Monday, December 20, 2010

Retro Recipe Monday: Pineapple-Cheese Salad

Oh you scamp, Cooking for Company. For you, Charmers, I have marked so many recipes in here. While I was doing so (sober!), I kept saying to J^1 and J^2, "these things that I know, I cannot unknow!" More and more frantically and then eventually just despondently as the evening went on.

Pain shared is pain multiplied!

Pineapple-Cheese Salad

A church supper special that's also a winner in "at home" guest meals

2 pkgs. lemon flavor gelatin
2 c. boiling water
2 c. cold water
6 bananas, peeled and sliced
2 c. miniature or cut up marshmallows
1/2 c. sugar
3 tblsp. cornstarch
2 (8 1/2 oz.) cans crushed pineapple, undrained
1 c. heavy cream
1 c. shredded Cheddar cheese

* Dissolve gelatin in boiling water; add cold water and chill until syrupy. Stir in sliced bananas and marshmallows. Pour into 13 x 9 x 2" pan. Chill until set.

* Mix sugar and cornstarch; add to undrained pineapple. Cook over medium heat, stirring consistently, until thickened. Cool.

* Whip heavy cream and fold into cooled pineapple mixture along with half of the shredded cheese. Spread mixture on congealed lemon gelatin.

* Sprinkle remainder of shredded cheese over top. Chill overnight. Cut into squares. Makes 12 to 15 servings.


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