"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple Salad Recipe

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This recipe for Pineapple Salad, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverly Smith
Added: Monday, August 24, 2009


1 Box Lemon Jello
1 Cup crushed pineapple well drained
1 Carton Cool Whip
1 cup pineapple juice
3/4 cup sugar
3 T. flour
2 eggs beaten
1/2 cup pecans

Make jello as directed on package. When it starts to set add the cup of pineapple.

Spread Cool Whip over jello mixture

Combine pineapple juice, sugar, flour and eggs. Cook over med. heat until thick. (5 to 8 minutes)
Pour over cool whip and sprinkle with pecans




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