Dark Cherry Salad Squares

I'm baffled as to what exactly justifies the use of the word "salad" in the title of this recipe. Is the use of Jello alone enough to call it a salad? I'd call it a dessert, but what do I know?

The first ingredient here is dark cherries, which I normally love - but on seein the rest of the ingredients, I just don't think I could bring myself to sample a square. What do you think?

This is recipe #3 in the July Jello Jigtacular! Collect them all!

Ingredients:
2 c. Gourmet's Choice (r) dark sweet cherries (thawed, drained, reservin juice and cut in half)
1 1/2 c. boilin water
2 (3 oz.) pkgs. black cherry Jello (I've noticed that the word "pkg" hasn't been spelled out in any of this month's Jello recipes. Why?)
1 (8 oz.) container whipped toppin (e.g., Cool Whip)
1 c. white seedless grapes (cut in half)
1/2 c. sugar
1/4 c. Elite Egg (tm) substitute (oh, this just keeps gettin better and better)
3/4 c. pineapple juice
2 tbsp. margarine

How to:
Thaw and drain cherries, reservin juice. Add enough water to reserved juice to equal 1 1/2 c. liquid. Cut cherries in half; set aside. Dissolve Jello in boilin water. Add to reserved juice mixture. Chill until partially set. Fold in grapes and cherries. Pour into a 9x9-inch square pan; chill until firm. Combine sugar, flour, (wait - what? there's no flour in the ingredients list) egg substitute and pineapple juice in saucepan. Cook, stirrin constantly until smooth and thickened. Stir in margarine; cool. Combine whipped toppin with egg mixture. Pour carefully over Jello. Chill. Makes 9 servins. (Phew. That's a lot of fancy cookin and ingredients for what could be a whole lot easier - take a can of fruit cocktail, pick out and eat all the peach and pear bits, dump the leftovers in a vat of cherry Jello and top with Cool Whip. Voila! I just came up with a new salad. We'll call it "Canned Gourmand's Delite Salad". That's copyrighted as of now.)

Ham Souffle

Oooh la la! So elegant, so refined! This is the perfect addition to the Hamtacular Spectacular. (Thanks to Corrine True of the Immanuel Lutheran Dorcas Society for this unusual recipe.) Enjoy - and remember, if anyone makes fun of you for makin a froo-froo souffle, you remind them that there's never nothin froo-froo about the Midwest's favorite: Haaaaammmmmmmmmmmmmmmmmm!

Ingredients:
16 slices fresh bread (remove crust)
8 oz. cream cheese
2 c. ham (cubed) or sausage (cooked) (wait a minute - if I'm readin this right, if you're usin ham it doesn't have to be cooked? that's ... hold on - is ham raw? or is it cured? can you tell I'm a vegetarian?)
3 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
6 eggs
2 c. corn flakes (crushed)
1/2 c. butter (melted)

Oven temp: 350 degrees

Pan size: 9x13 bakin pan

How to:
Butter a 9x13-inch pan. Fit 8 slices of bread to cover bottom of pan. Add ham and cheese, top with 8 slices of bread. Mix other ingredients, pour over last layer of bread, cover with foil and refrigerate. (I don't know much about makin souffles, but this doesn't sound like the souffles I've seen before...) Before bakin, bring to room temperature, remove foil and top with corn flakes and butter. Bake at 350 degrees for 1 hour. Garnish with fresh fruit on servin plates. (I take it this is a breakfast dish then? It seems awful breakfasty.)