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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