My Mother’s Congealed Salad
Recipe information
Yield
serves 12-15
Ingredients
1 1/2 cups water
One 3-ounce package lemon gelatin dessert mix
One 3-ounce package lime gelatin dessert mix
One 20-ounce can crushed pineapple, drained
1/2 cup orange juice
1/2 cup evaporated milk
1 tablespoon fresh lemon juice
1 cup mayonnaise
1/2 cup cottage cheese
1/2 cup chopped walnuts
1/2 cup cherries, cut in half
Prepared horseradish
Pinch of salt
Preparation
Bring the water to a boil and stir in the gelatin mixes until dissolved. Let cool slightly, then add the pineapple, orange juice, evaporated milk, and lemon juice. Refrigerate until slightly thickened. Mix together the mayonnaise, cottage cheese, nuts, cherries, horseradish to taste, and salt. Stir this mixture into the gelatin. Pour into a lightly greased 13 x 9 x 2-inch pan and refrigerate until firm.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
