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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Congealed Salad - The Puffy Muffin Recipe

4.8 stars - based on 6 votes
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This recipe for Cranberry Congealed Salad - The Puffy Muffin is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. box Lemon JellO
6 oz box Rasbery JellO
2 cups boiling water
1 cup crushed pineapple, drained
16 oz. can Whole Cranberry Sauce

Poppy Seed Dressing:

1 cup Hellmann's Mayo
1 Tbl. Poppy seeds
Directions:
Directions:
Combine both Jell-O mixes with the boiling water and stir until dissolved. Stir in remaining ingredients and mix well. Pour the mixture into a flat pan and refrigerate for 4 hours. Combine the dressing ingredients and refrigerate.

When ready to serve, cut the congealed salad into squares and top with a dollop of poppy seed dressing.

 

 

 

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