PINEAPPLE CHEESE SALAD

Liz Briggs

2 cups boiling water

2 pkgs. lemon gelatin

2 cups cold water

1 can crushed pineapple (1 lb. 4 1/2 oz.)

2 cups shredded sharp cheddar cheese (1/2 lb.) 6 ripe medium size bananas

 

Pour boiling water over gelatin. Stir until gelatin dissolves. Add cold water. Chill until mixture begins to

thicken. Drain pineapple well. Save syrup for making creamy topping.

Sprinkle cheese over bottom of 13x9x2 inch pan. Fold pineapple and bananas into thickened gelatin. Spoon over

cheese.  Chill  until firm.   Serve on lettuce leaves with

creamy topping. Makes 12 servings.

 

CREAMY TOPPING

 

1/2 cup sugar

2 Tbsp. flour

1 cup syrup, drained from crushed pineapple

1 cup whipping cream, whipped

1 tsp. lemon juice

2 eggs, slightly beaten

2 1/2 Tbsp. butter

 

Combine sugar and flour in heavy saucepan. Mix well. Fold in juice and eggs. Cook over low heat, stirring constantly, until smooth and thickened. Stir in butter.

Chill.  Fold in whipped cream. Spread  over  salad and refrigerate.  Cut into squares.  Can be used as a dessert also.

 

STRAWBERRY JELLO SALAD

                                        Linda Franklin

     Mix together:

3 small pkgs. strawberry jello 1 cup boiling water

 

Add:

1 pkg. thawed strawberries

1 large can crushed pineapple

2 diced bananas (optional)

Place 1/2 of mixture in mold.   Cool.  Add 1 cup sour cream to cooled jellied salad.  Pour remaining strawberry mixture on top.   Refrigerate. Prepare one day in advance.

 

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