

2 Tbsp. Japanese soy sauce

2 Tbsp. water

3/4 cup cider vinegar

 

Arrange layer of cucumbers in dish; sprinkle heavily with salt.  Repeat until cucumbers are used.  Cover; refrigerate for 3 hours.  Combine remaining ingredients; refrigerate for 2 hours.  Squeeze cucumbers as dry as possible, using hands; add to sauce. Salt, cover and refrigerate for 4 hours.  Place in serving dish with slotted spoon.  Yield: 5-6 servings.

 

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