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.

• 6 oz. package lime gelatin
• 18 oz. can pineapple juice
• ¼ cup sugar
• 1 pint whipping cream
• 1 pint cottage cheese
• 1 cup miniature marshmallows
• maraschino cherries (optional)

Combine gelatin, pineapple juice and sugar. Bring to a boil. Cool until syrupy. Whip the cream and fold into gelatin mixture with cottage cheese and marshmallows. Pour mixture into a 13” x 9” pan or into a 2 quart mold. Chill until ready to be served.

To serve, cut into squares and top with cherries, if desired. May also be used as a dessert.

• 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.