Tuesday, November 20, 2012

Click to play this Smilebox collage
Wayne and I will be in Paducah for Thanksgiving. I'll be working on projects for my next book on Quilted Tangles... and of course, we'll have turkey and dressing, along with our favorite cranberry salad (it has marshmallows and whipped cream in it - how can that not be good). It's one of our favorite ways to serve cranberries. In fact, I'll just share the recipe here and you can make it too. You should make it the day before... so that's one salad done ahead of time.

Bonnie's Cranberry Salad
1 pkg. fresh cranberries (freeze them to chop easier)
1 c. sugar
1 can crushed pineapple, drained
Dash of salt
1 pkg. miniature marshmallows
1/2 pt. whipping cream, whipped
1 c. celery, chopped
1 c. nuts, chopped (pecans or walnuts)

Run the frozen cranberries through the food processor or blender until finely chopped. Place shopped berries in a large mixing bowl. Add sugar, drained pineapple, and salt. Stir and let sit for an hour or so to let the sugar dissolve. Stir in celery, nuts, and marshmallows. Whip cream and fold into mixture. Cover bowl and refrigerate overnight. Great with ham or turkey.

This recipe and others from the famous Kirkland cooks are available in Cooking with the Kirklands: A Collection of Recipes from Mary Kirkland, her children, grandchildren, and great-grandchildren. The cookbook is $15 plus $3 shipping - let me know if you want a copy. Send email to: bbquilter@gmail.com.

And so, we wish you all a Happy Thanksgiving.

1 comment:

  1. Thanks, Bonnie! Happy Thanksgiving to you too. I just happen to have to bring a cranberry salad to my sister-in-laws so I think I'll try this one!