| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salad | 60 | Servings | |
INGREDIENTS
| 4 | cn | (20-oz) crushed pineapple |
| 2 | cn | (16-oz) sliced peaches; diced |
| 2 | c | White seedless grapes; halved |
| 1 1/2 | c | Maraschino cherries; cut into eighths |
| 1/2 | lb | Marshmallows; quartered |
| 2 | ts | Crystallized ginger; finely chopped |
| 1 | tb | Unflavored gelatin |
| 1/3 | c | Cold water |
| 1 | c | Orange juice |
| 1/4 | c | Lemon juice |
| 2 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | c | Coarsely chopped pecans |
| 2 | qt | Cream; whipped –or– |
| 10 | pk | Dessert topping mix -or- |
| 1 | qt | Heavy cream plus |
| 5 | pk | Dessert topping mix |
| 3 | c | Mayonnaise |
INSTRUCTIONS
Drain fruit, saving 1-1/2 cup pineapple juice. Combine fruit, marshmallows and ginger. Soften gelatin in water. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add orange and lemon juice, sugar and salt; stir to dissolve. Chill. As mixture starts to thicken, add fruit mixture and nuts. Fold in cream and mayonnaise. Spoon into 1-quart cylinder cartons (paper, plastic or metal). Cover and freeze. Makes 9 quarts. To serve: Remove from freezer and thaw enough to slip out of carton. Cut in 1-inch slices. Serve salad on lettuce; garnish with cherries. For dessert, top with whipped cream. Serves 54-72. Each quart makes 6-8 servings. MRS STANLEY RUSSELL (MARJORIE) TURNER, 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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