Category Archives: Easter

Joan’s Cottage Cheese Pineapple Lime Salad Mold

by Deborah Taylor-Hough

This Sunday is Easter, and in honor of my mom, I’m sharing her special holiday recipe.  Mom’s holiday salad mold lives on in the family, and my dad still prepares it every year for our family’s Thanksgiving and Christmas dinners.  If there’s not at least a small scoop of this on my plate, it just doesn’t quite feel like a holiday meal.  It’s been in the family for at least 50 years.  A real blast from the past.  🙂

This recipe’s official name is “Pacific Lime Mold.”  Why Pacific?  Maybe because there was pineapple added to it?  It was created around the time period when Hawaii became a state, so maybe it was a nod to the islands?  I remember that I just called it “Mom’s Jello Thing.”  Other people in the family called it Joan’s Jello.

I suspect a lot of families had something similar appear on their family dinner tables back in the heyday of Jello recipes and aspics.  I sometimes think our moms and grandmoms all used the very same recipe booklets from the major food manufacturers.  Everyone seemed to make the same perennial goodies —  things like Green Bean Casserole with Campbell’s Cream of Mushroom Soup, for example.

So without further ado, here’s the recipe for Mom’s jello thing.

Joan’s Cottage Cheese Pineapple Lime Salad Mold


  • 1 cup boiling water
  • 1 small package lime flavored Jello
  • 1  9-oz can crushed pineapple (reserving juice)
  • 1 cup creamy cottage cheese
  • 1/2 cup mayonnaise (or salad dressing)
  • 1/4 cup chopped walnuts (or pecans)


  1. In a large bowl, dissolve jello in boiling water, and stir in juice from pineapple.
  2. Chill in refrigerator until slightly thickened.
  3. Remove from refrigerator and beat until frothy.
  4. Fold in remaining ingredients.
  5. Pour into serving bowl or festive gelatin mold.
  6. Chill until set.
  7. Serve cold.


Deborah Taylor-Hough is the mother of three grown and nearly grown kids still at home, a full-time college student, a displaced homemaker trying to make ends meet on a limited budget, and the author of several older (but still in print) books including the popular Frozen Assets cookbook series.  You can visit Debi online at:

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Silk-Dyed Easter Eggs

A friend sent me the following instructions earlier this year, so my kids and I decided we’d try it out this Easter.

Didn’t the eggs turn out beautifully?

I’m going to keep my eye out for silk ties and scarves at garage sales and thrift stores throughout the year now that we have something wonderful to do with them.  🙂

Silk-Dyed Easter Eggs


  • Eggs
  • 100 percent silk scarves or ties
  • 1/2 yard white fabric
  • twist ties
  • white vinegar
  • vegetable oil

To make the silk dyed eggs:

  1. Cut silk scarves or ties and white fabric into 7″x7″ squares.
  2. Wrap an egg tightly in silk. Then wrap in white fabric and secure with a twist tie.
  3. Repeat with all eggs.
  4. Place eggs in a non-reactive metal or glass pot. Fill with water. Add 3 Tb. white vinegar.
  5. Boil water for 15 minutes.
  6. Remove eggs. Let cool and unwrap.
  7. If desired, rub eggs with vegetable oil to make shiny.
  8. Repeat! The pieces of silk can be used to dye eggs up to 2-3 times each.

The eggs should be raw when you wrap them in the silk/white fabric. Put them in the water and boil for 15 minutes; the eggs come out dyed and hard boiled. No need to hard boil them ahead of time.

NOTE:  If any of the eggs crack while they’re cooking and the dye from the silk gets onto the inside of the egg, please don’t eat that egg … you don’t know what sort of dyes were used and whether the dyes are edible and food-safe or not.  If the dye stays on the outside only, the eggs are fine.


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