Prep 20 mins
Cook 0 mins
A sparkling citrine gem for your table from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
- 1 (3 ounce) package lemon gelatin
- 2 cups boiling water
- 1⁄2 cup heavy cream, whipped
- 1 cup nuts, chopped
- 1 cup grated American cheese or 1 cup monterey jack cheese or 1 cup mild cheddar cheese
- 1 cup crushed pineapple, drained
- 1⁄2 cup stuffed green olive, sliced
Fruit Salad Dressing
- 1⁄4 cup sugar
- 2 tablespoons flour
- 1⁄8 teaspoon salt
- 1⁄2 cup water
- 1 cup pineapple juice
- 1 egg, beaten
- 3 tablespoons lemon juice (fresh is best)
- 1⁄2-1 cup whipping cream, whipped
- For the salad dressing: Mix sugar, flour and salt together.
- Add water and blend.
- Pour into pineapple juice and cook for ten minutes over low heat, stirring frequently until slightly thickened.
- Pour over egg, stirring rapidly; return to heat and cook for 3 minutes longer.
- Remove from heat and add lemon juice; cool in the refrigerator.
- When ready to serve, thin with plain or whipped cream to desired consistency.
- For the Salad: Dissolve gelatin in boiling water and chill until it begins to thicken.
- Whip until fluffy; fold in next five salad ingredients.
- Spritz a ring mold with cooking spray (Pam), pour mixture in and chill until firm.
- Unmold onto lettuce leaves and fill center with salad dressing.