INGREDIENTS

INSTRUCTIONS

Cranberry layer: 1. Put into a small bowl the 1/4 cup cold water and
sprinkle in 1 envelope gelatin. Let soften for 5 minutes. 2. Blend in
large bowl 4 cups whole cranberry sauce (two 16-ounce cans), drained
crushed pineapple and the walnuts. 3. Dissolve gelatin thoroughly by
placing bowl in very hot water. When gelatin is dissolved, stir it  and
then blend into the cranberry mixture. Put mixture into a mold.  You
will need a 3-quart mold that has been lightly oiled for this  recipe.
Do not use olive oil. Chill mixture until slightly set.  Chicken layer:
4. Repeat for gelatin as in first layer. Blend  together the
mayonnaise, evaporated milk, salt and pepper. Stir in  the dissolved
gelatin. Fold in the chicken, celery and parsley. 5.  When first layer
is slightly set (the consistency of unbeaten egg  whites) turn the
chicken mixture onto the cranberry layer. 6.  Refrigerate until firm.
Unmold onto chilled serving platter,  decorated with curly lettuce if
you prefer. Serve with additional  mayonnaise.  Recipe By     : Jo Anne
Merrill  From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95
10:22:26  +0100  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 283
Calories From Fat: 94
Total Fat: 10.8g
Cholesterol: 8.1mg
Sodium: 405.5mg
Potassium: 177.5mg
Carbohydrates: 46g
Fiber: 1.6g
Sugar: 40.7g
Protein: 3.3g