The youngest son decided to BBQ last Sunday. At our house.
That meant that I had to fix the side dishes.
Which I don’t mind. I know I’m eating well if I do it. We invited the other kids and their families and I whipped up a shopping list, bought the food, forgot something, rushed back to the store to get the missing ingredient and started to prepare the food the night before.
Some dishes need to be made ahead. The green jello salad is one. That recipe comes from my mother. That one and her potato salad recipe are the only ones I’ve used throughout the years. Which made me think…I know. Dangerous area there.
How many of us cook the same way our mothers did, and their mothers before them? How far back does the recipe go?
My Granny had a ‘secret’ ingredient for pumpkin pie. I was a kid when she told me the ‘secret’…I was warned that it was a ‘family secret’. Cool. How awesome! I couldn’t tell anyone except my children.
So, imagine my surprise decades later when I hear her telling everyone she knows the ‘family secret’ recipe.
It makes me smile and whenever I make pumpkin pie, I add a half teaspoon of black pepper to remember my Granny by.
Now, I did a google search for an image of green jello salad, and none looked like mine does.
This is the tiny piece that was left in the plastic container. It will be gone in a few minutes, because it’s good and I’m hungry.
Green Jello Salad:
Two boxes or one large of lime Jello dissolved in two cups of boiling water.
One carton of small curd cottage cheese.
One can of crushed pineapple, drained.
Mix together and put in the fridge.
For the topping, mix 8 oz. cream cheese with 3/4 cup mayonnaise. I generally let my cream cheese sit out for an hour first to make it easier to blend in the mayonnaise. Spread on top and it’s done. You can sprinkle chopped pecans on the top if you want.
The hubby loves this and warned the kids that they could take any leftovers they liked but to leave the jello salad alone.
What is your favorite recipe that was handed down to you?