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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Congealed Cranberry Pineapple Salad Recipe

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This recipe for Congealed Cranberry Pineapple Salad is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, 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 can cranberry sauce
1 8 oz can crushed pineapple drained
1 cup boiling water
1 envelope gelatin
1/2 cup cold water
1/2 cup pecans chopped (or mandarin oranges)
orange juice
1 -3 oz pkg. raspberry jello
Directions:
Directions:
Dissolve raspberry jello in hot water. Add 1 cup cold fruit juice (pineapple juice plus enough orange juice to make one cup) Soften gelatin in cold water. Mash the cranberry sauce lightly. Add plain gelatin to raspberry jello. Then add cranberry sauce, pineapple and pecans. Pour into mold. Chill until set.

Hint: Add soft gelatin to boiling jello water or it won't set. Then add the other stuff. Rinse out mold slightly with water before putting in recipe.
Personal Notes:
Personal Notes:
My generation does not like congealed stuff, but this was a real treat for Laurette's generation. This would be nice to serve at Christmas or Thanksgiving.

Advice from Laurette: If children want to go visit a different church with a friend's family, you should let them. It is okay to see how other people worship and it helps them learn what other people believe.

 

 

 

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