Amish Pineapple Jello Salad

Amish Pineapple Jello Salad

2 (3 ounce) package lemon Jell-O
1/2 cup sugar
1 1/2 cups boiling water
1 cup crushed drained pineapple
1 cup nuts
1 cup shredded cheese
1 cup whipping cream
1 cup mayonnaise
1 cup diced celery
1 cup diced green pepper
6 diced green onions

Dissolve Jell-O and sugar in boiling water; let stand and cool until Jell-O starts to congeal. Then add pineapple, nuts, cheese and whipped cream. Mix through Jell-O and put in 9 x 13-inch pan or dish. Let set. Mix together celery, green pepper, onions and mayonnaise. Put on top of Jell-O mixture and chill until ready to serve.

Sliced Green Tomato and Onion Salad - Magnolia Mound Plantation

Sliced Green Tomato and Onion Salad - Magnolia Mound Plantation
PREP TIME: 1 Hour
SERVES: 6

INGREDIENTS FOR ORANGE CANE SYRUP VINAIGRETTE:
1/4 cup sugar cane syrup
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup red wine vinegar
2 tbsps orange juice
1/2 tsp ground allspice
1 tsp grated orange rind
1/2 tsp cracked black pepper
1/2 tsp salt
1/2 tsp dried mustard

Combine all ingredients in a quart jar, cover tightly and shake vigorously. Chill thoroughly and shake well before serving. Use as a marinade over sliced tomatoes or as a dressing on salad greens or fresh fruit.

INGREDIENTS FOR SALAD:
6 sliced green tomatoes
2 thinly sliced Bermuda onions
1/4 cup sliced green onions
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
1/4 cup diced garlic

In a large mixing bowl, gently place alternating layers of green tomatoes, bermuda onions, green onions and garlic. Pour vinaigrette over the tomatoes to coat generously. Cover with clear wrap and refrigerate two to three hours before using. To serve, place the tomatoes and bermuda onions in a circular pattern around a crystal or glass serving platter. Pour the remainder of dressing over the tomatoes and garnish with red and yellow bell pepper.

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