DECATUR - Mary Dacar finally gave in.

The Decatur woman said she has prepared today's recipe, Under the Sea Salad, for potlucks and food days at work. Once her recipe was sampled, she said, she more than once got the suggestion to submit it to Cook's Choice.

So why not?

This salad is almost a rarity, as I seldom see or receive recipes which are gelatin-based. The thing about gelatin, these days, is its availability in sugar-free versions.

While using sugar-free gelatin is a good alternative for diabetics, Dacar feels that choice can make the salad a little watery. "So the boiling water used has to be reduced to about ¾ of a cup.–The low-fat version of cream cheese is OK," she added.

Garnishes for the salad are nearly as endless as imagination.

Dacar said, "You may garnish with additional diced pears. Also, seedless grapes would be a great garnish. Garnishing with grated Cheddar cheese is good: also, grated provolone cheese works well, too. Sour cream is good; also whipped cream cheese and an extra sliver of pear."

Under the Sea Salad

1 (16-ounce) can pear halves, undrained

1 3-ounce package lime gelatin

1 cup boiling water

¼ cup cold water

1 tablespoon lemon juice

1 (8-ounce) package cream cheese, softened

Drain pears, reserving ½ cup syrup. Dice pears, set aside.

Dissolve gelatin in boiling water. Add reserved syrup, cold water and lemon juice.–Measure out 1¼ cups gelatin mixture into bowl.–Chill until syrupy.

Meanwhile, put cream cheese into a deep bowl.–Mix with electric mixer until smooth and creamy.–Very slowly, add the remaining gelatin mixture not being chilled. Mix at low speed until smooth. Now–chill these ingredients until thickened.–Fold in the diced pears.

Spoon into a bowl or oblong serving dish. Chill until firm. Gently pour the 1¼ cups gelatin and lemon juice over the gelatin-pear mixture. Place dish back into refrigerator until all is chilled and both layers are completely firm.

Serve on crisp lettuce or salad greens, if desired.

Nutrition data per serving, 8 servings, with no garnishes: 191 calories; 85 calories from fat; 10g fat; 5g saturated fat; 31g cholesterol; 143mg sodium; 21g carbohydrates; no fiber; 10g sugar; 2g protein; 79mg potassium; 31mg calcium.

amannlein@herald-review.com|

421-6976

Get cookin'

Each week, the Decatur Herald & Review features one of the favorite recipes from the great cooks in our area in this space. We'd like to include a photograph of the cook, a short biographical sketch and some comments on the recipe. Please include a daytime telephone number. Featured cooks can be self-nominated or nominated by others.

Send the information to Arlene.mannlein@lee.net or Jeana.matherly@lee.net–or mail to the Decatur Herald & Review, Box 311, Decatur, IL 62525, ATTN: Cook's Choice.