| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salad |
10 |
Servings |
INGREDIENTS
| 2 |
cn |
(16-oz) green gage or purple plums |
| 1/2 |
c |
Syrup from plums |
| 2 |
c |
Grape juice |
| 2 |
pk |
(3-oz) lemon gelatin |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Lemon juice |
| 2 |
pk |
(3-oz) cream cheese |
INSTRUCTIONS
Heat grape juice and add to gelatin, with syrup, mashed plums, salt and
lemon juice. Cool. Pour 1/2 gelatin mixture into 1-1/2 quart mold and chill
until firm. When remaining gelatin thickens like raw egg white, beat in
cream cheese until frothy. Pour over firm gelatin mixture and chill until
firm.
MRS N.R. HOSEY (JUDY)
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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