"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lime Congealed Salad Recipe

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

Contributor:  
Contributor:  

Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz. can crushed pineapple
1 3 oz. package line jello
1 8 oz. container small curd cottage cheese
1/4 cup chopped nuts
1 8 oz. carton cool whip

Directions:
Directions:
In a saucepan, bring the pineapple to a boil. Stir in jello until dissolved. Remove from heat and cool for 5 minutes. In a blender, mix jello mixture, nuts and cottage cheese. Blending well. Remove from blender and place in a mixing bowl. Fold in cool whip. Place in an 8 x 8 dish. Cover and congeal in refrigerator. Served when set.

 

 

 

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