Grease tube pan; line bottom with wax paper.
Reserve 1/4 cup cranberry sauce for frosting.
Stir dry ingredients into large bowl.
Add remaining sauce, nuts, mayonnaise and orange rind.
Mix well.
Stir in orange juice and pour into prepared pan.
Bake at 350\u00b0 for 1 1/4 hours.
Remove from pan and frost with Cranberry Frosting.
Dissolve gelatin in boiling water, add sugar, orange, heated pineapple and juice.
Mash cranberry sauce and add to gelatin mixture.
Add nuts.
Chill in mold until set.
Place cranberry sauce in pan with water and salt.
Beat over heat until smooth.
Let come to rolling boil 1 minute.
Pour over Jell-O; stir until dissolved.
Add pineapple and nuts.
Pour into a shallow dish and refrigerate until firm.
Before serving, beat cream cheese with some reserved pineapple juice until consistency of whipped cream.
Spread over salad and serve.
Garnish with additional pecans.
Dissolve Jell-O in boiling water.
Add cranberry sauce.
Stir until dissolved.
Add other ingredients.
Stir well.
Refrigerate. May be used as a dessert, too.
Pour pineapple and marshmallows in large bowl. Let stand overnight stirring often. Add cranberry sauce in blender for 2 to 3 seconds. Add to pineapple mixture. Add nuts. Mix well. Add whip cream. Add sugar gradually until stiff. Fold in fruit mixture. Best when served immediately the juice acid will dissolve cream.
Mix water and jello in a blender add sour cream and cranberry sauce blend until smooth.
put in refridgerator until set.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.
Dissolve jello in hot water; add cranberry sauce and beat together with wire whip. Add pineapple.
I cool until starting to thicken, then add apples.
Pour into dish or mold.
Chill until firm; can top with Cool Whip.
Serves 6 to 8.
Dissolve jello in boiling water.
In another bowl, combine cranberry sauce and applesauce.
Combine two mixtures in a mold. Chill.
Serve on a bed of lettuce leaves.
Dissolve the Jell-O in 1 1/2 cups hot water.
Add in the dissolved Knox gelatine.
Add the raspberry sherbet and lemon juice.
Chop the cranberry sauce into pea size pieces and add to the mix.
Pour into a circle mold and refrigerate for 2 days.
Prepare gelatin as directed on package.
Add room-temperature cream cheese and beat until blended.
Cut cranberry sauce into squares roughly 1/2 inch and add to gelatin mixture.
Mix lightly.
Pour into mold and refrigerate.
arge saucepan mix together the cranberry sauce with all remaining ingredients; cook
Preheat oven 375 degrees.
(Can be baked in Microwave).
Core apples and peel back the top to prevent spliting.
Place apples in baking dish.
Put cranberry sauce inside and on top apples.
Add juice (I used cranberry juice).
Bake 45 minutes or untill apples are tender.
nd thickened.
Stir in cranberry sauce and mushrooms.
Add salt
Soak gelatine in 1/2 cup cold water.
Melt cranberry sauce in double boiler.
Heat pineapple.
Add gelatine and lemon juice and add to melted cranberry sauce.
Cook until it starts to set, then add nuts and celery.
Put in Pyrex cake pan and refrigerate until ready to serve.
Mash cranberry sauce with fork.
Dissolve plain gelatin in less than 1/4 cup cold water.
Dissolve raspberry jello in 1 cup boiling water.
Combine the 2 gelatins; add cranberry sauce.
Add entire contents of pineapple can and nuts.
Put 1/2 of mixture in mold.
Refrigerate 1 to 2 hours, until firm.
Add cranberry sauce (dissolved in boiling water) to dissolved raspberry Jell-O.
Add pineapple and juice and mix with Jell-O and cranberry sauce.
Add nuts.
Mix .
Pour half into 11 1/2 x 7 1/2-inch pan and let set up.
Add sour cream on top.
Pour on the other half cranberry mixture and let set up.
Dissolve gelatin in boiling water, then add pineapple, apple, nuts and cranberry sauce. Mix well, then turn into 9 x 13 pan. Refrigerate.
Heat cranberry sauce until it bubbles.
Take off heat and add jello; mix.
Add pineapple and oranges.
Put in a 10 x 7 x 2-inch pan and let set.
Cut into squares and serve on lettuce or watercress.
Top with cream dressing.
Can be made ahead.
le.
Blend pineapple and cranberry sauce.
Fold into Jello.