No news items this week, but I did promise congealed salad recipes, and here they are. The cranberry salad is from daddy’s sister, Ebbie, and the tomato-based salad comes from mama’s side of the family. Hope you and your family will enjoy.
Cranberry Salad
1 small pkg. cherry Jell-O
I small can (8 oz.) crushed pineapple, undrained
1 cup Ocean Spray cran-orange relish
1/2 cup chopped nuts (opt.)
Dissolve Jell-O in one cup boiling water. Cool slightly before adding other ingredients. Pour into mold or shallow dish, and refrigerate. When doubling recipe, use one cherry and one strawberry Jell-O. It can be hard to find the Ocean Spray relish. If you do, it is usually in the produce section in a plastic carton. Okay to use canned cranberry sauce. I prefer the whole berry because it gives more texture. May also add a little orange zest to get that hint of orange.
Asheville Salad
1 can Campbell’s tomato soup.
1/2 cup milk
8 oz. pkg. cream cheese
1 pkg. Knox gelatin
1/4 cup cold water
1 cup chopped vegetables
1/2 cup mayonnaise
The chopped vegetables can include celery, green pepper, onion, olives, pecans – the choice and combination is up to you. Stir together soup and milk, and heat. Add cream cheese, and stir until dissolved. Mix gelatin with cold water, and add to hot mixture. Cool. Stir in vegetables, pecans, and mayonnaise. Pour into greased mold or casserole dish, and congeal. Makes 8–10 servings.
Have a great week, and good luck doing all that Thanksgiving cooking. Happy Trails!
