1 lg. can pineapple chunks drained, (use juice only if needed in mixing)
1 lg. can fruit cocktail, drained
2 sm. cans mandarin oranges, drained
1 pkg. strawberry instant pudding (mix dry from pkg.)

1 (8 oz) package of cream cheese room temperature
1 (9 oz.) Cool Whip
1/2 c. pecans
1/2 c. flaked coconut

Mix first 5 ingredients together well. Add Cool Whip. Pour into deep dish. Sprinkle with coconut and nuts. Makes 8-10 servings.

I love watching The Neely’s on TV.  I knew I would love this recipe as soon as I saw Gina and Pat make it.  I hope you enjoy it with or without my changes.  It was a great side dish!

2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper, seeded and finely chopped
4 green onions, thinly sliced
1/3 cup mayonnaise (I used light mayonnaise)
2 tablespoons orange juice (I added 3 tablespoons of orange juice)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (I left this out)
Salt and freshly ground black pepper (I used freshly ground salt and black pepper)

Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.

In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 1 tablespoon white sugar
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped red bell pepper
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt and pepper. Cover and refrigerate until serving.

1 can Tuna Fish in water

1 Avocado, sliced
1 Carrot, small finely chopped
½ Red Pepper, chopped
½ Yellow Pepper, chopped
1 ½ tablespoon Lemon Juice
Salt and Pepper

Peel and cut avocado into wedges. Chop red and yellow peppers

Drain tuna from water well. In a medium bowl, mix tuna, carrots and colored peppers. Season with lemon juice, salt and pepper.

Add avocado wedges on top. Serve immediately.

½ bunch Romaine lettuce
2 teaspoons dried and ground Basil
½ bunch fresh, chopped Coriander
2 tsp Olive Oil
Salt and Pepper
4 tbsp Vinegar
½ head Lettuce

Cut lettuces into bite sized pieces
In a large bowl mix lettuces and coriander.
Mix vinegar, basil, oil, salt and pepper to taste. Add to salad and  mix well.

4 c. cubed, cooked chicken meat
1 c. mayonnaise
1 tsp. paprika
1-1/2 c. dried cranberries
1 c. chopped celery
2 green onions, chopped
1 c. chopped pecans
1 tsp. seasoning salt
Ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on toasted bread with mayonnaise, tomato and cheese, if desired, and potato chips on the side. Makes 12 sandwiches.