Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Gooseberry Salad
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- #51035
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (3 ounce size) lime gelatin powder
1 package (3 ounce size) lemon gelatin powder
2 tablespoons sugar
2 cups water
1 teaspoon vinegar
1 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup chopped pecans
1 can (16 ounce size) gooseberries
directions
Mix the two packages of jello with the water, sugar and vinegar. Chill until partially set.
Drain the gooseberries, reserving the juice.
To the juice add enough water to make 1 1/2 cups of liquid. Add this to the jello, along with the celery, cheese, pecans, and berries.
Refrigerate.
added by
DFW
nutrition data
Nutritional data has not been calculated yet.
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