I saw an article online the other day. It listed recipes that are outdated and thankful to be gone. I don't agree. Everyone of them are on my “favorites” list. I think the reason they are outdated is that they were over-used back in the day. I remember when I first discovered canned tuna fish. We had a Tuna Noodle Casserole about every other week. I have a good recipe for that, too.

Think of the exotic ingredients of a Lemon-Cheese Salad; cream cheese, crushed pineapple, pecans instead of walnuts, a bottle of 7-Up? All exotic ingredients when you were back on the farm without any refrigeration. Not so today. I have two refrigerators: one in the kitchen and one in the basement. How is that for luxury?

A great thing about this recipe is that you usually have all the ingredients in your pantry and refrigerator. It can be stirred together on a moments notice and be ready for supper tonight.

LEMON-CHEESE SALAD
1 pkg lemon Jello
1 cup boiling water
8-oz pkg cream cheese, softened
1 small can crushed pineapple
1 teaspoon sugar
1 teaspoon vanilla flavoring
Few drops of green food coloring
1/2 cup chopped pecans
12-oz bottle of 7-Up

Dissolve Jello in hot water. Add gradually to the cream cheese. Beat until smooth. Stir in crushed pineapple, sugar, vanilla, green food coloring and pecans. Next, stir in the 7-Up. Pour into a mold or large bowl. Chill until thickened. Stir. Then chill until firm. Makes 8 servings.
Note: 12 ounces of 7-Up equals 3/4 cup. Squirt or other lemon-lime soda can be used.