"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

Lime Congealed Salad Recipe

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This recipe for Lime Congealed Salad, by , is from (Re)Union Cookbook, 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!

Contributor:  
Contributor:  
Unknown, Recipe Booklet for Salads

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. lime gelatin
1 pkg. lemon gelatin
2 cups hot water
8 oz cream cheese
1 can crushed pineapple (No. 2)
1 can Eagle Brand Milk
1/4 cup mayonnaise
1 cup nuts

Directions:
Directions:
Mix gelatin and water. Also pour over cream cheese after cheese has been whipped. This will allow cheese to mix more evenly. Add juice of No. 2 can crushed pineapple. Let cool till syrupy. Add condensed milk. Put back in refrigerator and let get syrupy. Add pineapple, mayonnaise, and nuts.

 

 

 

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