"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 Christmas Cherry Salad, by Shirley Siemers, is from The Siemers Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 3oz. pkg. raspberry jello 2 c. boiling water 1 (21 oz.) can cherry pie filling 1 3 oz. pkg. lemon jello 1 3 oz. pkg. cream cheese 1/2 c. mayonnaise 1 8oz. can crushed pineapple 1 c. miniature marshmallows 1 c. cool whip 2 tbsp. chopped pecans
Dissolve raspberry jello in 1 c. boiling water. Stir in pie filling. Put in a 9"x9"x2" inch square pan. Chill until firm. Dissolve lemon jello in the remaining hot water. In a small bowl, beat cream cheese with the mayo until smooth. Gradually add lemon jello. Stir in the pineapple with juice and marshmallows. Chill until partially set. Fold in the whipped topping and smooth this over raspberry layer. Sprinkle pecans for a garnish. Chill.
Double this and then use a 9"x13" pan. This is a pretty salad.
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