2 medium grapefruit
3 medium seedless oranges
2 ripe avocados
1/2 Persian melon
1/2 medium fresh pineapple
6 ounces cream cheese
1 medium pomegranate
salad greens

Pare and section grapefruit over a bowl to capture any grapefruit juice. Pare gorges and cut in slices 1/2″ thick. Peel avocados and cut in half crosswise, remove stone and cut into rings 1/4″-thick. Marinate avocado in grapefruit juice to prevent discoloration. Pare and cut melon and 1″ cubes. Pare and cut pineapple into finger shape about 3 to 4 inches long and 1 inch wide. Place avocado rings overlapping to form a circle in the center of a platter. Heap melon cubes in the center of the ring. Place fingers of pineapple at each and fanning them out. Lay overlapping slices of orange at base of pineapple fingers next to avocado rings following the line of the avocados. then arrange the grapefruit sections to complete the circle around the avocado. Chill cream cheese thoroughly and cut into 1/2″ squares. Open pomegranate and remove seeds. Roll the cream cheese squares in pomegranate seeds, just enough to pick up a few. Place a piece “burrs” in center of each avocado ring. Serve with French salad dressing. Garnish salad platter with salad greens. Recipe makes six to eight servings of Winter Salad.

2 eggs, beaten
4 tablespoons vinegar
4 tablespoons sugar
2 tablespoons butter
1 pint whipping cream, whipped
2 cups white cherries, halved and drained
2 cups pineapple chunks, drained
2 cups marshmallows, quartered

Put eggs in the top of a double boiler; add vinegar and sugar and beat constantly until mixture is thick and smooth. Remove from heat then add butter and let cool. When mixture is cool, folded whipped cream, cherries, drained pineapple and marshmallows. Pour into a 2 quart mold, cover, and placed in the refrigerator for 24 hours. To serve, unmold on a large serving platter. Recipe makes 12 to 14 servings of Twenty Four Hour Salad.

6 eggs, beaten
3 tablespoons cold water
3 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon mustard
1 pint heavy cream, whipped
40 ounces crushed pineapple, trade
1 pound marshmallows

Combine eggs with water, vinegar, sugar, salt and mustard in a double boiler. Cook until thickened, stirring constantly. Cool slightly. Fold in whipped cream, pineapple and marshmallows. Cover and refrigerate for several hours or overnight. Recipe makes 14 servings of Pineapple Surprise.

1 pineapple
2 oranges
1 pear
1 avocado
1/2 pint strawberries
assorted salad greens

Cut foliage from pineapple about 1/2″ from top and save. Peel pineapple, cut into 3/4″ thick slices, then re-stack slices and top with foliage. Place on serving tray. Surround pineapple with clusters of remaining fruit prepared as follows: peel oranges and cut crosswise into slices; cut pair into wedges; cut avocado into slices, removing peel and seed; remove stems from strawberries; peel bananas and cut into slices (sprinkle with lemon juice to prevent darkening). Garnish platter with a few salad greens. Serve with a separate bowl of salad greens. Makes 6 to 8 servings.

1 cup ripe firm bananas, sliced
1/2 cup pineapple, drained, diced
1 1/2 cups flaked salmon, cooked
1 cup celery, diced
2 tablespoons sweet pickle, chopped
1 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon prepared mustard
lettuce
salad greens for garnish

combine that bananas and pineapple. Add salmon, celery, pickle and salt. Mix together mayonnaise and mustard and add to salad mixture. Mix lightly. Combine two or three crisp lettuce leaves to form a cup and arrange on each salad plate. Fill each top with salad mixture. Pour a salad with crisp salad greens. Serves 4 to 6.

6 ounces lime Jell-O
5 cups hot water
4 cups cold water
3 ounces lemon Jell-O
1/2 cup miniature marshmallows, cut into pieces
1 cup pineapple juice
8 ounces cream cheese
20 ounces crushed pineapple
1 cup heavy cream, whipped
1 cup mayonnaise
6 ounces cherry Jell-O

Dissolve lime Jell-O in 2 cups hot water. Add 2 cups water. Pour into a 14 x 10 x 2″ in pan. Chill until partially set. Dissolve lemon Jell-O in 1 cup hot water in top of a double boiler. Add marshmallows and stir to melt. Remove marshmallow mixture from heat. Add one cup drained pineapple juice and cream cheese. Beat until well blended and stir in crushed pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened. Pour in a layer over lime gelatin. Cover and chill until almost set. Dissolve cherry gelatin in 2 cups hot water. Add 2 cups cold water. Chill until syrupy then pour over pineapple layer. Cover and refrigerate until firm. Makes 25 squares.

6 medium apples
1 1/2 cups water
1 cup sugar
6 very thin lemon slices
1/4 cup red cinnamon candy
8 pineapple slices
1 hard cooked egg yolk

Peel and core apples; cut each into eight lengthwise slices. Could water, sugar, lemon and cinnamon candies in saucepan; bring to a boil. Apple; simmer slowly as Europe until tender but firm, about 10 minutes. Chill and syrup until serving time. Place pineapple slices on individual salad plate. Arrange six drained apple slices on pineapple to form flower petals. robbed a queue to see; Sprinkle a bit of powdered egg yolk in center of apples. Add a few sprigs of greens for stem. Makes 8 servings.

1/2 cup dates, finely chopped
1/2 cup celery, finely diced
1/2 cup apple, diced
4 pineapple slices, diced
1/4 cup mayonnaise
lettuce

Have all ingredients chilled. Combine dates come a celery, Apple and pineapple. Mix in enough mayonnaise to give a moist consistency. Heap on crisp lettuce on individual salad plates. Recipe makes five servings of Pineapple Date Salad.

6 ounces lemon flavored Jell-O
2 cups boiling water
1 pound grapefruit sections, drained
9 ounces crushed pineapple, drained
2 cups pineapple flavored low-fat yogurt
salad greens for garnish

Combine Jell-O with boiling water and stir until completely dissolved. Add drained grapefruit sections and drained crushed pineapple; mix until well blended. Refrigerate until mixture is thick and syrupy. Add yogurt in the way rotary beater just until yogurt is mixed smoothly into gelatin. Turn into a 1 1/2 quart ring molds and refrigerate until it is firm. To serve, turnout on a serving plate and garnish with salad greens. Makes 8 servings.

2 cups elbow macaroni
9 ounces in Vienna sausage, drained
8 3/4 ounces pineapple tidbits, drained
1/4 cup pimentos, chopped
1/2 cup chopped celery
1 tablespoon prepared mustard
1 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon ground paprika
3 medium cantaloupes, cut in halves

Cook macaroni according to package directions. Drain in a colander. Grants with cold water; drain again. Cut each Vienna sausage into quarters; combined with macaroni, pineapple tidbits, pimento and celery. Combine mustard, sour cream, salt and pepper he got; toss with macaroni mixture; cover and refrigerate until chilled. Scoop seasoned cantaloupes. Fill each cantaloupe half with macaroni salad. Makes 6 servings.