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A Cookbook of Memories

Salads and Side Dishes

BRIDE'S RIBBON SALAD 
Sylvia Ralph, Kirkfield Park UCW, Winnipeg, MB

1 cup crushed pineapple, drained (juice reserved) 1 small carton sour cream
1 small (3 oz.) pkg. lime jelly powder 1 tsp vanilla
1 envelope unflavoured Knox gelatin 1 small (3oz) pkg. strawberry jelly powder
1 cup cream milk 1 1/4 cup boiling water
3/4 cup white sugar 1 cup strawberries fresh or frozen
1st layer: Add water to pineapple juice to make 1 1/4 cup. Bring to a boil and dissolve lime jello into this. Add crushed pineapple and let set until very firm. 
2nd layer: Soak gelatin in 1/2 cup cold water and set aside. Combine cream milk and sugar. Stir over medium heat until the sugar is dissolved. Remove from heat and quickly stir in gelatin. Let mixture cool. Then add sour cream and vanilla. Use mixer to make it smooth. Put on the first layer and let set.
3rd layer: Dissolve strawberry jello in 1 1/4 cups boiling water. If using frozen strawberries add right away (use 1 cup or more). Let set very slightly and pour over the second layer. This salad is very pretty in a clear glass bowl or can be made in a mold.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca