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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
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