| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
(large) crushed pineapple |
| 1 |
cn |
(large) jellied cranberry sauce |
| 2 |
pk |
Cherry Jello (or one cherry and one orange Jello) |
| 1 |
lg |
Apple; peeled, diced |
| 3 |
|
Stalks celery; diced |
| 3 |
|
Handsful of pecans; chopped |
INSTRUCTIONS
Drain pineapple well. Use 1 cup of the juice, heat and dissolve Jello in
it. Mash the cranberry sauce, heat and mix with Jello. Add the well-drained
pineapple, apple, celery and pecans. Mix welland pour into a ring mold.
Decorate with spiced crabapples and serve with mayonnaise. Serves 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”