BERRY VELVET CREAM 3 oz pkg strawberry or raspberry Jello 1 cup whipping cream, whipped 10 oz pkg strawberries or raspberries, thawed & drained Dissolve Jello as directed on package using 1 cup boiling water & berry juice with cold water to make 1 cup. Chill until almost firm. Beat Jello until foamy. Fold together whipped Jello, whipped cream & drained berries. Spoon into 1 qt mold or 6-8 individual molds. Chill until firm.~~ STRAWBERRY SOUR CREAM SALAD 6 oz pkg strawberry Jello 2 cups boiling water 1 or 2 pkg frozen strawberries 1 can crushed pineapple 2 bananas, sliced 1 cup sour cream Dissolve Jello in water; add berries, bananas & pineapple. Pour 1/2 of mixture into 9x13" pan. Chill until firm. Spoon sour cream over top, spread evenly & cover with remaining Jello mixture. Chill & serve.~~

Linda, you can use Sriracha for the chili sauce, but you will not need very much of it, probably no more than half a teaspoon. To make up for the chili flavor, you can add chili powder (if it is a good brand and pure chili powder). If you have Ancho chili powder, that would be good to use, and you could just mix it with a bit of water. If you use chipotles in adobo sauce, you will be making an adobo dressing, which is a bit intense for a crab salad. I do recommend that you buy a canned chili or enchilada sauce - La Victoria is a good brand and is the correct mildness for this recipe. Sharon, it is fine to use a tomato based chili sauce in this recipe, but I give it a different name when it has tomatoes in it, although I can't remember what that is. I do make it both ways, but I think it is good to start with the pure chili sauce to be able to appreciate the subtle flavor of the mild chilies. Lars

This is slightly different each time because depending on the number of people the amounts changes a bit...The recipe is my mother's but with her blessing she approves of the addition of the shrimp. 1. red or white potates about 2-3 pounds. Scrub skins and put in 3 quart pan. Fill pan halfway water and add 2 tsp of salt. Boil until just tender.(do not over-cook) cool then peel if you wish, then cube (medium) the potatoes and put in a very large mixing bowl or 5 quart pan works great for mixing. 2. Chop 5 ribs of celery and add to potatoes. 3. Chop 1 large dill pickle and add. 4. Add 8 chopped hard boiled eggs. 5. Add 1/3 cup of finely chopped sweet onion or more/less to taste. 6. Add 2 small cans of med shrimp drained (this is optional), but if you like shrimp and potato salad you will love the flavors when combined. 7. Lightly toss all of the above. 8. Add 1-2 cups of mayonaise or half mayonaise/half Miracle whip. This is a tastes isssue...I prefer to use Hellman's (Best Foods) mayo only but add mustard 1-2 Tablespoons. 9. With the above add salt and pepper to taste as you mix, using a clean tasting spoon each time. 9. Mix together lightly but thoroughly. Add more mayo if needed. Put in bowl and slice two hard boiled eggs to decorate. Sprinkle paprika on top. Cover tightly and refrigerate until ready to serve. Enjoy!

WAX BEAN SALAD: Ingredients: 1/2 lb. wax beans, cooked until crisp tender 3 green onions, chopped 1 sm. diced red or green sweet pepper 3 tbsp. oil 1 tbsp. wine vinegar 1/4 tsp. salt 1/8 tsp. pepper 1 tbsp. chopped parsley 1/4 tsp. oregano Directions: Combine all ingredients, toss and refrigerate 1 hour at least.