My mom sent me this recipe after I got married. When mom made this at home, it wouldn't last a day. I remember sneaking to the fridge with a spoon, grabbing a big spoonful, and then with a rubber spatula spreading out the salad so it would look like it had before I grabbed a bite.
Cran-Raspberry Salad
1 cup cooked barley (1/4 cup raw)
I cup cream whipped (add sugar ) or use 8 oz. Cool Whip
I 12 oz. carton cran-raspberry sauce (or 1 can whole cranberries and frozen raspberies)
1 teaspoon vanilla
Chill cooked barley. Whip cream; add sauce and vanilla.
Combine with cooked and chilled barley. Chill
makes 6 servings.
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