Cranberry Congealed Salad

2 PACKAGES OF CHERRY JELLO
1 ½ CUPS OF BOILING WATER
20 OUNCES OF CRUSHED PINEAPPLES
16 OUNCES OF JELLIED CRANBERRY SAUCE



1. MIX THE JELLO WITH THE BOILING WATER UNTIL IT IS DISSOLVED
2. STIR IN THE PINEAPPLE AND THE CRANBERRY SAUCE
3. REFRIGERATE UNTIL FIRM

Breakfast Casserole

1 ½ POUNDS OF CHEDDAR CHEESE, SHREDDED
1 ½ POUNDS OF SAUSAGE, COOKED, DRAINED, AND CRUMBLED
3 SLICES OF BREAD, TRIMMED AND BROKEN
9 EGGS
3 CUPS OF MILK
1 ½ TEASPOONS OF DRY MUSTARD
1 TEASPOON OF SALT
1 TEASPOON OF PEPPER


1. PUT THE CHEESE, SAUSAGE, AND BREAD IN A GREASED 9 X 13 PAN
2. MIX THE EGGS, MILK, MUSTARD, SALT AND PEPPER IN A BOWL
3. POUR THE MIXTURE INTO THE 9 X 13 PAN
4. REFRIGERATE OVERNIGHT
5. BAKE, UNCOVERED, AT 350 DEGREES FOR 1 HOUR

Frozen Fruit Salad

1 can of strawberry pie filling
1 can of crushed pineapple, drained
1 can of sweetened condensed milk
1 tub of Cool Whip


Mix all the ingredients together and pour into a 13 x 9 pan. Freeze overnight or for at least 4 hours.

You can add chopped banana to the mixture before you freeze it. Also, you can add some extra whipped cream and a cherry when the serve the salad.