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Published Sunday, October 05, 2008 in Close-Up

What's Cooking

Here are a few sweet and savory salads -- compliments of our faithful readers -- that can be tossed together in a jiffy to compliment a simple meat dish.

Cheery Cherry Frozen Salad

By Shirley Williamson

1 can (around 20 ounces) cherry pie filling

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1 small can (around 8 ounces) crushed pineapple

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1 can Eagle Brand Sweetened Condensed Milk

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1 large container (about 16 ounces) Cool Whip

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1 cup chopped pecans

Mix ingredients together and freeze.

Pineapple Cloud

By Shirley Williamson

1 (16-ounce) container Cool Whip

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1 (16-ounce) can crushed pineapple, drained

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2 cups mini marshmallows

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1/2 cup chopped pecans (optional)

In a large mixing bowl, fold together all ingredients except pecans. Pour into a decorative dish or dessert cups. Garnish top(s) with pecans and chill.

Pineapple Cheese Salad

By Leslie Thompson

1 No. 2 (around 20 ounces) can crushed pineapple

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1/2 cup sugar

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1 tablespoon lemon juice

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1 package lime gelatin

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1/2 cup grated American cheese

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1/2 cup chopped pecans

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1/2 pint whipping cream, whipped

Combine sugar, pineapple and lemon juice in saucepan; bring to a boil. Remove from heat and add dry gelatin. Place in refrigerator until partly congealed. Add cheese, nuts and whipped cream. Chill before serving. Serves 12 to 15.

Broccoli Slaw

By Fay Grogan

Slaw:

1 package broccoli slaw mix

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1 cup chopped sweet onion

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1 cup sunflower nuts

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1 cup slivered almonds

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2 packages Ramen Noodles, flavor of choice -- reserve flavoring for dressing

Dressing:

1/2 cup salad oil

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1/4 cup vinegar

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1/3 cup sugar

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2 packages Ramen Noodles seasoning mix

Mix salad ingredients in large bowl.

Mix dressing ingredients and pour over slaw mixture.