Saturday, July 19

Dark Cherry Salad Squares

I'm baffled as to what exactly justifies the use of the word "salad" in the title of this recipe. Is the use of Jello alone enough to call it a salad? I'd call it a dessert, but what do I know?

The first ingredient here is dark cherries, which I normally love - but on seein the rest of the ingredients, I just don't think I could bring myself to sample a square. What do you think?

This is recipe #3 in the July Jello Jigtacular! Collect them all!

2 c. Gourmet's Choice (r) dark sweet cherries (thawed, drained, reservin juice and cut in half)
1 1/2 c. boilin water
2 (3 oz.) pkgs. black cherry Jello (I've noticed that the word "pkg" hasn't been spelled out in any of this month's Jello recipes. Why?)
1 (8 oz.) container whipped toppin (e.g., Cool Whip)
1 c. white seedless grapes (cut in half)
1/2 c. sugar
1/4 c. Elite Egg (tm) substitute (oh, this just keeps gettin better and better)
3/4 c. pineapple juice
2 tbsp. margarine

How to:
Thaw and drain cherries, reservin juice. Add enough water to reserved juice to equal 1 1/2 c. liquid. Cut cherries in half; set aside. Dissolve Jello in boilin water. Add to reserved juice mixture. Chill until partially set. Fold in grapes and cherries. Pour into a 9x9-inch square pan; chill until firm. Combine sugar, flour, (wait - what? there's no flour in the ingredients list) egg substitute and pineapple juice in saucepan. Cook, stirrin constantly until smooth and thickened. Stir in margarine; cool. Combine whipped toppin with egg mixture. Pour carefully over Jello. Chill. Makes 9 servins. (Phew. That's a lot of fancy cookin and ingredients for what could be a whole lot easier - take a can of fruit cocktail, pick out and eat all the peach and pear bits, dump the leftovers in a vat of cherry Jello and top with Cool Whip. Voila! I just came up with a new salad. We'll call it "Canned Gourmand's Delite Salad". That's copyrighted as of now.)

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