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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

THANKSGIVING DAY SALAD Recipe

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This recipe for THANKSGIVING DAY SALAD is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 small packages cherry jello
1 20-oz. can crushed pineapple
2 cans whole cranberry sauce
1 8-oz. package cream cheese
1 cup chopped pecans
1 8-oz. jar Miracle Whip
3 cups boiling water
Directions:
Directions:
Dissolve jello in 3 cups boiling water. Drain pineapple well, reserve liquid. Add drained pineapple and cranberry sauce to jello mixture. Mix well. Pour 1/2 of mixture into serving bowl and congeal. When set, mix cream cheese with miracle whip and pineapple juice until spreadable. Spread on top of congealed jello. Press nuts well into the cream cheese. Pour on the other half of jello mixture. Let set in refrigerator until firm. Works great to let sit in refrigerator overnight.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe came from Ramona Farthing, Professor of French at OBU. Teresa was her grader, tutor, and secretary all four years of college.

 

 

 

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