• 1 can (20 oz.) crushed pineapple, undrained
• 8 oz. raspberry gelatin
• 1 can whole berry cranberry sauce
• 1 apple, chopped
• 2/3 c. chopped walnuts

DIRECTIONS

Drain pineapple, saving juice.  Remove 1 tablespn pineapple; set aside.  Add enough cold water to juice to measure 3 cups; pour into saucepan; bring to boil; remove from heat.  Add dry gelatin; stir 2 min.  Stir in cranberry sauce.  Pour into large bowl.  Refrigerate 1-1/2 hrs or until slightly thickened. Stir in pineapple, apples & walnuts.  Refrigerate 4 hrs or until firm.

(Make 7 cups of salad)

INGREDIENTS

• 2 cups uncooked spiral pasta
• 1 cup cooked cubed pastrami
• 1/4 each chopped carrot, celery and onion
• 3/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp lemon juice

DIRECTIONS

Cook pasta according to package directions; drain and rinse with cold water. In a bowl, combine the pasta, pastrami, carrot, celery and onion. Combine the mayonnaise, Parmesan cheese, salt, pepper and lemon juice. Add to the pasta mixture. Toss to coat. Cover and refrigerate for 1 hour or until serving. Yield: 4 servings

This dish was first served at a bridal shower that my in-laws’ ward threw for Jake and I before we got married.  I’ve since made it several times, and it was the dish that I brought to the Hanks Girl Cousin Luncheon at Adria Wilson Higginson’s home in February 2010.

INGREDIENTS

• 4 c.  cooked shredded chicken (dice, then shred with forks)
• ½ lb.  cooked bowtie pasta
• 1 sm.  can sliced water chestnuts, diced (OPTIONAL)
• 1 med.  can mandarin oranges, halve the oranges
• 1 med.  can pineapple tidbits or crushed pineapple
• 2 c.  chopped celery
• 1 c.  grated medium cheese (or more)
• 1 c.  sliced almonds
• ½ sm.  bag craisins

Sauce:

• 2 1/3 c.  mayo
• 1 ½ tbsp.  soy sauce
• 1 ½ tbsp.  lemon juice

DIRECTIONS

Mix sauce separately from other ingredients, then mix everything together.  Put in 9×13 pan.  Bake at 300 for 25 minutes.  Enjoy!!