Congealed Cherry Salad

I make this every year during the Thanksgiving/Christmas holidays. It has been a favorite at our house ever since we first had it at B's aunt's house.

Congealed Cherry Salad

1 16 oz. can pitted dark sweet cherries, undrained * Save juice from all fruit.*
1 11 oz. can mandarin oranges, undrained
1 8 oz. can crushed pineapples, undrained
1 6 oz. package cherry Jello
1 cup cold water
1/2 cup chopped pecans (optional, but it really makes the dish, to me)
--Drain all fruit into a large bowl, combining and reserving enough juice to measure 1 1/2 cups. Set fruit aside. Bring reserved juice to a boil. Dissolve jello in boiling juice. Add cold water. Chill until the consistency of unbeaten egg white. ( I set a timer to check it every thirty minutes.) Fold in fruit and pecans. Pour mixture into glass or crystal bowl. Cover and chill until firm.

Derby Pie

I'm going with another dessert this time. Derby pie has been a favorite around here for ages. It is simple, especially if you use a pre-made crust. I am including my pie crust recipe in case you want a truly home-made dessert. Note: This pie is best eaten warm with vanilla ice-cream.

Derby Pie

2 eggs
1 cup sugar
1/2 cup all purpose flour
1 stick butter (margerine), melted
1 cup chocolate chips
1 cup chopped pecans or walnuts ( I like to mix the two for a richer taste.)
1 teaspoon vanilla

* Combine sugar and eggs. Beat until mixture is light in color. Add flour and butter. Mix. Stir in chocolate chips, nuts and vanilla. Pour into pie shell and bake at 350 degrees for 40-45 minutes. Serve warm with ice-cream. Delish.

Pie Crust

1 cup, plus 2 tablespoons all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup Mazola corn oil (must be Mazola)
2 to 3 tablespoons ice water

*Mix dry ingredients and make a well. Add oil. Cut in. Add ice water. Use wax paper to roll to 1/8". Makes one pie crust.

I hope you enjoy!