old with 1 tablespoon creamy salad dressing. Zest 1 orange and
n boiling water.
Add cranberry sauce.
Chop up to
Soften cream cheese.
Blend with mayonnaise and sugar.
Add cranberry sauce, pineapple and nuts.
Fold in cream which has been whipped with confectioners sugar.
Add vanilla.
Pour into 9 x 13-inch container and freeze 6 hours.
Cut into squares.
Keep in freezer.
Seal well.
May be serve as a salad or dessert.
Cool gelatin and water.
Add nuts, cranberry sauce, pineapple and juice, wine and celery.
Let set.
Dissolve jello in hot water.
While warm, add cranberry sauce. Let mixture cool.
Refrigerate 10 to 15 minutes.
Fold in sour cream.
Add nuts and pineapple.
Chill until firm.
Cut into squares and serve on bed of lettuce.
Drain pineapple, reserving syrup.
Add water to make one cup and heat to boiling.
Dissolve gelatin in hot liquid and stir in cranberry sauce.
Cool.
Stir in ginger ale, nuts, pineapple and cream cheese.
Pour into mold and chill.
Dissolve jello in 3 cups hot water. Add gelatin dissolved in 1/4 cup cold water. Beat in sour cream and cranberry sauce.
Pour into 2-quart mold and chill until firm.
Combine Jell-O and boiling water in a large bowl.
Stir in cranberry sauce and break up into gelatin mixture.
Add pineapple and 1/2 cup walnuts and mix well.
Pour into 9 x 13-inch pan. Refrigerate until set.
Combine milk and lemon juice and mix well.
Stir in pineapple, cranberry sauce, marshmallows and pecans.
Fold in cool whip.
Spoon into a 13 x 9 baking dish and freeze until firm. Yield 12 - 16 servings.
Dissolve gelatin in water, add pineapple with juice and whole berry cranberry sauce and mix well.
Add nuts if desired. Congeal.
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.
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
Heat cranberry juice cocktail to boiling.
Stir in raspberry gelatin until dissolved.
Stir in cranberry sauce.
Chill until mixture is thickened.
Fold in whipped cream.
Pour in mold or serving dish.
Chill until firm.
Good with all poultry or pork. Nice on a holiday buffet.
(Recipe may be doubled.)
Mix cranberry sauce with juice of 1 lemon; spread mixture in an 8 x 8-inch pan, dish or tray.
Sprinkle half of the chopped pecans on top of mixture.
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.
Dissolve jello with hot water; add cold water, then chill until partially set.
Add oranges, pineapple, cranberry sauce and nuts.
Pour into a 13 x 9-inch pan.
Chill
until set.
So good you'll never want plain cranberry sauce again!
Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
Add jello, stir to dissolve. Remove from heat.
Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans. Chill until firm.
Cook cranberries, water and sugar until berries pop.
Stir in jello and let cool.
Add grapes, nuts and pineapple.
Refrigerate until firm.
Great for the holidays.
Use Cranberry Salad in place of cranberry sauce for holiday dinners.
Dissolve gelatin with boiling water.
Add cold water and pineapple juice.
Chill.
When the gelatin is practically congealed, add the rest of the ingredients.
Pour into a Bundt pan lightly rubbed with mayonnaise.
Chill until firm.
Turn out.