Today's recipe is for a sweet fruity salad to go with your Thanksgiving holiday meal.
Cranberry Pecan Salad
1 (6-ounce) package of cherry gelatin (or 2 (3-ounce) packages)
1 can whole cranberry sauce
1 pint sour cream
3/4 cup chopped pecans
1) Dissolve gelatin in 1 and 1/4 cups boiling water. When well mixed add cranberry sauce.
2) Mix well and refrigerate until gelatin mixture begins to congeal. Then add sour cream and pecans and mix well.
3) Pour mixture into a casserole dish measuring about 7 x 11 inches.
4) Chill for several hours in refrigerator before serving.
And I know I said I would share photos of some art show items...
And I completely forgot. I apologize for that, and right now my work table has active projects on it so I will share some photos tomorrow when I can get the table cleaned up and take some pictures.
Instead, I am showing you a painting I made for a very good friend of mine, Saurabh, who is in the U.S. for a couple of weeks before he leaves for India again over the weekend. We got together Sunday evening for an early supper, and it was wonderful to enjoy his company over a lovely Thai meal. I painted a small canvas (about 5 x 12 inches) to celebrate friendship. Right now the painting is in the U.S. mail system on its way to where Saurabh is staying at a hotel. Here is a photo:
Wishing blessings to all of you.