Ingredients

• SALAD: (2 servings)
• 2 cups fresh baby greens
• 4 to 6 leaves Boston bib lettuce
• 2 to 4 leaves radicchio lettuce
• 4 leaves Belgian endive
• 3 plum tomatoes, cut in half
• 8 thin slices English cucumber
• 4 to 6 calamata olives
• Thin shaved red onion, to suit taste
• Thin julienned baby carrots, to suit taste
• DRESSING: (makes 1 1/2 cups/serves up to 6)
• Juice of 1/2 lemon
• Juice of 1/2 orange
• Juice of 1/4 lime
• 1 tablespoon balsamic vinegar
• Apple cider vinegar
• 1/2 tablespoon Dijon mustard
• 1/2 cup extra virgin olive oil
• 1/2 cup salad oil
• 1/2 teaspoon each zest from lemon, orange and lime
• Salt/pepper to taste

Directions

To make salad, combine all ingredients in bowl. Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar. Add enough apple cider vinegar to make 1/2 cup. Pour into mixing bowl or blender, with mustard. Slowly incorporate oils while mixing. Add the zests, and season with salt and pepper.

Ingredients

• 2 boxes lime gelatin
• 2c boiling water
• 8 ice cubes
• No.2 can crushed pineapple, juice reserved
• 1pkg whipped topping
• 8oz cream cheese
• 1c pineapple juice (add water to make 1c)
• 3 eggs, beaten
• 1tbs flour
• 1/4lb cheddar cheese, grated
• 1tbs lemon juice

Directions

First layer:
2 boxes lime gelatin
2c boiling water
8 ice cubes
No.2 can crushed pineapple, juice reserved
Second layer:
1pkg whipped topping
8oz cream cheese
Third layer:
1c pineapple juice (add water to make 1c)
3 eggs, beaten
1tbs flour
1/4lb cheddar cheese, grated
1tbs lemon juice
First layer: Mix gelatin and water. Stir til dissolved. Add ice and pineapple, then pour in 8×12″ dish and chill til firm.
Second layer: Mix together and whip. Spread on top of first layer and chill til firm.
Third layer: Mix all but cheese and cook on low til thick. Cool and spread on 1st and 2nd layers. Top with cheese and chill.

Ingredients

• 3 pounds small fresh cooked shrimp
• 1 large purple onion, chopped
• 1 cup green onion, chopped
• 1/4 cup parsley, chopped
• 1 large Kraft Three Cheese ranch dressing

Directions

Boil shrimp in seasoned water for 10 minutes then combine chopped onion, green onion, parsley and mix Three Cheese ranch dressing to cook shrimp. Drain water from boiled shrimp of course. Keep refrigerated 1 hour then serve.

Serves 4 to 6 people.

Ingredients

• 2# WHITE SEEDLESS GRAPES
• 2 # RED SEEDLESS GRAPES
• 1 CUP PECANS, CHOPPED
• 1 16 OZ BOX BROWN SUGAR
• 1/2 CUP WHITE SUGAR
• 1 8OZ BAG SHREDDED CHEDDAR CHEESE
• 1 8 OZ CONTAINER SOUR CREAM
• 1 80Z PKG CREAM CHEESE

Directions

BEAT CREAM CHEESE TILL SMOOTH. ADD SOUR CREAM AND WHITE SUGAR AND CONTINUE BEATING UNTIL CREAMY. ADD CHEESE AND GRAPES. MIX TOGETHER. PLACE INTO A 9 X 13 DISH. STIR BROWN SUGAR AND PECANS TOGETHER. SPINKLE OVER TOP OF GRAPE MIXTURE IN DISH. REFRIGERATE OVER NITE. MAY US EITHER MILD OR SHARP CHEDDAR CHEESE.

Ingredients

• 1 can (20 ounces) crushed pineapple
• 1/2 cup water
• 2 pkgs (3 ounces each) cherry gelatin
• 1 can (21 ounces) cherry pie filling
• 3/4 cup cola

Directions

Drain pineapple, reserving juice; set fruit aside. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

10 – 12 servings