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.
ineapple liquid, along with the cranberry-orange relish to the gelatin; stir to
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.
br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
minutes.
Stir cranberries, orange juice, and sweetener together in
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
Stir in pecans.
Store in refrigerator.
lend 20 seconds.
Add orange, cranberries, sugar, salt and blend
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.
Melt shortening in large skillet; brown steaks. Season both sides with salt. Stir together relish, orange juice and nutmeg. Spread on steaks. Cover tightly; simmer 1 hour or until tender. Serve each steak with orange slice.
Dissolve jello in boiling water.
When dissolved, add cold water.
Blend in cranberry-orange relish.
Let set in refrigerator until thickened, then add celery and nuts.
Dissolve gelatins in boiling water;
stir in frozen raspberries and cranberry-orange relish.
Add club soda and lemon juice.
Turn into an oiled 6-cup ring mold.
Chill overnight. Unmold on lettuce lined serving plate.
Serve with sour cream, if desired.
Makes 10 servings.
Dissolve gelatin in boiling water.
Stir in cranberry-orange relish.
Add pineapple.
Let stand and serve.
Dissolve gelatin in boiling water.
Add cold water and lemon juice. Chill until slightly thickened.
Fold in cranberry orange relish, ginger, water chestnuts and celery seed.
Pour into molds. Chill until firm.
Yields 6 servings.
Make Jell-O according to package directions minus 1/2 cup water.
Refrigerate.
When Jell-O is almost set, add cranberry-orange relish, crushed pineapple and pecans.
Stir several times before completely set.
Serves about 15.