Under The Sea Salad Amish Style Recipes

UNDER THE SEA SALAD

Steps:

• Dissolve gelatin in boiling water.
• Add juice of pineapple tidbits and lemon juice.
• Pour 1 1/4 cups into loaf pan.
• Chill until set.
• Blend remaining gelatin and softened cream cheese, add pineapple.
• Spoon over set Jello.
• Chill until firm.
• Unmold onto a plate.

WHITEFISH GRENOBLE STYLE

Steps:

• Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
• Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
• Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
• **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.

UNDER THE SEA PEAR SALAD

Steps:

• Drain pears, reserving 3/4 cup of the syrup; coarsely chop pears and set aside.
• Dissolve jello in boiling water; add pear syrup and lime juice; measure 1 1/4 cups into an 8X4 loaf pan or a 4 cup gelatin mold- chill until set but not firm- about one hour.
• Meanwhile, slowly (to prevent lumps) blend remaining gelatin into the softened cream cheese; beat until smooth then blend in spices and chopped pears.
• Pour over set gelatin in refrigerator and let finish firming up in fridge, about four hours.
• Note- This can be made with pears in syrup; doing that makes it sweeter and more of a dessert dish which is how we prefer it here at my house.