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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 12 |
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My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites. Ingredients:
1 (3 ounce) package raspberry gelatin powder |
1 cup boiling water |
1 (10 ounce) package frozen raspberries in light syrup |
1 cup half-and-half |
1/2 cup sugar |
1 tablespoon unflavored gelatin (1 envelope) |
1/4 cup cold water |
8 ounces sour cream (1 cup) |
1 teaspoon vanilla |
1 (3 ounce) package raspberry gelatin powder |
1 cup hot water |
1 (16 ounce) can blueberries |
Directions:
1. To make the RED layer - dissolve gelatin ni boiling water.
2. Stir in the frozen raspberries.
3. Pour the mixture into a 13x9 inch baking dish.
4. Refrigerate until gelatin is firm.
5. To make the WHITE layer - heat half and half mixed with sugar over medium heat.
6. Soften the gelatin in cold water and stir this into the cream mixture until gelatin dissolves.
7. Take mixture from heat and stir in sour cream and vanilla.
8. Let mixture cool and pour it on top of the jelled red layer.
9. Refrigerate.
10. To make the BLUE layer - dissolve the gelatin in hot water.
11. Open the can of blueberries and stir them, with juice, into the gelatin.
12. Cool mixture; then pour it over the jelled white layer in the pan.
13. Chill salad until it is firm; then cut into squares and serve.
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