Warm Kiwi and Papaya Salad

4 kiwis
2 ripe papayas
1 tablespoon lime juice
2 tablespoons dark rum
1/2 cup green pepper jelly

Peel kiwis and slice crosswise into 1/4-inch rounds. Quarter papayas, peel, and remove all seeds, reserving a tablespoon of them; cut lengthwise into 1/2-inch slices.

Barely warm the fruit in a skillet, then arrange papaya slices in a sunburst on a warm serving platter, with the kiwi in the middle.

Heat lime juice, rum and jelly in the skillet until jelly melts. Quickly pour over the fruit and sprinkle with the reserved papaya seeds.

Serves 4 to 6.

Waldorf Salad

3 chopped apples (with peel)
1 cup green seedless grapes
1 1/2 cups miniature marshmallows
1 cup chopped celery
1 cup chopped nuts
1 1/2 cups Miracle Whip?
Granulated sugar, to taste
Salt, to taste

Mix first five ingredients together. Stir in Miracle Whip?. Add sugar and salt. Refrigerate.

Vanilla Fruit Salad

1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding

Mix all ingredients together. Add maraschino cherries for color. If you use large cans of fruit, use 2 packages dry pudding. If you use small cans of fruit, use 1 package dry pudding.

Taffy Apple Salad

1 (20 ounce) can crushed pineapple (save juice)
2 cups miniature marshmallows
1 tablespoon flour
1/2 teaspoon vinegar
1/2 cup granulated sugar
1 beaten egg

Mix pineapple and marshmallows and chill overnight.

Mix flour, vinegar, sugar and egg. Heat until thick and chill this also overnight.

The next day add:

1 1/2 cups cocktail or dry roasted peanuts or walnuts
4 cups chopped apples (both red and green, with skins)
1/2 cup raisins
8 ounces Cool Whip?

Add juice mixture to pineapple and marshmallows. Mix all ingredients together. Chill.

Champagne Salad

Champagne Layer
1 envelope unflavored gelatine
2 tablespoons water
1 cup champagne
3/4 cup water
3 drops red food color
1 pint fresh strawberries

Soften gelatine in the 2 tablespoons water, then set over hot water to melt. Combine champagne, the 3/4 cup water and food color. Stir in melted gelatine. Pour into 2-quart mold and chill until almost set.

Carefully push about one half of the strawberries, pointed end first, into gelatine mixture. Chill until firm, then add Spiced Cheese Layer.

Spiced Cheese Layer
8 ounces cream cheese
1 teaspoon lemon zest
1/2 teaspoon ginger
Dash of mace
Dash of cardamom
1 (8 1/2 ounce) can crushed pineapple, drained
3/4 cup reconstituted frozen limeade
3 drops green food color
1/4 cup toasted slivered almonds
1 envelope unflavored gelatine
2 tablespoons water

Have cheese at room temperature. Add lemon zest, ginger, mace and cardamom and beat until fluffy. Add pineapple, limeade, food color and almonds. Mix well. Soften gelatine in water; set over hot water to melt. Add gelatine to cream cheese mixture, mixing well. Spread over Champagne Layer. Chill until firm. Remove from mold. Garnish with crisp lettuce and the remaining fresh strawberries.

Serves 8.

Strawberry Cream Cheese Delight

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 (16 ounce) package frozen, sliced strawberries
1 cup whipping cream, whipped

Thaw and drain strawberries. Set aside.

Beat cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into 5-cup mold. Freeze at least 8 hours.

Let stand at room temperature 30 minutes; unmold.

Garnish with mint or strawberries. For Christmas, garnish with holly and berries.

Creamy Watermelon Salad

4 cups watermelon balls, chilled
4 ounces cream cheese
2 tablespoons mayonnaise
1/2 cup whipping cream
1 1/4 cups diced celery
1/4 cup diced red bell pepper
1/2 cup pecans

Blend cream cheese with mayonnaise until fluffy.

Whip cream to soft peaks and fold into cream cheese. Fold in celery and bell pepper. Place watermelon balls in dessert glasses and spoon dressing over top. Sprinkle with pecans.

NOTE: Add sugar to taste to dressing for a sweeter salad.