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.
Dissolve Jell-O in hot water.
Add cold water and let set until it begins to thicken.
Drain pineapple and add to the Jell-O.
Add cranberry sauce and nuts.
Refrigerate until firm.
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
oil. dissolve 1 package of jello in boiling syrup mixture. Add
Section oranges; then finely dice and drain.
Dissolve gelatin and salt in boiling water.
Stir cranberry sauce until smooth and blend into gelatin.
Chill until slightly thickened. Fold in diced oranges and nuts.
Pour into 5 cup mold.
Chill until firm.
Makes 4 1/4 cups or 8 servings.
This salad is especially good served with chicken or turkey.
Dissolve Jello in water in large mixing bowl.
Stir in cranberry sauce till completely blended.
Add other ingredients.
Pour into pan or Jello mold.
Chill till firm.
Mix jello and 2 cups hot water until jello is dissolved.
Put in refrigerator until it starts to set up.
Add mayonnaise and cranberry sauce; beat well with electric mixer.
Keep refrigerated.
Very good.
Dissolve jello into 6 cups of boiling water in a casserole dish. Chill until thick, but not set.
Mix together in a mixer bowl the sour cream, cranberry sauce, celery and walnuts. Stir into jello, chill until set.
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, peel, and nutmeg. Chill until mixture thickens. Fold in sour cream, reserved pineapple and pecans. Pour into glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.
Add 1 1/2 cups boiling water to Jell-O.
Mix well.
Add 1 cup cold water and chill until soft set.
Stir in cranberry sauce and about 1/2 of the Cool Whip.
Mix well.
Add walnuts if you wish. Chill.
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.
Preheat oven to 200\u00b0C/400\u00b0F.
Cut the cheese into quarters.
Dip each piece into the flour to give a light coating, then dip into beaten egg and then the crumbs so all surfaces are coated.
Repeat the egg and crumb dipping and then place cheese wedges onto a baking sheet.
Bake for 12 minutes and serve hot with cranberry sauce and a few salad leaves for garnish.
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
cup.
Boil; add Jello, stirring to dissolve.
Stir
In large bowl, mix jello and boiling water (1 cup at a time), about 2 minutes or until completely dissolved.
Mash cranberry sauce with fork and mix into jello.
Place in refrigerator to cool and set while peeling, coring and cutting apples into small cubes. Cut celery stalks into small pieces.
Stir apples and celery in jello-cranberry mixture.
Return to refrigerator to set, about 4 hours.
o a boil.
Dissolve Jello in hot liquid. Cool gently
Heat cranberry sauce, dissolve jello in hot sauce.
Do not use any water.
Mix until well dissolved.
Chill until beginning to thicken and add rest of ingredients.
Chill until completely set.
Dissolve jello in hot water and add lemon juice.
Chill until slightly thickened.
Whip cranberry sauce and add with cottage cheese and sour cream to jello.
Pour into buttered 9 inch ring mold.
Chill until set.
Whip cream and add soften cream cheese.
Stir in marshmellows and sherry.
Let stand in refrigerator 2 to 3 hours.
Unmold salad on a plate.
Fill the center of the salad with the Cream Cheese dressing.