"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Cranberry Crunch Salad, by Jacqueline Joseph, is from A Memoir Of Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jacqueline Joseph Added: Tuesday, September 15, 2009
1 6oz. package of raspberry gelatin 2 cups boiling water 1 cup cold water 2 Tbsp lemon juice 1 can (1 pound) whole berry cranberry sauce 1 cup diced celery 1/2 cup chopped pecans
Dissolve gelatin in boiling water; add cold water and lemon juice. Chill until slightly thickened. Stir in cranberry sauce, celery and pecans. Pour into 2-quart mold; chill until firm. Unmold onto lettuce leaves and serve.
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