Friday, October 12, 2012


This recipe is from a lady my husband's aunt went to church with  in Bloomington, Indiana.

2 or 3 apples, peeled
1/2 lb marshmallows
1 lb fresh cranberries
1 1/2 to 2 cups sugar
1 cup crushed pineapple
1 pt. whipping cream, whipped
1/2 cup nuts, chopped

Grind the apples, marshmallows and cranberries.  Add sugar and pineapple.  Let stand several hours or overnight.  Whip cream and fold into the cranberry mixture.  Add nuts.  Pour into a large rectangular Pyrex dish.  Cover with plastic wrap anf freeze overnight or longer.  Keeps well for 2 to 3 weeks.  Serves 15 to 20.

Note:  This is a good "make-ahead" holiday salad.

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