Tuesday, December 2, 2014

Pacific Lime Mold

aka "The Green Thing"...



I've had this recipe for so long that I don't even know how far back it goes!   This type of jello mold was so popular in the 60's, and that was because they were easy to make and tasted delicious!

I just remember that once I made this one, it became a Christmas classic in our house.  Even my mom would ask me to be sure to make this for the holidays.  She was a big fan!

When Mike, my son-in-law, became part of our family, this is the dish he makes sure will be on the Christmas menu, now.   Only, he likes to call it "The Green Thing"...so, that's what I've nicknamed it!

This is a little healthier than some other gelatin salads, as it has cottage cheese in it, and a little horseradish, if you like that too.  I leave it out, since my husband is the only one who likes it.  

I have a wreath mold, which makes it look really pretty on the table, especially once I decorate it with cherries.   You don't have to add the cherries, but for Christmas they just work!  This is also great to make the day before, a real time saver in the kitchen on Christmas Day.



Ingredients:

1 (3 oz.) pkg. lime gelatin
1 cup boiling water
1 (9 oz.) can crushed pineapple (reserve juice)
1 cup. small curd cottage cheese
1 tsp. horseradish (optional)
1/2 cup heavy cream (whipped)
1/4 cup chopped nuts

Dissolve lime gelatin in boiling water; add juice from can of crushed pineapple.  Chill in refrigerator until SLIGHTLY thickened.  (Do not let it set).

Beat until frothy; fold in pineapple, cottage cheese, horseradish, whipped heavy cream and chopped nuts.  Pour into your favorite mold and chill in refrigerator until firm (overnight is good.)


Chill a plate or tray in the refrigerator for about 15 minutes. Press the gelatin gently to check for firmness; it should spring back easily.  If it doesn't, chill it in the refrigerator until it firms.

Fill a bowl or pan with enough warm water to reach to the top of the mold but not over it.  Use a bowl for individual molds and a pan for tray-style molds.

Dip the exterior of the mold in the warm water for 10 seconds. Remove the mold from the water and shake it slightly to make sure the mold has loosened.

 
Place the chilled plate on top of the mold. Invert the mold and the chilled plate -- one hand on top of the plate and the other under the mold -- and set them on the work surface.  Gently pull the mold away from the gelatin.
 
 
"Love the Lord, your God with all your heart, and with all your soul, and with all your strength."   -Deuteronomy  6:5

 


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