Click here to advertise on CatholicCulture.org

Catholic Recipe: Jellied Pineapple Salad

    INGREDIENTS

  • 1 envelope (1 Tablespoon) unflavored gelatine
  • 1/2 cup cold water
  • 1 can (1 pound) crushed pineapple
  • 1/2 cup pineapple syrup from can
  • juice of 1 lemon
  • 1/3 cup vinegar
  • 1 teaspoon salt
  • 1/2 cup diced cucumber
  • crisp salad greens
  • mayonnaise
  • Details

  • Serves: 6
  • Yield: 1-quart gelatin mold
  • Prep Time: 4 hours
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Gelatin molds were very popular in the 1950s and 1960s in America. Here's a fruit and vegetable version to serve with the Midnight Buffet.

DIRECTIONS

Soften gelatine in cold water. Drain crushed pineapple; heat syrup. Add hot syrup to gelatine; stir until dissolved. Strain lemon juice; add with vinegar, salt, and sugar. Stir until sugar dissolves. Add 1 or 2 drops green coloring; stir to obtain even color. Chill until syrupy. Fold in crushed pineapple and cucumber. Pour into 1-quart mold. Chill until set. Unmold on crisp salad greens. Garnish with mayonnaise. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

An Appointment that Francis Should Withdraw 18 hours ago
A new approach to Vatican appointments? 20 hours ago
The rising, dangerous influence of 'transgender' ideology August 27
Does the EU flag evoke the patronage of the Virgin Mary? August 27
The diocese as corporate sponsor August 27

Top Catholic News

Most Important Stories of the Last 30 Days
‘A real via crucis’: Pope Francis, patriarch plead on behalf of Iraq’s Christians CWN - August 8
Hundreds of thousands of Iraqi Christians in flight as Islamic State advances CWN - August 8