| 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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