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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Myrtle's Cranberry Pineapple Salad Recipe

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This recipe for Myrtle's Cranberry Pineapple Salad is from Alke Almanac to Food and Family Memories, 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:  
1 20-oz. can crushed pineapple
1 6-oz. pkg. raspberry jello
1 can whole berry cranberry sauce
1 apple, chopped
2/3 cup chopped walnuts, optional
Directions:
Directions:
Drain pineapple, reserving liquid. Add enough cold water to pineapple to measure 3 cups. Pour into large pan and bring to boil. Add gelatin and stir until dissolved. Add cranberry sauce and pineapple and stir. Refrigerate for 1 hour and then add apples and walnuts. Refrigerate until firm.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
After Uncle John passed away, Mom would invite Aunt Myrtle to the farm for family gatherings. The four older Grandsons, Terry, Brent, Robb and Brad, always eagerly volunteered to drive into town for Myrtle, and that made us so proud of those young men. Well, we recently learned that the real reason for their enthusiasm involved seeing how quickly they could make it from the farm to the Titonka City Limits. I guess they set some rather astounding records!

 

 

 

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