Pistachio Salad

1 box dry instant pistachio pudding

1 no. 2 can crushed pineapple with juice

1 c. miniature marshmallows

1 c. chopped nuts

1 9 oz. carton of whipped topping

Fold all together and refrigerate.

Hannah Heath • Gillette, Wyo.

Orange Salad

1 box (6 oz.) orange gelatin

2 c. hot water

1 pint orange sherbet

1 can mandarin oranges

1 can (16 oz.) crushed pineapple and juice

2 bananas, sliced

lettuce

Add hot water to gelatin and let cool after adding sherbet.

Refrigerate until half solid. Fold in oranges, pineapple and bananas. Return to refrigerator.

Serve on lettuce.

Serves 8 – 10 people.

Lois Dilky • Big Springs, Neb.

Seven Cup Salad

1 c. crushed pineapple

1 c. fruit cocktail, drained

1 c. grated coconut

1 c. cottage cheese

1 c. chopped pecans

1 c. miniature marshmallows

1 c. sour cream

Combine all ingredients and refrigerate until ready to serve. Flavor improves in the refrigerator.

Chris Bryant • Johnson City, Tenn.

Red Raspberry Salad

1 pkg. red raspberry jello

1 c. hot water

1 10 oz. pkg. red raspberries

1/2 c. whipping cream or Cool Whip

5 large marshmallows

1 3 oz. pkg cream cheese

Dissolve jello in hot water, add frozen raspberries and cream cheese until smooth.

Fold in whipped cream and spread over gelatin. Refrigerate until ready to serve.

Carrie Treichel • Johnson City, Tenn.

Frozen Apple Salad

2 eggs, beaten

1 c. sugar

1/2 c. pineapple juice

1 pinch salt

2 peeled raw apple, chopped

1/2 c. nuts

1/2 c. crushed pineapple

8 oz. whipped topping

Cook eggs, sugar, pineapple juice and salt until thickened. Cool.

Add apples, nuts and crushed pineapple . Fold in whipped topping and freeze in 8-by -8 inch pan or in individual servings. Remove from freezer 1 hr. before serving.

Garnish with whipped cream and a cherry.

LaVerna Wescoat • North Platte, Neb.

Stuffed Camel

1 whole camel

20 chickens

12 kilos rice

2 kilos almonds

110 gal. water

1 lamb

60 eggs

2 kilos pine nuts

1 kilo pistachios

5 Tbsp. pepper

1 lb. salt

Skin, trim and clean the camel, the lamb and the chickens. Boil for 40 days.

Cook rice until fluffed. Fry nuts until brown and mix with the rice

Hard boil eggs and peel them. Stuff the chicken with some of the eggs and rice. Stuff the lamb with five chickens and some of the rice. Stuff the lamb in the camel and bake until done.

Place the rest of the rice on a platter topped with camel. Decorate the camel with the rest of the chickens, eggs and nuts.

Serves 30-100 people.