"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pineapple Banana Salad Recipe

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

Connie Cramer
Added: Monday, April 11, 2005


1 (3oz) lemon jello
1 cup boiling water
1 cup cold 7UP
2 large bananas. sliced
1 (8oz) crushed pineapple
2 Tbsp butter
2 Tbsp flour
1/2 cup sugar
1 cup pineapple juice
1 egg
2 Tbsp lemon juice
1/8 tsp salt
1 cup whipping cream, whipped

Dissolve the jello in the boiling water and then add the 7UP. Add the pineapple and bananas. Chill until set. Top with the dressing. To make the dressing, cook together the butter and flour. Then add the rest of the ingredients and cook until smooth. When this mixture is cool, fold in the whipped cream. Spread over the jello and top with grated American cheese if desired. You can put this in a 7 x 11 pan or double the recipe and put in a 9 x 13 pan.

Personal Notes:
Personal Notes:
This is Bills favorite salad.




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