Recipes:
Apple Raspberry Salad

1 package (3 ounce) raspberry flavored gelatin
1 cup unsweetened applesauce
1/4 cup broken pecan pieces
1 cup boiling water
1/2 cup sliced celery
1 package (10 ounce) frozen raspberries or 1 cup fresh raspberries
1 1/2 cups chopped, unpeeled Rome or York apples

In 2 quart mixing bowl, dissolve gelatin in boiling water. Add frozen raspberries and stir gently until raspberries are thawed. Stir in apples, applesauce, pecans and celery. Pour into serving dish or mold. Refrigerate about 2 hours or until mixture is set. Serve as salad or as an accompaniment to beef, pork or chicken. Makes 8 (1/2 cup) servings.

Nutritional Analysis Per Serving: Calories, 99; Fat, 3 g; Cholesterol, 0 mg; Fiber, 2 g; Sodium, 13 mg; percent calories from fat, 29%.