"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 Red Raspberry Salad, by JoAnn Jones, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1- 3 oz. box raspberry Jello 1 c. boiling water 1 pkg. frozen raspberries 1 pt. sour cream 2- 3 oz. boxes cherry Jello 1 small can drained pineapple 1 can cranberry sauce
Dissolve the box of raspberry jello with 1 c. boiling water. Stir well until dissolved. Add raspberries. Stir and pour into 9x12 Pyrex dish. Chill until set. Carefully spread sour cream over the set Jello mixture.
Dissolve 2 packages cherry Jello in 1 1/2 c. boiling water. Add small can of drained pineapple and 1 can cranberry sauce. Mix well with the mixer. Allow to thicken slightly. Spoon over sour cream and allow to harden. Cut into squares and serve on lettuce.
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