"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lime spang Recipe

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This recipe for Lime spang, by , is from The sisters Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Paciolla

Category:
Category:

Ingredients:  
Ingredients:  
1 cup boiling water
1 (6 ounce) package lime flavored Jell-OŽ mix
1 (20 ounce) can crushed pineapple, drained with juice reserved

1 (8 ounce) package cream cheese, softened
2 cups heavy cream

Directions:
Directions:
In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.

In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Personal Notes:
Personal Notes:
This is was a holiday favorite at the Paciolla table!

 

 

 

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