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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fruit Salad- Shamrock Jello Recipe

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This recipe for Fruit Salad- Shamrock Jello, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jimae Kenney


12 oz Lime Gelatin (6 # 4 oz.)
3 c. Boling Water (3 qt + 3 c.)
1 Lg can Crushed Pineapple w/ Juice (1 #10)
1/4 c. Sugar (1 1/4 c.)
2 Tbls. Lemon Juice (2/3 c.)
1 pt. Cottage Cheese (5 #)
1/2 c. Sliced Almonds or Chopped Pecans (5 c.)
1 c. Whipping Cream (5 c.)

1. Bring water to boil, stir in gelatin, sugar and lemon juice
2. Add pineapple with juice
3. Cool until slightly set
4. Stir in Cottage Cheese
5. Whip cream until stiff
6. Fold Gelatin Mixture into cream
7. Stir in nuts
8. Pour into pan or mold
9. Refrigerate until well set
10. Unmold or cut and serve on lettuce leaf
11. Garnish with topping and fresh lime twist

Number Of Servings:
Number Of Servings:
1st set of ingredients serves 20. The amount in the ( ) is for 100 servings
Personal Notes:
Personal Notes:
This is Bruce's Favorite Recipe!




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