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SALAD TOPPING:

one 3 ounce softened cream cheese
1 cup of sour cream
1/3 cup of sugar
1 tablespoon of fresh lemon juice

With electric mixer beat until well blended. Refrigerate in covered bowl until ready to serve.

Thanksgiving Salad 2

2 cups of raw cranberries, chopped
1 cup of whipped cream
3 cups of  miniature marshmallows
2 cups of  diced apples
1/2 cup of  seedless grapes
1/2 cup of  nuts
1/4 teaspoon of salt
3/4 cup of sugar

Combine chopped cranberries, marshmallows and sugar. Cover overnight. Stir in other ingredients. Serve with turkey and dressing.

Thanksgiving Orange Salad with Cranberry Relish

2 large packages of orange Jell-O
2 large cans of crushed pineapple
6 grated carrots (about 2 c.)
1 package of cranberries
2 oranges
1 cup of sugar
Lemon juice
Lettuce leaves
Sour cream
Brown sugar

The day before, drain pineapple, reserve liquid. Dissolve orange Jell-O according to directions for molded Jell-O. Use reserved pineapple liquid and ice cubes for cooling liquid. Let thicken slightly and stir in carrots and pineapple. muffin or popover pan with non-stick cooking spray. Mold Jell-O in muffin pan. Refrigerate. Grind cranberries, oranges and sugar in grinder or food processor. Season with lemon juice. Cover and refrigerate.

To serve, place lettuce leaves on salad plate. Unmold and place Jell-O on each leaf. Spoon cranberry relish over top. Mix sour cream and brown sugar. Spoon dollop on each mold. Serves 8-12.