RECIPE: REC: 7-Up Salad...can't believe I haven't posted my version of this here before

RECIPE:
M

mariadnoca

Moderator
I got an updated request to bring "a sweet side dish" for the bbq mentioned above so thought this old favorite would fit the bill. I thought I'd posted it here, but when I searched I couldn't find it. Thank goodness I still had my 1970's hand written recipe card! Posting it here in case I lose it, lol.

7-Up Salad

This is comfort food for me! This dish is sweet, flavorful, and will serve you well at any barbecue or potluck. It has always been a big hit for me with both adults as well as children. Don’t be surprised if you see folks going back for seconds and thirds! I often double this using a 9 x 13 casserole dish. You will want to use a shallow casserole dish when making this so each helping will get a generous amount of the topping.

1 3 oz pkg Lemon Jell-O

1 c boiling water

1 c 7-Up (lemon-lime soda)

1/2 c mini marshmallows

1 20 oz can crushed pineapple (drained)

2 bananas cut in small pieces

1 T flour

1/2 c pineapple juice

1/2 c whipped cream

1 egg partly beaten

1 T butter or margarine

1/4 c sugar

Parmesan cheese

Dissolve Jell-O in boiling water. When cool add 7-up, pineapple, marshmallows, bananas and chill in a shallow casserole dish till firm (overnight). To make sauce add flour, sugar, egg, butter, and pineapple juice. Cook in a saucepan till thick. Set aside to cool. In a separate bowl whip cream well. Then fold in sauce and mix. Spread topping over fruit mixture and sprinkle Parmesan cheese over the top. Serves 5 well.

Cooks Note: Do NOT omit the Parmesan cheese! It sounds weird, but it is what pops the flavor of this dish. You don’t want to pour it on but don’t sprinkle it timidly by any means either.

Also, with all jello salads that involve marshmallows I like to add them when the mix is still a bit warm so they soften up and not be quite so solid.

 
Sister/wife, we are of the same mind. I slowed at the egg, but shuddered to a halt at parmesan.

On the other hand, I mentioned the recipe for Swedish meatballs coated with grape jelly and Heinz chili sauce to a friend yesterday. I had it at a potluck years ago and you could have put an electric knife to my throat and I STILL would not have been able to tell you what the ingredients were.

So maybe the parmesan cheese is a fooler in this case?

 
Yes. I remember my Dad making them to take to work parties. The grape jelly grossed me out. . .

but everyone ate all of them.

Now I am older, I can see the appeal. I mean, sweet, a bit tart and savory.

But I still won't eat them. . .

 
Think of the sauce as a "boiled dressing" (look it up, quite standard in older cookbooks) . . .

I have found in commonly in old American cookbooks. The cream is folded in to lighten and enrichen. Egg is added to thicken, add richness. The parmesan helps out with that bit o' savory and salt to top the sweet "salad". Kinda like salted caramel or chocolate, no?

 
The parmesan cheese is a MUST. It really pops the flavor and no, I don't use canned, but you could.

I don't use canned because I don't buy the canned stuff, but I've had the canned stuff on this decades ago and it was fine.

Trust me parm or Parmigiano-Reggiano cheese really pops the taste in a sweet/salty kind of way.

I haven't made this in awhile, but I've made it for years and it's always a hit for those that don't find a jello salad too low-brow, lol. It's quite sweet though, so could almost double as dessert.

 
Exactly!

When I looked online for the recipe what I found was one with cottage cheese in it -- now that made me step back a bit.

The parm is just like adding salt to a chocolate/caramel item. It gives it a bump.

 
I still afraid this would be a recipe I'd have to eat without knowing what it was and then beg the

host/hostess for the recipe because I loved it.

 
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