"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 TOPPING FOR JELLO SALAD, by Gail Hagen, is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 egg beaten 2 T flour 2 T butter 1/2 C pineapple juice 1/2 C sugar 3 oz cream cheese softened 1 C whipped Cream
Cook until thick in double boiler, add 3 oz package of creamed cheese. Stir until smooth and cool. when ready to use fold in 1 pkg Dream whip or 1 cup whipped cream and fold together. Pour over your Jello, apples or carrot salad
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