Christmas Cheese Salad

Tanya Tulp and her husband Steve live in Princeton. She is a stepmother to Steve’s two oldest sons Andrew and Ryan, and the couple together have children Jonathan, 19, and

Tanya Tulp

Derek, 16. Andrew and Ryan are both 22 but 10 months apart in age. Andrew is in the Army at Ft. Hood, Texas. Ryan is in Milaca and studying diesel mechanics. Jonathan is in the Navy in North Carolina, and Derek attends Princeton High School.

Tanya and Steve are Princeton natives. Tanya is a registered nurse working in the ICU at Fairview, Southdale. Steve is skilled in welding and works for the Sylva Wood Products corporation in Princeton. He also custom manufactures metal deer stands through his business, Mile High Deer Stands. The family enjoys fishing, traveling, camping and snowmobiling. She also enjoys cooking, baking and reading. She is studying to be certified in critical care nursing and is looking forward to Andrew’s fiancee having a child in January.

Tanya’s recipe comes from one of her great-grandmothers.



1/2 cup pineapple juice

3/4 cup sugar

1 pkg. unflavored gelatin

1/4 cup cold water

1 cup crushed pineapple

1 cup grated mild cheddar cheese

1/2 pint whipping cream, whipped

medium-size gelatin mold


Mix the pineapple juice and sugar together in pan over low heat to dissolve. Then place in refrigerator. In separate bowl, put the package of unflavored gelatin and 1/4 cup cold water until the gelatin dissolves and then add the 1 cup crushed pineapple and 1 cup grated mild cheddar cheese. Next, mix in the refrigerated pineapple juice-sugar mixture. Fold in the whipped cream and place mixture in a gelatin mold and refrigerate overnight. Next day, remove from gelatin mold and serve chilled.