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Congealed Salad Recipe

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This recipe for Congealed Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Mobley Whitley
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 sm pkg lemon Jello
2 c. cold water
3/4 c. mayonnaise
1 c. chopped nuts
2 c. hot water
1 lg. cn crushed pineapple, un-drained
1 cn Eagle Brand sweet condensed milk
1 c. shredded Cheddar cheese

Directions:
Directions:
Dissolve Jello in hot water the add cold water. Let partially congeal. Mix milk and mayonnaise together, then mix with this all other ingredients. Stir all this mixture into the partially congealed Jello. After this has been in the refrigerator about ten minutes, stir again. Makes a large salad. Fills oblong Pyrex dish or Tupperwear cold-cut keeper.

 

 

 

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