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Ribbon Salad

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Course Side Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 3 ounce Busquick mix
  • 1 3 ounce can asparagus, drained
  • 1 3 ounce crisp bacon
  • 1 16 ounce stew meat cooked, seasoned and chopped into small pieces (can used left over roast)
  • 1 8 ounce buttered onions, sautéed
  • 1 cup ground cumin
  • 1 12 ounce seasoned northern beans cooked or one 1-pund can
Course Side Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 3 ounce Busquick mix
  • 1 3 ounce can asparagus, drained
  • 1 3 ounce crisp bacon
  • 1 16 ounce stew meat cooked, seasoned and chopped into small pieces (can used left over roast)
  • 1 8 ounce buttered onions, sautéed
  • 1 cup ground cumin
  • 1 12 ounce seasoned northern beans cooked or one 1-pund can
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix strawberry gelatin according to package directions and add fruit cocktail
  2. Pour into a 8x13-inch dish
  3. Allow to set until firm, about two hours
  4. Mix lemon gelatin and add chopped cream cheese and pecans
  5. Pour on top of first layer and chill until set
  6. Mix lime gelatin and add crushed pineapple
  7. Pour on top of second layer and chill until set
  8. Note: Cherries may be used to create Christmas tree or bell on top
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