Cherry Salad

Ingredients

• 1 can red pie cherries
• 2 oranges (juice and pulp of both and grated rind of one)
• 1 package cherry Jello
• 1 small can crushed pineapple
• 1/2 cup broken pecans
• 1/4 cup cold water
• 1 cup sugar

Method

1. 1

   Bring cherries and sugar to boiling point.

2. 2

   Add Jello to hot mixture.

3. 3

   Dissolve gelatin in cold water.

4. 4

   Pour hot Jello mixture over gelatin and cool.

5. 5

   Then add juice and pulp of 2 oranges and grated rind of one.

6. 6

   Lastly add 1 small can crushed pineapple and 1/2 cup broken pecans.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 53. The excerpt below is the record exactly as published.

CHERRY SALAD 1 14-ounce can Bing cherries 1 package cherry Jello (seeded) 1 cup of juice plus 1 cup of ¥Y2 cup almonds or chopped boiling water to dissolve nuts Jello Dissolve Jello. Add drained cherries, nuts and flavoring.. Makes 14 individual molds. SUE S. PARKER JEANETTE WILSON (Mrs. E. Clark) CHERRY SALAD 1 can red pie cherries 2 oranges (juice and pulp of 1 cup sugar both and grated rind of one) 1 package cherry Jello 1 small can crushed pineapple 1 envelope plain gelatin ¥Y2 cup broken pecans VY. cup cold water Bring cherries and sugar to boiling point. Add Jello to hot mixture. Dissolve gelatin in cold water. Pour hot Jello mixture over gelatin and cool. Then add juice and pulp of 2 oranges and grated rind of one. Lastly add 1 small can crushed pineapple and % cup broken pecans. MAy TOMLINSON (Mrs. C. F.) 142 SALADS AND DRESSINGS PRESSED CHICKEN 4 pound chicken 1 tablespoon gelatin 1 cup chopped green olives 4 tablespoons cold water 3 chopped pimentos 2 cups boiling broth 1 cup finely chopped celery Cover a four pound chicken with cold water. When about half done, add‘salt and pepper. Boil until meat falls from bone. Remove chicken from broth and when cool free it from skin and bones. Return skin and bones to broth and cook % hour longer. Chop meat fairly fine and mix with 1 cup chopped green olives (stuffed ones may be used if you do not wish to use pimentos), 3 chopped pimentos, and 4 cup finely chopped celery. Season well. Soak 1 tablespoon gelatin in 4 tablespoons cold water for 5 minutes. Then add 2 cups boiling broth, strained and fat removed. When gelatin is dissolved, combine with other ingredients and place in a wet mold or pan. Slice to serve. JUDY CONRAD HAWORTH (Mrs. H. S., Jr.) LIME SALAD 1 package lime Jello 14 cup mayonnaise 1 package cream cheese Olives, nuts and pimento in Y4 cup cream, whipped desired quantity Dissolve Jello in 1 cup boiling water and stir in cream cheese. When mixture begins to thicken stir in other ingredients. Chill. FRANCES HAworTH (Mrs. Horace S.) CONGEALED CRANBERRY SALAD 1 package cherry Jello 1 cup sugar (scant) 2 cups ground raw cranberries 14 cup coarsely chopped 1 orange (juice and ground pecans rind) 1 small can crushed pineapple Make Jello using the juice of the orange as part of the liquid required. Let stand. Grind cranberries and orange rind. Add sugar. Let stand a while. When Jello begins to set, add all and mold. Pretty and good at Christmastime. LELIA T. CLINARD (Mrs. John) MAGGIE WALTON (Mrs. Clarence) 143 THE QUAKER COOK BOOK CONGEALED FRUIT SALAD 1 can pineapple 2 cups juice from canned fruit 1 can grapefruit sections or Juice 1 lemon same amount fresh fruit 12 cup sugar 2 envelopes Knox gelatin dis- 1 cup blanched almonds solved in 4% cup cold water

Cook this with the app: pantry check, scaling, and the assistant.