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"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

Cleo Waltrip's Congealed Salad Recipe

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This recipe for Cleo Waltrip's Congealed Salad is from The Hire 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 pkg 3 oz lemon gelatin
½ cup hot water
½ cup mayonnaise
1 cup cottage cheese, drained
1 cup chopped celery
1 cup grated carrots
1 tbsp grated onion, optional
Directions:
Directions:
Dissolve gelatin in hot water; allow to cool to room temperature. Beat in mayonnaise with egg beater.
Add remaining ingredients, pour into a glass dish. Chill until firm. Cut into squares and serve on lettuce.
Personal Notes:
Personal Notes:
I know this sounds awful, but I remember sort of liking it. The recipe was in a news article about a "money-making" luncheon at Mt. Tabor Church. 21 people brought congealed salads. There should be a picture of the article along with this recipe. Cleo Waltrip was in Mama's Sunday school class. She was also my health teacher in the 9th grade at Mount Tabor High School. As best as I can tell, this was printed around 1983.

 

 

 

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