"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Blueberry Salad (from Joan Solice) Recipe

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This recipe for Lemon Blueberry Salad (from Joan Solice), by , is from The Shurtleff Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Solice
Added: Sunday, February 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 oz) pkg lemon jello
1 (3 oz) pkg black raspberry jello
1 cup boiling water
½ cup cold water
1 tbsp lemon juice
1 (21 oz) can blueberry pie filling
1 cup sour cream
¼ cup powdered sugar

Directions:
Directions:
Dissolve jello’s together in boiling water. Add cold water and lemon juice. Gradually stir into pie filling. Pour into 8x8x2” dish. Chill until firm. Fold sugar into sour cream until blended. Spread over jello mix. Chill until serving time. Cut into squares.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Can be used as a salad or a dessert. This is one of John's favorite!

 

 

 

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