BLUEBERRY SALAD
Yield: 5 - 6 servings

1% cups fresh or frozen 1 cup miniature marsh-
blueberries mallows
1 cup pineapple tidbits 1 cup cocoanut, flaked
Y4 cup red maraschino 1 cup sour cream
cherries Salt, to taste
Lettuce

METHOD: Toss ingredients together lightly. Serve on lettuce.

BOYSENBERRIES

Use recipe suggested for blackberries

CHERRY SURPRISES
Yield: 8- 10 servings

1 -3 oz. pkg. black cherry 1 -15 oz. can bing cherries,
flavored gelatin pitted, drained
3% cup boiling water 1 cup green, seedless grapes
34, cup syrup drained from Y%4 cup stuffed olives, sliced
cherries 4 oz. pkg. cream cheese
Yq cup lemon juice '; cup walnuts, finely chopped

METHOD: Stir gelatin in hot water until dissolved. Add cherry syrup and
lemon juice. Cool until slightly congealed. Form cheese balls about 2”
across, using measuring spoon; roll into crushed nuts to coat completely.
Fold fruit and olives into gelatin mixture. Place several cheese balls in each
custard cup or individual salad mold. Pile thickened mixture over them. Chill.
Unmold on lettuce cups. Serve with whipped cream salad dressing.

FROSTED CRANBERRY CRUNCH
Yield: 8 servings

1 pkg. unflavored gelatin Y4 cup mayonnaise
Y4 cup water VY2 cup heavy cream, whipped
Y%4 cup lemon juice V4 cup icing sugar

2 cups jellied cranberry sauce V2 cup walnuts, chopped

4 oz. pkg. cream cheese,
softened, whipped
METHOD: In saucepan soften gelatin in cold water. Stir over low heat
to dissolve. Remove from heat. Add lemon juice and cranberry sauce. Blend
with electric mixer until smooth. Pour into 7’’x7” baking pan or casserole.
Chill until firm. Combine all the other ingredients. Spread topping on cran-
berry layer. Chill. Cut in squares. Serve on greens.