"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 Cranberry Pineapple Minis, by Tom & Connie Lull, is from The Kleymann Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can 20oz crushed pineapple 2 pkg 3 oz raspberry jello 1 can whole berry cranberry sauce 2/3 c chopped walnuts 1 apple chopped
Drain pineapple,reserving juice. Add enough water to juice to measure 2 1/2 c .Pour into pan and boil,.Pour over jello until dissolved.Stir in pineapple cranberry sauce, nuts and apple. Spoon into lined muffin cups. Refrigerate until firm. Remove liners and serve.
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