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Posts Tagged ‘Ribbon Salad’

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

The Stained Glass Cookie Team! Terri & Brianne!

The Stained Glass Cookie Team! Terri & Brianne!

by Helen Webber

Once a year — at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels.

We have included here some of the special things that have become tradition for us at Churchill Wild. All the recipes here can be found in our Blueberries & Polar Bears Cookbooks. Enjoy!

Vinarterta comes from my Icelandic heritage. I remember my mother making it and then eventually turning over the task to my sister Louise, who has made as many as 15 in a season to be distributed to family and friends.

I eventually started making my own, plus enough for my daughters’ families, and now I am pleased to say that my youngest daughter, Shari, has picked up the torch.

Marie brings us the recipe for one of the best Christmas Fruitcakes I have ever tasted. The original recipe came from an old cookbook that is long out of print. The Ribbon Salad was my aunt Helga’s contribution to Christmas dinner and now that she is no longer with us that job has passed to another.

We need to keep the traditions alive so that we don’t lose sight of where we have come from, and of all who have gone before us to bring us to where we are now!

Some of our traditions have already been printed, so we will just recommend them to you. From the Cranberries & Canada Geese cookbook we have Christmas Bread (page 64), Christmas Danish (62), Hot Cross Buns (61), and Caramel Popcorn (104).

From the Black Currants & Caribou cookbook we have Stained Glass Cookies (page 182), Christmas Rum Balls (195), Nan’s Trifle (161), Traditional Tourtiere (140), Vinarterta (198), Ribbon Salad (192) and Christmas Fruitcake (200).

We hope you enjoy these Christmas recipes as much as we have!

Wishing you a warm, safe and wonderful holiday season and a very Happy New Year!

 Jeanne & Mike Reimer,  Helen & Doug Webber & and our families!

Ribbon Salad

Black Currants & Caribou CookbookThis recipe is a longstanding tradition and a favorite of the Webber family. Vary the colors to match the holiday.


  • 2 x 3 oz. pkgs. lime flavored gelatin
  • 5 cups boiling water
  • 4 cups cold water
  • 14 oz. can crushed pineapple
  • 3 oz. pkg. lemon flavored gelatin
  • 1/2 cup miniature marshmallows
  • 8 oz. cream cheese, room temperature
  • 1 cup heavy cream, whipped
  • 1 cup mayonnaise
  • 2 x 3 oz. pkgs. cherry flavored gelatin



1.  Dissolve the lime gelatin in 2 cups of boiling water in a bowl. Stir in 2 cups of cold water. Pour into a 9 x 13” glass casserole. Chill until partially set.
2.  Drain pineapple, reserving 1 cup of juice. Set aside.
3.  Dissolve the lemon gelatin in 1 cup of boiling water in the top of a double boiler or a microwaveable bowl. Add marshmallows, heat and stir until the marshmallows are melted.
4.  Combine lemon mixture with 1 cup of the reserved pineapple juice and the cream cheese. Beat with a rotary beater until well blended. Stir in pineapple; cool.
5.  Fold in the whipped cream and mayonnaise. Chill until thickened. Pour over lime gelatin layer. Chill until almost set.
6.  Dissolve cherry gelatin in the remaining 2 cups of boiling water in a bowl. Stir in the remaining 2 cups of cold water. Chill until thick and syrupy. Pour over the pineapple layer.
7.  Chill until set. Cut into squares.

Makes 24 servings.