Crown Jewel Salad

3 oz Orange Jello
3 oz Lime Jello
3 oz Cherry Jello

Dissolve each in 1 cup boiling water.
Add 1/2 cup cold water to each and allow to set thoroughly.
After Jello has set, cut into small cubes.

(do part 1 the night before)

Then Dissolve a 3oz Lemon Jello into 1/4 cup sugar, 1/2 cup pineapple juice and 1 cup boiling water.

**chill**

After chilled, mix 4 cups Whipped Topping in and add cubed jello.

-Joan Bischoff-

Rainbow Jello Salad

3 oz Lime Jello
3 oz Lemon Jello
3 oz Orange Jello
3 oz Strawberry Jello
3 oz Raspberry Jello
3 oz Black Cherry Jello

Dissolve each Jello in 1 cup boiling water. Then divide in half, pouring 1/2 cup jello in two bowls.

Mix 1/3 cup yogurt to one bowl
Add 3 TBS cold water to the other bowl.

Layer in 9x13 pan letting each layer set up in between. (about 30 minutes)
**Start with lime Jello yogurt mix, then lime Jello water mix, then lemon Jello yogurt mix ect...**

-Joan Bischoff-

Oriental Salad

Dressing:
1/2 tsp Salt
2 TBS Sugar
1/4 cup Olive Oil
Dash of pepper
2 TBS Vinegar
1 TBS Parsley
**Shake & Refrigerate**

In a saucepan, cook 1/2 slivered almonds in 1TBS+1tsp Sugar until browned.
Remove immediately from heat and allow to cool.

Salad:
1 head of Lettuce
2 Green Onions (chopped)
1 can Mandarin Oranges

Add nuts and dressing just prior to serving.

-Judy Hague-

Judy's Pasta Salad

I also do not have a picture of this yet, but will put one up as soon as I make it again. This is a crowd favorite & serves SO many people. We usually have it when we have people over or for BBQ's.


1 box Bowtie Pasta
1 box Tri colored Curly Pasta
1 can Mandarin Oranges
1 can Pineapple Tidbits (drained)
1 box Craisens
1 1/2 cup grapes (cut in half)
2 cups chopped Celery
2/3 cup green onions (sliced)
3-4 cups cooked, cubed chicken

Dressing: Mix together & pour on salad
1/2 mayo
1 16oz bottle of Craft Coleslaw Dressing


**Mix in 1/2 cup cashews before serving**

-Judy Hague-