Frozen Salad

Ingredients

• 1 large can grated pineapple
• 1 package cream cheese
• 1 cup whipped cream
• 1/2 cup mayonnaise
• 12 marshmallows

Method

1. 1

   Cut marshmallows in small pieces, mash cream cheese, mix all together.

2. 2

   Add pineapple, cream stiffly whipped and dressing.

3. 3

   Mix well.

4. 4

   Fill one large or two small electric refrigerator pans and let freeze until firm.

5. 5

   Serve on lettuce leaf topped with mayonnaise mixed with cream.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 16. The excerpt below is the record exactly as published.

FROZEN SALAD 1 large can grated 1 package cream cheese pineapple 1 cup whipped cream 12 marshmallows % cup mayonnaise Cut marshmallows in small pieces, mash cream cheese, mix all to- gether. Add pineapple, cream stiffly whipped and dressing. Mix well. Fill one large or two small electric refrigerator pans and let freeze until firm. Serve on lettuce leaf topped with mayonnaise mixed with cream. Mrs. Susan C. Southerland. PINEAPPLE, CELERY AND NUT SALAD iy2 cupfuls canned pine- IV2 cupfuls celery, apple, cut in cubes cut in pieces 1 cupful chopped nuts Combine pineapple, celery and nuts. Mix with Fruit Salad Dressing. Serve on crisp lettuce leaves and garnish with cream cheese balls, sprinkled with paprika, and strips of green pepper. FROZEN FRUIT SALAD 1 large can crushed 1 cup blanched almonds pineapple 24 marshmallows cut small 1 large can white Maraschino cherries cherries — remove seed Mix above. 4 egg yolks. Beat well 4 tablespoons sugar 4 tablespoons taragon vinegar Cook in double boiler until thick. Stir constantly with wooden spoon. When cold mix with one pint stiffly beaten cream. Add to fruit mixture and turn into freezing pans. Mrs. Lawrence Thompson. GINGER ALE SALAD 1 can sliced pineapple 2 packages lemon Jello (cut) % lb. blanched almonds 1 can white cherries (cut) (cut) 1 bottle ginger ale Dissolve Jello in fruit juice and add cup of hot water. After it cools add other ingredients. Pour in mold that has been dipped in cold water. Serve with mayonnaise. Mrs. H. M. Wagstaff. The Chapel Hill Cook Book 35 GOLDEN GLOW SALAD 1 package lemon Jello 1 cup crushed pineapple 2 cups hot water 1 cup grated carrots Juice of 1 lemon % cup chopped nuts Dissolve the Jello in the hot water. Add the lemon juice and let stand until cool, then add the rest of the ingredients and pour into wet molds. Mrs. R. H. Sherrill. GRAPE SALAD 1 package lime Jello 1 doz. marshmallows 1 lb. white grapes (seedless) Cut grapes and marshmallows fine. Let lime Jello nearly congeal, then add grapes and marshmallows. Place in refrigerator, not in ice- tray. Serve on lettuce with mayonnaise. Mrs. Edward J. Snow. MATALEA'S SALAD 2 cups cottage cheese 2 tablespoons gelatine, 1 cup tomato catsup plain 2/3 cup French dressing 1 package lime Jello 1 cup mayonnaise 1

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