Frozen Cranberry Salad: Barbara Lewis Sayenga 1 CAN WHOLE OCEAN SPRAY CRANBERRIES
1-SMALL CAN CRUSHED PINEAPPLE (OWN JUICE) - --UNDRAINED
3/4 C SOUR CREAM (CAN USE LOW FAT)
1/2 TO 3/4 C CHOPPED PECANS (NOT TOO FINE)
DUMP CRANBERRIES INTO BOWL - DUMP PINEAPPLE ON TOP OF CRANBERRIES - ADD SOUR CREAM AND CHOPPED NUTS.
STIR TO BLEND WELL. POUR INTO PAPER LINED CUPCAKE PANS. COVER PAN WITH SARAN WRAP AND FREEZE.
FREEZE AT LEAST 4 HRS. OR OVERNIGHT.
WHEN READY TO SERVE - LET SIT FOR ABOUT 5 MIN. THEN INVERT ON LEAF LETTUCE AND ADD A DAB OF SOUR CREAM OR MAYO ON TOP.
YIELDS APROX 14 SALADS, DEPENDING ON SIZE OF CUPCAKE INDENTS.
Note:
THIS SALAD IS GREAT WITH PORK OR POULTRY.
IT LOOKS LIKE YOU WORKED ALL DAY IT'S SO PRETTY BUT IT ONLY TAKES 15 MIN. TOPS TO PREPARE.
ESPECIALLY NICE FOR CHRISTMAS BECAUSE IT IS RED AND GREEN.
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Eyeballs! Ron Geyer Ok, the idea of eyeballs may sound a bit disgusting, but these cookies are great for
Halloween--or any kind of practical joke!
Ingredients:
1/2 cup butter, softened
1 1/2 cups peanut butter
1 lb. icing sugar
1 tablespoon vanilla extract
12 oz. white chocolate
Preparation:
Cream the butter and peanut butter together.
Add the icing sugar and vanilla and blend thoroughly.
Shape into small 1-inch balls and refrigerate on waxed paper for half an hour.
Melt the white chocolate (you can use a microwave for his).
With a toothpick, dip the "eyeballs" into the chocolate, covering all but a small circle on the top.
Let cool on waxed paper.
Makes around 40 eyeballs. |
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