"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Orange Buttermilk Salad, by Velma Wilcox, is from Cooking to Cure Cancer ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 1/2 oz. crushed pineapple in syrup 6 oz. orange gelatin 2 c. buttermilk 8 oz. whipped topping, thawed 1/4 c. chopped pecans
In a large saucepan, bring pineapple and syrup to a boil. Remove from the heat; stir in gelatin. Cool to room temperature. Stir in the buttermilk. Fold in whipped topping and pecans. Pour into an 8-cup mold; chill 4 hours or overnight.
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