Cool and Creamy Blueberries 

1 pkg (3 oz) lemon gelatin

1 pkg (3 oz) raspberry gelatin

1-1/2 cup boiling water

1/2 cup cold water

21 oz can blueberry pie filling

1 cup sour cream

1/4 cup powdered sugar

 Mix gelatins and boiling water in 9 X 13 pan.  Add cold water.  Let cool.  Stir in pie filling.  Set in refrigerator.  Top with sourcream mixed with powdered sugar.  Chill.

Apple , Carrot and Orange Coleslaw

12 oz. young carrots, finely grated

2 eating apples

1 tablespoon lemon juice

1 large orange

For the dressing

3 tablespoons olive oil

4 tablespoons sunflower oil

3 tablespoons lemon juice

1 garlic clove, crushed

4 tablespoons plain yogurt

1 tablespoon chopped mixed fresh herbs:

tarragon, parsley, chives

salt and freshly ground black pepper

Place the carrots in a large serving bowl.  Quarter the apples, remove the core and then slice thinly.  Sprinkle with the lemon juice to prevent them discoloring and then add to the carrots.  Using a sharp knife, remove the peel and pith from the oranges discoloring then separate into segments.  To make the dressing, place all the ingredients in a jar with a tight-fitting lid and shake vigorously to blend.  Just before serving, pour the dressing over the salad and toss well together.  Serves 4.