Frozen Pineapple-almond Salad

All that we spiritually know of ourselves, all that we know of God, and of Jesus, and His Word, we owe to the teaching of the Holy Spirit; and all the real light, sanctification, strength and comfort we are made to possess on our way to glory, we must ascribe to Him… Where He is honoured, and adoring thoughts of His person, and tender, loving views of His work are cherished, then are experienced, in an enlarged degree, His quickening, enlightening, sanctifying and comforting influence.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Dairy			8	Servings

INGREDIENTS

1/2	c	Blanched almonds
1 1/2	c	Crushed pineapple
		Drained
1/2	c	Maraschino cherries
		Drained
1/2	c	Chopped dates
24		Marshmallows
8	oz	Cream cheese, softened
1/4	c	Mayonnaise
1	c	Whipping cream

INSTRUCTIONS

Buy blanched, toasted salted almonds or blanch your own by dropping
1/2 cup almonds into boiling water. Turn off heat and let almonds  stay
in water only one minute. Remove to paper towels to drain  thoroughly.
With fingers, rub almonds until peel comes off.  Coarsely chop almonds,
set aside. 2. Drain pineapple and reserve  syrup. 3. Cut drained
cherries into quarters and set aside. 4. Cut  dates (about 3 ounces)
into slivers and set aside. 5. Cut  marshmallows into eighths and set
aside. 6. Combine in bowl 3  tablespoons of pineapple syrup and the
softened cream cheese. Beat  until fluffy, then blend in 1/4 cup
mayonnaise. Gently fold in  pineapple, cherries, dates, almonds and
marshmallows. 7. Chill bowl  and beaters then whip the cream until it
piles softly. Gently fold  the cream into the fruit mixture. 8. Turn
into mold and freeze until  firm, about 3-4 hours.  Recipe By     : Jo
Anne Merrill  From:                                 Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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