Welcome to The Friday 56, a weekly meme hosted by Freda's Voice.
These are the rules:
1. Grab a book, any book.
2. Turn to page 56, or 56% on your eReader.
3. Find any sentence (or a few, just don't spoil it) that grabs you.
4. Post it.
5. Add the URL to your post in the link on Freda's most recent Friday 56 post.
This week I'll be sharing a recipe with you from a 1974 Jell-O cookbook I received for Christmas. You can see my review here. The recipe is actually from page 58 - there is a picture of the recipe on page 56 and 57.
(photographed on page 56)
1 can (16 oz.) pitted dark sweet cherries
1 package (3 oz.) Jell-O Gelatin, any red flavor
1 cup boiling water
2 tablespoons orange juice
3/4 cup diced orange sections, well drained
1 cup Birds Eye Cool Whip Non-Dairy Whipped Topping, thawed, or prepared Dream Whip Whipped Topping
1/4 cup chopped toasted almonds
Drain cherries reserving 3/4 cup of the syrup. Dissolve gelatin in boiling water. Add reserved syrup and orange juice. Chill until thickened. Fold in cherries and oranges. Pour into a 4-cup mold or individual molds. Chill until firm-4 hours or overnight. Combine whipped topping, toasted almonds. Unmold gelatin. Serve with topping. Makes 3 1/2 cups or 6 servings.
Here's a picture of the Richelieu Mold from the book. It's the dark red one on the bottom left side.