Sunshine Salad and Cottage Cheese Jell-o

At least, I think it’s two different recipes.

A somewhat more lucid iteration of this creation appeared in the August 30, 1970 edition of the Big Spring (Texas) Daily Herald, submitted by Mrs. Ray Weir:

Sunshine Salad

1 (3-oz.) package lemon-flavored gelatin
1 cup hot water
1 cup pineapple syrup and water
1 Tbsp. vinegar
1/2 tsp. salt
1 cup grated raw carrots
1 No. 2 can (2-1/2 cups) crushed pineapple, drained
1/3 cup chopped pecans

Dissolve gelatin in hot water. Add pineapple syrup and water, vinegar, and one-fourth teaspoon salt. Chill until slightly thickened. Season carrots with one-fourth teaspoon salt; add pineapple and nuts. Fold into slightly thickened gelatin. Turn into molds or 10 x 6 x 1-1/2 inch pan. Chill until firm. Unmold on crisp lettuce. Garnish with mayonnaise. Makes six servings.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.


Lemon Jell-o


Lime [Jell-o] — 1 package (1/2 set)

Mix before:

  • Cottage cheese — 1 cup
  • Miracle Whip — 1/2 cup
  • 2 T. finely minced [… what? Pineapple? Olives? Burger King Whoppers?], almost juice

Philadelphia Cream, 8 oz.

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