Green Cheese Salad

1 large pkg. lime gelatin
1 to 2 c. boiling water
1 c. chopped pecans
2 c. grated American or cheddar cheese
1 can evaporated milk
1 c. crushed pineapple

Drain pineapple and measure juice.  Pour juice into pan.  Add enough water to make 2 cups liquid.  Dissolve gelatin in this, heating over very, very low flame.   Add cheese and stir until it is almost melted.  Add evaporated milk, then pineapple and nuts and pour into mold or 9x13 sheath cake pan.  Chill until firm.   If molded in a cake pan, cut into squares and serve on lettuce leaves.

Garnish with small dollop of mayonnaise.  Serves 12.

Brenda Camp