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Christmas Ribbon Salad
One 3 ounce package each of Jell-O lemon, lime and raspberry gelatin
3 cups of boiling water
1 cup of miniature or diced marshmallows
1 1/2 cup of cold water
Two 3 ounce packages of cream cheese, softened
1/2 cup of mayonnaise
1 cup of whipped cream
1 cup of ( 1 lb. 4 1/2 oz.) crushed pineapple
Dissolve gelatin flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 cup of cold water to lime gelatin; pour into a 13 x 9 x 2 pan. Chill until set, but not firm. Add 3/4 cup of cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened. Pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups. If deeper green and red layers are desired, use 6 oz. pkg. of lime and raspberry gelatins, and 2 c. boiling water and 1 1/2 cups cold water for each large package.
"The Creator, by making man eat to live, invites him to do so with appetite and rewards him with pleasure."
Jean-Anthelme Brillat-Savarin (1755-1826)
Bark from various species of the Cinchona is the source of quinine, used to treat malaria. Cinchona bark extracts are also used in tonic water, bitters, aperitifs, soft drinks, and even ice cream. Cinchona was named after the wife of an obscure viceroy of 17th century Peru, the Countess of Chinchon. It was at one time believed, erroneously, that the countess discovered its properties. In the 17th century Swedish botanist Carolus Lannaeus named the plant after her but misspelled her name.
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