Country Cooking with a Granville Flair: Blueberry Salad

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As I have stated in previous articles, I was born and raised in Granville. And, thinking back on my younger days, I cherish those times with my friends. One special friend didn't even live in Granville. She was the granddaughter of Mr. Ben and Mrs. Ethel Sutton, Beth. Her family would make the trip to Granville two or three times a year, and while she was visiting we were inseparable. We played upstairs in the store, in Mr. Ben's barn, at my house, my grandmother's house and at Mr. Ben and Mrs. Ethel's house. I remember those hot summer nights catching lightning bugs and putting them in jars with holes cut in the lids so they could breathe. Of course, they were all dead by morning. But the thing we enjoyed playing the most was Barbie dolls. We would have dolls spread out all over the floor! Her mother sewed, and my grandmother sewed, so we had all kinds of doll clothes that we would change our dolls into. I miss those days. And even though I know she will not see this article, she will always be my very special friend.

Blueberry Salad

1 can blueberry pie filling

1 box black cherry gelatin

1 box raspberry gelatin

3 cups hot water

Mix gelatin and hot water, add blueberry pie filling; pour into dish; refrigerate and let chill.

Topping

1 (5 oz.) sour cream

1 (8 oz.) pkg. cream cheese

¾ c. powdered sugar

Mix well and spread on salad. Refrigerate.

This recipe was submitted by Wilma McDonald and is in the "T.B. Sutton Store Cookbook - From Granville Cooks to the Potbelly Stove."

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Kaye Loftis, recipes
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