Friday, 28 February 2014

Reader Recipe: Lime Cheese Salad


I can’t think of three words that have no business being strung together more than lime, cheese and salad.

Ian sent me this recipe for what he calls a “glistening, jiggling and milky-green caker classic.” Lime Cheese Salad has been a part of his family’s Thanksgiving and Christmas dinners for as long he can remember. He reckons the recipe was handed over to his mom by his Great Aunt Doris. (Is it me, or does every caker family have a Great Aunt Doris?)

I wasn’t looking forward to this because y’all know that while I can get with a number of things, I can’t get with JELL-O, vegetables and marannaise. But I made it and…it wasn’t half bad. It was tangy, the pineapple provided a hint of sweetness and the almonds gave it a nice crunch. The carrots, on the other hand, were like that guy who sits across from you in the staff lunchroom and chews with his mouth open. Not welcome.

That officially brings Reader Recipe Month to a close. Thanks to everyone who sent in a recipe. Sorry I couldn’t get to all of them, but I’ll endeavor to make – and post – every single one in the coming months. Promise. Come back Monday for some great sex. Yes, you read that right.

When he's not eating Lime Cheese Salad, Ian is a historian of Food, Health and Nutrition. Check out his website. Thanks, Ian!

1 large pkg lime Jell-O
1 ¼ cup boiling water
8 oz cream cheese

Dissolve jelly powder in boiling water. Add cheese and beat well. Put this in the food processor to make it a snap. (see note)

To this mixture add:
2 tbsp vinegar
1 can crushed pineapple, drained
½ cup chopped almonds
½ cup mayonnaise
1 cup grated carrot

Mix again in food processor just till mixed. Pour into well-greased gelatin mould.

Note: I don’t know if my food processor has a leak, but damn if green stuff didn’t spew everywhere when I turned it on. Proceed with caution, folks.

Source: Caker Ian via Great Aunt Doris

9 comments:

  1. The word salad and the wobbly green stuff in the picture just don't seem to match up somehow. Is that because I have acquired fancy European ways and can't recognise a good cheese salad when it's staring me in the face?

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    1. Sadly, I don't think there's such a thing as a "good cheese salad." And if you ever come across a salad that's staring you in the face, you best run the other way!

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  2. I know caker Ian personally, and if he claims it's the best green cheese salad cake out there, you know it is. Can't wait to try it out.

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    1. Sarah, this recipe is only for experienced caker cooks (or my immediate family members). I assure you, best "green cheese salad cake" is a rather bleak field that even I'm only so willing to experiment in.

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    2. I will say this much: this was the best Lime Cheese Salad I've ever had.

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  3. I recognized this immediately! As a victim, err, veteran, of many many church potlucks during my childhood, I have to agree with you that the carrots are kind of the last straw.

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    1. I just don't understand why the carrots are necessary. Is it a colour thing? A texture thing? Is it the hope that a piece of shredded carrot has magical powers? I have so many questions, but never any answers.

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  4. I have no doubt this is absolutely delicious. Looks a bit like a 7th grade science fair project though. Very healthful too what with the pineapple, carrots & almonds! Can food be both caker and healthy?

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