"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Green Salad Recipe

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Green Salad image
Paul & Jon Ellis McGee


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

Ruby Hampton Bundy
Added: Saturday, May 17, 2008


1 small box (3 oz.) lemon gelatin
1 small box (3 oz.) lime gelatin
1 c. boiling water
1/2 c. cold water
1 (8 oz.) package cream cheese
1 can (8 oz.) crushed pineapple, drained
1 cup chopped English walnuts
1 Cool Whip (8 oz.)


Mix lemon and lime gelatin with water (hot and cold) and place in refrigerator until it starts to jell. Blend cream cheese and then add to gelatin.

Add the pineapple, chopped nuts and Cool Whip, mixing well after each addition. Pour into 8 x 8 inch dish. Chill about 2 hours before serving.

I got this recipe from Carolyn Lawson when I first met her.




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