Friday, November 16, 2012

Emerald Salad

This is the recipe Mom always used.

1 pkg. lemon jello  (3 oz.)
1 pkg. lime jello (3 oz.)
2 c. liquid (use liquid from pineapple and added water to make 2 c.)
1 #2 can (20 oz.) crushed pineapple
1/2 c. diced celery
1 c. cottage cheese (I usually use the lowfat)
1 c. evaporated milk
1 c. mayonnaise (3/4 c. seems a little less disgusting to me)
1/2 - 1 c. walnluts, almonds, or pecans, chopped

Boil liquid and add to jello powders.  Let set until nearly stiff.  Beat until fluffy.  Fold in other ingredients and pour into mold or 8 x 8 pan.

I think it's an 8 x 8 pan, but maybe it's a 9 x 13.  I don't remember.  The important thing is that you have enough for everyone!


Darlene said...

I made it last night and put only 1/4 the amount of mayo in and it was great.

Darlene said...

Thanks for posting the picture, Em.