| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Salad |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh cranberries |
| 2 |
c |
(scant) sugar |
| 1 |
pk |
(3-oz) lemon gelatin |
| 1 |
tb |
Plain gelatin |
| 1 |
c |
Chopped apples |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped nuts |
| 1/2 |
c |
Butter |
| 1/3 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg yolk |
| 1 1/4 |
c |
Pineapple juice |
| 1 |
|
Egg white; beaten stiff |
|
|
Whipped cream |
INSTRUCTIONS
Combine cranberries with sugar and water. Cook over medium heat until
berries stop popping. Dissolve lemon gelatin and plain gelatin (first
softened in cold water) in 1 cup hot water. Then mix with cranberries and
allow to cool. Stir in remaining ingredients and pour into oiled 9-inch
square pan or mold. Chill well. Make dressing: Melt butter in top of double
boiler and blend in flour. Add pineapple juice and cook until thick,
stirring constantly. Fold beaten egg white into hot mixture. Store in
refrigerator. Thin with whipped cream as used.
THANKSGIVING
A DIFFERENT CRANBERRY
ACCOMPANIMENT FOR HOLIDAYS.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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