Lime Jello Salad

Ingredients

• 1 pkg lime Jello
• 1 1/2 cups hot water
• 1/2 cup Mayonnaise
• 1 small pkg Roquefort or blue cheese

Method

1. 1

   Dissolve Jello in hot water and cool.

2. 2

   Place in icebox and chill until it thickens a bit.

3. 3

   Remove and heat with egg beater until fluffy and whitish looking.

4. 4

   Add mayonnaise and crumble cheese into this and stir well.

5. 5

   Pour into molds greased with salad oil.

6. 6

   At serving time, run knife edge around molds and hold in bowl of warm (not hot) water.

7. 7

   Unmold on lettuce leaf, garnish with mayonnaise.

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 1. The excerpt below is the record exactly as published.

1 pkg lime Jcllo 11/2 cups hot uatcr 1/2 cup Moyonnr.ise 1 small pkg Roquefort or "bluio cheese Dissolve Jello in hot vrater md cool. Place in ice- "box and chill just until it thickens a "bit (so it will just stick to finger v/hen touched). Hemove ?jid heat vdth egg heater until fluffy rjid whitish looking. Add Mayonnaise and crumhle cheese into this rjid stir v;cll. Pour into molds greased v;ith salad oil. At servirig time run laiife edge around molds cmd hold in bowl of warm (not hot) v/ator. Unmold on lettuce lerJf, garnish vath Hryonnaisc. Serves 8 if individual molds are used, or 6 for small ring mold. Kitty Ivilliams HIHT: TO dry lettuce, pat it v/ith crumpled paper toweling. It ahsorhs water and does not hruise leaves. PHOZffi FHUIT SALAD 1 cxjp crushed pineapple. (1 small c?ji) 1 cup peaches (nedium can sliced) 1 "bottle cherries 1 cup mayonnaise

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