The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Picture
Grandma's Lime Jello Salad

1 20-Ounce Can Crushed Pineapple 1 Cup Cottage Cheese
1 6-Ounce Package Lime Jello 1/2 Cup Walnuts, Chopped
1 Cup Mayonnaise 1/2 Cup Celery, Finely Chopped, Optional
1 Cup Evaporated Milk

Drain pineapple juice into a 2-cup measuring cup and add water to make 2 cups liquid. In a saucepan, bring pineapple juice to a boil and dissolve jello. Cool slightly while you prepare the rest of the salad.

In a large mixing bowl, whisk together mayonnaise and evaporated milk. In a separate bowl, combine pineapple, cottage cheese, walnuts, and celery if desired.

Once jello has cooled, add to mayonnaise mixture. Then add the rest of the ingredients and stir to combine. Pour into an 8x8 pan and refrigerate until solidified, approximately 4 hours or overnight. Cut into squares and serve on lettuce cups. Garnish with extra walnuts if desired. Alternately, scoop into sherbet bowls top with sweetened whipped cream and maraschino cherries.

2020 Adapted Recipe - April Ferre - Adapted from www.homecookingmemories.com


"I know what you are thinking ... Mayo?  Are you serious?  Yes.  And no, you really don't taste the mayo in the finished project.  If you look around the internet, you can find all sorts of variations of this recipe, some substituting cream cheese for mayo, if you prefer, and heavy cream for evaporated milk, though I believe this recipe to be more faithful to the original. Other variations include pecans instead of walnuts, the addition of chopped celery, marshmallows, maraschino cherries, and even horseradish!  This is one of those old fashioned recipes that use to be popular at church potlucks and family holiday dinners.  This isn't actually my Grandma's recipe, but it is one that I always enjoy seeing when it pops up at potlucks." - April Ferre

Back to Salads & Salad Dressings




Powered by Create your own unique website with customizable templates.