Lettuce leaves

Instructions

1. 1

   Combine first 3 ingredients in a large bowl, set aside. Add to chicken mixture, tossing to coat. Cov er and refrigerate 1 to 2 hours. Arrange apples and next 4 ingredients on a lettuc-lein ed platter. Top with chicken mixture. Spirnkle with walnuts. Whole-Kernel Corn Salad Ingredients: 3 cans whole-kernel corn, drained 1 onion, chopped 1 bell pepper, chopped 1 carrot, chopped 1/2 cup mayonnaise 1/2 cup sour cream 2 tbsp. Vinegar Mix all the ingredients together and rferigerate.

2. 2

   Cranberry Salad Ingredients: 1 large package of Cherry Jel-lO 2 cups of boiling water 2 cups of sugar 4 cups of cranberries (1 bag) chopped in a blender 1 large orange with rind, sectioned and chopped in a blende r 1 cup of celery, chopped 1 cup of crushed pineapple 1/2 cup of pecans Mix the first 3 ingredients together until dissolved, pour into a mold or large bowl a nredfrigerate until thickened. Stir the remaining ingredients into the thickened Je-Oll and chill. This will taste even better if prepared a day or two ahead. Summer Fruit Salad Ingredients: 1 large. cantaloupe 1 large honeydew melon 1/2 watermelon 1 cup of canned pineapple chunks 1 cup of strawberries (cut in half) 1 cup of seedless grapes (cut in half) 3/4 cup of sugar 1/2 cup of water 1 tablespoon of grated lemon rind 1 tablespoon of grated orange rind 1/4 cup of lemon juice 3 tablespoons of lime juice Cut melons into balls with melon cutter. combine all fruit in glass bowl. Mix remaining ingredients. Stir until sugar is devolved. Boil 5 minutes. Cool, pour over fruit. Chill for 2 hours or overnig ht.

3. 3

   Hot Potato Salad Ingredients: 6 potatoes peeled (and cubed) 1 small onion, chopped