Mix jellied cranberry sauce and 1 cup hot water in blender or mixer until liquid and smooth.
Dissolve both packages of gelatin in 1 cup of boiling water.
Add cranberry mixture and pecans to gelatin.
Put half of mixture in an 8-inch square pan and chill in fridge until firm, 30 to 35 minutes.
Spread sour cream and sugar over top of mixture.
Pour other half of gelatin mixture over sour cream and refrigerate until firm.
Mix jellied cranberry sauce and 1 cup boiling water in mixer until smooth.
Dissolve both packages of gelatin in 1 cup boiling water.
Mix cranberry sauce and gelatin.
Add pecans.
Put half of mixture in an 8-inch square pan and chill in freezer until firm, about half hour.
Leave other at room temperature.
Spread sour cream over top of chilled gelatin.
Add other half of gelatin over sour cream.
Refrigerate until firm.
Serves 12.
Crush saltine crackers.
Set aside.
Stir jellied cranberry sauce to eliminate chunks.
Layer in pan or bowl; first, crushed crackers followed by spoons of Cool Whip around on that and sprinkle with more cracker crumbs.
Spread spoonfuls of the cranberry sauce around on top of that.
Keep repeating this, whip cream, cracker crumbs and cranberry sauce.
Sprinkle top with miniature marshmallows.
Mash cranberry sauce with fork and heat to boiling point.
Add Jell-O and stir until dissolved.
Add cold water and salt.
Stir well.
Pour into a clear dish or mold and chill until partly thickened, 30 minutes.
Fold in remaining ingredients and chill until firm, 3 to 4 hours.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
Dissolve candies in the boiling water; add lemon gelatin and lemon juice.
Stir to dissolve gelatin and cool to room temperature.
Add cranberry sauce (if jellied cranberry sauce is used, beat with a rotary beater).
Pour 1/2 of the cranberry gelatin mixture into a 9-inch square pan.
Set aside remaining cranberry gelatin mixture at room temperature; cover.
Chill mixture in the pan until firm, about 2 1/2 hours.
Cut jellied cranberry sauce into 1/2-inch-
Put ham in baking dish and score the top of the ham.
Mix 1 cup brown sugar and juice, and brush some of this glaze on top of the ham.
Cover with foil and bake at 325 degrees for about 3 hours.
Glaze the ham several times during baking.
With an electric mixer, combine the jellied cranberry sauce, steak sauce, salad oil, 3 tablespoons brown sugar and mustard.
Pour sauce into a pan and heat.
Serve hot with the ham.
Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.
Mix jellied cranberries and 1 cup hot water in blender or mixer until liquid and smooth.
Dissolve both packages of gelatin in 1 cup of boiling water.
Add cranberry mixture and pecans to gelatin.
Put half of the mixture in an 8-inch square pan and chill until firm.
Spread sour cream over top of chilled mixture. Add second half of gelatin over sour cream and refrigerate until firm.
Crush sauce with fork; dissolve gelatin in hot water.
Add gelatin to cranberry sauce and stir until smooth.
Place in refrigerator for approximately 1 hour until partially jellied.
Add remaining ingredients and refrigerate until set.
Dissolve jello and salt in boiling water.
Break up jellied cranberry sauce with fork; add to gelatin mixture.
Chill until very thick before folding in apples.
Peel apples and finely grate.
Fold apples into mixture.
Pour into an 8 x 8-inch pan. Chill until firm.
Serves 6.
Dissolve jello in boiling water and allow to cool until partially thickened.
Gently fold in sour cream, cranberry sauce and salt. Spoon into individual salad molds or l large mold. Chill until firm.
Unmold onto lettuce. Serve with any salad dressing.
Makes 6 to 8 servings.
ater. Immediately beat in the jellied cranberry sauce.
Chill slightly and
In saucepan, heat cranberry juice to boiling.
Stir in Jell-O and cranberry sauce.
Chill until thickened, fold in whipped cream.
Garnish with dollop of additional whipped cream.
Serves 6.
Beat cream cheese with salad dressing, lemon juice and salt until smooth.
Stir in pineapple, walnuts, bananas and 1/2 whipped cream.
Lightly fold in cranberry chunks.
Turn into a 9 x 5 x 3-inch bread pan lined with waxed paper.
Freeze.
Turn out on dish 30 minutes before serving.
Slice 1/2 inch thick.
Combine lemon juice and Eagle Brand. Stir in cranberries, pineapple and nuts. Fold in Cool Whip. Spread into a 9 x 13 glass dish. Freeze. This salad is good served both frozen or thawed. You can freeze this salad in 1-cup containers and serve it as a dessert. Either way, it is good. Serves 12 or 15.
Soften cheese with cranberry sauce and pineapple. Blend sugar and salad dressing with whipped cream.
Mix with cheese mixture until smooth.
Add nuts and freeze into squares before serving. You can use a refrigerator tray for freezing or 1 1/2-quart dish.
Drain pineapple and reserve juice. Add water to juice to make 2 cups and heat to boiling point. Add Jell-O, pineapple and cranberry sauce; stir until cranberry sauce is completely melted. Stir in nuts and refrigerate until set.
Prepare Jell-O according to directions, but cut down on cold water to 1 cup.
Mix cranberry sauce and add to Jell-O.
Add pineapple juice to Jell-O in place of water.
Mix other ingredients and chill.