This recipe is from my old-fashion recipe collection. It is from a lady my late husband's aunt went to church with in Bloomington, Indiana many years ago.
2 or 3 apples, peeled
1/2 lb marshmallows
1 lb fresh cranberries
1 1/2 to 2 cups sugar
1 cup crushed pineapple
1 pt. whipping cream, whipped
1/2 cup nuts, chopped
Grind the apples, marshmallows and cranberries. Add sugar and pineapple. Let stand several hours or overnight. Whip cream and fold into the cranberry mixture. Add nuts. Pour into a large rectangular Pyrex dish. Cover with plastic wrap anf freeze overnight or longer. Keeps well for 2 to 3 weeks. Serves 15 to 20.
Note: This is a good "make-ahead" holiday salad.
1/2 lb marshmallows
1 lb fresh cranberries
1 1/2 to 2 cups sugar
1 cup crushed pineapple
1 pt. whipping cream, whipped
1/2 cup nuts, chopped
Grind the apples, marshmallows and cranberries. Add sugar and pineapple. Let stand several hours or overnight. Whip cream and fold into the cranberry mixture. Add nuts. Pour into a large rectangular Pyrex dish. Cover with plastic wrap anf freeze overnight or longer. Keeps well for 2 to 3 weeks. Serves 15 to 20.
Note: This is a good "make-ahead" holiday salad.
file photo for reference only
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