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Country Kitchen
March 16, 2009 Previous Recipe
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PINEAPPLE UPSIDE-DOWN CAKE
OATMEAL COOKIES
SWEET POTATO CASSEROLE
COCONUT SOUR CREAM CAKE
CONGEALED CRANBERRIES
GEORGIA CORNBREAD CAKE
BREAD
BREAD STARTER
LEMON CONGEALED SALAD
LEMON CONGEALED SALAD

2 1/2 cups boiling water
1 (6-ounce) package lemon gelatin
1 (8-ounce) package cream cheese,
softend
1 (20-ounce) can crushed pineapple
1 cup grated cheese
1 cup coconut
1 cup grated carrots
1 cup mayonnaise
1 cup pecans

In a large bowl, stir water into gelatin to dissolve. Stir or beat softened cream cheese until smooth. Gradually add small amounts of gelatin, stirring to smooth after each addition. When gelatin and cream cheese are smooth, add remaining ingredients and combine. Refrigerate before serving.





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