| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (small) lemon jello |
| 1/2 | c | Sugar |
| 1 | c | Pecan meats |
| 1/2 | c | Mayo |
| 1 | cn | (small) crushed pineapple |
| 1/2 | lb | Grated longhorn cheddar |
| 1 | c | Whipped cream |
INSTRUCTIONS
from Methodist Church Cookbook, Stafford, KS, 1958 Mrs. T.J.McConnaughey Heat pineapple juice and sugar to boiling. Remove from heat. Dissolve 1 pkg lemon Jello into pineapple mixture. Cool. When starting to set, add pineapple, cheese, nuts, mayo, and whipped cream. Chill until solid. Serves 12 to 16 Posted to TNT - Prodigy's Recipe Exchange Newsletter by JVAX57A@prodigy.com (MRS BOBBIE S WEAVER) on Oct 22, 1997
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