5 cups diced cooked chicken
1 cup diced celery
2 cups salad dressing
1 1/2 cup chopped Red Delicious Apples with peel
2 cups pecan halves
10 ounces pickle relish
4 hard-boiled eggs, diced

In large bowl combine chicken, celery and salad dressing. Add apples, pecans, pickle relish and eggs. Mix until well blended.

15 1/4 ounce pineapple chunks
6 ounces cherry gelatin
1 cup water
16 ounces whole cranberry sauce
1 cup celery
1/2 cup chopped pecans

Drain pineapple; reserve syrup. Add water to syrup to make 1 cup of liquid. Bring to a boil and add gelatin; dissolve. Add 1 cup of cold water. Chill until thick but not set. Stir in cranberries, pineapple, celery and pecans. Pour into a 2-quart mold. Chill until firm. Unmold.

1 bunch broccoli, bite-sized pieces
1/2 cup shelled sunflower seeds
1 cup raisins
1 pound bacon, cooked & crumbled
1 cup chopped pecans
1/2 medium red onion

Toss all ingredients. Add 1 cup mayonnaise, 1/3 cup sugar, 2 tablespoons white vinegar. Mix thoroughly. Pour over salad and toss well.

3.5 ounces pistachio instant pudding mix
20 ounces crushed pineapple
9 ounces whipped topping
1 cup miniature marshmallows
1/2 cup chopped pecans

Add pudding to pineapple. Add other ingredients. Chill overnight in a mold.

1 large green apple (Granny Smith), cored and chopped
1 medium red apple (Red Delicious), cored and chopped
1/2 cup seedless red grapes (cut in halves)
1/4 cup craisens
1/2 cup fresh blueberries
1 can (11 oz.) mandarin oranges, drained
2 cups chopped North Carolina pecans
1/4 cup pure sourwood honey
1/2 teaspoon apple pie spice

Combine first seven ingredients in a serving bowl. In a small bowl mix the honey and apple pie spice and drizzle over serving bowl. If you cannot find sourwood honey, light corn syrup is a good substitute. Yield: about 6 cups of salad.

1 cup North Carolina pecans, chopped finely
Small can (2 1/4 oz.) Deviled Ham
3 tablespoons horseradish
3 tablespoons sour cream
1/2 teaspoon granulated garlic (optional)
1 tablespoon fresh parsley, chopped very finely
1/4 cup red bell pepper, chopped very finely
1/2 teaspoon black pepper

Combine all ingredients in a bowl. Serve with crackers, or stuff small tomatoes, tiny pre-baked tart shells, mushrooms or celery. Yield: about 1½ cup of mixture.