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by Linda Joyce Forristal, CCP, MTA
American Midwest is the creative home of the Jell-O®
salad. Many a time, I have marveled at the amazing concoctions as pieces of folk
My mom, Donna Mae, used to make this recipe when I
was a kid and I was remembering it the other day, so I called her up. To crush
the cranberries, she used to run them through a meat grinder, but you can just
pulse them in a food grinder.
I have recommended cherry Jell-O, but you can use
any red one.
package cherry Jell-O®
pkg. whole cranberries
apples, finely chopped
celery, finely chopped
walnuts, finely chopped
1 cup sour cream
8 oz. pkg. cream cheese
While the water is coming to a boil, crush the
cranberries in a meat or food grinder. Chop the apples and walnuts. Put the
gelatin in a medium boil and pour over the boiling water. Stir until the
crystals dissolve. Add the crushed whole cranberries, the chopped apples and
celery. Sprinkle the chopped walnuts on top. Refrigerate for several hours or
until the gelatin is firm.
Bring the cream cheese to room temperature and
then mix the sour cream and cream cheese together. Just before serving, spread
the cream cheese/sour cream mixture evenly over the top of the salad.
Mom, thanks for digging this out of the recipe
box--or your mind!!
posted November 15, 2007.
© Mother Linda's
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