"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

June's Congealed Salad Recipe

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

Contributor:  
Contributor:  
June Meeks
Added: Wednesday, December 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large can crushed pineapple
1 (6 oz.) pkg. jello (any flavor)
2 c. buttermilk
1 large ctn. Cool Whip
1/2 c. finely chopped pecans

Directions:
Directions:
Heat pineapple and juice to boil. Add jello; stir well. Set aside and let cool. When completely cooled, add buttermilk. Fold in Cool Whip and nuts. Pour in mold and let set.

 

 

 

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