Tag Archives: crushed pineapple

Recipes - Salads

Grandma’s Green Salad

At any large family gathering of ours that involves a hearty meal, someone is tasked with making what my sisters and I always referred to simply as “Grandma’s Green Salad”.  It is a green salad, yes, but prepared using gelatin in a ring mold and nary a vegetable in sight. There was no way I could cut into this salad today for a photograph so I am posting a photograph of it “as is”,  before chilling in the fridge overnight.  The salad is airy with whipped cream and small bits of crushed pineapple and cream cheese for delicate flavor.

This is a simple gelatin salad to prepare with 40-50 minutes of “down time” while the gelatin is setting up halfway in the fridge. Once that is ready, you need only whip your cream and fold it into the gelatin-pineapple-cream cheese mixture and allow it to rest, covered, in the fridge overnight.  I prefer this salad with some finely chopped pecans myself, but I omitted them today as the Carlyle branch of the family likes it best without nuts.

The cream cheese and crushed pineapple add sweetness to the lime gelatin used in the recipe.  To serve, turn out onto a plate  on a bed of lettuce leaves or serve from your ring mold.  This salad always brings back sweet memories for all of us, and I hope someday it will do so for your family; there really is nothing better than our old heartfelt favorites on the table!  Happy Easter, y’all!

Grandma’s Green Salad

Ingredients

1-(3 oz.) box lime gelatin
1 cup water
1 small can crushed pineapple with juice
3 oz. cream cheese, softened
1/2 pint whipping cream
1/2 cup pecans, chopped (optional)

Directions Dissolve the package of lime gelatin in the boiling water in small sauce pot. Pour small amount of this mixture in the bottom of a glass ring mold and place in fridge to set. Transfer the remainder of the gelatin mixture to a large bowl and add the crushed pineapple and cream cheese, breaking the cream cheese into small pieces with a fork. Place this mixture in fridge also until halfway set, whip the cream then add it to the gelatin mixture.  Add pecans, if using, and fold well to blend ingredients. Scrape this mixture over the set-up gelatin mixture in your ring mold, smoothing with a spatula. Cover and chill overnight.

Share
Recipes - Salads

Cranberries in the Snow

this cranberry salad

Christmas is past, but, oh, how memories linger! My hope is that every blessing you enjoyed be magnified in the new year! Shared family time, often with a baby or several, means a new generation of your family growing and changing right in front of your eyes, and is there anything finer than Christmas excitement reflected in their eyes? The days after Christmas are sweet as well with all busyness finished and stopping to catch our breath before the new year begins. The holiday tables set with favorite dishes linger in my memory especially then. Our celebration this year was made sweeter with this cranberry salad. This old recipe of mama’s is a beautiful addition to any holiday table; it looks so festive plated with a Christmas turkey or ham. The sweetened tartness of the cranberry sauce is a perfect complement to the “snow” topping. This tastes even better the second day, or for a sweet late-night snack, after the flavors have mellowed. It is such a special dish, do try it!

Cranberries in the Snow

Ingredients

1 lb. pkg. fresh cranberries
3/4 cup water
1 cup crushed pineapple, drained
1 cup pecans, chopped
1-(8 oz.) block cream cheese, softened
1 large box cherry flavored gelatin
2 cups sugar
1 cup celery, sliced thin
1-(7 oz.) jar marshmallow crème
1/2 pt. carton whipping cream

Directions Cook cranberries in water until tender and they begin to pop. Mix dry gelatin and sugar in large bowl and add cooked cranberries. Stir and allow to cool. Add pineapple, celery and nuts. Pour into a 9×13 glass pan and refrigerate until set.

Topping: Whip the cream and mix well in large bowl with cream cheese and marshmallow crème. Use a rubber spatula or a flat wooden spoon for this as it takes effort to get the marshmallow crème blended with the whipped cream. Keep blending until you reach a good spreading consistency. Spread on top of gelatin mixture and refrigerate, covered, overnight.

Share