Page 160 - FLIPBOOK NEW

CRANBERRY SALAD MOLD

Ingredients
1 cup cranberries chopped fine
3/4 cup sugar
1 package lemon jello
1 cup boiling water
1 small can crushed pineapple
1 cup chopped celery
1 small can Mandarin oranges cut in half

Instructions
Do NOT use liquid from the pineapple or oranges. Mix cranberries and sugar
together. Mix lemon jello mix and boiling water and add cranberries and sugar
mixture. Cool until it thickens and then add pineapple, celery, and oranges. Pour into
greased mold and chill.

This recipe came from Bessie Baker, who lived across the street from my home on
Waterview Place, Lynbrook, New York.

HERTA HUBLER’S STRAWBERRY MOLD

Ingredients
1 large strawberry jello package 1/2 pint heavy cream
1 ½ cup boiling water strawberries cut up

Instructions
Dissolve strawberry jello in the boiling water. When almost done whip in heavy
cream and add strawberries. Put into a greased mold and refrigerate.

RON AND HELEN WRIGHT’S GRASSHOPPER PARFAITS

Ingredients
vanilla ice cream
créme de mint liquor
crushed chocolate cookies
créme de cocoa liquor
whip cream
cherries
chocolate syrup

Instructions
Layer vanilla ice cream then put a little of
the créme de mint and cocoa, chocolate syrup
on top, add crushed chocolate cookies in a parfait glass. Repeat ingredients again
until glass is full. Top with whip cream and cherry. Refrigerate until serving.

Ron and I would make these parfaits at Easter for the first desert.
Some where made without the liquors.

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