| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Salad |
16 |
Servings |
INGREDIENTS
| 2 |
pk |
Unflavored gelatin |
| 1/2 |
c |
Hot water |
| 1 |
cn |
(large) crushed pineapple |
| 1 |
cn |
(large) pears; chopped |
| 3 |
tb |
Lemon juice |
| 1/2 |
c |
Sugar |
| 1 |
pn |
Salt |
| 1 |
|
Egg |
| 1 |
tb |
Sugar |
| 8 |
lg |
Marshmallows |
| 1/2 |
|
Stick butter; melted |
| 2 |
tb |
Lemon juice |
| 2 |
ct |
(small) whipping cream |
| 1 |
c |
Sugar |
| 16 |
cn |
American cheese |
INSTRUCTIONS
TOPPING
Mix gelatin & hot water & let stand. Drain juice off fruit. Mix lemon juice
with it & add salt & sugar. Bring to a boil, add gelatin & cool. Add fruit
& pour into a 10-inch square pan. Let set well and add topping. Topping:
Mix egg, sugar, marshmallows, butter & lemon juice together & cook over low
heat until thick. Cool. Whip cream & add 1 cup sugar. When first mixture
has cooled, add it to the whipped cream & spread over firm gelatin.
Sprinkle with grated American cheese.
BRENDA LANHAM
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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