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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A little like the grandmother of the ubiquitous dump salad, this made-from-scratch salad utilizes very few convenience foods. From the Western chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. Ingredients:
1 (20 ounce) can crushed pineapple, drained (reserve juice) |
1 (3 ounce) package jello gelatin, any flavor |
1/8 teaspoon salt |
6 ounces cream cheese, softened and whipped until light |
1 cup heavy cream, whipped until stiff (whipping cream) |
3/4 cup walnuts, chopped |
1 cup seedless grapes |
3/4 cup marshmallow, diced |
1/2 cup celery, diced |
2 pimientos, diced |
Directions:
1. Bring pineapple juice to the boiling point; add to gelatin and salt.
2. Stir until dissolved.
3. Cool; when it begins to congeal, fold in cheese and whipped cream.
4. Pour into a mold or into individual molds and chill until firm.
5. Unmold onto leaf lettuce when ready to serve .
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