Drain syrup from pineapple into a 1-cup measure; add water to make 1 full cup. Place in small saucepan and heat to boiling. Add gelatin to a medium-size bowl and add liquid mixture and stir until gelatin dissolves. Beat in cranberry sauce and lemon juice. Chill 45 minutes or until as thick as unbeaten egg white. Stir in pineapple, cottage cheese, celery and walnuts and pour into a 6-cup mold. Chill for several hours or until firm (overnight is best).

When ready to serve, loosen salad around edge with knife; dip mold very quickly in an out of hot water. Cover with serving plate; turn upside down and gently lift off mold. Garnish with romaine leaves. Serve plain or with mayonnaise or salad dressing. Makes 8 servings.

Make Jell-O as directed on package with water. Add marshmallows and melt in hot Jell-O; add to softened cream cheese. Refrigerate until just before it congeals. Whip in mixture; add well-drained pineapple and fold in Cool Whip. Chill until sets in 8-inch square pan or dish. Serves 9-12 people. Holds up great for a buffet.

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.

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.

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.