Congealed Salad
Congealed Salad is an impressive dinner. Made with 1 qt. box lime jell-o, 1 can evaporated milk, 1 large can crushed pineapple, 2 c. hot water and cherries (optional), this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Combine beans; divide into four equal batches, about 3 3/4 cups each.
To make one batch of soup
Wash one batch of beans.
Place in a large kettle; add enough water to cover.
Bring to a boil; cook for 3 to 4 minutes.
Remove from heat; cover and let stand 1 hour.
Tie spices in a cheesecloth bag.
Drain and rinse beans. Return to kettle; add spices and water.
Bring to a boil.
Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
Remove spices.
Add tomatoes and heat through.
Yield
One batch makes 14 servings (3 1/2-quarts).
π· Perfect Pairings
Complete your meal with these
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