Sparkling Salad
From Recipes from our hearth, 1960
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 48. The excerpt below is the record exactly as published.
SPARKLING SALAD 2 pkg. lime gelatin 2 cups hot applesauce 221 kg SALADS 1 small can crushed 2 small bottles /-Up pineapple Dissolve lime gelatin in hot applesauce. /Ad pine- apple and 7-Up. Pour into mold and chill. Best to make this a day ahead and chill overnight. — Mrs. John H. Teague STRAWBERRY SALAD 2 pkg. strawberry jello 1 cup boiling water 210 oz. pkgs. frozen strawberries 1 can pineapple 3 bananas mashed 1 cup chopped nuts 1 pint sour cream Dissolve jello in hot water. Cool slightly, fold in strawberries, pineapple, bananas, and nuts. Place, half of jello mixture in dish, spread sour cream, then rest of jello mixture. Place in refrigerator overnight. Mrs. Everett Duggins STRAWBERRY SALAD 2 small pkgs. strawberry jello 1 small can crushed pineapple
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