Page 19 - By His Hands We Shall Be Fed Test 2

CRANBERRY SALAD
Tenna Powell

1 med. can whole cranberries 2 C. boiling water

1 #2 can diced pineapple, drained 2 bx. Cherry Jell-O

1/2 C. chopped pecans 1 1/2 C. white sugar

Dissolve Jell-O in water with sugar and let cool. Mix other ingredients and pour

Jell-O over this.

CRANBERRY SALAD

Pauline Gaines

1 lb. cranberries 2 C. sugar

1 pkg. raspberry Jell-O 2 apples, peeled and ground

1 pkg. cherry Jell-O 2 oranges, peeled and ground
1 C. hot water Grated rind of one orange

1/2 C. cold water 1 C. nuts, chopped

Grind Cranberries; add sugar. Let stand until sugar dissolves. Dissolve Jell-O in hot
water. Grate rind of 1 orange. Peel oher orange and grand both. Also grind apples. Add nuts.

Mix all ingredients and let congeal.

Strawberry Jell-O can be used. Also you can use blender and blend all ingredients.

STRAWBERRY SALAD

Lois McCoy
2 pkg. strawberry JEll-O 1 tsp. Plain gelatin

3 bananas, mashed well 2 10-oz. bx. Strawberries, thawed

1 C. hot water 1 sm. can crushed pineapple, drained

1 C. chopped nuts 1 pt. sour cream

Mix Jell-O and gelatin, then add hot water. Mix well. Add other ingredients to
Jell-O. Pour ½ of the mixture in dish to jell. After jelling, spread sour cream on top of

Jell-O; add remaining mixture over sour cream. Jell again.

FASHIONABLY NUTTY BANANA SALAD (Low Calorie)

Dona D. Shiflette

2 (4 serving size) pkg. sugar -free 3 bananas, sliced
lime Jell-O 4 T. sour cream

2 C. boiling water 1/4 C diced celery

1 1/4 C. cold water 4 T. chopped walnuts or pecans

Dissolve 1 package of Jell-O in 1 cup boiling water. Add ¾ cup cold water. Chill

until slightly thickened. Add banana slices. Spoon into 6-cup mold. Chill until set, but not

firm, about 15 minutes. Dissolve remaining package of Jell-O in 1 cup boiling water. Add ½

cup cold water. Chill until slightly thickened. Blend in sour cream. Add celery and nuts.
Spoon over layer in mold and chill until firm. At least 4 hours. Serves 6