Dear Friends, I'm posting this recipe because it is a mystery to me how anyone could consider it a salad.

Mystery Salad
1 can cherry pie filling
1 can crushed pineapple (drained)
1 can mandarin oranges (drained)
1 cup mini marshmallows
1 can Eagle Brand sweetened condensed milk
1 8 ounce container whipped topping
1/4 cup walnuts, coarsely chopped.

Mix all together and pour into a large bowl or pan. Put more nuts on top if desired. Cover and refrigerate until ready to serve.

It's so darned hot outside I'm feeling punchy. Here's another oddball recipe. It makes two 9 inch pies, as if it's so good you'd need two of them. I copied it as written in "Home Cooking" magazine June 1988 - so you get the full effect of the directions not calling for the ingredients in the order listed (I hate that). I'm not sure if the filling would be cold enough to put the whipped cream right away, so if you go ahead and make this mess, keep in mind you might want to refrigerate it for awhile first.

Out of this World Pie

2 baked 9-inch pie shells
1 can cherry pie filling
3/4 cup sugar
1 large can crushed pineapple with juice
1 tablespoon cornstarch
1 teaspoon red food coloring
3 ounce package raspberry Jello
6 medium firm bananas, sliced
1 cup chopped nuts
Whipped cream or whipped topping

In a sauce pan, combine pineapple and juice, cornstarch, cherry pie filling, sugar, and food coloring; cook over low heat until thick. Remove from the heat and add the dry Jello. Stir in the bananas and nuts. Pour into the 2 crusts and top with whipped cream. Refrigerate.

Now I'm going to give you a recipe for "Never Fail Meringue." Some of us need this. Many of us will never have a use for it.

Never Fail Meringue
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
3 eggs whites
1/2 teaspoon salt
6 tablespoons sugar

Cook the 2 tablespoons sugar, cornstarch, and water until thick and clear; cool. Beat the egg whites and salt until soft mounds form. Add the 6 tablespoons gradually, beating after each addition. Add the cooled cornstarch mixture and beat until meringue stands in stiff peaks.

Sometime around 1995 I went to a trade convention in Nashville. There was a banquet and the dessert was pie similar to this. It was excellent.

Chocolate Chip Pie
2 eggs
1/4 cup flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled
1 cup chocolate chips (semi-sweet)
1 cup chopped walnuts
1 9-inch unbaked deep dish pie shell
Whipped topping or whipped cream

Beat the eggs until foamy. Add flour and sugars, beating until well blended. Add the butter and blend well. Stir in the chocolate pieces and nuts. Pour into the pie shell and bake at 350 degrees for 45 minutes. Cool slightly on a rack and chill before serving. Serve with whipped topping or whipped cream.