Cranberry Jello Salad

1 (16 oz) can jellied cranberry sauce
1 (16.5 oz) can pitted dark sweet cherries, drained
10 1/2 oz crushed pineapple with juice
1 (6 ox) package cherry jello
2 cups boiling water
1 C chopped pecans (optional - I didn't put them in)

Directions:
1. In a medium saucepan over low heat, melt the cranberry sauce.
2. Cut cherries in pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove from heat.
3. In a medium bowl, pour boiling water over gelatin. Stir until dissolved.
4. Add the jello to the cranberry mixture and stir. Stir in optional nuts. Pour into a 9x13 and chill until set.
5. Top with sweetened whipped cream, if desired.

*This is mom's recipe. I made it for Christmas and it was a hit!

Poppyseed Dressing

In blender, combine:
1 c. sugar
3/4 c. vinegar
2 Tbsp. mustard (regular bottled)
2 Tbsp. poppy seeds
1 1/2 c. oil
1/4 red onion
2 tsp. salt
2 tsp. water

Blend & refrigerate. Makes about a quart.

We served this at our Enrichment meeting on Wednesday. It was so good. We had so many requests for the recipe.

Chicken and Rice Salad

2 boxes Rice-a-Roni Fried Rice with Almonds (prepare according to directions on box). Cool.
6 half chicken breasts (cooked and diced)
1 can sliced water chestnuts
2 cups chopped celery
1 bunch chopped green onions
½ cup diced bell pepper
2 Tblsp fresh parsley

Dressing:
1 ½ cups Mayo (use real mayo – not salad dressing)
½ cup milk
Wisk these two ingredients together well.

Place all ingredients in large bowl. Prepare dressing and add. Refrigerate overnight.

(Kathy)