Liturgical Year : Recipes : Coast-to-Coast Salad

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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:

Food Categories

Salad
Fruit

Often Made With

Chicken Pie Supper for Fifty Sample Menu

Feasts

None

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

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