"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 Frosted Cranberry Salad, by Sue Smith, is from Only the Best Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 13 1/2 oz. can crushed pineapple 2 3 oz. pkgs. lemon jello 1 7 oz. bottle ginger ale 2 cup jellied cranberry sauce 1 2 oz. pkg. dessert topping mix 1 8 oz. pkg. Philadelphia cream cheese 1/2 cup chopped pecans
Drain pineapple saving syrup. Add water to syrup to make one cup. Heat until mixture is boiling. Dissolve gelatin in hot mixture; cool. Gently stir in ginger ale; chill until partially set. Meanwhile, blend drained pineapple and cranberry sauce. Fold into gelatin mixture. Turn into a 9X9X2-inch dish. Chill until firm. Prepare dessert topping mix according to directions and spread on salad.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.