"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
This recipe for Ruby Cranberry Crunch Salad, by Jill Hofler, is from Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 (3 oz) packages cherry gelatin 2 c. boiling water 1 c. cold water 2 T. lemon juice 1 (16 oz.) can WHOLE cranberry sauce 1 c. celery chopped 1/2 cup walnuts or pecans, chopped
Dissolve gelatin in boiling water. Stir in cold water and lemon juice. Chill until thick and syrupy. Fold in cranberry sauce, celery and nuts. Pour into lightly greased 6 cup mold or dish. Chill until set.
15 minutes, plus chilling
Unmold and serve on plate of lettuce with mayonnaise on the side.
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