Pineapple-Cranberry Salad

1 can (20oz) can crushed pineapple, undrained
2 pkg. (4 serving size each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz) whole cranberry sauce
1 apple, chopped
2/3 cup chopped walnuts

Drain pineapple, reserving juice. Remove 1 tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened.

Stir in Pineapple, apples and walnuts.

Refrigerate 4 hours or until firm. Garnish with reserved pineapple, sliced apple and some fresh mint.

Makes 14 servings, 1/2 cup each.

Potato and Corn Salad

1 1/2 lbs. small red potatoes
2 cups cooked corn, cut from the cob
1/2 cup diced red onion
1/2 cup diced celery
1/3 cup vegetable oil
3 Tbs. cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chopped fresh thyme
1 Tbs. chopped parsley

1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil. Reduce heat to low. Simmer until just cooked, about 15 minutes; drain; cut into halves or quarters.

2. In a large bowl, combine corn, onion, celery, and cooked potatoes. In a jar with a tight-fitting lid, combine oil, vinegar, salt and pepper, and thyme. Shake well. Pour over salad and stir to coat well. Add parsley and stir again. Makes 8 servings.

Watergate Salad

1 large can crushed pineapple
1 package pistachio pudding mix
1 cup nuts, chopped (Walnuts or Pecans)
10 ounce cartoon Cool Whip
2 cups marshmallows (optional)

Mix together dry pudding mix and other ingredients. Refrigerate.

Serves 8 to 10 people.

I love this recipe. It's like a dessert to me, not sure why they call this one a salad. It goes with anything and makes a great dish to take along to any occasion.

**For a pretty presentation I like to save a little of the cool whip and chopped nuts and put on top of the bowl. Sprinkle it with finely grated nuts.