RASPBERRY SALAD

1 can (8 oz.) crushed pineapple

10 oz. pkg. frozen unsweetened raspberries, thawed

3 oz. pkg. raspberry gelatin

1 cup applesauce

1/4 cup coarsely chopped pecans

mayonnaise, opt.

Drain pineapple and raspberries, reserving juices. Place fruit in a large bowl; set aside. Add enough water to the juice to measure 1 cup. Pour unto a saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Cool slightly. Pour over fruit. Add the applesauce and pecans. Pour into a 1 qt. bowl. Chill until set. Spoon into individual dessert dishes; top with a dollop of mayonnaise if desired.

RHUBARB GELATIN

3 cups diced rhubarb

1½ cups water, divided

1¼ cups sugar

6 oz. pkg. strawberry gelatin

20 oz. can crushed pineapple, drained

2 large stalks celery, chopped, opt.

½ cup strawberries, fresh or frozen, opt.

½ cup chopped walnuts

In saucepan over medium heat, cook rhubarb in 1 cup of water until tender, about 5 min. Remove from heat; stir in gelatin and sugar until dissolved. Add ½ cup water, pineapple, celery, strawberries and walnuts. Pour into an oiled 6-cup mold. Chill.