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