Friday, April 2, 2010

25. Lime Pineapple Salad, It Glows

 Gelatin is an amazing product...it can be looked upon with disgust when served plainly alongside strange, inedible hospital meals or it can be gobbled up with gusto when combined with a few added ingredients and served with love.

 Going back farther than the 1930s, gelatin was very popular, especially in the Midwest. In those 'olden' days, many Sunday dinners included a concoction known as golden glow salad...which was orange gelatin infused with grated carrot, canned pineapple and served with mayonnaise.

 While my mother did not make that particular salad, I do remember her drinking glasses of Knox Gelatine-laced liquids with the hope that her fingernails and hair would become stronger and less brittle...I doubt that there was any real evidence supporting the nail-growing theory and with nothing to show after months of effort, my mother finally gave up drinking those strange cocktails...

As things progressed in the marketing world, sugar-free gelatin became a staple for dieters. Add a little fruit or vegetables and that gelatin side dish moves over from the junk food column to the real-food column.

Gelatin desserts or salads are also very economical and, consequently, are often featured at potluck dinners. I usually love those donated salads...partly because I hardly ever think to make them for myself and the flavor combinations others put together are a treat for me.

Today's recipe is one that is familiar, easy to make and is tasty...It is a wonder that I had not thought to make it in the past 15 years!



Lime - Pineapple Salad




1 small pkg. lime-flavored gelatin
1 C boiling water
1 (15 1/4 oz) can crushed pineapple, undrained
½ C Hellmann’s mayo
½ C small-curd cottage cheese
½ C chopped celery
½ C chopped pecans

Dissolve gelatin in boiling water in a large mixing bowl. Stir until gelatin is dissolved. Chill until partially set. Fold in remaining ingredients and pour into a square glass pan (8x8). Cover with plastic wrap and chill. Slice and serve on lettuce.

1 comment:

  1. Marian said: Your recipe sounds good, Diane. I think my mother used to make something similar. One gelatin memory I have is as follows: In 1990 I was in the hospital for nine days with a bleeding ulcer and had just come home. Sister Joan Gale brought me a dish of plain red Jello--nothing else was in it. That tasted so good to me that I ate it for every meal, including breakfast, until it was gone. It just goes to show that embellishments are not necessary, but I may try the salad.

    ReplyDelete