Pineapple Congealed Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 9, 2010
Too much horseradish, didn't set in the fridge. Will not make again.
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Photo by Kathy Wycoff

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA
Living In: Monroe, Georgia, USA

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Reviewed: Dec. 24, 2008
My battered old 1960s cookbook calls this salad "California Lime Mold", and I agree that the horseradish is essential. As for the appearance, I've always added an extra step that gives the salad an airy texture, like a festive mousse. After the jello is partially set and clinging to the sides of the bowl, just whip the gelatin with an electric beater until quite foamy. Then fold in the rest of the ingredients thoroughly and pour into a mold or serving dish before the final set.
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Reviewed: Jul. 11, 2008
This was ok, but I probably won't make it again.
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Reviewed: Dec. 17, 2007
The horseradish is the secret ingredient.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: May 6, 2007
Def keep the horseraddish ..its what MAKES the salad. I've made it for years too. While its not the prettiest thing ever it is delicious!
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Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

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Reviewed: Apr. 16, 2007
I have been making this recipe for 40+ years. My family has always enjoyed it....even the children. The horseradish gives it an extra "sparkle", and I find it to be especially good when served with ham.
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Photo by PAT79

Cooking Level: Intermediate

Reviewed: Oct. 19, 2001
Leave out the horseradish and it's 1000000% better! :)
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