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PEACH SOUFFLE SALAD 1 (1 lb. 14 oz.) can sliced peaches 1 c. peach syrup 1 pkg. orange jello 1 c. Pet evaporated milk 1/2 c. celery (optional) 1/2 c. pecans (optional) 1/4 c. mayonnaise 2 Tbsp. lemon juice Drain peaches; save 1 cup syrup. Chop peaches and put in small cooled bowl and chill in refrigerator. Heat syrup to boiling; put in medium bowl and add jello. Chill to consis- tency of egg white. Meantime, chill milk in ice tray in freezer until partially frozen. In a small bowl, whip milk until stiff. Add lemon juice and beat to blend. Fold into gelatin mixture light but thorough. Add mayonnaise to chopped peaches. Add to gelatin and milk mixture. Fold in celery and nuts (optional). Chill. Note: Be sure to have bowls chilled and do not let jello thicken. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |