|CHRISTMAS IN WASHINGTON COOKBOOK|
Pub Date: 10/1/1995
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
Ring in the festivities with this collection of recipes and traditions from the Pacific Northwest as Innkeepers, homemakers and professional chefs share their favorite dishes such as Scottish Scones, Swedish Meatballs, Bavarian Apple Strudel and more!
Egg Nog Cranberry Salad
|This is pretty in a glass pan. Enjoy!
Marcia Pepperworth, Ferndale
1 pkg. (3 oz.) VANILLA PUDDING MIX
1 pkg. (3 oz.) LEMON FLAVORED GELATIN
2 cups WATER
2 Tbsp. LEMON JUICE
1 (3 oz.) RASPBERRY FLAVORED GELATIN
1 cup BOILING WATER
1 can (16 oz.) WHOLE CRANBERRY SAUCE
1/2 cup CELERY, finely chopped
1/4 cup PECANS, chopped
1 env. DESSERT TOPPING MIX
1/2 tsp. GROUND NUTMEG
In sauce pan, combine pudding mix, lemon gelatin and water. Cook and stir until mixture boils; stir in lemon juice and chill until partially set. Dissolve raspberry gelatin in boiling water; cook and stir until dissolved. Beat in cranberry sauce; fold in celery and nuts. Chill until partially set. Prepare dessert topping according to directions; add nutmeg and fold into pudding mixture. Pour half of pudding into 8 x 8 x 2 inch pan. Carefully pour cranberry layer over pudding, top with remaining pudding. Chill 6 hours or overnight.
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