Dissolve gelatin and salt in hot water. Add cold water and lemon juice.
Chill 1/2 mixture until slightly thick. Fold in canteloupe, celery and
nuts. Pour into 1-quart mold. Chill until almost firm. Mix cheese and
mayonnaise until smooth. Gradually blend in remaining gelatin. Pour over
chilled gelatin mixture; chill until firm. Unusual, but good!
MRS WAYNE BOLDEN (DEBBIE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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