Dark Cherry Salad

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

This recipe was submitted to the cookbook by Erma K. Martin.

1 can black (sweet) cherries

9 oz. canned, crushed pineapple

dark cola

1 package cherry gelatin

3 oz. cream cheese

½ c. chopped pecans

Drain & save juices from fruit.

Mix juices together & add enough cola to make 2-c.

Bring liquid to boil.

Dissolve gelatin in hot liquid; then crumble cream cheese into gelatin.

Cool gelatin in refrigerator till it is consistency of egg whites; then fold in fruit & nuts. (If you do this too soon or too late, they won't be evenly distributed.)

Cool completely to set before serving.

SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.) SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)

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