Want to try something new this Thanksgiving? Try this black cherry salad recipe from Up a Country Lane Cookbook, by Evelyn Birkby.
Black Cherry Salad
1 3-ounce package cherry gelatin
1 cup boiling water
1 cup cherry juice and water
1 cup black cherries, pitted
1/4 cup chopped nuts
1/2 cup diced celery
Dissolve gelatin in boiling water. Drain cherry juice into measuring cup and add enough water to make 1 cup, then stir into dissolved gelatin. Fold in remaining ingredients and spoon into individual salad molds or pretty glass bowl. Chill until firm. Unmold or serve in bowl with 1/4 cup mayonnaise combined with 1/2 cup whipped topping on the side.
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