Dear Mrs. Hutchison,
Yesterday I made your recipe for "Lime-Pineapple Salad" and was pleasantly surprised. I must admit, I was skeptical of combining cheese with Jello and I don't normally consume chartreuse foods, but I swallowed my pride (and some salad) and found it to be a delicious side dish, as well as a perfect palate cleanser. My dinner guests likened the flavor to sherbet, which I would say is quite a compliment. One dinner guest was allergic to nuts, so I served the chopped pecans as an optional garnish, but I did take your advice to add a bit of fresh lemon juice and I believe that added a nice tang. I also used Reddi Wip instead of whipping my own cream from scratch to save time (I do hope that doesn't disappoint you!). I still think the texture combinations leave a bit to be desired, but overall, you've really opened my eyes and changed my opinions of Jello salads, so BRAVO!
All the Very Best,
Lime Pineapple Salad
(Adapted from recipe by Mrs. Doris Hutchinson, Burkburnett High School, Burkburnett TX in Favorite Recipes of American Home Economics Teachers: MEATS Edition)
1 can crushed pineapple (about 2 cups)
1 package lime Jello
1 Tablespoon lemon juice
1 cup whipped cream
1 cup grated cheddar (or American) cheese
1/2 cup chopped pecans (can be served separately)
Heat canned pineapple to boiling point in sauce pan, stirring to ensure all the pineapple is heated.
Pour in packet of lime Jello and remove from stove.
Stir until Jello is dissolved and stir in lemon juice.
Pour into bowl and let chill in fridge until partially set.
Fold in whipped cream and grated cheese. If you would like, you may also fold in the nuts at this time.
Pour into a serving bowl and chill for a few hours (or overnight) in the fridge before serving.