Ingredients

• 2 cups each: watermelon balls, cantaloupe balls, honeydew balls,sliced peaches, sliced pears, quartered orange sections,sliced plums
• 1 cup each: fresh blueberries, fresh strawberries, cubed pineapple
• 2 dozen (21-25) count boiled shrimp
• 2 cups crawfish tails
• 1 recipe fruity yogurt dressing
• 1/2 cup chopped pecans

Directions

In a large glass serving bowl, layer fruit by alternating stratas of color. Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with *fruity yogurt dressing and toss the mixture to blend the dressing into the fruit. Sprinkle with pecans and serve immediately.

*Can be found in the Soups/Sauces/Dressings

Ingredients

• 1 lg. pkg. lime Jello
• 1 lg. container cottage cheese
• 1 lg. can crushed pineapple, drained
• 1 lg. container Cool Whip

Directions

Sprinkle Jello over cottage cheese; stir until mixed. Let stand until Jello is dissolved, about 30 minutes. Add fruit. Fold in Cool Whip. Makes 12 servings. Nuts may be added, if desired.

Ingredients

• 2 12oz packages of elbow macaroni
• 6 hard boiled eggs
• 1 cup thinly sliced celery
• 1 red bell pepper, medium chopped
• 1 green bell pepper, medium chopped
• 2 tomatoes, medium chopped
• 1 can drained tuna fish
• 1 1/2 cups mayonnaise or Miracle Whip
• salt and pepper to taste

Directions

Boil the macaroni until tender; then place the pan in the sink and run cold water over the macaroni until it is completely cooled down. Boil the eggs ahead of time, and run cold water over them until they are completely cool. Chop up the eggs into bite-sized peices.

Put the vegetables, eggs, tuna, and mayonnaise in to a very large bowl.

Stir until slightly mixed. Add macaroni and stir until completely mixed.

Ingredients

• 1 head iceberg lettuce, torn
• 1 large onion, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 pkg (10 ounce) frozen peas, thawed
• 2 cups mayo
• 1 tbl sugar
• 1/4 cup shredded Parmesean cheese
• 4 bacon strips, cooked and crumbled

Directions

In a 6 qt bowl, layer half of the lettuce, onion, celery green pepper, water chestnuts and peas. Combine mayonaise and sugar, spread half over the salad. Repeat the layers. Sprinkle with the cheese and bacon if desired. Cover and refirgerate for 12 – 24 hours.
14 – 16 servings

Ingredients

• 4 heads lettuce, washed and torn
• 6 apples, cored and diced
• 3 (11-ounce) cans Mandarin oranges, drained
• 1/2 head cabbage, shredded
• 1/2 to 1 cup shredded raw carrots
• 1 (5-ounce) can sliced water chestnuts, drained OR 1 1/2 cups walnuts, broken
• DRESSING:
• 1 teaspoon salt
• 2 tablespoons wine vinegar
• 1 tablespoon mustard
• 1/2 cup salad oil
• 1/2 cup honey
• 1 tablespoon finely chopped onion
• 1 tablespoon poppy seeds

Directions

Toss lettuce, apples, oranges, cabbage, carrots, water chestnuts or walnuts together.

For Dressing: Combine salt, vinegar and mustard. Gradually add oil and honey until well blended. Add onion and poppy seeds. Cover and chill.

Toss salad with dressing when ready to serve.

Makes 50 servings.

Source: “The Church Supper Cookbook” edited by David Joachim
as printed in the San Antonino Express News