Glazed Pecans

Provided by Linda George

1 egg white
1 tsp water

Beat together and add to 1 pound of pecan halves

1/2 cup sugar
1/4 tsp salt
1/2 tsp cinnamon

Mix together and add to nuts

Spread on a buttered cookie sheet.  Bake at 225 degrees for 1 hour, stirring occasionally.

Triple Strawberry Mold

Provided by Carol Adams

2 small boxes of sugar-free strawberry jello
1 8 ounce container of strawberry yogurt
1 pint frozen strawberries
1 1/2 cups boiling water
1 cup cool whip
1/2 cup finely chopped nuts

Dissolve jello in water, add strawberries.  Stir until defrosted.  Add remaining ingredients, and pour into mold

7-Up Salad

Provided by Jena Root

1 (6 ounce) package of lemon jello
2 cups of boiling water
2 cups of 7-up
2 cups of miniature marshmallows
2 cups crushed pineapple, drained
4 bananas
1/2 cup of chopped nuts

Topping:

   2 Tbs flour
   1 cup reserved pineapple syrup
   1 egg, beaten
   2 Tbs buter
   1 envelope Dream Whip, whipped

Dissolve jello in boiling water.  Stir in 7-up.  Chill until syrupy.  Add marshmallows, pineapple reserve syrup, and bananas.  Pour into a 13x9 inch pan, which has been rinsed with cold water (for easy removal).  Chill.  Make topping:  Combine flour and pineapple juice, add egg, and cook until thick, stirring constantly.  Stir in butter and cool.  Add Dream Whip and spread over set salad.  Chill.  Garnish with chopped nuts, if desired.

Orange Fluff

Provided by Dawn Huber

2/3 cup of crushed pineapple
1/3 cup of sugar
1 package (3 ounce) of orange jello
1 cut up orange
1 cup boiling water
1 envelope of Dream Whip whipped
1/2 cup of chopped nuts

Cook sugar and crushed pineapple together 5 to 10 minutes.  Chill.  Combine jello and boiling water.  When starting to set, combine with the pineapple.  Add Dream Whip (whipped) and remaining ingredients.  Put in a mold and chill.