When I was young, I had to make the holiday dinners for years until I left home and got married.
My mother-in-law had always made her family’s dinner since she, her husband and children left their family home in Montana to live in Australia. Yeah, that’s right Australia. They were gone a year and came back to the states for life. She continued to cook the family dinners. And darn her hyde she didn’t want any DIL helping. Stay out of the kitchen, it was her job. I begged for years and finally she gave in one holiday because her son and I had bought our own home.
Over the years I managed to squeeze in one salad for Thanksgiving and some pies. This is the salad I still make today. I got the original recipe from my Better Homes and Gardens cookbook from high school. I adapted it to suit me.
How to make Cinnamon Applesauce Salad: Printable
Dissolve 2 (3 ounce) packages lemon-flavored gelatin, 1 package Knox unflavored gelatin and 1/2 cup cinnamon red hot candy (good luck finding it these days in some places) in 3 cups boiling water.
Stir in 2 cups unsweetened applesauce, 1 tablespoon lemon juice, and a dash of salt.
Chill until partially set.
Add 1/2 cup broken walnuts.
Pour into 8x8x2″ pan sprayed with no stick of your choice.
Cut 2 (3 oz.) packages of cream cheese into small pieces. Swirl into jello mixture. Let set completely. Cut into 9 pieces.
NOTE: When I do jello type salads, I always spray the pan with no stick and (ALWAYS) add a package of Knox unflavored gelatin to the hot mix and dissolve at the same time. Then you don’t have to be concerned that it will melt away at room temperature and it always falls right out of the pan.
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