They were more popular a few years ago, but one doesn’t see them as much now as previously. I like them. They are pretty on the plate or buffet, simple to make, and usually must be made a day or so before serving.
Now the fresh green salads are more often the choice.
I’m talking about the molded, or “congealed,” salads, as they are often called. One of the reasons for their failing popularity is that most recipes (like today’s) have as a base one of the sweetened gelatins, Jello or Royal. Because of that, the result may have more calories than one wants.
Gayle Taylor
Today’s recipe is from Gayle Taylor, who has served as church secretary for Providence Baptist Church in Pageland for 37 years. The pastor, Dr. Rogers Wall, has been there a couple of years. The church, organized in 1894, has the full range of Baptist programs: Sunday school, Bible study, WMU, GAs, RAs, Mission Friends, etc., and a 30-to-35-member choir.
Gayle and her husband, Steve, who is in transportation, have two sons. Michael and his wife, Sherry, live in Chicago; and the younger son, Berton, is part of the Providence church staff and works with the media.
When not working full-time at Providence, Gayle enjoys reading, cooking (most of the time), and especially the trips she and Steve take to visit their son in Chicago.
Gayle got the recipe many years ago from Steve’s aunt, Johnie P. Taylor.
You can enjoy this pretty salad without guilt by using one of the sugar-free gelatins. Besides, you probably aren’t going to eat the whole thing by yourself, and this is so good that you should consider making it soon. It will be the prettiest thing on the table or buffet for … Sunday Dinner.
Cherry Congealed Salad
1 6-ounce package cherry gelatin
1 cup boiling water
1 20-ounce can cherry pie filling
1 15-ounce can crushed pineapple, undrained
1 8-ounce package cream cheese, softened
1 8-ounce carton sour cream
½ cup sugar
Chopped nuts, if desired
Dissolve gelatin in boiling water in large saucepan. Add pie filling and pineapple. Mix well. Pour into a 9×13-inch dish and refrigerate until congealed.
In a small bowl, mix cream cheese, sour cream, sugar and nuts. Spread over top of cherry mixture and refrigerate. Cut into squares. Yield: 12 servings.
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