Tuesday, November 26, 2013
I looked at a lot of recipes for a cranberry jello salad and this is what I came up with for my version.
Cranberry Jello Salad
1 large package Sugar Free red Jello
2 cups boiling water
2 cups cold water
Make Jello following directions on box. Put in refrigerator until thickened, about 1 1/2 hours
1 12 oz bag cranberries
2 oranges peeled and segmented
2 apples chopped
1 cup seedless grapes cut in 1/4s
1 large can crushed pineapple, drained
1 cup chopped walnuts
1/2 - 1 cup Splenda
In food processor add half cranberries and 1 orange and finely grind.
Put in bowl. Do the same with the remainder of cranberries and orange.
Add the Splenda and mix well.
Add 2 apples diced or chopped in food processor.
Add the pineapple, grapes and walnuts and mix well.
Add to thickened jello and mix to blend.
Pour into a bowl and put in refrigerator overnight.
Since we were going to Aunt Harries for Thanksgiving, where we always went as kids, I decided to make chopped liver in memory of Aunt Mill. I remember that as the dish she always brought. Nadine remembers sweet and sour cabbage.
1 lb chicken livers
1 large onion
1 hard boiled egg
Saute onion in oil. Remove onion then cook the liver until no longer red in center.
Put liver, onion and egg in a food processor and combine to desired smoothness.