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Cranberry Cherry Salad
Cranberry Cherry Salad
1 can (14-1/2 ounces) pitted tart
red cherries
1 package (3 ounces) cherry
gelatin
1 can (8 ounces) jellied
cranberry sauce
1 package (3 ounces) lemon
gelatin
1 cup boiling water
1 package (3 ounces) cream
cheese, softened
1/3 cup mayonnaise
1 can (8 ounces) crushed
pineapple, undrained
1/2 cup whipping cream, whipped
1 cup miniature marshmallows
Drain cherries, reserving juice; set cher-
ries aside. Add water to juice to measure
1 cup; transfer to a saucepan. Bring to
a boil. Add cherry gelatin; stir until dis-
solved. Whisk in cranberry sauce until
smooth. Add cherries; pour into an 11-
in. x 7-in. x 2-in. dish. Refrigerate until
firm.
In a bowl, dissolve lemon gelatin in
boiling water. In a small mixing bowl,
beat the cream cheese and mayon-
naise. Gradually beat in lemon gelatin
until smooth. Stir in pineapple. Refriger-
ate until almost set. Fold in whipped
cream and marshmallows. Spoon over
cherry layer. Refrigerate until firm. Yield:
8-10 servings.
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# Cranberry Cherry Salad
## Ingredients
- 1 can (14-1/2 ounces) pitted tart red cherries
- 1 package (3 ounces) cherry gelatin
- 1 can (8 ounces) jellied cranberry sauce
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup mayonnaise
- 1 can (8 ounces) crushed pineapple, undrained
- 1/2 cup whipping cream, whipped
- 1 cup miniature marshmallows
## Instructions
1. Drain cherries, reserving juice; set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil.
2. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth.
3. Add cherries; pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate until firm.
4. In a bowl, dissolve lemon gelatin in boiling water.
5. In a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth.
6. Stir in pineapple. Refrigerate until almost set.
7. Fold in whipped cream and marshmallows. Spoon over cherry layer.
8. Refrigerate until firm. Yield: 8-10 servings. -
Apricot Nectar Cake
APRICOT NECTAR CAKE
4 eggs
1 box yellow cake mix
1 small box lemon gelatin
3/4 cup apricot nectar
3/4 cup cooking oil
1 teaspoon lemon flavoring
Separate eggs. Beat whites until
stiff. Blend cake mix and gelatin
throughly. Add beaten egg yolks,
apricot nectar, oil and flavoring.
Fold in egg whites. Pour into
greased 10-inch tube pan. Bake
one hour at 325 degrees.
Frosting
2 cups confectioners sugar
1/3 cup apricot nectar
Mix together and pour over cake
while hot.
Mrs. Willis Waller
Route 6
Glasgow, Ky. 42141
Back:
According to J. K. Smith, General Manager of the State Association of Rural Electric Cooperatives in Louisville, cooperative member-owners will receive reports of all major business by the manager and officers of each of the state's cooperatives.
"In addition", he said, "there will be reports on the activities of the rural electrification program which will range from the status of the new supplemental financing institution to reports on the work being done by the state association."
In addition to the regular business session at each annual meeting, a variety of professional entering,
(Continued on Next Page)
TENTATIVE
ANNUAL MEETING PROGRAM
Your cooperative's annual meeting this year will be either an after-
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# Apricot Nectar Cake
## Ingredients
- 4 eggs
- 1 box yellow cake mix
- 1 small box lemon gelatin
- 3/4 cup apricot nectar
- 3/4 cup cooking oil
- 1 tsp lemon flavoring
## Instructions
1. Separate eggs.
2. Beat whites until stiff.
3. Blend cake mix and gelatin thoroughly.
4. Add beaten egg yolks, apricot nectar, oil and flavoring.
5. Fold in egg whites.
6. Pour into greased 10-inch tube pan.
7. Bake one hour at 325 degrees.
## Frosting
## Ingredients
- 2 cups confectioners sugar
- 1/3 cup apricot nectar
## Instructions
1. Mix together and pour over cake while hot.