Sunday, November 21, 2010
I had a request for my recipe for the cranberry congealed salad mentioned in my FMJRA post yesterday, so here it is! It's good stuff!
1 oz. package raspberry flavored gelatin
1 cup boiling water
1 16 oz. can whole-berry cranberry sauce
3/4 cup finely chopped celery
1/2 cup chopped pecans
garnishes: celery leaves, fresh cranberries
Combine gelatin and boiling water, stirring 2 minutes or until gelatin dissolves. Chill until mixture is the consistency of unbeaten egg white. Stir in cranberry sauce, celery, and pecans. Spoon mixture into lightly oiled individual molds or a 4-cup mold. Cover and chill until firm. Unmold onto lettuce lined plates. Garnish, if desired. 8 servings.
This recipe came from the Southern Living Christmas Book.
I'm making my final list of things I need to pick up to get Thursday's meal together, then Steve and I are headed to the Norton today to check out the Ansel Adams exhibit.
No politics today.