Recipe of the Month
Standing Walrus

Jell-O Salad

This recipe is straight form a Jell-O box in the 50's. My Mom served it at every function other than Polish Christmas Eve, and Polish Easter Brunch It's become such a mainstay item for our family I had to serve it at Critter and Kate's wedding. The interesting thing was that the English and South African guests also fell in love with it, and were asking for the recipe. So here it is.

If you've purchased the wrong pineapple or for some reason you can't find the crushed version, you can buy larger pieces and cut them up yourself. Just be sure to drain before adding to the Jell-O.

  • 2 Small Pkt Lime Jell-O
  • 1 Each Cucumber, Skin and all
  • 2 Cans Crushed Pineapple, Small Cans, NO Juice
  • 1 Large Carrot, Peeled and Grate

1. Make Jell-O according to package directions, but use only 1/2 the water. Place in refrigerator to gel, and WATCH IT CLOSELY, so it doesn't get too hard. Because I'm usually in a hurry (running late) when I make this I quite often place some ice cubes in the measuring cup with the water, this makes the water colder and the Jell-O will set quicker.

2. Shred then drain Cucumber with skin, shred Carrot long ways. Drain Pineapple and mix all in with jello.

3. Chill and serve.




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