Tuesday, December 13


Granted, the word congealed doesn't sound particularly appealing.  But our friends at the Communal Skillet took the SFA recipe for cranberry congealed salad with poppyseed dressing, and they loved it!  Though it's not salad in the traditional sense of lettuce and vegetables, it does have the added bonus of necessitating a Jello mold to make it pretty for the table.  Try it out this weekend!  (And use their tip about soaking the bottom of the pan in warm water before turning the salad out of the mold--it works.  Really, it does.)