"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 Pear-Jello Salad, by Mary Lou Arnold, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 oz box lime gelatin 1 lb can sliced pears 8 oz cream cheese, cut in pieces 1/2 pint whipping cream (or 8 oz frozen whipped topping, thawed)
Drain pears, catching liquid in small saucepan. Heat to boiling. Turn off heat and stir in gelatin until dissolved (about 2 minutes). Set aside to cool at room temperature. Puree pears in blender. Add cream cheese pieces and blend. Add gelatin mixture and blend until smooth. Pour into large bowl. Whip cream until thick. Fold into gelatin mixture (or just fold in thawed whipped topping). Refrigerate in bowl or mold until set. About 8 servings.
Mary Lou has often brought this salad to church potlucks.
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