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Tuesday, 1 October 2013

Pineapple and raspberries from Southern USA

Southern Cookery by Beryl Frank  1979 USA



Red-Raspberry Salad


"This salad makes any meal a party."
2 cans frozen red raspberries, drained; 1 16 oz can crushed pineapple, drained; 1 12 oz can frozen orange juice, thawed, undiluted; 2 packages (3oz size) red-raspberry gelatine; 1 cup boiling water
Thaw and drain raspberries; reserve juice. Drain pineapple; reserve liquid. Add orange juice to drained juices so that liquid measures 2 ½ cups. Dissolve gelatine in boiling water. Add juices; chill until partially set. Add raspberries and pineapple. Pour into greased 2-quart mold; chill until set. Makes 10 to 12 servings.


I decided it was more a dessert than a salad, any excuse to have cream! Anne

1 comment:

  1. I saw this today and thought of you ladies (and I post it here only because it is also American!) http://thetimes-tribune.com/lifestyles/scranton-woman-pineapple-dish-a-golden-goody-1.1561333 (it does sound like a nice solid dessert too).

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