Skip to content

RED RASPBERRY SALAD Marilou Ozinga

From Peoria School Circle Cook Book - 1979 (1979).

Source and licence

From Peoria School Circle Cook Book - 1979 (1979), printed page 350, digitised by the Internet Archive: https://archive.org/details/1979-peoria-school-circle-cook-book-test

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1c.
  2. flour 1/2 ce chopped pecans 1/4 c.
  3. brown sugar 1/2 ce butter Mix above and bake in a 9 x 13 inch pan, 12 minutes, 325°.
  4. Let cool.
  5. 2 pkg.
  6. raspberry Jello 2 pkg.
  7. raspberries 2 c.
  8. hot water or pineapple juice Prepare and let partially set.
  9. Pour on first layer.
  10. Melt 25 big marshmallows in 2/3 cup milke Mix in one cup Cool Whip.
  11. Pour over Jello mixture when cool.
  12. ROYAL SALAD Doris Nibbelink 1 box pistachio pudding, 1 can mandarin oranges, drained prepared 2 c.
  13. miniature marshmallows 1 can chunk pineapple, drain 2 ce Cool Whip Mix all together and chill.
  14. SALAD Sue Van Ee 1 pkg.
  15. lime gelatin or any flavor 1/2 c.
  16. maraschino cherries lc.
  17. water 1/2 c.
  18. slivered almonds 1 can pineapple tidbits 1 c.
  19. whipping cream 1/2 c.
  20. cottage cheese Dissolve Jello in hot water and let congeal.
  21. Add remaining ingredients.
  22. Chill in 9 x 13 inch pan.
  23. One good reason why a little boy gets so dirty, he's closer to the ground.