Cantaloupe 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)


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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