Cranberry Fluff
Dolores Dillman

(Side dish for poultry dinners)

2 c. ground, fresh cranberries
2 c. diced, unpeeled apples (red or green)
3 c. mini white marshmallows
3/4 c. granulated sugar
1/2 c. chopped walnuts
1/2 c. green seedless grapes
1/4 tsp. salt
1 c. whipped cream (or Cool Whip)

Combine cranberries, marshmallows and sugar. Cover and refrigerate overnight. Add remaining ingredients and refrigerate several hours before serving. To serve, place in decorative serving bowl; or for individual servings, place a lettuce leaf with a slice of pineapple on top, on a salad dish, and top with salad mixture.

Delicious anytime, but especially during the holidays.

Easy-to-Make Fruit Salad
Carol McDonough

2 cans pineapple chunks
2 sm. boxes cook & serve pudding, vanilla
2 cans mandarin oranges
1 jar salad cherries, rinsed

Drain pineapple and add just enough water to make 2 cups of liquid. Over  medium heat, cook pudding mix with pineapple liquid until it comes to a boil, stirring constantly. Let it cool in refrigerator. Drain oranges and mix with pineapple and cherries. When pudding is completely cool, mix into fruit.

Revised: August 12, 2006