"Melba's Jammin'" > wrote in message
...
>
> The Hormel folks will love you, Charlie. Whatever floats your boat,
> Hon. I've never been a fan of the stuff and now I'm trying to reform my
> unhealthful eating habits. Ugh. I've been doing pretty well for about
> two days until the devil came into my soul and I hate way too much crisp
> turkey skin from the roasted turkey breast I fixed for lunch. Some to
> think of it, the rest of the noon meal wasn't so virtuous, either:
> Bread dressing, wild rice, mashed potatoes and gravy. And cooked
> broccoli. And some raspberry Jell-o. I haven't made Jell-o in *years*
> -- this package was from 2000 (remember how I was saying that I date
> stuff when I purchase it?)
>
> Can I come for coffee and the See's?

It sounds like fine dining to me Barb! I would ask to be excused from the
turkey though. I do enjoy Jell-O though. I like it with cream, either
whipped or liquid. It is heathenish, but I love Jell-O salads too. I'll put
a favorite at the bottom of this epistle. As for the coffee, certainly but
the See's is gone.

Charlie, chocolate glutton

I got this recipe from my mother-in-law. I have no idea where she got it,
but we have been eating it for 40 years.

GOLDEN GLOW SALAD

Source: MIL

1 pkg. lemon Jell-O
1 cup boiling water
1 cup pineapple juice
1 cup grated carrots
1 tbs. cider vinegar
1/2 tsp. salt
1 cup canned pineapple
1/2 cup pecan meats, coarsely chopped

Dissolve Jell-O in boiling water. Add pineapple juice, vinegar and salt.
Chill.

When slightly thick, add pineapple, carrots and nuts. Turn into a mold.
Chill.