1 20 ounce package frozen cauliflower
1 10 ounce packed frozen cut broccoli
1 17 ounce can whole kernel corn, drained
1 17 ounce can cream style corn
2 cups shredded Swiss cheese
1 10 ounce can cream of celery soup
1 4 ounce can sliced mushrooms, drained
1 1/2 cups soft rye bread crumbs
2 tablespoons melted butter
Cook cauliflower and broccoli according to directions. Cut up large pieces. Drain. Combine the corns, cheese and soup. fold in begetables and mushrooms. Turn into 9 x13 inch baking dish. Toss cread crumbs with melted butter and sprinkle on casserole. Bake uncovered 30-35 minutes at 375 degrees. Let stand 10 minutes before serving.

CREAMY WHITE SALAD

2 packages unflavored gelatin
1/2 cup sugar
2 cups pineapple juice
3 tablespoons lemon juice
1 teaspoon almond extract
1 cup half and half
1 cup whipping cream

In a medium saucepan, stir together the gelatin and sugar. Stir in the pineapple juice, lemon juice, almond extract. Cook and stir the mixture over low heat till the gelatin dissolves. Chill the mixture in the refrigerator for about 1 hour or till cool. Stir in half and half. chill till partially set--to the consisteny of unbeaten egg whites. In a mixing bowl, beat cream till soft peaks form. Fold into gelatin mixture. Pour into 5-6 cup ring mold. Chill till set. Unmold onto serving platter. Fill center with fresh fruit, Jello jiggler eggs or fresh flowers, pansies are very nice.

CRANBERRY CREAM MOLD

1 8 ounce package cream cheese, softened
1 cup powdeored sugar
1teaspoon unflavored gelatin
1 1/2 cup half and half
1 6ounce can frozen cranberry juice cocktail concentrate, thawed

Beat cream cheese in large bowl with electric mixer till creamy. Beat in sugar gradually. sprinkle gelatin over cranberry juice concentrate in small bowl. let stand 5 minutes to soften. Place bowl over hot water over low heat; stir until gelatin is dissolved. Cool. Remove from heat and beat into cream cheese mix. Add half and half; continue to beat until smooth and well blended. pour into lightly oiled 4 cup mold. Freeze until firm. Unmod onto serving plate. Drizzle with or serve along side with following sauce.

Sauce
1 12 ounce can frozen cranberry juicie cocktail concentrate undiluted
1/3 cup sugar
Combine in small pan. Boil gently till mixture is reduced by 1/3. Cool. Sauce will thicken as it cools. Mixed berry concentrate may be used in place of cranberry