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By Peggy Isenhour
For the Enterprise

This month’s recipes are frozen cherry salad and ranch potatoes. Both recipes are naturally gluten free and are great as side dishes during the hot days of summer. Blessings.️
Frozen Cherry Salad
8 oz. cream cheese (room temperature)
1 cup sour cream
Pinch salt
1/3 cup sugar
1 small can (8oz) crushed pineapple, drained
1 can mandarin oranges, drained
1 16 oz package frozen pitted dark cherries
½ cup chopped pecans
2 cups miniature marshmallows
Beat cream cheese. Add sour cream, salt and sugar. Beat with electric beater. Fold in pineapple, oranges and cherries. Add nuts and marshmallows and stir gently. Freeze in 8×8” or 9×11 dish. Set out on counter about 10 minutes before serving to soften.

Ranch Potatoes
3 ½ cups potatoes, cubed
1 cup or less Hidden Valley ranch dressing
¼ tsp salt
Dash of black pepper
1/3 cup bacon chopped, divided (Smithfield, Great Value and
Hormel Black Label bacon are all gluten free)
2/3 cup shredded Cheddar cheese
2/3 cup shredded mozzarella cheese
Sprinkle of paprika
Cook potatoes until tender in salted boiling water. Drain well. Preheat oven to 350 degrees. Combine potatoes, ranch dressing, salt, black pepper and ¼ cup of bacon bits. Place potato mixture into a baking dish. Top with cheddar and mozzarella cheese and remaining bacon bits. Bake for 20 minutes or until cheese begins to brown and mixture is hot.