Molded Cheese Salad

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.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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

Directions

1. For the salad dressing: Mix sugar, flour and salt together.
2. Add water and blend.
3. Pour into pineapple juice and cook for ten minutes over low heat, stirring frequently until slightly thickened.
4. Pour over egg, stirring rapidly; return to heat and cook for 3 minutes longer.
5. Remove from heat and add lemon juice; cool in the refrigerator.
6. When ready to serve, thin with plain or whipped cream to desired consistency.
7. For the Salad: Dissolve gelatin in boiling water and chill until it begins to thicken.
8. Whip until fluffy; fold in next five salad ingredients.
9. Spritz a ring mold with cooking spray (Pam), pour mixture in and chill until firm.
10. Unmold onto lettuce leaves and fill center with salad dressing.