Wash cranberries, then put them through a food grinder.
Put unpeeled orange through the grinder.
Add sugar to this cranberry and orange mixture.
Dissolve gelatin in boiling water and chill. When mixture is slightly thickened, fold in the cranberry and orange mixture.
Pour into molds and chill firm.
Wash and grind cranberries, using food grinder, food processor or blender.
Measure cranberries and cover with equal amount of sugar.
Refrigerate overnight.
Then drain juice from cranberries. Add celery, pecans, marshmallows and grapes.
Beat whipping cream with electric mixer until very stiff.
Sweeten to taste and fold into cranberry mix.
Put cranberries, orange and apples through food chopper on medium disc.
Save
juice.
Dissolve
jello
and gelatin in hot water.
Dissolve
plain
gelatin
in
a
little cold water before adding to
the
hot
water.
Mix fruits, jello mixture, saved juice, sugar
and
pineapple all together and stir well. Pour into a 9 x 13-inch pan and refrigerate until needed.
Cut in squares and serve with your favorite salad dressing.
Mix all ingredients together; put into bowl.
Refrigerate for 12 hours.
This salad freezes very well.
Dissolve jello and sugar in 2 cups hot water.
Stir in 2 cups raw cranberries, which have been washed and ground.
Let partly cool and add chopped celery and black walnuts.
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
Add jello to hot pineapple and water.
Remove from heat and stir.
Cool and add other
ingredients
and mix.
(May add small amount of grated orange rind,
if
desired.)
Chill in 2 large molds.
This recipe makes 2 molds and freezes nicely.
Cook berries in water until berries \"pop\".
Force mixture through food mill.
Add sugar to strained berries.
Mix well and boil 5 minutes.
Put gelatine in 2 tablespoons cold water.
Mix well and add to cranberry mixture.
Boil again for 1 to 2 minutes. Cool until partially set.
Add celery, nuts and olives.
Chill until firm.
Serves 8. Much, much tastier than recipe sounds!
n boiling water.
Add cranberry sauce.
Chop up to
Add enough water to pineapple liquid to make 1/2 cup.
Soak unflavored gelatin in this mixture.
Dissolve cranberry sauce over low heat, or if you use raw cranberries, chop them up through a food grinder.
Dissolve cherry gelatin and unflavored gelatin mixture in hot cranberry sauce.
Add pineapple, celery and pecans. Pour into a mold and chill until congealed.
Yields 8 to 10 servings.
Dissolve gelatin in boiling water, then add pineapple, apple, nuts and cranberry sauce. Mix well, then turn into 9 x 13 pan. Refrigerate.
Please read this before you start!
I find that a can of cranberries (1 pound can, whole) will do the same thing as raw. Crush them and be sure that you do not put any more juice than 3 cups.
I use the cranberry juice to make the 3 cups, adding it to the water and the pineapple juice.
Cut down or leave out the sugar.
Mix cranberry, orange and sugar together.
Let stand for 1 hour.
Mix plain gelatin with cold water.
Dissolve this with lemon Jell-O and hot water.
Let it cool a little, then add juice. When Jell-O mix begins to congeal, add celery, pecans and the cranberry mix.
Let salad finish congealing.
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.
Combine the fruit, cranberry juice and mint in a medium bowl.
Serve the salad topped with yogurt.
Bring 2 1/2 cups of water to a boil in a large saucepan over high heat; remove from heat. Add gelatin, stirring 2 minutes, or until gelatin dissolves.
Stir cola, cranberry sauce, cherries, and chopped pecans into gelatin mixture.; pour into a lightly greased 12-cup ring mold. Cover and chill 8 hours or until firm.
Unmold congealed salad onto a serving platter.
Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
Heat the olive oil in a large pan.
Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
pan fry the seeds in olive oil and cool on a paper towel.
Toss the seeds with the salad.
serve with your favorite dressing.