Wednesday, November 23, 2011

Working Mom's Recipe of the Week

This is a great kid-friendly side dish. It's a fifty-year-old recipe - when my mom was a little girl, Rose and Clarence Anderson were such close friends of the family they became honorary aunt and uncle. Rose developed this recipe and it became a staple of the Thanksgiving meal. It's easy enough that kids can help make it and it's delicious enough that everyone will love it.

Rose Anderson’s Lime Jello Salad
Servings = 8 side servings
Time = 1 hour, plus chilling

2 small packages limeJjello
Hot water
1 small can crushed pineapple in juice
1 small container fine cottage cheese
1 small can condensed milk, chilled

1. Pour 1 ½ cup of water into a glass mixing bowl. Place in microwave and cook for 3 minutes.
2. While the water is heating up in the microwave, drain the juice from the pineapple but keep the juice in a dish (you will use both the juice and the pineapple chunks).
3. When the water is hot stir in jello, ½ cup of sugar and pineapple juice. Keep stirring until the jello is all dissolved.
4. Let the jello sit until soft, like pudding. It may take more than a ½ hour.
5. When the jello is soft scoop it into a medium-size glass or ceramic dish. Use the dish you want to serve the jello in.
6. Carefully stir into the jello:
a. Cottage cheese
b. Pineapple chunks
c. ½ cup of mayo
d. Prepared condensed milk
8. Cover and place jello salad in the refrigerator for 8 hours or overnight. Keeps up to 3 days.

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