Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Mix 2 packages raspberry Jell-O with 1 cup boiling water.
Mix well.
Add 1 small can crushed pineapple (undrained) and 1 can of cranberry sauce and, if you choose, 1 cup chopped nuts.
Put in refrigerator.
Mix pineapple and cranberry sauce in a medium saucepan and bring to a boil over medium heat, stirring frequently.
Take off heat and stir in gelatin until dissolved.
Stir in ginger ale. Pour into a lightly greased 1-quart mold dish.
Chill until set.
Mix crushed pineapple and cranberry sauce.
Dissolve gelatin in boiling water and stir into fruit mixture.
Top with marshmallows and refrigerate until set or overnight.
Mix jello and boiling water; stir until jello dissolves, then add cold water, pineapple, sugar and cranberry sauce.
Stir well. Add pecans and celery.
Chill.
break up cranberry sauce with a fork.
stir in trail mix and nuts.
fold in whipped topping and refrigerate.
Dissolve gelatin in hot water.
Add cold water and chill until partially thickened.
Peel orange and cut in very small pieces. Fold orange, pineapple, cranberry sauce and nuts into gelatin. Pour into a quart dish or mold until firm.
Dissolve jello in boiling water.
Add cranberry sauce; stir well.
Add orange juice, rind (finely chopped), and pineapple. Chill until set.
Yields 10 - 12 servings.
Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
old with 1 tablespoon creamy salad dressing. Zest 1 orange and
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.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
n boiling water.
Add cranberry sauce.
Chop up to
efore putting it on the salad. Add more lemon juice if
Cook onion in butter in 10-inch skillet until tender, but not brown.
Add enough water to cranberry sauce to make 4 1/4 cups. Add cranberry sauce and contents of rice and seasoning packets to skillet; stir.
Bring to a boil.
Cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in celery.
Makes 8 servings.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Dissolve cherry Jell-O in hot water, then add softened gelatin, cranberry sauce, crushed pineapple and nuts.
Allow Jell-O to set in refrigerator for several hours or preferably overnight.
Blend cranberry sauce and 1 cup hot water until liquid; dissolve jello in other cup water.
Add 1 cup nuts.
Pour 1/2 mixture into square dish.
Put in freezer until set.
Spread the sour cream over it, then remaining cooled mixture.
A good salad and easy to make; pretty, too.
Mix cranberries, sugar, marshmallows together and let stand at least 4 hours or over night in refrigerator.
Add nuts, apples and whipped cream.. This keeps for several days.
I add fruit fresh to apples to keep them from turning dark.
Easy to double recipe. Serves 8.
Combine the fruit, cranberry juice and mint in a medium bowl.
Serve the salad topped with yogurt.