Recipe - Cherry-Almond Cake Filling (Erickson)

1 tablespoon Unflavored gelatin
One fourth cup Water
8 ounce Maraschino cherries, finely
cut with juice
One half cup Sugar
1/8 teaspoon Salt
2 cup Whipped cream
1/3 cup Blanched almonds, finely cut
One fourth teaspoon Vanilla
One half teaspoon Almond extract

Soften gelatin in water for 5 minutes. Place over boiling water; stir until
completely dissolved. Add maraschino cherries, sugar and salt. Chill until
slightly thickened. Fold whipped cream, almonds, vanilla and almond extract
into gelatin mixture. Spread on cake and chill several hours before
serving.

This cookbook is so old the cover is torn off and the pages are orange.
It's published by Favorite Recipe Press and they put out a whole series of
cookbooks called "Favorite Recipes of Economics Teachers"; year unknown.

This recipe was submitted for publication by Mrs. Yvonne Erickson, Senior
High School, Fergus Falls, Mlnn.

Typos by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Fav Recipes of Home Economic Teachers Posted to MCRecipe Digest
V1 #665 by Badams adamsfmle@sprintmail.com on Jul 11, 1997