CRANBERRY 1 cup walnuts 2 tablespoons mayonnaise 1 cup heavy cream 2 tablespoons sugar DREAM SALAD 1 cup crushed pineapple, drained 2 3-ounce packages cream cheese, 1 1-pound can whole cranberry cubed Sauce, cut up Blender-chop nuts. Put into mixing bowl. Blender-whip cream and add to nuts. Add pineapple. Put cranberry sauce into OSTERIZER container, cover and process at LIQUEFY until smooth. Add mayonnaise, sugar and cheese and continue to process until well blended. Fold into whipped cream mixture, pour into freezer tray and freeze. To serve, let stand at room temperature for 15 minutes before removing from tray. Slice and serve on lettuce. Yield: 8 to 10 servings FROZEN PEACH 1 cup heavy cream, whipped 1 cup pecans 1 cup mayonnaise 8 peach halves AND 2 3-ounce packages cream cheese, PECAN SALAD cubed Blender-whip cream, empty into large bowl. Put mayonnaise into OSTERIZER con- tainer, cover and process at BLEND. Remove cover and gradually add cheese. When smooth, stop OSTERIZER, add pecans, cover and process at CHOP a few seconds. Fold the blended mixture into the whipped cream. Arrange peach halves, hollow side up, in refrigerator tray. Pour the cheese and cream mixture over the peach halves. Cover tightly with freezer foil and freeze until firm. Yield: 8 servings CUCUMBER 1 large or 2 small cucumbers 6 tablespoons mayonnaise (1% cups processed) 1 teaspoon Worcestershire sauce MOUSSE 1 envelope unflavored gelatin 1 teaspoon salt Y4 cup cold water Dash of white pepper 2 tablespoons boiling water 1 cup creamed cottage cheese 1 tablespoon lemon juice Green food coloring Peel cucumber and cut into 1” pieces. Put into OSTERIZER container, cover and process at PUREE until smooth. Use only 14% cups of processed cucumber. Soften gelatin in cold water in OSTERIZER container and add hot water. Cover and process at STIR until dissolved. Add cucumber and remaining ingredients. Push BLEND button and process until smooth. If desired, tint the mixture a pale green with a few drops of food coloring. Pour into a 1-quart mold or into 8 individual molds. Cover with freezer foil and freeze. Defrost in refrigerator before serving. Yield: 8 servings COLE SLAW Blender-chop cabbage as directed on page 6 of “How To” section. Season and mix with mayonnaise or any desired dressing. [56]