"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Congealed Cherry Salad Recipe

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This recipe for Congealed Cherry Salad, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 can crushed pineapple
2 pkg. Philadelphia. cream cheese (2 small or 1 large)
2 pkg. Cherry Jello
3/4 cup nut meats
3 cokes (small bottles)

Directions:
Directions:
Drain pineapple and bring juice to a boil., pour only Jello and cream cheese and heat until smooth. Add nut meats and pineapple, then the 3 cokes. Pour into molds or bowl and congeal, (you may substitute cottage cheese for cream cheese).

 

 

 

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