|Wife of the Chef|
|by Courtney Febbroriello|
Wife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life.
81 - 90 of 1,910 for cranberry salad
Combine cranberry sauce, pineapple, marshmallow, ... into 1 or 2 inch slices. Serve on bed of lettuce while frozen. Will keep in freezer for a couple weeks.
Dissolve gelatin in ... coca cola. Add cranberry sauce, pineapple and ... beat again until stiff. Spread on salad 1 hour before serving. Keep refrigerated.
Part I: Dissolve ... chopped pecans and cranberry sauce. Turn into ... Gradually add Cool Whip to cream cheese-pineapple mixture. Spread over firm Jello mixture.
Dissolve gelatin in ... amount of the pineapple juice. Add pineapple, cranberry sauce and nuts. Add to the gelatin mixture. Chill until firm. 8 servings.
Add hot water to Jello and cranberry sauce; blend until dissolved. Then add nuts, pineapple, and celery. Refrigerate until congealed.
Mix ground cranberries, grapes, nuts and sugar. Let stand overnight or several hours. When ready to serve, add Cool Whip.
Drain syrup from ... dissolves. Beat in cranberry sauce and lemon ... Chill overnight. Loosen salad around edge with ... Serve with mayonnaise. Serves 8.
Grind cranberries and orange; chop walnuts. Add sugar and chopped celery. Stir together; let stand for 2 hours. Prepare 2 packages lemon or orange ...
Dissolve gelatin in boiling water. Add cranberry sauce and mix ... together and pour into a mold or into a serving dish. Set in refrigerator to congeal.
Bring the cranberries and orange; add sugar. Mix and let stand overnight. Dissolve Jello in water and when half set, add to first mixture and add ...
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