RASPBERRY-CRANBERRY WINE SALAD|
6 oz. pkg. raspberry gelatin
6 oz. can (2 c.) whole
8 3/4 oz. can crushed
pineapple (1 c.)
1/2 c. Burgundy
1/3 c. chopped walnuts
Dissolve gelatin in 2 cups boiling water. Stir in
cranberry sauce, undrained pineapple and Burgundy. Chill until
partially set. Stir in nuts. Pour into 6-cup mold. Chill
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.