Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
old with 1 tablespoon creamy salad dressing. Zest 1 orange and
Grind cranberries; add rind of oranges and cut up oranges.
Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.
ill be the depth of salad).
Chop celery finely in
Mix cranberry sauce and 1 cup boiling
Combine the fruit, cranberry juice and mint in a medium bowl.
Serve the salad topped with yogurt.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
Bring 2 1/2 cups of water to a boil in a large saucepan over high heat; remove from heat. Add gelatin, stirring 2 minutes, or until gelatin dissolves.
Stir cola, cranberry sauce, cherries, and chopped pecans into gelatin mixture.; pour into a lightly greased 12-cup ring mold. Cover and chill 8 hours or until firm.
Unmold congealed salad onto a serving platter.
or at least one hour, best if overnight.
In the
Mix Jell-O and boiling water until dissolved.
Add cranberry sauce and mix well.
Add pineapple and juice.
Let set several hours or overnight (overnight best).
Dissolve raspberry jello in 1 1/4 cups boiling water.
When cool, add whole cranberry sauce (juice and all).
Add can of crushed pineapple (drained).
Add ruby red wine.
Put in fridge until slightly set, then add chopped nuts.
Let mold.
Dissolve gelatin in 1 1/2 cups hot water. Add all other ingredients. Mix and chill until set. Best if left overnight.
Mix gelatin and cup of water thoroughly.
Place in refrigerator until it begins to jell.
In a small bowl, stir and mash cranberry sauce until smooth, add to gelatin.
Then add apples, pineapple, pecans, lemon juice and salt.
Leave in refrigerator overnight for best results.
Combine,broccoli, Monterey Jack, Cheddar,cranberries, bacon bits& walnuts.
Combine sugar, mayo, cider vinegar Salt& pepper, mix well.
Pour over the salad and mix well.
Bring cranberries and 1 cup water to a boil.
Remove from heat when cranberries have popped open.
Add splenda and stir, set aside to cool.
Dissolve gelatin with 1 cup boiling water.
Add cranberry sauce; mix thoroughly.
Add celery, pineapple and walnuts.
Pour into mold or bowl.
Place in refrigerator until set.
then add the mustard and salad dressings. Stir until smooth.
ompletely dissolved.
Beat in cranberry sauce until foamy.
Fold
Using 1 cup boiling water, dissolve jello.
Wait 5 minutes. Add pineapple and juice; stir well.
Add cranberries, apples, nuts and celery; mix until all is same color.
Refrigerate.
Best if made 24 to 48 hours before using.
erving bowl.
This is best if you make it the
dd to season the egg salad mix. Finish with a few