Diane Prather: Cranberry salad worth menu consideration


Cranberry Salad

• Small package of raspberry gelatin

• 1 cup boiling liquid (juice from can of pineapple and water)

• Small, flat can crushed pineapple

• 16-ounce can whole cranberry sauce

• 2 bananas, sliced

• 1/2 cup chopped pecans

Dissolve the gelatin in the boiling liquid. Mix in the cranberry sauce and let the mixture cool. Then add the crushed pineapple, bananas and pecans. Pour into a 9-by-9-inch dish and chill until set. Cut into squares for serving.

I’ve been buried in paperwork lately.

Add fall chores, like weaning fall calves, and there hasn’t been much time to try new recipes, like Fredonne Chapman’s “Apple Crunch,” which was featured in last week’s column.

I planned to serve it with a ham dinner, but time got away from me. I bought more walnuts so I could make Evelyn Ott’s “Baked Apples,” but that hasn’t worked out, either.

I’ll get to try them eventually, maybe during Thanksgiving break.

I found two salad recipes in an old newspaper clipping, and since Thanksgiving is just two weeks away, I thought they might be good on the menu.

Remember, I haven’t tried them. If you make them up, let me know what you think.

To make “Cranberry Salad,” you’ll need: a small package of raspberry gelatin, 1 cup boiling water, a small, flat can of crushed pineapple, a 16-ounce can whole cranberry sauce, two bananas (sliced), and 1/2 cup chopped pecans.

This makes a 9-by-9-inch dish of salad.

Dissolve the gelatin in a cup of boiling water.

(Note: you can drain the juice from the pineapple, because it needs to be drained, anyway, and add enough water to make 1 cup. Bring this to a boil and use it to dissolve the gelatin.) Mix in the cranberry sauce, and let the mixture cool.

When it’s cool, blend in the can of crushed pineapple (drained), the bananas, and pecans. Pour into the 9-by-9-inch dish and chill until set. Cut into squares before serving.

“Hawaiian Salad” is a variation of the “Pistachio Salad” that many of us make.

The ingredients are: a small box of pistachio instant pudding, 20-ounce can crushed pineapple with juice, a can of drained mandarin oranges, 1 cup miniature marshmallows, 12-ounce container of whipped topping, 1 cup chopped walnuts, and a small jar of drained and diced maraschino cherries.

Blend the pudding into the crushed pineapple. Add the oranges, miniature marshmallows, whipped topping, walnuts, and diced cherries. Refrigerate overnight. Serve in a glass bowl. Sprinkle a few chopped cherries on top.

Do you have recipes for holiday dishes that you’d like to share? If so, send them to me at P.O. Box 415, Craig 81626 or call me at 824-8809.

Copyright Diane Prather, 2009.


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