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    66 Recipes

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    No clue where I got this recipe from, haven't tried it yet, but it sounds awesome and super simple to make

    Recipe #351892

    Like Capital-One, I don't leave home without it. For family or church gatherings, there's always a couple of requests for this oh-so-easy salad/dessert. Be mindful, though...it really freezes up and does take some time to thaw out enough to enjoy the full-bodied flavor. After all the times I've made it, though, I almost always forget to bring it out early as a salad. Sooo, once the meal is over I present it as dessert!!

    Recipe #350764

    I'm pretty sure I found this recipe in a church cookbook--the ideal place to find great recipes. Simply stated, "a refreshing blend of cherry and lemon flavors that is easy to make and sure to please." I made this for our daughter's high school graduation party, and I'm still making it today--20 yrs. later! As with many two-(or more) layered jello salads, be patient for first layer to set.

    Recipe #350731

    Found this recipe in "Taste of Home's" 2004 Holiday Recipe Card Collection. Served for my church womens group mtg. and they loved it. A little fussy, but well worth the compliments. Do need to be aware of folks who may have a problem with seeds. Set a note by dish or inform your group. A refreshing, creative way to present the wonderful taste of raspberries.

    Recipe #350728

    Growing up, "Baba" referred to my grandmother--mom's mom. Boy could she cook. She'd be 112 today. Baba used to make this salad every summer and store it in a big glass jar. When we were kids, that bean jar was like a never-ending story--always full and ready to go. It keeps quite well. Store tightly covered in fridge for up to a week. Just stir or turn container occasionally.

    Recipe #350633

    A unique, savory casserole that is definitely a "comfort food." Easy to make, the light, creamy tomato sauce provides a creative twist on familiar ingredients. First made it over 30 years ago. I haven't a clue now where it came from, but it's well worth a try.

    Recipe #348570

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