First Place - Denise Birt
Peachy Patriotic Fruit Salad
1 (15.5 oz.) can pineapple tidbits in juice
1 large banana, sliced
4 cups fresh strawberries
3 (6 oz.) containers peach yogurt
1 (8 oz) container shipped topping
1/2 cup powdered sugar
4 cups fresh peaches, peeled and cubed
2 cups fresh blueberries
1 cups miniature marshmallows
1 cup chopped walnuts
Drain pineapple, reserving juice in small bowl. Pat 6 pineapple dry with paper towels to remove excess juice. Toss banana slices in pineapple juice; drain well. Reserve 18 to 20 strawberries for flag stripes. Cut remaining strawberries into quarters.
In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In a large bowl, toss together pineapple tidbits, banana slices, quartered strawberries, peach cubes, 1 cup blueberries, miniature marshmallows and walnuts. Pour into 9 x 13 inch (3 quart) glass baking dish. Press lightly to even out top.
Spread yogurt mixture evenly over fruit mixture. Place blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters and arrange in rows to resemble stripes of flag.
Second Place - Marden Collins
Peachy Chicken Appetizers
Peach jello ring:
2 3 oz. pkg. peach jello chilled in Bundt ring. Fold in 2 cups peaches
1 10 oz. can chicken chunks
2 T. pecan pieces
1/2 cup diced dried peaches
1/3 cup chopped celery
1/3 cup chopped cucumber
1/2 cup Dukes Mayonnaise
Mix and scoop into jello ring on lettuce leaves.