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SALADS: SEMIFINALIST

Seventh-grader hasn't taken home ec yet

Ryan Sobash is a rather confident cook.

After trying his Blueberry Salad recipe only once, the 12-year-old didn't hesitate to enter it in The Herald's ``What's Cookin' in Your World?'' contest.

His confidence paid off with him being named one of three semifinalists in the Salads category.

Ryan, a seventh-grader at Sharpsville Middle School, said he and his family first tasted the salad at his neighbor's graduation party. They liked it so much, Ryan asked for the recipe.

``It's almost like a dessert,'' he said of the gelatin salad.

The salad is made in steps, Ryan said. Including time for the gelatin to set, he said, the whole process takes about four hours.

That's not the only creation with which the youth dazzles his parents, Debbie and Walt Sobash, 2982 Maplewood Drive, South Pymatuning Township. ``Usually in the summer, I grill a lot,'' Ryan said, noting he likes to make sausage and steak on the grill.

And he hasn't even taken a home economics class yet. That will come second semester this year, he said.

In his spare time, Ryan can be found golfing at local courses. He plans to go out for the golf team when he enters high school.

Ryan also is involved in Student Council and Science Club at school. His career goal is the same now as it was at age 4, his mother notes _ to become a meteorologist.

He certainly has to deal with different types of weather. The day of the bakeoff saw him trudging through the rain to deliver newspapers along his route for The Herald.

A member of St. Bartholomew Church, Sharpsville, Ryan serves as an altar boy.

He is volunteer with Army Corps of Engineers at their visitor's center in Clark.


Blueberry Salad

1 package (6 ounces) black-raspberry gelatin

2 cups of boiling water

1 can (21 ounces) blueberry pie filling

1 can (15 1/4 ounces) crushed pineapple, undrained

1 cup chopped nuts





Topping:

1 package (8 ounces) cream cheese, softened

1 cup sour cream

1 teaspoon vanilla

1/2 cup sugar


1. Combine gelatin, boiling water, blueberry pie filling, pineapple and nuts, mixing well.

2. Pour into a large bowl or dish and refrigerate until firm.

3. Spread topping over all of the salad when gelatin is firm.

4. For topping, combine cream cheese, sour cream vanilla and sugar, blend until smooth.

5. Spread over gelatin, sprinkle with additional nuts, if desired, and refrigerate.

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Updated Aug. 13, 1997
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