I'm thinking SPRING!
I discovered this recipe from the Grace Lutheran church cookbook, I thought it was so different I had to try it! I love it, it makes a large salad and I think, because it’s a pretty yellow it looks like spring! This salad is going to be on my Easter menu, its different, easy, light almost could be a dessert . Hope you like it too!
2 cups boiling water
1 large pkg. lemon Jello
1 can lemon pie filling
1 8 oz ctn. cool whip
1 large can crushed pineapple, drained
Dissolve jello in boiling water. Chill until just beginning to set, Stir in remaining ingredients. Refrigerate until set. Serves 12-15 pple. This recipe was submitted to the cookbook by Peg Mowery and she received it from Marilyn Holtey.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.