The contributor: Beth Watson Taylor, a second-generation native Atlantan who now lives in Savannah with her husband, Steve. She told us her father, Bob Watson, was a well-known DJ on WSB in the 1940s and early '50s; his trademark show, "The Platter Party," was heard all over the country. Taylor, a University of Georgia alumna with a journalism degree, works at Gulfstream. "I have always loved to cook, and am one of those people who reads cookbooks for fun, has drawers full of spices, flavorings and gadgets, and pages and pages of recipes that I really am going to try 'one day' ... My mom [Dot] died in 2003; my dad is still living in Decatur and is active in church, Civitans, WSB Old-Timers, and Boys High School Alumni; my sister Amy and her family live in Savannah, too."

Family photo (ENLARGE)

The Holiday Salad made its first appearance around the time of this family photo, 1959. The recipe was made by Dot Watson,> wife of former DJ Bob Watson and mother to Amy (left) and Beth.

Joey Ivansco/Staff (ENLARGE)

The Watson-Inspired Holiday Salad Parfait.

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The story: "My mother didn't enjoy cooking but somehow raised two daughters who would rather cook than breathe most days. Even though Mama didn't enjoy the process, we had good dinners on the table every night, and she always made our favorites on birthdays and holidays.

"Some things were deemed too much trouble for anything other than high holidays, including this delicious (but tedious) black cherry Jell-O salad with pecans, cream cheese bits, and fluffy pink dressing. She got the original recipe from our dear family friend Dottie Edge, and we still look forward to it every Thanksgiving and Christmas. Among our family, it's known as Holiday Salad, and we think it's a real Southern classic.

"One story I love about this salad: When I was in my 20s, I began having Thanksgiving with a group of friends, all of whom are talented cooks. The Holiday Salad was introduced early on, and became a non-negotiable part of every year's menu. In that group, the dish became known as Watson Family Salad. One year, my friend Kathy wasn't able to join the group, but introduced her family in West Palm Beach to the favorite salad. At one point during the dinner, her mom took a bite, looked up, and said, 'Now Kathy, just who are these Watsons, and why are we eating their salad?'

"I hope that you and your readers will enjoy our salad as much as we do."

Watson-Inspired Holiday Salad Parfait
4 servings

Hands on: 15 minutes
Total time: 4 hours, 15 minutes

Cookbook author and chef panel member Virginia Willis loved the flavor combination of the original Watson Family Salad, but wanted to make it a little less labor intensive. So she deconstructed the salad and turned it into adorable parfaits served in champagne flutes. Her version of the recipe easily doubles or triples for larger crowds during the holidays.

1 cup water (or cranberry juice or other liquid)
1 (3-ounce) box Black Cherry Jell-O
1 (15.25-ounce) can dark sweet cherries in heavy syrup
1/2 cup cranberry juice, more if needed (or red wine, soda or other liquid)
8 tablespoons toasted chopped pecans, divided use
1/4 cup heavy cream, chilled
4 ounces cream cheese, room temperature

Bring the water to a boil in a small saucepan over high heat. Place the Jell-O in a medium heatproof bowl. Add the boiling water and stir to combine. Drain the cherries, reserving the syrup. Measure the syrup and add enough cranberry juice to make 1 cup. Add the syrup-juice combination to the dissolved Jell-O and stir to combine.

Divide the cherries equally between 4 champagne flutes. Add 1 tablespoon of pecans to each. Pour in the Jell-O mixture. Transfer to the refrigerator to chill and set, at least 4 hours.

When ready to serve, place the heavy cream in the chilled bowl of an electric mixer fitted with the whisk attachment. Add the cream cheese and whisk on high speed until light, fluffy and well-combined. Top each parfait with a spoonful of the cream cheese mixture. Garnish each with the remaining 4 tablespoons of pecans. Serve immediately.

Per serving: 407 calories (percent of calories from fat, 54), 6 grams protein, 43 grams carbohydrates, 3 grams fiber, 26 grams fat (10 grams saturated), 51 milligrams cholesterol, 147 milligrams sodium.

Watson Family Salad With Pink Dressing
10-12 servings

Hands on: 35-40 minutes
Total time: 12 hours (includes chilling time)

Recipe tester Rebecca Lang followed Beth Watson Taylor's recipe almost to the letter, noting that "the cream cheese suspended throughout the Jell-O creates a polka-dotted deep red and white salad ideal for holiday gatherings." The secret to its success is choosing the right combination of liquids in place of the water as suggested in the recipe.

2 (15.25-ounce) cans dark sweet Bing cherries in heavy syrup
6 cups compatible liquid (The Watson family always includes at least 1 cup of red wine and the juice from the drained cherries, plus cranberry juice or Coke, Sprite or black cherry soda, fizzy or flat. If using wine, we recommend choosing cranberry juice for the remainder of the liquid for the best blend. If using soda, opt for using the soda alone. "Just don't use plain water! That is part of the secret," they say.)
3 (3-ounce) packages black cherry Jell-O
1 cup chopped pecans
1 (8-ounce) package block cream cheese, pinched and rolled into little balls

Pink Dressing:
1/4-1/2 cup mayonnaise (approximately)
Red food coloring (1-2 drops)
1 (12-ounce) container Cool Whip, thawed

Drain the cherries, saving the juice. Cut each cherry in half. Check carefully for pits and remove any you find. Cover cherries and set them in a safe place, because they are irresistible to anyone who passes them.

To the reserved cherry juice, add compatible flavorful liquids to equal 6 cups. In a large saucepan over medium heat, bring 3 cups of the cherry juice mixture to a boil, add the Jell-O, and stir until completely dissolved. Pour into a 9-by-13-inch dish (or container large enough to hold the bulk of the finished salad), then add the remaining 3 cups of cool liquid. Stir well. Cover and refrigerate until jelly-like and ready to accommodate the other ingredients, about 3 hours.

While Jell-O is chilling, lightly toast and chop the pecans, and set aside. Take the block of cream cheese and pinch off little bits. Shape into little pellets - about the size of a champagne grape. Place the bits on a sheet of waxed paper. When you're finished, put them in the refrigerator or freezer to firm up until you need them.

When the Jell-O is ready, fold in the cherries, then the nuts. Stir to distribute them evenly throughout the mix. Fold in the cream cheese bits last, stirring as little as possible. Re-cover and refrigerate until completely set, preferably overnight.

Serve with dollops of Pink Dressing, made by whisking the mayonnaise and food coloring into the whipped topping until thoroughly combined and a pretty pink color. Add a little more mayonnaise if you prefer a more tart dressing. Refrigerate until ready to serve.

Per serving: 461 calories (percent of calories from fat, 52), 5 grams protein, 50 grams carbohydrates, 2 grams fiber, 26 grams fat (11 grams saturated), 24 milligrams cholesterol, 195 milligrams sodium.