A lot of you may be trying to have some foods that are easy to prepare in advance for Easter. Congealed salads were almost always on the menu when I was younger although they do not seem to be as popular today, which is a shame. Either or both of these salads would be good additions for any buffet.
The Strawberry Salad is one that a cousin in Pinetops used to make and it appeared in the first cookbook from my home church.
The Cherry Salad is one that I tried this weekend. I really enjoyed the contrast of flavors with the slightly tart cherries and the sweet jello mixture.
CONGEALED STRAWBERRY SALAD
1 3-ounce package strawberry jello
1 cup boiling water
1 3-ounce package cream cheese, softened
1 10-ounce package frozen strawberries, partially
thawed
1 17-ounce can crushed pineapple, drained
1 cup miniature marshmallows
Combine gelatin with 3/4 cup hot water. Stir until jello is dissolved. Add softened cream cheese to the remaining 1/4 cup hot water; stir until well mixed. Add to the jello mixture and mix well. Add partially thawed strawberries. Stir well, then add drained pineapple. Fold in the marshmallows last.
Pour into dish or mold and refrigerate until firm.
CONGEALED CHERRY SALAD
1 14.5-ounce can Red Tart Cherries (I used Oregon
Specialty Fruit)
2/3 cup sugar
1 3-ounce package cherry jello
1/2 cup chopped pecans
1 8-ounce can crushed pineapple in its own juices
Dash of salt
Heat cherries with their juice and sugar. While hot, stir in cherry jello. Allow to cool slightly. Add nuts, pineapple and salt.
Pour into a dish or mold and refrigerate until firm.