Epicurean Kentuckian: Historic Kitchens Salad
2020-02-29 - Columbia - Photo by Linda Waggener, ColumbiaMagazine.com
Historic KY Kitchens: Seabreeze Salad is from Mary Anne Loy who said her research indicates there has always been gelatin in meals in Kentucky - it tasted good and it was also thought to be medicinal because of its bone minerals. The green gelatin salad pictured here was served as part of the at the Historic Kentucky Kitchens workshop at the Adair County Public Library Genealogy Department recently. This is the recipe of Ruth Ingram Miller, mother of Russell Miller, and shared by Mary Anne Loy.
Seabreeze Salad Recipe
One large cucumber, shredded fine, drained well
One package lime jello,
One cup hot water,
One cup crushed pineapple,
One cup pineapple juice,
One-fourth teaspoon garlic powder (a must)
Mix lime jello with one cup hot water, add juice, drained pineapple, shredded cucumber and garlic, chill in mold or container.
Salad Topping:
One cup chopped celery,
One-half cup chopped pecans,
One cup mayonnaise,
Mix and serve alongside the jello salad. Comments | Permalink
2020-02-29 - Columbia - Photo by Linda Waggener, ColumbiaMagazine.com
Historic KY Kitchens: Seabreeze Salad is from Mary Anne Loy who said her research indicates there has always been gelatin in meals in Kentucky - it tasted good and it was also thought to be medicinal because of its bone minerals. The green gelatin salad pictured here was served as part of the at the Historic Kentucky Kitchens workshop at the Adair County Public Library Genealogy Department recently. This is the recipe of Ruth Ingram Miller, mother of Russell Miller, and shared by Mary Anne Loy.
Seabreeze Salad Recipe
One large cucumber, shredded fine, drained well
One package lime jello,
One cup hot water,
One cup crushed pineapple,
One cup pineapple juice,
One-fourth teaspoon garlic powder (a must)
Mix lime jello with one cup hot water, add juice, drained pineapple, shredded cucumber and garlic, chill in mold or container.
Salad Topping:
One cup chopped celery,
One-half cup chopped pecans,
One cup mayonnaise,
Mix and serve alongside the jello salad. Comments | Permalink