AMBROSIA FRUIT SALAD
Cook until thick: 2 eggs, beaten 4 Tbsp. sugar 1/2 c. vinegar
Remove from heat and add 2 Tbsp. butter or margarine.
When cool add: 2 c. pineapple tidbits (well drained) 2 c. sliced pears or bananas 2 c. mandarin oranges (well drained if canned, chopped if fresh)
2 c. miniature marshmallows
1 c. whipped cream

For best results, refrigerate for a few hours.

CRANBERRY WALDORF SALAD
Dissolve 2 3-oz. pkgs. lemon jello in 2 c. cranberry cocktail which has been brought to a boil. Add 1 3/4 c. cold cranberry cocktail and chill until partially set.

Add:
2 c. diced unpeeled apples
1 c. diced celery
1/2 c. raisins

Can be made in a 2-quart mold.
For more flavor, use cranberry jello.

PISTACHIO SALAD

Is it pudding? Is it salad? Is it both? Who cares? It's good.

1 large or 2 small pistachio pudding mix
1 16-oz. can fruit cocktail
1 can crushed pineapple
1/2 c. coconut
2 c. Cool Whip

Drain fruit cocktail and mix pudding mix with syrup. Fold in Cool Whip. Add remaining ingredients. Chill until thickened.

CHERRY SURPRISE SALAD
Dissolve 2 3-oz. pkg. cherry jello in 2 c. boiling water. Add 1 can of whole berry cranberry sauce and mix well. Let set until slightly thickened, then fold in 1 pint of sour cream.

CARROT & RAISIN SALAD

1/2 c. raisins
1 1/2 c. grated raw carrot
1 Tbsp. lemon juice
1/3 c. mandarin orange sections
1/4 c. mayonnaise
1/4 tsp. salt

Plump the raisins in boiling water 5 minutes. Drain well and combine with orange sections and carrot. Mix juice, salt and mayonnaise together, then toss with the carrot mixture.

ORANGE DELIGHT
Prepare 1 3-oz pkg. orange jello as directed. Place in oiled mold and chill until firm. Dissolve 1 3-oz. pkg. orange jello in 3/4 c. boiling water. Add 1 c. sour cream, 1 c. apple sauce and 1/4 tsp. cinnamon. Whisk together well. Pour over plain orange layer and chill until firm.

LO-CAL FRUIT MOLD
1 14-oz. can pineapple chunks
1 1/4 c. orange juice 1 envelope Knox gelatin 2 Tbsp. honey 1 medium orange, cut in sections
1/3 c. grapes, halved
Drain pineapple, add juice to orange juice to make 1 3/4 c. Soften gelatin in 1/2 c. of juice mixture, dissolve over boiling water or in heavy saucepan. Stir in remaining juice and add honey. Chill until slightly thickened. Stir in fruit. Let set until firm in individual dishes or larger mold. (4 servings - each serving 142 calories)

CLINGALING SALAD
1 3-oz. pkg. orange jello
1 c. boiling water
1 19-oz. can sliced peaches
2 envelopes Knox gelatin
1/2 c. lemon juice
1 3-oz. pkg lemon pudding mix
1 c. salad dressing
1/2 c. milk
Dissolve orange jello in boiling water. Drain peaches, reserving 3.4 c. syrup. Add syrup to jello. Chill until slightly thickened. Arrange peach slices in an oiled 6-cup mold – pour jello over. Chill until firm.
Soften gelatin in lemon juice, heat over low heat until dissolved. Cool. Prepare pudding as directed, then fold in salad dressing, milk and gelatin. Pour over peach layer. Chill until firm. Remove from mold to serve.

CREAM DREAM FRUIT MOLD
Ingredients:
2 Tbsp. white sugar
1 Tbsp. butter or margarine
2 Tbsp. vinegar
2 Tbsp. pineapple juice
3 egg yolks
1 large tin pineapple, chunks or tidbits
2 oranges, cut in small pieces
24 small marshmallows
2 c. green grapes, cut in half
1 c. whipping cream

Boil first 5 ingredients together until thick. Allow to cool. Fold in remaining ingredients, chill till firm. Will keep for 2-3 days.

EMERALD ISLE MOLD

Ingredients:
1 3-oz. pkg. lime jelly powder
1 c. boiling water
3/4 c. grapefruit juice
1 8-oz. pkg. cream cheese, softened
1 3-oz. pkg. lime jelly powder
1 c. boiling water
1 c. ginger ale
1 c. drained grapefruit sections, cut in half
1 c. diced apples
1/4 c. chopped walnuts

Dissolve 1 pkg. of jelly powder in boiling water, add grapefruit juice. Gradually add to cream cheese, mixing until well blended. Pour into 1 1/2 qt. mold, chill until firm.
Dissolve the other pkg. of jelly powder in boiling water, add ginger ale. Chill until slightly thickened, fold in fruit and nuts. Pour over first layer in the mold, chill until firm. Unmold on lettuce.
Serves 6-8.