"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Red and White Ribbon Salad Recipe

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This recipe for Red and White Ribbon Salad, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Mallia Wesol
Added: Thursday, September 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (6oz) raspberry flavored gelatin,
1 1/2 cups boiling water,
1 tablespoon lemon juice,
2 pkgs (10 oz. ea.) frozen raspberries, thawed,
1 can 10-3/4 or 13 1/2oz.) crushed pineapple,
1/4 tsp. salt,
2 cups dairy sour cream.

Directions:
Directions:
Dissolve gelatin in boiling water. Add lemon juice, raspberries, undrained pineapple and salt. Pour 1 1/2 cups gelatin mixture into 6 cup mold: chill till firm.
Carefully spread 1 cup sour cream over the set gelatin. Spoon half of remaining gelatin over sour cream and chill til set. Repeat layers with remaining sour cream and gelatin. chill overnight.
Unfold on crisp greens.
Trim platter with drained can pineagpple slices.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
About 15 to 20 minutes with an overnight step

 

 

 

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