br>To Make the Chili Cran-Apple Relish (garnish), combine all the
MARINATE SALMON:.
Add orange juice, oil and 1 teaspoon
iquid, along with the cranberry-orange relish to the gelatin; stir to
Mash cream cheese until soft; stir in cran-orange relish, pickle relish, olives and deviled ham.
Season with salt and pepper.
Spread mixture evenly on ham slices.
Roll up ham securely, starting at one of the shorter sides.
Chill rolls 1 hour, seam side down.
Cut each roll into 5 crosswise slices. Chill, covered, until ready to serve.
Place toothpicks nearby. Makes approximately 50.
Mix Jell-O according to package directions, using chilled juice from pineapple as part of cool water.
Mix the rest in and chill.
ant them falling apart.
Relish -- As the beets cook, make
Dissolve raspberry and lemon gelatin in boiling water.
Stir in frozen raspberries, breaking up large pieces.
Add cranberry-orange relish.
Chill until cold but not set.
Carefully pour in lemon-lime beverage.
Stir gently.
Chill until partially set. Turn into 6 to 6 1/2-cup ring mold.
Chill until firm.
Unmold on crisp greens.
Serves 8 to 10.
Thaw cranberry orange relish if frozen.
Dissolve gelatin in boiling water. Stir in pineapple and relish.
Pour into mold.
Refrigerate until firm.
Dissolve gelatin in boiling water.
Add orange juice and let stand until almost jelled.
Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold.
Chill until firm.
Makes 10 small servings.
Drain crushed pineapple, reserving syrup.
Add enough water to pineapple syrup to equal 2 cups liquid.
In a saucepan, combine gelatin and sugar.
Gradually add pineapple liquid to gelatin-sugar mixture.
Heat, stirring constantly, until gelatin and sugar dissolve.
Remove from heat.
Add lemon juice; chill until partially set.
Fold in crushed pineapple, cranberry-orange relish, celery and walnuts.
Chill until firm.
Dissolve jello in boiling water.
Add cold water.
Pour 3/4 cup jello in mold and chill.
Chill remaining jello until thickened.
Place oranges in jello mold to form a pattern.
Blend nuts and relish and add to thickened jello.
Spoon on top of jello in the mold.
Refrigerate until firm.
Unmold onto plate and garnish with sprigs of mint leaves.
ide of pan.
Spoon relish onto top of cheesecake.
Cream shortening and sugar, add beaten egg.
Stir in raisins and nuts.
Sift dry ingredients together.
Add to creamed mixture. Stir in cranberry orange relish.
Pour into greased tube pan. Bake at 350 about 1 hour or until cake tests done.
Into bowl, sift together flour, the 2 tablespoons sugar, baking powder and salt.
Make well in center.
Combine egg, milk and oil.
Add all at once to dry ingredients.
Stir just until moistened.
Spoon half the batter into 12 (2 1/2-inch) greased muffin cups.
Top each with 1 teaspoon cranberry-orange relish, then fill with remaining batter.
In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
Gently fold in the full 1/3 cup of cranberry orange relish.
Put in paper-lined tins and bake 350 degrees for 20-30 minutes.
b>relish:.
Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange
Dissolve Jell-O with 2 cups of boiling water.
Add 1/2 cup cold.
Add crushed pineapple, cran-orange relish, celery and nuts. Top or mix in Cool Whip or omit entirely.
Refrigerate overnight. Serves quite a few people.
Dissolve jello in water and add lemon juice.
Then add relish and pineapple.
Chill until slightly firm and add celery, apple and nuts.
Pour into 9 x 13-inch pan.
Will serve 12.
May be made a day ahead.
Dissolve raspberry and lemon jello in boiling water.
Stir in frozen raspberries, breaking up large pieces with fork.
Stir in cranberry relish.
Slowly pour in lemon-lime soda; stir gently. Turn into a 6 or 6 1/2-cup ring mold.
Chill until firm.
Unmold on lettuce-lined platter.
Makes 8 to 10 servings.
Dissolve jello in hot water; stir in relish and additional ingredients.
Pour in dish and refrigerate overnight.
Serves 10.