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SOUR CREAM SALAD Esther Linsted

From Peoria School Circle Cook Book - 1979 (1979).

Source and licence

From Peoria School Circle Cook Book - 1979 (1979), printed page 352, digitised by the Internet Archive: https://archive.org/details/1979-peoria-school-circle-cook-book-test

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 4 cans mandarin orange slices 1 carton or 1 can sour cream 4 cans pineapple chunks 2c.
  2. miniature marshmallows Flaked coconut Drain fruits.
  3. Mix all ingredients and refrigerate, SPRING BREEZE SALAD Twila DeJong 2 (3 oz.) pkg.
  4. lime Jello 1 can lemon pie filling 1 (3 oz.) pkg.
  5. lemon Jello 1 large can fruit cocktail, 1 ce boiling water drained 3 Ce cold liquid, fruit juice 1 large can drained crushed plus water pineapple 1 pkge prepared Dream Whip Dissolve Jellos in boiling water.
  6. Add fruit juices.
  7. Beat in pie filling.
  8. Reserve one cup of Jello mixture, place rest in refrigerator to chill.
  9. When Jello starts to congeal, add fruits.
  10. Pour into 9 x 13 inch pan.
  11. Chill.
  12. Beat Dream Whip as directed on package, blending in the reserved Jello mixture and spread over first layer.
  13. SPRING SALAD Rachel Vander Molen 1 (3 oze) pkg.
  14. lemon Jello 1 small can frozen orange juice 1 (3 oz.) pkg.
  15. orange Jello 2 cans mandarin oranges and 2c.
  16. hot water juice 1 (No.
  17. 2) can crushed pineapple and juice Dissolve Jellos in hot water.
  18. Stir in frozen juice.
  19. Add remaining ingredients.
  20. Pour into 9 x 13 inch pan and chill.
  21. STRAWBERRY GELATIN SALAD Vera Franje 1 large (6 oz.) pkg.
  22. 2 pkge frozen strawberries, strawberry gelatin thawed 1 small can crushed pineapple, 1 pt.
  23. sour cream drained Small marshmallows 3 bananas, peeled and sliced Dissolve gelatin with 2 cups hot water.
  24. Add 1 3/4 cups cold water.
  25. Cool.
  26. Add pineapple and strawberries.
  27. When gelatin begins to set, pour half in mold or serving dish.
  28. Add bananas.
  29. Stir gently.
  30. Refrigerate in mold until almost completely set.
  31. After gelatin is almost set, cover gelatin in the mold with marshmallows, then smooth sour cream over top of marshmallows.
  32. Spoon rest of gelatin mix over top.
  33. Refrigerate.