| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads, Holiday |
2 |
Servings |
INGREDIENTS
| 1 |
cn |
Jellied Cranberry Sauce |
| 1 |
c |
Sour Cream |
| 2 |
|
Package Raspberry Jello (3 oz size) |
| 2 3/4 |
c |
Water (1 1/2 cup boiling) |
INSTRUCTIONS
Use the boiling water to disolve the packages of raspberry jello. Add cold
water ( 1 1/4 cups) to help it set up. Let it set (in fridge is okay) until
it's good and syrupy. Meanwhile, use blender to blend cranberry sauce and
sour cream thoroughly. Blend jello in carefully (it makes for a FULL
blender!). Pour into dishes, mold, whatever! Sets in about 7 hours or so,
but is best made a day ahead.
I also served this at a Christmas get-together in Dayton, and they asked
for the recipe!! I'll let that be my recomendation for it! Welcome to the
Echo, and I'll be watching to see what answers you get on the software!
Posted on Cooking Echo by Robert Skaer on 12-30-92
MM by Cathy Svitek
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”