Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991
p, 14
Cranberry Salad
Ruth Lusk
1 bag cranberries
10 oz. marshmallows
1 20 ounce can of pineapple, crushed and drained
3/4 cup sugar
1 cup whipping cream
Grind cranberries and marshmallow. Combine with sugar and let stand overnight. Add pineapple and whipped cream. Chill. Turn into a glass serving bowl or individual cups. This salad can be frozen.
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