Lemon-Cherry Layered Salad Recipe

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Lemon-Cherry Layered Salad Ingredients

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A Recipe for
Lemon-Cherry Layered Salad

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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Lemon-Cherry Layered Salad Recipe
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When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Lemon-Cherry Layered Salad

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Lemon-Cherry Layered Salad Directions

3 oz cherry or raspberry gelatin
: mix
1 c boiling water
21 oz cherry pie filling
3 oz gelatin -- lemon
1 c boiling water
3 oz cream cheese
1/3 c mayonnaise
8 oz crushed pineapple
1 c marshmallows -- optional
2 TB nuts -- chopped
1/2 c heavy whipping cream

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 10-inch deep-dish pie plate.
Chill until thickened partially. Dissolve lemon gelatin in 1 cup
boiling water. Beat the cream cheese and mayonnaise together and stir
in the unchilled lemon gelatin mixture to this. Blend in the
undrained pineapple. Whip 1/2 cup whipping cream until soft peaks
form. Fold into lemon mixture and add the marshmallows if desired.
Spread this mixture on top of the cherry pie mixture that has been
chilling. Sprinkle the chopped nuts over top and let chill until
completely set.

Recipe By : Jo Anne Merrill

Serves: 10

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Lemon-Cherry Layered Salad Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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