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Hernon Holiday Green Gelatin Salad


Every family has it's traditional recipes passed down from generations. Usually it's the green bean casserole or in my husband's family, it was 'Corn Willy', a creamed corn dish. In my family, it is the Hernon Green Gelatin Salad. It MUST be included in the Thanksgiving dinner menu or else be prepared for a huge riot. I believe this recipe actually came from my Aunt Anna Belle, married to my Uncle Jack who was my dad's brother. They were three brothers and one sister who all grew up in a small mining town called Park City, Utah. Yes, that Park City, Utah. It wasn't always a big ski resort, you know. The three brothers all married local gals from town, including my mom, who all knew each other. When I was growing up, we lived in Orange County, California for seven years and my Uncle Jack and family lived close by. Our families got together for every Thanksgiving, New Year's Day and 4th of July. The men would watch football in the living room while the women prepared food and got caught up on all the family news. My Aunt Anna Belle was an excellent cook. In the summer, our get-together's would be barbecues with watermelon spitting contests, backyard baseball games and the like. They were my favorite relatives in those days. The meals for those gatherings were the best you could imagine. Everything was utterly delicious! After my family left California to move to Seattle, my mom continued to make this gelatin salad she got from Anna Belle and the tradition continued. I'm not a big gelatin salad fan so I never really make this recipe except for Thanksgiving. In fact, usually somebody else will bring it so I still don't have to make it. But I do make it for memory's sake and I do admit, it is pretty tasty. You'll want to keep this one.

 1 - 3 oz. pkg. lemon jello ( or gelatin dessert, not pudding or pie filling and definitely not sugar-free)
1 - 3 oz. pkg. lime jello (or gelatin dessert) 
1 14-oz. can sweetened condensed milk like Eagle Brand
1 cup mayonnaise
1 pint cottage cheese
1 8-oz. can crushed pineapple & juice
1 cup chopped walnuts
1.  Dissolve jello in 1-1/2 cups boiling water. 



2.  Pour into a bowl.  Add the Eagle brand milk 



and stir until dissolved.



3.  Add mayonnaise, cottage cheese, crushed pineapple and pineapple juice.


4.  Add walnuts and pour into mold until set.

There are not a lot details in this recipe but that's how it's written.  The jello is the small packages, not large and make sure you don't get the sugar-free kind.   They didn't make sugar-free in those days.  This will be the only green gelatin salad you'll ever need, it's that good.


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