Ambrosia Fruit Salad
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Easy Fruit Salad
1 pint strawberries – cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 (21 ounce) can peach pie filling
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.
3 oz. package lemon Jell-O
1 cup boiling water
16 oz. can whole berry cranberry sauce
2 small cans mandarin oranges, drained
9 oz. can crushed pineapple, drained
1 cup chopped toasted pecans
In saucepan combine Jell-O and boiling water. Stir until dissolved. Add the cranberry sauce and stir until fairly smooth. Add the remaining ingredients and stir until well blended. Transfer to mold or serving dish, cover with plastic wrap and chill until firm.
Egg Salad (For Sandwiches)
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread.