From your Director of Culinary Ministries_______________________________
         We all have our favorite recipes for Thanksgiving and Christmas. I have two special dishes that my family and friends enjoy. These two salads are a little different than the usual holiday dishes. I hope you will enjoy them! Skip
Frozen Cranberry Salad
         1 - 6 Ounce Philadelphia Cream Cheese (softened)
         2 - Teaspoons unsalted Butter (softened)
         2 - Teaspoons Sugar
         1 - Cup Shredded Coconut
         1 - Cup Chopped Walnuts
         1 - 16 Ounce can WHOLE CRANBERRY SAUCE (not jellied)
         1 - 8 Ounce can Crushed Pineapple (drained)
         1 - Cup Heavy Whipping Cream
         ½ - Cup Confectioners’ Sugar
         1 - Teaspoon Pure Vanilla Extract
Directions: Cream together the cream cheese, butter, and sugar. Mix in the cranberry sauce, pineapple, nut, and coconut. Set aside
                  Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold into the cranberry mixture carefully. Do not over mix!
                  Pour mixture into a baking dish sprayed with PAM. This part is up to you. If you want a thick piece of salad, use a small dish. If you want thin slices, use a larger dish. Put in freezer until firm. I find that overnight is best. Serve frozen with a dollop of Cool Whip!
Cold Marshmallow and Lime Jell-O Salad
         1 - 16 Ounce box of Lime Jell-O
         2 - Cups Boiling Water
         2 - Cups Miniature Marshmallows
         1 - 20 Ounce can of Crushed Pineapple (drained)
         1 - Cup Small Curd Cottage Cheese
         ½ - Pint Heavy Whipping Cream
         Dissolve Lime Jell-O in boiling water. Set aside and allow to cool but not set-up. Fold in marshmallows. Chill until partially set.  
         Combine the cottage cheese and pineapple. Whip the heavy cream until soft peaks form. Fold all ingredients together and combine well but do not over mix.
         Put in refrigerator overnight. Serve cold.