• 2 small pkg orange jello
• 1 cup boiling water
• 1 cup juice from pineapple and mandarin oranges, heated to boiling
• 1 small can frozen orange juice
• 1 20 oz can crushed pineapple
• 2 cans mandarin oranges

Use 13X9 pan.

In large bowl, mix jello, boiling water and juice from pineapple and mandarin oranges heated to boiling.  Add pineapple, mandarin oranges and the frozen undiluted orange juice.  Put in the 13X9 pan.  Chill until thick, then add topping.

Topping:

1 small pkg lemon instant pudding mixed with 1 cup of cold milk.  Fold in 2 cups of Cool Whip.  Spread on top of jello salad.

• 1 pkg Jiffy Corn Muffin Mix
• 1 cup canned green chilies, undrained
• 1/8 tsp cumin
• 1/8 tsp oregano
• Pinch of sage
• 1 cup mayonnaise
• 1 cup sour cream
• 1 envelope ranch salad dressing mix
• 2 cans pinto beans, rinsed and drained
• 2 can whole kernal corn, drained
• 3 chopped tomatoes
• 1 cup chopped green pepper
• 1 cup chopped green onions
• 10 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese

Prepare corn muffin mix as directed on package; stir in the chilies, oregano and sage.  Spread into a greased 8 inch pan.  Bake at 400 degrees for 20 - 25 minutes.  Cool.

Combine mayo, sour cream and dressing mix.

Crumble 1/2 corn bread into a 9X13 baking dish.  Layer with 1/2 pinto beans, 1/2 mayo mixture, 1/2 corn, 1/2 tomatoes, 1/2 green pepper, 1/2 green onion and 1/2 of the bacon and the cheese.  Repeat layers.  cover and refrigerate for 2 hours or overnight.

Thanks Audrey!  If any of my cousins scattered around the country are reading this, I would love a recipe of yours to publish.

Beth Marie

• 1   (3 oz) pkg  lemon jello
• 1  (8 oz) pkg cream cheese
• 1  (16 oz) can crushed pineapple (undrained)
• 1 small pkg chopped pecans

Mix jello according to directions.  Let it partially set up.  Mix with electric mixer, cream cheese and crushed pineapple.  Fold into jello and sprinkle with pecans.  Let set up in refrigerator.

• 1 pkg orange jello
• 1 pkg vanilla pudding (the kind you cook)
• 1 pkg tapioca pudding (the kind you cook)
• 3 cups water
• 1 large can crushed pineapple (drained)
• 1 large can mandarin oranges (drained)
• 1 - 12 ounce container cool whip

Place jello and the two boxes of pudding in a saucepan with the 3 cups of water.  Bring to a boil over medium heat until it starts to thicken, stirring constantly to prevent scorching.  Remove from heat and cool in fridge.  Add fruit to the cooled mixture.  Fold in Cool Whip and refrigerate for several hours or overnight.

**I love this stuff. 

• 1/2 head of lettuce, rinsed and patted dry then shredded
• whole green pepper (seeded and diced)
• 2 stalks celery (diced)
• 1 small onion (diced)
• frozen green peas about 1 cup
• 1 cup sour cream
• 1/2 cup mayonnaise
• 8 ounce package shredded cheddar cheese
• 1 cup crumbled cooked bacon (cooked crisp)
• Seasoned croutons

Use 13X9 glass dish.  Put the lettuce in first.  Layer the next ingredients in order given.  Top with the shredded cheese and the crumbled bacon.  Mix the sour cream and mayo and spread over the ingredients in the dish.  Top with the seasoned croutons.  Cover with plastic wrap and refrigerate overnight.

• 6 medium or 8 small red potatoes
• 8 eggs
• 1/4 cup creamy ranch dressing with bacon
• 1 cup of mayo (or you may use miracle whip)
• 1/4 cup of pickle relish (or more if needed)
• 1 tablespoon Mrs Dash
• Seasoning to taste (I use my old standby, Season All Salt)

Put potatoes in a pan large enough that they can lay flat in the pan.  Cover with water and bring to a boil.  Cook over medium heat until potatoes test done by pricking with a fork.  Rinse with cold water and remove to paper towels to cool.

Boil eggs until hard boiled.  About 15 minutes.  Rinse with cold water then remove to paper towels to cool.

When potatoes and eggs are cooled, peel potatoes and cut in small chunks into a large bowl.  Peel and then slice 6 of the eggs into small pieces on top of the potatoes.  Save two of the eggs to garnish the top.  Add the rest of the ingredients and seasoning.  Mix well.  You may add more mayo if you think it is too dry.  Put in serving bowl and garnish with the two sliced eggs.  Sprinkle top lightly with Season All.  Chill for several hours or overnight before serving.

• 1 cup chunk pineapple drained
• 1 cup angel flake coconut
• 1 cup miniature marshmallows
• 1 cup sour cream
• 1 cup mandarin oranges drained

Mix all ingredients together and chill overnight.

***When I make this I usually add 1 red apple   (thoroughly rinsed and dried; leave peeling on) cut into chunks and 1 sliced banana.  Thus my salad becomes 7 cup salad.  ;o)