Salads:

Dixie Cup Salad

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Ingredients

2 cups sour cream
2 tablespoons lemon juice
3/4 cup granulated sugar
1/8 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped maraschino cherries
1/2 cup chopped pecans
1 banana, peeled and sliced
1/2 cup miniature marshmallows

Instructions

In a mixing bowl, combine sour cream, lemon juice, sugar and salt. Stir in pineapple, cherries, pecans, banana and marshmallows. Spoon into 8 (4-ounce) paper cups. Freeze until firm. Let thaw for several minutes before peeling away paper and serving. Makes 8 servings.

Vincie Metcalf
Bettendorf