"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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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