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"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

Under the Sea, Pear Salad Recipe

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This recipe for Under the Sea, Pear Salad is from The Gribbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1- 3 oz pk Lime Jello
1/4 tsp salt
1 cup boiling water
1- 1 lb can pear halves
1 Tbs lemon Juice
2- 3 oz pk cream cheese
1/8 tsp ginger powder

Directions:
Directions:
Dissolve Jello & salt in boiling water. Drain Pears, reserving syrup: add water if necessary to make 1¼ cups. Dice pears and set aside. Add pear syrup & lemon juice to jell-o. Measure 1¼ cups into a 1 qt mold. Chill until set, but not firm. Meanwhile soften cream cheese until creamy. VERY gradually add remaining jell-o. chill until very thick. Fold in pears. Spoon mixture into mold. Chill until firm. Unmold on crisp lettuce

Personal Notes:
Personal Notes:
This recipe might be Edna Gribbell's- Gary

 

 

 

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