DEAR MELBA: You recently had a request for Snowball Salad. This salad apparently was very popular in the 1990s. I think it would make a good dessert, too.
I got the original recipe from the Exchange Avenue Baptist Church's 2005 Cookbook. It is credited to JoAnne Shingleton and Faye Price. I've tried many recipes from this book, and they've all been good, and this salad is good, too.
The recipe suggests using a 9-by-13-inch dish, but I use an 11-by-9-inch dish, which makes fewer but more generous servings.
1 cups sugar
1 carton (8 ounces) sour cream
2 tablespoons lemon juice (bottled or fresh)
1 can (8 ounces) crushed pineapple, drained
1 teaspoon almond extract
1/2 cup maraschino cherries, drained and chopped
3 large bananas, sliced
1 small carton whipped topping
In large mixing bowl, combine sugar, sour cream and lemon juice; mix well. Stir in remaining ingredients one at a time. Pour into a 13-by-9-by-2-inch dish and freeze, preferably overnight. Yield: 12-15 servings.
G. Jurko, Oklahoma City
Mary Joyce Swanda, of Apache, also shared a similar recipe but called it Snowflake Salad.
DEAR MELBA: Joyce Bernadette Allton requested a recipe for Geneva Salad but didn't mention any ingredients. This may be the salad she was looking for. We made lots of gelatin salads when I was growing up.
1 box (3 ounces) raspberry gelatin
1 container (16 ounces) small curd cottage cheese