"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 Red Raspberry Jello Salad, by , is from Carol's Country Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 3 oz. pkg. Raspberry Jello 2 c. Water, boiling 2 c. Applesauce 2 sm. pkg. Frozen Red Raspberries 1 sm. can Crushed Pineapple 1 c. Sour Cream 1 c. small Marshmallows
Dissolve jello in boiling water. Cool. Add the applesauce, red raspberries and crushed pineapple. Pour into a large mold or dish. Refrigerate. Mix the sour cream and marshmallows. Let set several hours or overnight to dissolve marshmallows. Spread over jello.
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