| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salad | 6 | Servings | |
INGREDIENTS
| 1 | pk | (3-oz) lemon gelatin |
| 1 | pn | Salt |
| 1 | c | Hot water |
| 1 | c | Cold water |
| 1 | ts | Lemon juice |
| 1 | c | Canteloupe balls |
| 1/4 | c | Sliced celery |
| 1/4 | c | Chopped nuts |
| 1 | pk | (3-oz) cream cheese; softened |
| 2 | tb | Mayonnaise |
INSTRUCTIONS
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.
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”