Tuesday, November 30, 2010

Vintage Recipe: Green Congealed Salad

This is a recipe that's been in my husband's family forever! When I first saw what was in it, I wasn't so sure about it. But, y'all, it's so yummy! I love it!

2 1/2 cups water, divided
2 (3-ounce) boxes lime gelatin
1 (16-ounce) carton cottage cheese
1/2 cup mayonnaise
1 (20-ounce) can crushed pineapple in pineapple juice
1 cup chopped pecans, more for garnish, if desired 

Bring 1 cup water to boil. Place the gelatin in a bowl and pour the boiling water over it. Stir until dissolved. Stir in 1 1/2 cups cold water. Let cool to lukewarm (you can place it in the refrigerator for a few minutes, but do not let it set). In a separate bowl, combine the cottage cheese and mayonnaise. Stir in the pineapple with its juice. Stir in the cooled gelatin mixture. Stir in the nuts. Carefully pour the mixture into a large ring mold or serving bowl. Chill until firm. Garnish with nuts, if desired.
Our family always has it on Thanksgiving and Christmas. Here it is on our Thanksgiving table.

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