“Ruth was one of my best friends while we were living in Salem, Oregon. We were both members of the Beta Sigma Phi women’s service organization, and our families did a lot together. She brought this to one of our parties.” – Jean Hansen
“This is a family holiday tradition. We’ve had it almost every Thanksgiving and Christmas for as long as I can remember, with the exception of the Creamy Cranberry Salad one year. Cheese may sound like a strange ingredient in this recipe, but it actually works. While in high school, I attended Aptos Christian Fellowship, and at one of our potlucks somebody brought a green version of this salad. Since I knew the recipe well, I could translate this recipe from orange to green. Is it heretical to admit that I really like the green version, perhaps even a bit more than the orange?” – April Ferre
“It’s not the holidays without Ruth’s Orange Salad.” – Calla Ferre
Ruth’s Orange Salad
- 1 6-Ounce Package Orange Jello
- 1 1/2 Cup Water Cold
- 1 12- to 16-Ounce Can Crushed Pineapple
- 1 Cup Sugar
- Juice of 2 Lemons Approximately 1/4 cup
- 2 Cups Heavy Cream Whipped
- 2 Cups Cheese Grated
- Dissolve jello in cold water. Boil together pineapple, sugar and lemon juice. Pour hot mixture into jello and set aside until slightly thickened. Fold in whipped cream and grated cheese.
- Green Salad Variation: Substitute Lime Jello for Orange Jello and Cottage Cheese for Grated Cheese.
1951 Recipe – Ruth Jacobs