Bridal Salad

2 c. uncooked white long grain rice
1 pint whipping cream
2 can crushed pineapple plus half the juice
1 (11 oz.) bag mini marshmallows
1 (11 oz.) bag flaked coconut
10 - 20 maraschino cherries, halved
1 tsp. vanilla

Cook rice; drain; wash and drain again. Whip cream and set aside. Mix all ingredients together and gently fold in whipped cream. Chill overnight!

BROWN RICE SALAD

4 C prepared brown rice, cooled
1 unpeeled red apple, chopped
1 unpeeled green apple, chopped
1 unpeeled pear, diced
1 large container of vanilla flavored yogurt
raisins, chopped walnuts

Drizzle the chopped apples and pear with lemon to keep the color fresh.
Simply mix the ingredients and serve chilled. At this point you can add more yogurt if the salad is not dressed enough for your liking. I have also used plain yogurt, sweetened with 1 envelope of sweet and low or honey, used different flavors of yogurt including but not limited to, lemon or apple. The key is to judge your sweetness according to your ingredients.

CALIFORNIA CHICKEN SALAD

2 C cooked chicken, chopped
1/2 C Monterey jack cheese, shredded
1/2 C Cheddar cheese, shredded
1 Avocado, diced
1/2 C Olives, chopped
1 Tomatillos, chopped
1/2 tsp Chili powder
1/4 tsp GArlic powder
1 tsp Onions, chopped
Black pepper to taste
2 tbsp Mayonnaise
1 tsp Green chilies, minced
2 tsp Sun-dried tomatoes, oil-packed, minced

Lightly mix the first 10 ingredients. Moisten with mayonnaise, using more or less as desired. Sprinkle the minced green chilies and minced sun-dried tomatoes on top. chill and serve with corn chips or crisp-fried tortillas as a light lunch. This would also be nice wrapped in crisp lettuce leaves.

A tomatillo is also known as a Mexican Cherry tomato

CRANBERRY DELIGHT SALAD

1 large can crushed pineapple
1 small pack raspberry jello
16 oz can white. cranberry sauce
1 can mandarin oranges
1/2 C. mini marshmallows
1-2 C. cool whip, thawed
1/2 C. chopped nuts
1 envelope unflavored gelatin


Drain pineapple and reserve juice. Add enough boiling water to juice to equal 1 Cup. Mix unflavored gelatin and jello together and dissolve in hot water/juice. Stir in cranberry sauce and then chill til partially set. This takes about one hour; stir every 20 minutes or so, since outside sets first. Fold in remaining ingredients and chill at least 2 more hours. Can omit nuts, or try with black cherry jello.

Heavenly Apple Salad

2 (3 oz.) pkgs. lemon jell-o
1 c. hot water
9 oz. can crushed pineapple
16 regular marshmallows
1 c. cold water
2 large apples, diced
1/2 c. chopped nuts

Dissolve jell-o in hot water. Add marshmallows and stir 'til melted. Stir in cold water. Chill 'til partly set. Add rest of ingredients. Chill 'til set. Add topping.

Topping:

3/4 c. sugar
2 eggs, beaten
1/2 pint whipping cream
juice of 1 lemon

Beat sugar, eggs and lemon juice together. Cook in double boiler 'til thick; cool. When cold, fold in whipped cream and spread on jellied salad.

7-UP SALAD

1 pkg. lime jell-o
1 c. 7-Up; bring to a boil
8 large marshmallows; melt in the jell-o
1 c. cold 7-Up
1 (3 oz.) pkg. cream cheese
1/2 c. heavy cream
1 can crushed pineapple, drained

Bring 7-Up to boil. Add jell-o. Stir until dissolved. Add marshmallows and stir until melted. Beat whipping cream; add cream cheese and beat well. Add cold 7-Up and the cream cheese mixture to the hot mixture. Chill. Stir in pineapple. Chill 'til set!

APPLE SALAD

5-6 Granny Smith apples, chopped
5-6 Snicker bars, chopped
1 box vanilla instant pudding mix
8 oz. Cool Whip, thawed
Mix together and chill.

I do plan to toss some Fruit Fresh with the chopped apples to keep them from turning brown.

SEVEN LAYER GELATIN SALAD
7(3 oz) packages of assorted flavors gelatin
4 1/2 cups boiling water
4 1/2 cups cold water
1 (12 oz) can evaporated milk
8 ounces whipped topping

Dissolve 1 packet of the gelatin in 3/4 cup of the boiling water in a bowl. Add 3/4 cup of the cold water and mix well. Pour into a 9 x 13-inch dish coated with nonstick cooking spray. Chill for at least 45 minutes or until partially set. Dissolve a second packet of the gelatin in 1/2 cup of the boiling water in a bowl. Add 1/2 cup of the cold water and 1/2 cup of the evaporated milk and mix well. Pour over the first layer. Chill for 45 minutes or until partially set. Repeat the procedure five times, alternating plain gelatin with creamy gelatin and chilling each layer until partially set. Spread with the whipped topping just before serving. Garnish with fresh mint, sliced strawberries and/or sliced kiwifruit if desired.

Yield: 15 to 20 servings.