| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
T |
Gelatin, equals 2 envelopes |
|
|
of Knox gelatin |
| 1/4 |
c |
Cold water |
| 1 1/4 |
c |
Orange juice |
| 4 |
T |
Sugar |
| 1/2 |
t |
Salt |
| 1/4 |
c |
Lemon juice |
| 1 |
t |
Grated orange rind |
| 1 |
c |
Raw cranberries, chopped or |
|
|
whole berry cranberry |
|
|
sauce drained |
| 1/2 |
c |
Chopped orange sections |
| 1/3 |
c |
Chopped walnuts |
| 1/2 |
|
up to |
| 3/4 |
c |
Mayonnaise |
| 1/2 |
c |
Unsweetened pineapple juice |
| 1 |
t |
Sugar |
INSTRUCTIONS
Soften gelatin in cold water. Stir in a double boiler over boiling
water until dissolved. Add orange juice, sugar and salt. Stir until
sugar is dissolved. Add lemon juice and grated orange rind. Chill
until partially set. Fold in cranberries, oranges and nuts. Put in
mold or pan. Chill until firm. Serve topped with additional chopped
walnuts and pineapple/mayonnaise dressing. To make dressing, add
enough unsweetened pineapple juice to make the mayonnaise of salad
dressing consistency. Add sugar. Beat Yield: 8 servings. KEM EMBREY
ABURROW (MRS. HARRY J.) From <Traditions: A Taste of the Good Life>,
by the Little Rock (AR) Junior League. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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