Ingredients for Aunt Helen's Green Congealed Salad
- Cottage Cheese
- Crushed Pineapple
- 1 (12-ounce) can evaporated milk
- 3 ounces (6 packets) lime-flavored gelatin
- 1/2 cup white vinegar
- 1 cup chopped celery
- Nuts
- 2 cups boiling water
- 1/2 cup chopped green onions
- 1/2 cup mayonnaise
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How to Make Aunt Helen's Green Congealed Salad
- In a medium saucepan, heat 2 cups of water to a boil.
- Gradually add 3 ounces (6 packets) of lime-flavored gelatin to the boiling water, stirring constantly until completely dissolved.
- Stir in 1/2 cup white vinegar.
- Pour the mixture into a large bowl and refrigerate until slightly thickened, about 2-3 hours (this will vary depending on your refrigerator).
- While the gelatin is chilling, whip 1 (12-ounce) can of evaporated milk until soft peaks form. Be careful not to overwhip.
- Gently fold the whipped evaporated milk into the thickened gelatin along with 1 cup of chopped celery, 1/2 cup of chopped green onions, and 1/2 cup of mayonnaise.
- Grease an 8-cup mold with butter or cooking spray.
- Pour the gelatin mixture into the prepared mold.
- Refrigerate for at least 4 hours, or until completely firm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
29g
Fat
8g
Carbs
3g
