Mix lemon jello with cherry jello in hot water.
Chill until syrupy.
Add whipping cream.
Mix cranberry mixture with jello mixture in a large bowl and keep in refrigerator.
Good for snacks and with \"holiday meal\".
In food grinder, grind cranberries and navel oranges.
To this, add sugar and food color.
In blender put small package strawberries and orange juice.
Blend until the berries disappear. Add to cranberry mixture.
Dissolve jello in 1 1/2 cups boiling water.
Add Knox gelatine.
Stir until dissolved.
Add to berry mixture.
Add pecans.
Chill overnight.
Whip cream and add sugar to taste.
Layer the cranberry salad with the whipped cream for a beautiful holiday salad.
Grind together cranberries, oranges and apple; let stand a few hours.
Dissolve jello in water.
Pour cranberry mixture with jello.
Add ginger ale.
Put in refrigerator until set.
n boiling water.
Add cranberry sauce.
Chop up to
er the top of the salad. A creamy blue cheese
Dissolve jello in boiling water.
Mash cranberry sauce until fine.
Add pineapple, jello, orange juice and nuts.
Put in long size Pyrex dish and let gel overnight.
Good anytime, with meats or as a salad with crackers.
Mix jello with hot water; add whole cranberry sauce to jello and water mixture.
Let gel until firm.
Add Cool Whip, then nuts. (This is good for a salad or dessert.)
Dissolve jello in 1 cup boiling water.
Cool.
Add sugar to chopped fresh cranberries; then add oranges and nuts.
Combine with jello and refrigerate to congeal.
Dissolve jello with water in saucepan on medium heat.
Add cranberry sauce and heat until jello is dissolved with cranberry sauce.
Remove from heat.
Add chopped oranges and pecans.
Mix and chill until firm.
This can be made 2 to 3 days ahead.
Dissolve jello in boiling water and stir in ice cubes until melted and starts to thicken.
Set aside and let cool.
Mix cream cheese with a little pineapple juice.
Add cranberry sauce, pineapple and nuts.
Mix with jello and chill until firm. Delicious!!
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.
Dissolve jello in boiling water.
Cool with 1 3/4 cups ice cubes and cold water.
Add pineapple and juice.
Rake through cranberry sauce with a fork and add to jello mixture.
Pour in 8 x 8-inch container. When slightly jelled, spread and cover over with mixture of sour cream, Cool Whip and sugar.
Serve as is or rake with a fork the sour cream mixture down into the jello.
Chill.
Dissolve jello in hot water.
Cool and chill slightly.
Break up cranberry sauce with fork and add to jello with the nuts.
Fold in cream cheese.
Pour all into 8 x 8 x 2 pan.
Make jello according to directions.
Chill until slightly set. Chop cranberries, apples and oranges in food processor. Add sugar according to taste. Add nuts and mix with jello. Chill.
Heat jello and ginger ale until dissolved.
Drain pineapple and use juice to make one cup.
Mix with jello.
Refrigerate until it starts to set.
Add can of pineapple and cranberry sauce. Refrigerate until congealed.
Beat cream cheese until fluffy; add Cool Whip.
Mix well.
Pour on top of jello mixture.
Top with pecan halves.
Mix cranberry sauce and jello with hot water.
Add remaining ingredients.
Refrigerate after jelled.
Add cream cheese and 1/4 cup pineapple juice, cream cheese and Cool Whip.
Mix together and spread over jelled mixture.
Sprinkle with nuts.
Mix cranberry sauce with hot water in a blender until smooth. In another bowl mix 2 jello packs and 1 cup boiling water until dissolved.
Add cranberry mixture and nuts.
Pour 1/2 mixture in 8-inch square pans and chill until firm in the freezer (30 to 35 minutes).
Spread sour cream on top of firm jello mixture.
Add remaining jello mixture by pouring slowly into the corner of the pan.
Refrigerate until firm.
This can be doubled for a 13 x 9-inch dish.
Make relish by grinding together cranberries and oranges, including the peel of one orange.
Mix with lemon juice, sugar and salt.
This can be frozen.
To make salad, dissolve jello in the boiling water.
Stir in the rest of the ingredients plus 2 cups of the cranberry, orange mixture.
Jell in the refrigerator for 4 to 6 hours.
Makes 8 to 10 servings.
Dissolve jello and salt in boiling water.
Break up cranberry sauce with fork.
Add jello mixture.
Chill until very thick. Fold in apples and nuts.
Chill until firm.
Dissolve jello in water until thick.
Mash cranberry sauce until soft and mix with jello.
Add oranges, pineapple and nuts. Place in mold and chill until firm.