This jello recipe is a Zavacky staple during holiday gatherings.
1 small package lime jello
8 oz cottage cheese
20 oz can crushed pineapple
1 cup pineapple juice drained from the can
8 oz cool whip
1/2 cup chopped walnuts
Make the jello following directions, using the 1 cup of pineapple juice instead of the cold water. Chill. When the jello is at lumpy set, whip the jello. Stir in the cottage cheese, pineapple, cool whip and walnuts. Chill in a bowl or mold overnight.
12 oz bag cranberries
1 cup water
1 cup sugar
Rinse berries. Bring water and berries to a boil. Boil 5 minutes until the berries pop. Strain out the pulp through a fine mesh strainer. Use a spatula to scrape pulp off the strainer and back into the pan. Put all the pulp back in the saucepan and mix with 1 cup of sugar. Bring to a boil and remove from heat immediately. Pour into a bowl or mold, and top with waxed paper to prevent a skin from forming on the top. Refrigerate overnight before using.
This recipe is from the 1991 Thanksgiving edition of Cooking Light and is a delicious addition to your holiday table.
4 1/2 cups peeled and diced cooking apples (Honeycrisp, Jonathan, Jonagold, Braeburn)
1 small bag fresh cranberries
1 1/2 cups unsweetened apple juice
1/4 cup + 2 tbs packed dark brown sugar
1/4 cup golden raisins
2 tsp peeled and grated ginger root
1/2 tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground cloves
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat to medium low and cook, uncovered, for 10 minutes, stirring occasionally. Remove from the heat and cool. Serve chilled or at room temperature. Cover and store in the refrigerator for up to 1 week. (I have had it last longer). Yields about 5 cups.
