I'm think the same as Dave, that you are thinking of the Waldorf or some version of that. It didn't start out with Cool Whip, since the salad predates all of us ;)....The dressing wasn't nearly as sweet, that came later. Cool Whip wasn't even around until I was in high school, we had cream we could whip, and, later - boxed dry Dream Whip with frozen Cool Whip following that. We didn't have the marshmallows in our Waldorf salad, I can only remember having marshmallows in their full size for camping trips, on a stick, over a fire.

I feel your pain. Suggestion: try allrecipes.com,,they have some collections like Xmas extra with all of it together. That might help and you can do an advanced search where you put in name of recipe or main ingred you want or don't want in a recipe,,that could help you track down some lost stuff. Plus I like that they are rated and people tell how the dish turned out,,what improvements they made etc. I can bring up bread pudding without raisins or if I have extra bananas on hand I pulled it up using bananas in the bread pudding and got hits there too. About.com in their food section has some wonderful recipes that I've made for years and lots of collections too. Now you got your work cut out for you in deciding....that is the hardest part you know. I hope you have a great first hosting experience,,,just remember, it's just one meal,,this won't make or break a persons life. Why don't you ask some that are coming to "bring your favorite XYZ dish" to help you out? I've done those,,"I'll do the whole thing dinners" and by the time I'm thru, I'm too tired to enjoy it,,I'm broke and say I'm not doing this again. Or, how about ordering some stuff from Honey baked ham or whatever. Take advantage of Costco, they have great appetizers you can pop in the oven. I'm just thinking out loud here. Have a good one. Nicole

Would this be it, Miss Glenda? Crustless Spinach Quiche Ingredients 2 Teaspoons vegetable oil 1/2 Cup green onion, chopped 6 1/2 Ounces frozen chopped spinach 4 large eggs 1 Cup heavy cream 1 Cup muenster cheese, shredded 1/4 Teaspoon salt 1/8 Teaspoon ground nutmeg 1/4 Teaspoon ground pepper Directions Preheat oven to 350ðF (175ðC). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cream, cheese, salt, nutmeg and pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Servings: 4

The Cherry Cake recipe I got from here, although I thought it was from Carolyn: 1-1/2 cups granulated sugar 1 9-oz pkg Philadelphia Cream Cheese, softened 1 cup margarine, softened 1-1/2 tsp vanilla 4 eggs 2 cups sifted cake flour 1-1/2 tsp baking powder 3/4 cups well drained chopped maraschino cherries, salad cherries are fine 1/4 cup cake flour Glaze: 1-1/2 cups sifted confectioner's sugar 2 tablespoons milk Preheat oven to 325 degrees First, chop the maraschino cherries and set aside. (I chop the small ones in half, larger into quarters.) Thoroughly mix the cake flour with baking powder. Combine sugar, cream cheese, margarine and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups flour and baking powder, mixing well after addition. Toss the cherries with the 1/4 cups flour, trying to coat each piece of cherry. Fold into the batter. Pour into a 10 inch tube pan, greased and bake for 1 hour 20 minutes. Cake is done when it is light gold and toothpick comes out clean. Let cool for 5 minutes; remove from pan. Cool thoroughly. When cooled, combine the glaze ingredients and drizzle over cake. Garnish with cherries. Notes: Make sure you watch it while it's baking and check it after an hour- if toothpick comes out clean, it's done. Don't let the cake cool for any more than 5t minutes before removing from the pan; it will stick! This cake freezes well. Wrap it well and thaw it for 24 hours prior to serving. Don't glaze before freezing. The original recipe called for 1/2 cup finely chopped pecans to be sprinkled into the greased pan before adding the batter. I've never tried it but it's probably good. In lieu of cake flour, I have used 1 cup regular flour less 2 tablespoons and it works just fine. Can also be made in 5 greased and floured 5-3/4 X 3-1/4 inch loaf pans. Bake at 325 for 45-50 minutes. I made it with pecans and it was lovely