8 oz. extra sharp cheddar cheese, grated
2 jalapeno chilies seeded & chopped
8 oz. pepper jack cheese, grated
4 Tbsp. mayonnaise
2 Tbsp. coarsely grated onion
Cayenne pepper to taste
1 8 oz. jar minced pimentos, drained

Combine cheeses, onion and pimento in bowl.  Add enough mayonnaise to bind.  Add cayenne to taste.  Makes 4 cups.

Put:
1 lb. cranberries in food processor and pulse until coarsely chopped.

Add:
The grated rind of 1 orange
1/3 c. orange juice
3 ½ T. lemon juice
1 ½ c. sugar

Let stand over night

Soak:
1 T. gelatin in 3 T. cold water

Dissolve:
1 pkg. lemon gelatin in 1 c. boiling water

Add the soaked gelatin.  Stir it until dissolved.  Combine these ingredients with the cranberry mixture.  Peel, then chop and add: 3 tart apples
Place the salad in a greased mold and refrigerate to set.

Bottom layer: 1 pkg. orange gelatin mixed with 1 ½ c. boiling water
1 small can crushed pineapple drained well. When set, spread with 1 3 oz. pkg. cream cheese softened and mixed with a little milk until of spreading consistency.
Top layer 1 pkg. cherry gelatin mixed with 1 ½ cups boiling water
1 can dark sweet cherries drained well.  Pour this over the cream cheese layer.  Slice stuffed olives on top and refrigerate until set. Serve on lettuce with mayonnaise dressing.

2 pkg. gelatin
1 can (1 lb. 14 oz.) pears
½ c. cold water
1 can (1 lb. 14 oz.) slice pineapple
1 c. boiling water
1 8 oz. jar cherries
¾ c. sugar
4 bananas, peeled
2 c. pineapple juice
1 jar (10 oz.) mandarin oranges
1 can (1 lb. 14 oz.) peeled apricots

Sprinkle gelatin over cold water, dissolve in boiling water.  Add the sugar and pineapple juice.  Let stand until cold.  Thoroughly drain the canned fruits.  Make a fruit arrangements in bottom of 2 qt. mold.  Pour some of the gelatin over the fruit and let gel.  Cut remaining fruit into pieces. Fill center with fruit.  Pour remaining gelatin over all.  Place in refrigerator until firm.  Un-mold on platter. Garnish as desired.  Serve with cream cheese dressing.

CREAM CHEESE DRESSING
In a bowl mix one cup mayonnaise, ¼ c. cubed cream cheese., 1 T. grated orange rind, ¼ c. chopped orange sections, 1/3 c. chopped pecans and 2 T. finely minced candied ginger.  Yield 2 cups.

½ t. grated onion, 1 c. tomato soup.  Heat and add; 1 c. cottage cheese.  Add 1 T. gelatin soaked in ¼ c. water.  Remove from heat and cool and add ½ c. whipped cream, ½ c. mayonnaise and 1/3 c. chopped stuffed olives, chopped.  Chill in mold.  This makes 3 ½ cups liquid.  To fill a large ten cup mold, tipple this recipe.

12 oz. cottage cheese
1/8 t. white pepper
2 ½ c. shredded sharp cheddar
4 drops hot sauce
¼ c. mayonnaise
4 oz. jar diced pimento un-drained

Position knife blade in food processor bowl; add first five ingredients and process until smooth.  Add pimento; pulse 4 or 5 times.  Yield:  3 ½ cups.

3 (3 oz.)  pkg strawberry jello
1 # 2 ½ can crushed pineapple with juice
2 c. boiling water
½ c. chopped pecans
2 (10 oz.) pkg. frozen strawberries
1 container cool whip

Pour boiling water over gelatin. Stir to dissolve.  Add strawberries and pineapple.  Pour ½ mixture in 7 ½” x 12” dish.  Chill.  Spread with cool whip and sprinkle with nuts.  Gently pour remaining gelatin mixture over and chill to set.

(Peas, corn, limas and green beans)
Drain and heat four regular cans of vegetables.

Dressing:
1 cup mayonnaise
1 tsp Worcestershire sauce
1 med. onion, grated
¼ tea. Tabasco sauce
3 tbsp. prepared mustard
4 hard cooked eggs, grated

Mix well and pour over hot drained vegetables.

½ c. sugar
1 16 oz. can cut wax beans, drained
½ c. salad oil
1 16 oz. can cut green beans, drained
½ c. cider vinegar
1 16 oz. can red kidney beans
1 t. salt
½ c. chopped onion

Stir sugar with salad oil, vinegar and salt until blended.  Add beans and onion and toss to coat thoroughly.  Cover and refrigerate at least six hours before serving to blend flavors.

Choose tomatoes with good color and flavor (that’s the secret to this salad’s success).  Slice tomatoes and arrange overlapping on platter that is deep enough to hold some liquid.  Coat each slice with Italian dressing or a good vinaigrette.  Chop fresh basil and sprinkle generously over the top along with chopped sweet onion.  Cover well and let stand in refrigerator several hours.