1 6 ounce package of lime Jell-o
1 20 ounce can of crushed pineapple
1 13 ounce can evaporated milk
1 cup mayonnaise
1 cup cottage cheese
Mix Jell-o with 2 cup boiling water. Add in pineapple. Add in cortege cheese. Blend milk and mayonnaise till smooth then add to Jell-o mixture. Pour into greased mold if desired. Cool till firm.
Growing up, my mom make up this salad for every steak barbecue I can remember. Eating it takes me back to 4th of July celebrations at the bottom of our cul-de-sac. All the neighbors would bring out their barbecues and we'd have a huge pot-luck barbecue. Dinner would be followed by a game of softball while we waited for it to get dark enough for fireworks. And then the fireworks! Oh, what a show. In St. Helens, we were lucky a similar relationship with our neighbors and had many gatherings and celebrations in the cul-de-sac. Miss that.
Romaine lettuce
1 can of Mandarin orange sections or fresh oranges cut into bit-sized pieces
1/2 red onion, sliced
Croutons
Green Goddess Dressing **
Toss together.
I threw this together one day on a whim and it ended up being a hit.
** Green Goddess Dressing
3/4 cup packed fresh parsley leaves
1/3 cup mayonnaise
1/3 cup sour cream or plain yogurt
1 green onion, cut up
1 tablespoon vinegar
1 teaspoon anchovy paste (I omit this)
1/4 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
1/8 teaspoon dried tarragon, crushed
1 to 2 tablespoons milk
Blend, everything but milk, together in blender or food processor till smooth. May store in refrigerator up to 2 weeks. Before serving, stir in milk to desired consistency.
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