FROZEN BANANA SALAD
Donna Browder

4 bananas, mashed
1 (8½-oz.) can crushed pineapple
1 Tbs. lemon juice
1 (6-oz.) jar maraschino cherries, drained and quartered
½ c. chopped pecans
¾ c. sugar
1 tsp. salt
2 (8-oz.) containers sour cream

In a large bowl, combine all ingredients. Stir well and pour into a 9-inch square pan. Freeze until firm. Cut into squares.

PAULA’S CHRISTMAS CHICKEN SALAD
Paula Johnson

5 c. cooked chicken breast
1 head celery hearts
1 c. chopped onion
1 c. dried pomegranate
1 c. chopped pecans
2 med. green peppers, chopped
1 med. red pepper, chopped
½ c. sweet pickle (I use my homemade pickle)
¼ c. grain mustard
1½ c. mayo
1 Tbs. thyme
1 Tbs. dill weed
1 Tbs. garlic salt
½ Tbs. pepper
½ Tbs. nutmeg
1 tsp. salt

Combine chicken, pecans, diced pomegranate, peppers, pickles, onions, celery and seasonings. Mix well and add mayo and mustard. Mix well. Serve with crackers or croissants. SHRIMP DIP
Phyllis Hudg...