Recipe of Leslie's Cranberry Salad

   1      bag           fresh cranberries -- chopped
   2      cups          sugar
   2      envelopes     plain gelatin
   1      large         container Cool Whip
   1      can           crushed pineapple -- drained

Chop berries in food processor, but do not pulverize them.  Mix berries
with sugar, 1 1/2 envelopes gelatin and  drained pineapple. Combine well and let stand at least an hour to allow for the juices to mellow, sugar to dissolve and gelatin to thicken.  Fold in Cool Whip gently but thoroughly.  If fruit settles to bottom of the bowl, add remaining gelatin.  Judge the amount of  sugar by the tartness of the berries.

Lettuce Wedge With Poppy Seed Dressing

     1/3  cup           Vinegar -- White
   1 1/2  tablespoons   Onion Juice
     1/2  cup           Sugar
   1      teaspoon      Mustard -- Dry
   1      teaspoon      Salt
   1      cup           Vegetable Oil
   2      tablespoons   Poppy Seeds
                        Iceberg Lettuce -- Head Of

In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt.  Stir vigorously by hand or with electric mixer set on low.
Whisking constantly, pour in oil in a slow thin stream, and continue to
beat until dressing is smooth and thick.  Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste.

LIGHTER CHICKEN WALDORF SALAD

     3/4  pound         Roasted chicken breast (2
                        Boneless -- skinless halves)
   1      medium        Granny Smith apples -- cored
                        And diced in 1/2-inch pieces
   1                    Rib celery -- finely minced
   1                    Ripe mango -- peeled and diced
   2      tablespoons   Minced -- candied ginger *
     1/3  cup           Light mayonnaise
     1/3  cup           Nonfat sour cream
   2      tablespoons   Lime juice
   2      tablespoons   Mango chutney
   1      teaspoon      Grainy mustard
   3      tablespoons   Coarsely chopped walnuts
   2      tablespoons   Minced fresh mint

1. Dice the cooked chicken.  Combine with the apple, celery, mango and
candied ginger.

2. In a medium bowl, combine the mayonnaise, sour cream, lime juice,
chutney and mustard; mix well.  Add to the salad, mixing well.  Cover and refrigerate until ready to serve.

3. Just before serving, stir in the chopped walnuts and mint.

Lime Velvet Salad

   1      package       Lime Jello
   1      cup           Boiling water
   3      ounces        Pkg cream cheese
     2/3  cup           Crushed pineapple -- w/juice
     1/2  cup           Celery -- chopped fine
     1/4  cup           Chopped nuts
     1/2  cup           Heavy cream -- whipped
                        Cherries (optional garnish)

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired.