GRAPE SALAD

Dotty Hevener of Staunton

INGREDIENTS:

	2 lbs. white seedless grapes
	2 lbs. red seedless grapes
	½ cup sugar
	8 oz. softened cream cheese
	8 oz. sour cream
	1 t vanilla
	½ cup brown sugar
	1 cup crushed pecans

DIRECTIONS: Wash and dry grapes. Put in bottom of 13” x 9” dish. Whip together sugar, cream cheese, sour cream and vanilla. Spread on top of grapes. Mix brown sugar and pecans and spread on top. This can be layered in a bowl for special occasions.

DOUBLE APPLE SALAD

Janet Hoffman of Madison

INGREDIENTS:

	1 red delicious apple, unpeeled and diced
	1 yellow delicious apple, unpeeled and diced
	8-oz. can pineapple chunks, drained
	1 cup mini marshmallows
	½ cup black walnuts
	½ cup raisins
	½ cup celery, chopped
	¼ cup mayonnaise

DIRECTIONS: Mix all ingredients together well. Cover and chill. 

COMPANY SALAD

Sylvia Boston of Unionville

INGREDIENTS:

	2 pkgs. of lemon-flavored gelatin
	3 cups boiling water (can heat in microwave oven)
	20-oz. can crushed pineapple, drained
	1½ cups miniature marshmallows
	3 cubed bananas
	1 cup pineapple juice (saved from can)
	½ cup sugar
	1½ T flour
	1 egg, slightly beaten
	8 oz. Cool Whip or prepared Dream Whip

DIRECTIONS: Dissolve gelatin in boiling water. Cool and add pineapple, marshmallows and bananas. Chill in large glass bowl until firm. Heat pineapple juice in top of double boiler. Combine sugar, flour and egg and mix with juice. Cook until thick, stirring constantly. Cool and fold into whipped cream. Spread over gelatin or alternate layers in another tall glass bowl. 

FROZEN FRUIT SALAD

Joann Frazier Hensley of McGaheysville

INGREDIENTS:

	20-oz. can pineapple chunks (cut in half) or pineapple tidbits
	1 apple, diced
	3 firm bananas, diced
	16-oz. can whole-berry cranberry sauce
	1⁄3 cup sugar
	16-oz. carton whipped topping (thawed)
	¾ cup chopped walnuts

DIRECTIONS: Drain pineapple and reserve juice. Add apple and bananas to

reserved juice. Combine cranberry sauce and sugar. Remove apple and bananas from juice and stir into cranberry mixture. Discard juice. Add whipped topping and walnuts and pour into a 13” x 9” dish. Freeze until ready to serve.

GRILLED FRUIT SALAD

Patricia Harbin of Louisa

INGREDIENTS:

	1 pineapple, peeled, cored and sliced into wedges
	2 peaches, pitted and sliced into wedges
	2 mangos, pitted and sliced into wedges
	4 bananas, sliced diagonally
	1 pint strawberries, sliced with tops removed
	1 lb. green seedless grapes
	4 T sugar
	1 t vanilla
	1 cup water
	½ t cinnamon

DIRECTIONS: Rinse all fruit before peeling. Combine sugar, vanilla and water and stir until dissolved. Pour in a saucepan and heat slowly over low heat for two minutes. Dip pineapple, peaches, mangos and bananas into the sugar mixture. Put dipped fruit on a heated grill for 3-4 minutes on each side. Watch everything carefully: peaches may only need a minute per side. When done, sprinkle the peaches and bananas with cinnamon. Put grilled fruit on a platter and add the strawberries and grapes. 

FROG-EYE SALAD

Connie Martin of Rockbridge Baths

INGREDIENTS:

	2 small cans Mandarin oranges, drained with liquid reserved
	1 large can crushed pineapple, drained with liquid reserved
	1 small can pineapple tidbits, drained with liquid reserved
	1 large Cool Whip
	3 egg yolks, beaten
	1 cup sugar
	2 Tbsp. corn starch
	1¾ cup reserved fruit juice
	1 box acini di pepe noodles

DIRECTIONS: Mix egg yolks, sugar, corn starch and fruit juice in small pan; cook until slightly thickened. Cool. Meanwhile, cook noodles until tender; add a little sugar to noodles. Drain and cool. Mix yolk mixture and noodles together, blending well, and refrigerate overnight. Next day, thoroughly mix in fruit and Cool Whip. Serve cold.

GRAPE JELL-O SALAD

Mildred Hall of Beaverdam

INGREDIENTS:

	2 boxes grape Jell-O
	2 cups boiling water
	1 can blueberry pie filling
	1 can crushed pineapple
	8 oz. cream cheese
	8 oz. sour cream
	½ cup sugar
	1 t vanilla
	½ cup pecans
	¾ cup chopped walnuts

DIRECTIONS: Dissolve Jell-O in 2 cups boiling water. Stir in blueberry filling and pineapple; chill to congeal. Beat cream cheese, sour cream, sugar and vanilla until well-blended. Spread over congealed Jell-O and sprinkle nuts on top. 

APPLE SALAD

Yvonne Burnette of Sutherland

INGREDIENTS:

	3 medium red apples, diced
	½ cup celery, chopped
	¼ cup pecans, chopped
	¼ cup craisins
	¼ cup miniature marshmallows
	2 Tbsp. raisins
	¾ cup Cool Whip
	¼ cup sour cream

DIRECTIONS: In a large bowl, combine apples, celery, pecans, craisins, marshmallows and raisins. Combine Cool Whip and sour cream; spoon over apple mixture and toss to coat. 

STRAWBERRY-PRETZEL SALAD

Jerry Ann Nichols of Winchester

INGREDIENTS:

	2 cups crushed pretzels
	¾ cup melted margarine
	8-oz. pkg. cream cheese
	1 cup sugar
	1 medium Cool Whip
	Large box of strawberry Jell-O
	2 cups water
	2 10-oz. pkgs. frozen strawberries

DIRECTIONS: Mix pretzels and margarine together, pressing into the bottom of sheet cake pan. Bake at 400 degrees for 8 minutes; cool. Cream until smooth the cream cheese and sugar. Fold in Cool Whip. Spread over pretzel layer and refrigerate. Dissolve Jell-O in boiling water. Add frozen strawberries; chill until jellied and pour over cream cheese mixture. Refrigerate overnight before serving.

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