Recipes by Arlene

• 1 can (15 oz.) blueberries
• Pineapple juice
• 2 pkgs (3 oz. each) lemon Jell-O
• 1 large banana mashed
• 2 Tbsp. sugar
• 1 cup heavy cream, whipped

Drain juice from blueberries and add enough pineapple juice to make 3 cups. Heat mixture and add Jell-O, stir until dissolved. Chill until partially thickened. Fold in banana, sugar, cream, and blueberries. Turn into mold and chill until firm. Round is a good mold to use.

• 2 11-oz. cans mandarin oranges
• 2½ cups crushed pineapple
• 6 oz. package orange gelatin
• 6 oz. can frozen orange juice, thawed

Drain both oranges and pineapple, saving the juice. Add enough water to the juice to make 3½ cups of liquid. Heat liquid and dissolve gelatin in it. Brush mold with vegetable oil. Pour liquid into mold. Chill until slightly thickened. Add fruit and undiluted orange juice. Chill at least six hours. Serves 12.

This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.

• 1 14-oz. can Eagle Brand condensed milk
• 1 20-oz. can crushed pineapple
• 1 21-oz. can strawberry or cherry pie filling
• 1 cup miniature marshmallows
• 12 oz. Cool Whip topping

Combine all ingredients and chill. Yield 12-16 servings.