Ask & You Will Receive:
A True Story
Evelyn Elaine Smith
Pass
this on as a reminder that God answers prayer.
This past week after Mother's funeral, I had been praying for a sign that she
was in Heaven. This morning, a dear friend
and fellow choir member at Central Presbyterian Church, Waco, Texas, whom I had met after Mother
was a resident of a nearby nursing home, walked into the choir room and asked if
I liked Heavenly Salad. “Yes”, I
responded. “Mother made Heavenly Salad
every Christmas”, for it was her signature dish.
At
this point, my friend, who never knew my mother, whipped out a photocopied page from a photocopied
and bound at Kinko’s recipe book made up of a collection of family recipes that
I had collected for a cousin who had married in the 1980s, and as far as I know only three or four copies were ever in existence. On the
top of the page were the words, “Heavenly Salad”, and my mother’s name was
typed at the bottom of the page. I had never given my friend this recipe, and she found it yesterday going through the cookbooks
that contained primarily Jewish kosher recipes of her late husband’s first
wife.
HEAVENLY SALAD
one
(medium) can crushed pineapple
one
8 oz. package Philadelphia cream-cheese
one
package [6 oz.] lime jello [low-calorie]*
DO
NOT ADD WATER TO JELLO.
Mix
these ingredients together in a large (2qt. pan) and place over heat. Cut up the cream cheese in chunks. You can mash these chunks some as you stir them. After the cheese has melted it needs to cool
before you put in the other ingredients.
After this mixture is cool, add 1 ½ C.chopped
pecans, one small bottle cut-up maraschino cherries, [1/4 C. celery] , and as
the last item ½ pt. whipping cream, whipped.
Place mixture in buttered dish or mold.
Note:
This salad stays firm and will keep for several days.
Evelyn
Smith (Mrs. Walstein Smith)
*Handwritten
adaptations of the recipe (written in my handwriting) btw appear in brackets.
