 | ||||||
| ||||||
Christmas Cranberry Salad
One 13 1/2 ounce can of crushed pineapple
Water
Two 3 ounce packages of strawberry gelatin
3/4 cup of cold water
One 16 ounce can of jellied cranberry sauce
1/3 cup of chopped pecans
1 tablespoon of butter or margarine
TOPPING:
One 3 ounce package of vanilla instant pudding mix
1/2 cup of heavy cream
3/4 cup of cold milk
One 3 ounce package of cream cheese, room temperature
Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make 1 cup. Bring to a boil. While liquid is boiling, remove from heat and stir in gelatin until dissolved. Add cold water and chill until it is like unbeaten egg whites. In medium-sized bowl, combine drained pineapple and cranberry sauce; stir into gelatin mixture. Pour into a 9 inch square cake pan. Chill until firm. Creamy Topping: Place pudding mix in small, deep bowl and prepare as directed on package, using 1 1/4 cups of liquid. (1/2 cup heavy cream and 3/4 cup milk). When mixed, add cream cheese and blend well. Meanwhile, heat oven to 350ºF. Place pecans and butter in shallow pan and bake for about 8 minutes, stirring occasionally until pecans are toasted. Cool nuts. When gelatin mixture is firm, spread creamy topping over top. Sprinkle pecans over topping. Chill 2-3 hours until firm. Using wet knife, cut salad into 9 squares. Decorate with salad greens.
“The realm of sourdough narrowed where civilization moved in.”
Waverly Root (1903-1982)
Sweet cicely (Myrrhis odorata) is an herb of the parsley family also known as fern-leaved chervil and garden myrrh. The leaves have a sweet anise taste, and some even describe the leaves as tasting like they have been sprinkled with powdered sugar! Sweet cicely is not much used as a pot herb anymore, but the seeds are still used in the liqueur Chartreuse. The leaves are good in salads, dressings, stews, and in desserts, especially those that contain tart fruits. The cooked root is sliced and served cold in salads or by itself with oil and vinegar
|
