Jell-O Salad and Romesco Mayonnaise

Ribbon Salad

2-3-ounce package lime Jell-O

1-3-ounce package lemon Jell-O

½- cup marshmallows

1-cup pineapple juice

1-8oz cream cheese

1- 1 lb 4oz can crush pineapple

1-cup mayonnaise

2-3 oz pkg. cherry Jell-O

Prepare lime Jell-O and set in 9x13 pan.

Dissolve lemon Jell-O in 1-cup hot water.

Add marshmallows and melt, add pineapple

juice and cream cheese.  Add pineapple,

whipped cream and mayonnaise.

Pour over lime Jell-O.  Chill until set.

Prepare cherry Jell-O and top next layer.

Chill until set.

BEETS AND ASPARAGUS

With Romesco Mayonnaise

Romesco Mayonnaise

1 tablespoon minced garlic

A pinch of salt or less

1 ½ cups mayonnaise

1 cup sliced almonds toasted and

chopped.

½ cup seeded and finely chopped, drained

Canned plum (Roma) tomatoes

½ teaspoon cayenne pepper

¼ cup red wine vinegar

salt and freshly ground pepper to taste.

To make the Romesco mayonnaise, in a mortar,

Combine the garlic with a little coarse salt and

Using a pestle grind them together to form a paste.

Alternatively, in a bowl and stir in the garlic

paste.  Fold in the almonds, tomatoes, and

Cayenne pepper, tomato puree, vinegar and salt

And pepper to taste until well mixed.

Cover and refrigerate.

The Romesco is in the little dish.  You put in on
the beets and asparagus.

Bread is a family secret she said…..????