for Barb in OKC.
Martha Joffrion's Welaka Cherry
8 oz. can crushed pineapple
1 #2 can
black sweet cherries (Oregon brand works very well), juice reserved
lemon & orange
1 3 oz. box lemon gelatin
1/2 c. boiling water
1/3 c. ice water
Set pineapple to drain, pressing into
strainer. Pour cherry juice into a 1 cup measuring cup; add cherries to
pineapple. Squeeze juice of lemon & orange into cherry juice; should equal 1
cup. Put dry gelatin & salt into a bowl; stir in boiling water till dissolved.
Add ice water, juices, & fruits from the strainer. Mix well & chill till set.
Top this with lemon mayonnaise, whipped cream, or Cool Whip if you like.
Martha's original recipe called for 2 envelopes plain gelatin & 3/4 c. of sugar;
I just used one lemon jello to simplify it. For some nice crunch, add 1/3 c.
chopped pecans or walnuts or sliced celery with the fruit. Her recipe was passed
on by Frances Wiggins in the Welaka Centennial Cookbook of 1987.
Chunky Cherry Salad Recipe
3 oz. pkg. cherry
gelatin....For an interesting variation, try lemon or orange
1 c. boiling
1 #2 can Royal Anne cherries, juice drained into a 1 cup measure
oz. or 1 c. diced peaches, diced pears, or pineapple tidbits, drained
halved or chopped walnuts or pecans
Whipped cream or Cool Whip
Mix gelatin into boiling water. Add enough cold water to cherry
juice to make one cup; stir into gelatin. Add to fruits & nuts in an 8 " or 9"
container; cover & chill till set. Top to serve, Redi-Whip is easy & delish.
I've always used Royal Annes in this, but no reason black cherries wouldn't also
Marilyn in FL