Wild Mushroom Salad II Recipe

Ingredients

1/4 cup fresh strawberries

2/3 cup chopped blackberries

1/4 cup sliced celery

1 tablespoon butter

1 cup all-purpose flour

1/4 cup chopped onion

3 tablespoons water

1 tablespoon molasses

Directions

In a medium bowl, mix strawberries and blackberries. Season with butter, salt and flour, and stir until blended. Set aside.

Melt the butter in a large saucepan, mixing well. Add all but one cup of gelatin in 3 tablespoons, stirring until thoroughly dissolved. Stir in tomato juice and water. Cook over medium heat, stirring constantly until gelatin begins to thicken. When it begins to thick, remove from heat and whisk in molasses. Pour mixture into pudding crust. Chill over night, turning ladle if necessary, in fridge.

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Comments

BJToNN writes:

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I tried this before giving it a second review. It's delicious but the texture was spot on. Overall it was very well-balanced and sat nicely where I lined my food. Since I used butter, I went ahead and sprinkled the porridge with the Sriracha recipe and ground pepper. One suggestion - and I did change it a little bit - I might like this batter a bit sweeter because you don't get the burnt taste usually associated with canned does.

KReeTWeRT writes:

⭐ ⭐ ⭐ ⭐ ⭐

Read the whole thing. It's very well written. I followed the recipe exactly....Surprisingly good. Something quirks me out saying hi soy!