We must raise $703 by March 31st to pay critical bills. Essential to continue our mission. Donate now!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Coast-to-Coast Salad

    INGREDIENTS

  • 4 pounds (4 quarts) fresh cranberries
  • 2 quarts water
  • 6 cups sugar
  • 1 can (1 pound 13 ounces) crushed pineapple
  • 1-1/2 cups cold water
  • 12 envelopes unflavored gelatine
  • 1 quart sliced celery
  • 6 large heads iceberg lettuce, chopped
  • 3 cups mayonnaise
  • Details

  • Serves: 50
  • Prep Time: 4 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

Fruited gelatin is no longer as popular as in the 50s and 60s. If you wish to bring a little nostalgia, this is a nice fruit gelatin served over lettuce. The preparation time includes chilling time.

DIRECTIONS

Cook cranberries in water until tender. Add sugar to cranberries; cook 5 minutes. Remove from heat. Drain crushed pineapple thoroughly. Add pineapple syrup to cold water. Soften gelatine in syrup-water mixture. Add to hot cranberries, stirring until dissolved. Chill. When gelatine begins to set, stir in drained pineapple and celery. Pour into flat pans to depth of 1 inch. Chill thoroughly. Cut into 2-1/2-inch squares. Serve on chopped iceberg lettuce with mayonnaise (1 Tablespoon per serving). Makes 50 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
Shop Amazon

Recent Catholic Commentary

Insights on the enigma that is Pope Francis March 27
Our Most Characteristic Vice? March 27
Recognizing the Noonday Devil March 27
Patricia Jannuzzi on gay activists: And the real problem is? March 27
Surrogate parenthood = exploitation of desperate women March 27

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13