INGREDIENTS

INSTRUCTIONS

1 lb Can cranberry sauce
1 tb Lemon juice
1 c  Heavy cream; whipped
Break up the cranberry sauce with a fork and beat with
a rotary beater until all lumps are gone.  Blend in
lemon juice.  Put in a refrigerator tray and freeze to
a mush.  Blend in the whipped cream and beat until
smooth.  Return to freezing tray and freeze.  For
added smoothness, remove and beat a second time before
final freezing.
From _Our Best Recipes_ by Lena E. Sturges, Food
Editor.  Birmingham, AL: Oxmoor House, Inc., 1970.
Pg. 133.  Library of Congress Catalog Number
70-140493.  Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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