Pineapple Avocado Salad (Ashley Pasko)

A lot like the one at Tia Rosas Restaurant

Chopped Romaine lettuce
Thinly sliced red onion
Sliced fresh pineapple
Sliced avocado

Poppyseed Dressing
In blender combine:
½ c sugar
1 tsp salt
1 tsp dry mustard
½ tsp onion powder
1/3 cup cider vinegar
1 Tbsp lemon juice
1 c canola oil
Blend well then pour into salad dressing jar. Stir in:
1 ½ Tbsp poppyseeds

This salad needs to be eaten right away after the dressing is poured on. It gets soggy quick. So serve the dressing on the side.

Paradise Cake (Lyndee Duke)

11.5 oz can mandarin oranges with juice
4 eggs
1/2 c vegetable oil
1 pkg yellow cake mix w/ pudding in it
20 oz can crushed pineapple with juice
3 oz pkg vanilla pudding, instant
8 oz carton cool whip, thawed

Preheat oven to 350. Grease a 9x13 cake pan. Combine mandarin oranges with juice, with eggs and oil in a mixing bowl. Stir in cake mix and beat again until well mixed. Pour into greased baking pan. Bake for 30 minutes or until a toothpick inserted in center of cake comes out clean. Cool on wire rack.
Drain Pineapple, reserving all but 1/4 of juice. Make topping by mixing crushed pineapple and reserved juice, vanilla pudding and whipped topping. Spread onto cooled cake in pan. refridgerate until ready to serve.

Frog Eye Salad (Colleen Mace)

To 3 qts boiling water add:
2 tsp salt
1 T oil
16 oz acini de pepe pasta
Cook 8-10 minutes then drain and rinse in cold water. Add to the following custard mix. Stir and store overnight in refridgerator.
1 c sugar
1/2 tsp salt
2 eggs, beaten
2 T flour
2 c pineapple juice
1 T lemon juice
combine sugar, flour & salt. Add juice & eggs. Cook over med heat until thick. Add lemon juice.
Next day add:
3 cans mandarin oranges
2 cans pineapple chunks (20 oz)
2 cartons cool whip (8oz each)
1 c mini marshmallows
1 c coconut

Frozen Fruit Salad (Heather Jones)

1 can pears
1 can peaches
1 can pineapple
3 bananas
1 frozen package of strawberries in juice

Strain fruit without pressing down on them and pour into a bowl. Use potato masher to mash to a chunky consistency. Stir fruit together so juices mix and then freeze overnight. Enjoy!

Way Easy Fruit Dip (Sarah Harrold)

Large tub Cool Whip Lite
Large tub non-chunky flavored yogurt

Combine a little at a time until it gets to your preferred taste. Serve with fruit.

Fruit Dip (Sarah Harrold)

1 pkg cream cheese, 8oz
1/3 c sugar
1/3 c brown sugar
1 tsp vanilla
1/2 c pecans, toasted

Beat cream cheese, sugar and brown sugar together until smooth. Add in vanilla, then pecans. Chill and serve with any type of fruit.

Colorful Bean Salad (Ann Cohee)

2 T extra virgin olive oil
1 1/2 T red wine vinegar
1/2 tsp oregano
2 T chopped red onion
2 c choppe celery
2 cans great northern beans, well rinsed
1 large red bell pepper, chopped
Salt and Pepper to taste

Mix all together and serve.

Corn Casserole

1 can Corn (or 16 oz frozen corn)
2 eggs
1/2 c milk
4 slices toast
8 oz cubed cheese

Beat eggs, cube toast, add all ingredients together. Bake at 350 for 30-45 minutes.