Creamy Lime Salad by Romaine F.

My mom says she remembers this from ward dinners.  I asked her if Romaine took home a full bowl and she said that people liked it.  This proves that tastes change, because I took it to the lake where we had 5 families and the overwhelming consensus was that it isn't gross, but no one would choose to make it again.  The mayo was really strong.  They didn't really like my mom's salad either.  Next time, we will take recipes we know are good.   I thought it would look pretty like this other creamy lime salad my grandama used to make that is so yummy, but it didn't. I was very disappointed.  The recipe says it serves 50, so I cut it way down, about 1/6 of the original recipe, which was a great idea becasue that served 26 with some left over.  I think if you left out the Mayo and the celery, it might be good but I don't think I would make the effort to find out.  I only give this recipe 2 stars, but I give my grandma's lime salad recipe 4 stars, so I will give you that recipe so you can use it instead.

Creamy Lime Salad by Romaine F.

The amounts I used are in parentheses

1 no. 10 can (20 oz can) crushed pineapple, drained

Pineapple juice and water to make 2 quarts (1 1/2 c)

4 tall cans (12 oz. can) evap. milk chilled 

2 qt. (1 1/3 c) cottage cheese

1 qt. (2/3 c) finely choppeed celery

4 t (2/3 t) grated lemon rind

1 c (3 T) lemon juice

1 qt (6 oz pkg) lime jello 

1 qt (2/3 c) mayonnaise

1 pt (1/3 c) cnopped nuts

4 t (2/3 t) salt

 Add lemon juice and enough water to the pineapple juice to make a total of 2 quarts liquid.  Boil half of the pinapple juice mixture, pour over the gelatin, and strir it until dissolved.  Stir in the rest of the liquid and milk.  Cool it until it is partially set up, stirring often to keep it smooth.  Mix the cottage cheese, pineapple, mayonnaise, celery, nuts, salt, and lemon rind into the gelatin mixture.  Chill until firm.  Cut in squares and serve on top of lettuce leaves.  Yield 50 servings. 

Make this recipe instead:

Jello Salad

2 6 oz pkgs lime Jello

1 pt whipping cream

2 8 oz pkgs cream cheese

1 qt pears, drained and diced

1 can pineapple chunks, drained (you can use the juice as part of the liquid for the Jello if you like)

Make Jello using 4 c hot water, but only 1 c cold water.  Chill until thick but not set up.  Whip the cream.  Whip the Jello separately, then whip the cream cheese into it.  Fold the Jello and whipped cream together and fold in the fruit.  Chill until set.

This salad is very versatile.  I have made it with strawberry or raspberry Jello and added strawberries or raspberries and it was really yummy.  I think you could make any varieation on flavor.