Horseradish Jello Salad (aka 'Springtime Jello Salad)
2 packages Jello lime gelatin 3 0z packages
2 cups very hot water
1 large can crushed pineapple (not drained)
2 tsp grated horseradish
1/2 cup mayonnaise
1/2 cup finely chopped walnuts
1 cup heavy cream, whipped stiff
"Dissolve the lime Jello in hot water stirring well. Cool in the refrigerator
and
check periodically for it to begin to jell. This can take about 15 to 30
minutes.
Stir it a bit occasionally to check and when it has the consistency of egg
whites it
is ready to add the other ingredients. Watch it carefully as it will start to
jell
almost all at once and if you wait too long your salad will be chunks of green
jello
instead of a beautiful creamy fluffy green concoction.
Meanwhile, while waiting patiently (or not so patiently) for it to jell,
incorporate
the horseradish into the mayonnaise with a small whip or fork. Even if you are
tempted to, DO NOT LEAVE OUT THE HORSERADISH. You could cut it down to 1 1/2 tsp
(you
wimp), but if you leave it out the salad tastes boring and awful. When ready
stir in
the mayonnaise, the pineapple with juice and the walnuts.
Fold in the whipped cream with a spatula and pour the salad into a 2 quart mould
or
individual moulds for the fancy presentation. Chill until firm or overnight.
Or ....you can do like I do and pour it into any 2 quart bowl that you have
handy and
scoop it out when ready. Plop. Obviously, I'm not quite up to the presentation
that
Mary had created, but it still tastes great."
