Diane Prather: Buttermilk salad recipe should be tried, not ignored | CraigDailyPress.com

Diane Prather: Buttermilk salad recipe should be tried, not ignored

Diane Prather

Diane Prather

This past weekend, I tried the “Chocolate Nut Clusters” from last week’s column. This time, I used fresh salted peanuts – a whole pound can. (Mixed salted nuts also would be good in the recipe.) The candy, is delicious and so easy to make.

The last time I made the candy, I broke up the vanilla candy coating before I put it in the baking dish. This time, I just put in the whole chunk. It wasn’t a good idea. It took a lot longer to melt. If you missed this recipe last week, call me and I’ll give it to you.

This week’s column was supposed to feature one or more recipes from a brand new cookbook. However, the cookbook didn’t arrive on time. So you can look forward to a special column next week.

During Thanksgiving, I tried a salad recipe that’s been in my “untried” file a long time – since we lived on the Eastern Slope, in fact. Now I wonder why I waited so long to try it.

For buttermilk salad, you’ll need: 1 flat can crushed pineapple, 1 large or 2 small boxes strawberry gelatin, 2 1/2 cups buttermilk, 8 ounces whipped topping, and 1/4 cup chopped nuts (any kind).

In a large saucepan, combine the gelatin and undrained pineapple. Heat and stir (so it doesn’t stick) the mixture until the gelatin dissolves. Then remove from the heat and cool for 15 to 20 minutes.

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Stir in the buttermilk. My mixture was completely cool by the time I finished stirring in the buttermilk, so I added the whipped topping and nuts. (Be sure the mixture is cool before adding the whipped topping.)

It will take some stirring before the topping is completely mixed in. When it was ready, I put the gelatin mixture in an 8×10-inch flat baking dish. However, you could put it in a glass dish or a mold. I think the consistency of the mixture would be great for a mold.

Chill until firm and then serve from the dish or unmold. Either way, the salad would be pretty when garnished with fresh fruit, like strawberries.

I couldn’t decide how to describe the salad’s taste, so I asked our grandson, Jaycee, who ate it on Thanksgiving.

He said, “It tasted like strawberry or cherry, but it was really good.” So there you have it.

I think another gelatin could be used in place of the strawberry. For example, orange or cherry would go good with the pineapple.

There’s still time before Christmas, so send your favorite recipe to me at Box 415, Craig 81626 or call me at 824-8809. What’s your favorite Christmas Eve meal?

Buttermilk salad

• 1 flat can crushed pineapple, undrained

• 1 large box strawberry gelatin (or 2 small boxes)

• 2 1/2 cups buttermilk

• 8 ounces whipped topping

• 1/4 cup chopped nuts (any kind)

In a large saucepan combine the undrained pineapple and gelatin. Heat and stir until the gelatin dissolves. Remove from the heat and let set 15 to 20 minutes. Then stir in the buttermilk. When the mixture is completely cool, stir in the whipped topping and nuts. Stir well. Pour into a glass dish or a mold and chill. When ready to serve, unmold (or serve from the bowl). Add fruit garnish if desired.