Recipe of Patriots Salad

   2      packages      raspberry gelatin powder
   2      cups          water -- boiling
   1      packet        gelatin powder
   1      cup           cold water
   1      cup           half and half
   1      cup           sugar
   8      ounces        cream cheese
   1      teaspoon      vanilla extract
     1/2  cup           mixed nuts -- chopped
   1 1/2  cups          blueberries

     1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 x 13 x 2-inch pan. Chill until firm.

     2. Combine packet of unflavored gelatin with cold water; set aside.

     3. Mix half and half in saucepan; bring to a boil. Remove from heat. Add softened cream cheese and beat until very smooth. Add vanilla extract, nuts and unflavored gelatin mixture. Stir until gelatin is dissolved. Cool, then pour over the chilled layer. Chill until firm.

     4. Drain blueberries (if using canned); add enough water to blueberry juice to make 2 cups liquid. Bring this to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture then stir in blueberries.

     5. Pour this mixture over cheese layer and chill until firm. Decorate with sliced strawberries and a few reserved blueberries if desired.

Peach Salad

   6      each          Peaches sliced 1/3 segments
   5      each          Kiwi fruit peeled sliced
   3      each          Juice of 3 oranges
   1      each          Juice of 1 lemon
   1 1/2  tablespoons   Sugar
   4      each          Fresh mint leaves

Place peach and kiwi slices in a medium bowl.  Add citrus juices and sugar to taste.  Stir very gently to blend. Place mint leaves on top of fruit and chill several hours.

PEACHTREE STREET CHICKEN SALAD

                        Chicken breasts
     1/2  cup           Pecans
                        Med peaches -- ripe
   4      tablespoons   Mayonnaise
   2      tablespoons   Sour cream
   2      teaspoons     Lemon juice
     3/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      teaspoon      Brown sugar

Place chicken in a saucepan, breast side down, in 1-1/2 in of water.
Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into
bite-size pieces. During this time, toast pecans at 350 for 10 mins.
Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in
pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper and brown sugar. Toss gently with the chicken, pecans and peaches. Serve on a green leaf lettuce.

Peanut Butter Noodles

   8      ounces        Pasta -- linguine (1 package)
   3      teaspoons     Peanut butter
     1/2  teaspoon      -Salt
   2      tablespoons   Soy sauce
   1      tablespoon    Sesame oil (can substitute o
   1      teaspoon      Sugar
     1/2  teaspoon      Vinegar -- white wine
   2                    Garlic cloves -- minced
   1      teaspoon      Onion -- grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate.