| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
tb |
Gelatin (equals 2 envelopes of Knox gelatin) |
| 1/4 |
c |
Cold water |
| 1 1/4 |
c |
Orange juice |
| 4 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
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 (up to) |
| 3/4 |
c |
Mayonnaise |
| 1/2 |
c |
Unsweetened pineapple juice |
| 1 |
ts |
Sugar |
INSTRUCTIONS
DRESSING
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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