6 ounces lime Jell-O
5 cups hot water
4 cups cold water
3 ounces lemon Jell-O
1/2 cup miniature marshmallows, cut into pieces
1 cup pineapple juice
8 ounces cream cheese
20 ounces crushed pineapple
1 cup heavy cream, whipped
1 cup mayonnaise
6 ounces cherry Jell-O

Dissolve lime Jell-O in 2 cups hot water. Add 2 cups water. Pour into a 14 x 10 x 2″ in pan. Chill until partially set. Dissolve lemon Jell-O in 1 cup hot water in top of a double boiler. Add marshmallows and stir to melt. Remove marshmallow mixture from heat. Add one cup drained pineapple juice and cream cheese. Beat until well blended and stir in crushed pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened. Pour in a layer over lime gelatin. Cover and chill until almost set. Dissolve cherry gelatin in 2 cups hot water. Add 2 cups cold water. Chill until syrupy then pour over pineapple layer. Cover and refrigerate until firm. Makes 25 squares.

6 medium apples
1 1/2 cups water
1 cup sugar
6 very thin lemon slices
1/4 cup red cinnamon candy
8 pineapple slices
1 hard cooked egg yolk

Peel and core apples; cut each into eight lengthwise slices. Could water, sugar, lemon and cinnamon candies in saucepan; bring to a boil. Apple; simmer slowly as Europe until tender but firm, about 10 minutes. Chill and syrup until serving time. Place pineapple slices on individual salad plate. Arrange six drained apple slices on pineapple to form flower petals. robbed a queue to see; Sprinkle a bit of powdered egg yolk in center of apples. Add a few sprigs of greens for stem. Makes 8 servings.

1/2 cup dates, finely chopped
1/2 cup celery, finely diced
1/2 cup apple, diced
4 pineapple slices, diced
1/4 cup mayonnaise
lettuce

Have all ingredients chilled. Combine dates come a celery, Apple and pineapple. Mix in enough mayonnaise to give a moist consistency. Heap on crisp lettuce on individual salad plates. Recipe makes five servings of Pineapple Date Salad.

6 ounces lemon flavored Jell-O
2 cups boiling water
1 pound grapefruit sections, drained
9 ounces crushed pineapple, drained
2 cups pineapple flavored low-fat yogurt
salad greens for garnish

Combine Jell-O with boiling water and stir until completely dissolved. Add drained grapefruit sections and drained crushed pineapple; mix until well blended. Refrigerate until mixture is thick and syrupy. Add yogurt in the way rotary beater just until yogurt is mixed smoothly into gelatin. Turn into a 1 1/2 quart ring molds and refrigerate until it is firm. To serve, turnout on a serving plate and garnish with salad greens. Makes 8 servings.

2 cups elbow macaroni
9 ounces in Vienna sausage, drained
8 3/4 ounces pineapple tidbits, drained
1/4 cup pimentos, chopped
1/2 cup chopped celery
1 tablespoon prepared mustard
1 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon ground paprika
3 medium cantaloupes, cut in halves

Cook macaroni according to package directions. Drain in a colander. Grants with cold water; drain again. Cut each Vienna sausage into quarters; combined with macaroni, pineapple tidbits, pimento and celery. Combine mustard, sour cream, salt and pepper he got; toss with macaroni mixture; cover and refrigerate until chilled. Scoop seasoned cantaloupes. Fill each cantaloupe half with macaroni salad. Makes 6 servings.

1 cup served drained from pineapple
30 marshmallows, cut in pieces
2 1/2 cups pineapple, drained
1/2 pound grapes cut in pieces
1 pint whipped cream
1/2 pound small gumdrops, cut in pieces

Heat pineapple syrup and marshmallows until melted. Let cool. Add pineapple and grapes; cover and refrigerate. When cool fold in whipped cream and gumdrops. Refrigerate for another 24 hours. Makes eight servings.

4 pineapple slices, cut up
1 large red apple, diced
2 bananas, sliced
1/2 cup walnuts, chopped
1/3 cup heavy cream, whipped
2 tablespoons lemon juice
2 tablespoon sugar
pinch of salt

Combine fruits and nuts. Blend together the whipped cream, lemon juice, sugar and salt. Pour dressing over fruit; makes it lightly. Cover and place in refrigerator for 1 to 2 hours or until chilled. Recipe makes 4 to 6 servings of Old-Fashioned Fruit Salad.

1 head lettuce
13 ounces peach halves, chilled and trained
16 ounces pear halves, chilled and drained
20 ounces pineapple slices, chilled and drained
17 ounces peeled whole apricot, chilled and drained
16 ounces cranapples, chilled and drained
seedless grapes, chilled
parsley and/or mint

Arrange a band of crisp lettuce on large round platter. Around the outer rim of platter place peach and pear halves in pairs to resemble whole fruit. Cut pineapple slices in half, arranging to have slices between each peach and pear. Arrange apricots and cranapples alternately in inner circle placed grapes and center and garnish with parsley or mint. Serve with a fruit dressing. Recipe makes 10 to 12 servings.

1 cup raw cranberries, chopped
1 cup sugar
2 cups seedless grapes, chilled
1/2 cup pineapple, diced and chilled
1 cup whipped cream
1 cup walnuts or 1 cup pecan (chopped)
1/2 cup marshmallows, quartered

Combine cranberries and sugar. Blend and refrigerate overnight. Drain off liquid. Combine graves, pineapple, nuts and whipped cream. Fold into cranberry mixture. Add marshmallows and stir until evenly distributed. Recipe makes 10 to 12 servings of Cranberry Salad Supreme.

6 apples, pared and cored
1/2 cup red cinnamon candies
1/4 cup sugar
2 cups water
2 tablespoons pecans, broken
10 dates, pitted and chopped
1/2 cup crushed pineapple, drained
1/4 cup mayonnaise
grated cheese

Dissolve candies and sugar in water over low heat. Add whole apples and cook slowly until transparent but not solved. Chill. Combine remaining ingredients; stuff apples. Serve on lettuce. Garnish with grated cheese. Recipe makes six servings of Stuffed Apples Salad.