| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Party Pink Salad

1 (20-ounce) can crushed pineapple
24 large marshmallows
1 (3-ounce) package strawberry gelatin
1 (5-ounce) can evaporated milk
8 (8-ounce) package cream cheese, softened
1 cup chopped pecans

1. Drain juice from pineapple into a small pan and heat to boiling. Remove from heat and add marshmallows, stirring until melted. Add gelatin and stir until dissolved. Chill until cool, but not set.
2. Whip evaporated milk until soft peaks form and add this to gelatin mixture.
3. Combine the pineapple, softened cream cheese and pecans, then fold into gelatin mixture, mixing well. Chill thoroughly before serving.

Makes 12 servings.