7-Up Salad (ca.1972)

A/U Cookbook

1 6-oz. package lemon jello
2 cups 7-Up
2 cups boiling water
1 20-oz. can crushed pineapple (save juice)
1 cup miniature marshmallows
3 large ripe bananas, chopped
1/2 cup chopped walnuts
1/2 cup slivered maraschino cherries

Dissolve jello in boiling water — add 7-Up. Add pineapple and marshmallows and refrigerate until slightly jelled. Add remaining fruits and nuts. Frost.*

*Frosting:

1/2 cup sugar
1 cup pineapple juice
1 package Dream Whip Topping
2 tablespoons flour
1 beaten egg

Combine sugar and flour and blend in beaten egg; gradually stir in pineapple juice and cook over low heat, stirring constantly until thick. Set aside to cool. Prepare Dream Whip according to package. Fold into cooked flour mixture and spread over hardened jello salad. Tio lightly with some shredded coconut and decorate with cherries if desired.

COMMENT: Use a 9 x 13-inch baking dish

Martha Myers — Lexington

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Health Salad (1950)

Health salad

Submitted by Mrs. Vincent Sapienza, New York (N.Y.)

1 package lemon gelatin
2 c. hot water
1 tsp. sugar
Pinch of salt
1 c. grated cooked pineapple
½ c. grated carrot

Dissolve gelatin in hot water. Stir in 1 teaspoon sugar and a pinch of salt. When partly set, add 1 cup grated pineapple and carrot. Cool and serve on lettuce.

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Prune Salad (1916)

Prune salad

Submitted by Dora H. Gross

Cook prunes as for sauce. Be sure they do not come to pieces. When cool, remove the seeds and fill with the following mixture: Equal parts of cream cheese and chopped English walnut meats moistened with a little sherry. Serve on lettuce leaves with French dressing.

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