#2307 - Vanilla Pineapple Salad

(by Shirley McNevich)

2 - 3oz. boxes Jell-O vanilla INSTANT pudding
24oz. of large curd cottage cheese
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. can Dole pineapple tidbits (do NOT drain)
1 - 11oz. can Dole mandarin oranges (drained)
1 - 8oz. Cool Whip (thawed)

In a bowl add both pudding powders and cottage cheese--stir until well mixed. Add crushed pineapple, pineapple tidbits and drained mandarin oranges--stir until mixed. Add Cool Whip--stir until mixed. Refrigerate until cold.

#2286 - Pudding Fruit Salad

(by Shirley McNevich)

1 - 11oz. can mandarin oranges
1 - 15oz. can Dole fruit cocktail
1 - 8oz. Dole pineapple tidbits OR chunks
1/2 cup Baker's angelflake coconut
2 TBSP lemon juice
1 - 3oz. box Jell-O INSTANT lemon pudding
1 or 2 ripe bananas

In a large bowl add mandarin oranges, fruit cocktail, pineapple and lemon juice--stir gently to mix. Add coconut and pudding powder--stir to mix. Refrigerate until cold. When ready to serve, peel bananas and slice them into coin shaped pieces. Add sliced bananas--stir to mix.

#1526 - Yam Bake

(by Mary E. Fahringer - friend)

2 lbs. raw yams
1 tsp. salt
1 - 13.25oz. can pineapple tidbits (drained)
1/4 cup orange marmalade
1 cup mini marshmallows

Wash, peel and cut the yams into quarters. In a pot over medium heat add yam quarters covered with water--add salt and cook until tender--drain. Grease a glass pie plate. Arrange the yams in the greased plate. Spread the drained pineapple tidbits on top of the yams. Dot the marmalade on top of the pineapple tidbits. Place pie plate on a cookie sheet (to catch drips) and bake at 350 degrees for 30 minutes--remove from oven, sprinkle the marshmallows on top, and return to oven until marshmallows are browned and starting to melt.