cantaloupe salad
- Categories
- Salad
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (3-oz) lemon gelatin |
| 1 pinch | Salt |
| 1 cup | Hot water |
| 1 cup | Cold water |
| 1 teaspoon | Lemon juice |
| 1 cup | Canteloupe balls |
| ¼ cup | Sliced celery |
| ¼ cup | Chopped nuts |
| 1 pack | (3-oz) cream cheese; softened |
| 2 tablespoons | Mayonnaise |
Dissolve gelatin and salt in hot water. Add cold water and lemon juice.
Chill ½ mixture until slightly thick. Fold in canteloupe, celery and nuts. Pour into 1-quart mold. Chill until almost firm. Mix cheese and mayonnaise until smooth. Gradually blend in remaining gelatin. Pour over chilled gelatin mixture; chill until firm. Unusual, but good! MRS WAYNE BOLDEN (DEBBIE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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