"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lion House Pineapple Supreme Salad Recipe

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This recipe for Lion House Pineapple Supreme Salad, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Hart
Added: Saturday, September 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 oz pkg lemon jello
1 c boiling water
2 Tbsp lemon juice
1 c cottage cheese
13 1/2 oz can pineapple tidbits
1/2 c slivered almonds
1 c heavy cream, whipped

Directions:
Directions:
Dissolve jello in boiling water. Add lemon juice and cottage cheese. Combine pineapple and almonds and blend into jello mixture. Chill until jello starts to thicken. Fold in whipped cream and pour into 4 1/2 c salad mold. Refrigerate until firmly set.

Personal Notes:
Personal Notes:
This reminds me of another salad Mom used to fix. Instead of lemon jello, she used lime jello. Once the jello started to thicken, she added a container of cottage cheese and a can of crushed pineapple. Then the whole thing set in a square cake pan. That was one of the few jello salads I ever enjoyed when I was younger. --Karen

 

 

 

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