Pineapple and Cheese Molded Salad

 

1 can (13.5 oz) pineapple tidbits
1 package (3 oz.) lemon flavored gelatin
1 cup shredded sharp cheddar cheese
1/2 cup chopped salted pecans
1/3 cup chopped celery
1 cup undiluted evaporated milk

Method:

  1. Drain pineapple, saving juice. Measure juice and add enough water to make 1 cup. Place in small saucepan and bring to boil. 
  2. Place gelatin in mixing bowl and pour hot pineapple liquid over it, stirring until gelatin is dissolved.
  3. Cool, then stir in remaining ingredients. Ladle into a well-oild 1-quart mold or a baking dish and chill until set, about 2 to 3 hours.  Makes 6 to 8 servings.

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