"The belly rules the mind."--Spanish Proverb

Christmas Ribbon Salad Recipe

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This recipe for Christmas Ribbon Salad, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, July 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (16-oz) cans pitted dark sweet cherries
2 (3-oz) packages cherry-flavored gelatin
1 envelope unflavored gelatin
2 cups boiling water
1/3 cup sugar
1/2 cup port or sweet red wine
1/4 cup lemon juice
1 (8-oz) package cream cheese, softened
1/2 cup pecans, chopped and toasted
garnishes: whipped cream, fresh cranberries

Directions:
Directions:
Drain cherries, reserving 1 cup juice. Chop cherries. Stir together gelatins and 2 cups boiling water until dissolved. Stir in reserved juice, sugar, port, and lemon juice. Stir in cherries. Pour half of gelatin mixture into a lightly greased 10-cup ring mold or bundt cake pan. Chill 2 hours or until almost set. Stir together remaining gelatin mixture, cream cheese, and pecans, blending well. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm. Garnish, if desired.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Mix second half of the gelatin mixture while still warm. Chill until ready to pour over slightly set gelatin in mold.

 

 

 

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