Post by cuteascountry_Shortcake on Oct 27, 2002 23:56:58 GMT -6
Helen's Salad
1-3 oz. pkg. Lime jello
1-3 oz. pkg Lemon jello
1-8 oz. can Pineapple Tidbits, (reserve liquid)
1-2 to 3 oz. Olives, stuffed, (reserve liquid)
1/3 c. Whipping Cream
1/4 c. Mayonnaise
1/4 pound Cheddar Cheese
1 small head Cabbage
1. Use package directions for making jello. Use a part of the pineapple and olive juice for the liquid.
2. Shred Cabbage and Cheese, separately..
3. Slice the olives.
4. Allow jello to gel to the viscosity of thick fresh egg whites.
5. Fold in cabbage and olives.
6. Place into a loaf pan.
7. Whip the whipping cream to stiff foam (do not form butter).
8. Fold mayonnaise into whipping cream.
9. "Ice" whipping cream and mayonnaise on top of cabbage and jello salad.
10. Top with grated cheese.
11. Allow to gel until firm.
Helen's Salad and many other recipes were found by clicking onto the link below.
www.oregonstate.edu/food-resource/recipes/osu.html
Note from webpage: Following are recipes which have been placed on the web for distance education students to give input to their "laboratory" work. These are available for anyone to use; however, it would be appreciated if users would omit "Go To Experiment Submission".