"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Red, White & Blue Salad Recipe

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This recipe for Red, White & Blue Salad, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Stover
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Red Layer: 3 oz. strawberry jello, 1-1/3 c. boiling water, 10 oz. frozen strawberries.
White Layer: 3 oz. lemon jello, 1 c. boiling water, 1 pt. vanilla ice cream (double this)
Blue Layer: 3 oz. black cherry jello, 1 c. boiling water, 1 can blueberries, including syrup.

Directions:
Directions:
Dissolve jello in water, add fruit, stir until thawed. Chill until thick. Pour into bundt pan until set but not firm. Dissolve jello in water, blend ice cream, beat until smooth. Chill until thick. Spoon over red mixture. Chill until set but not firm. Dissolve jello and sugar in 1 c. boiling water. Let it set a bit then pour over white layer. Chill overnight. Unmold and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Overnight

 

 

 

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