Mom used to make this salad in the summer when we went to camp. In her original recipe from the Blue Binder Cookbook the only instructions were DO NOT ADD COLD WATER. After doing some research I found the recipe in one of my cookbooks and made it.
1-1/2 cans crushed pineapple, (14 oz.)
1/2 to 3/4 cup boiling water
1-6 oz. pkg. lime jello
1 cup finely chopped celery
1/2 cup salad dressing
1 small carton cottage cheese, small curd
Drain pineapple well, reserving liquid. Add liquid and water together and heat to boiling. Add jelly powder and stir until dissolved. Add celery, salad dressing and cottage cheese. Mix well then pour into salad mold or individual serving cups. Refrigerate to set.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment