inch baking pan.
FOR CRANBERRY FILLING ~ In a small saucepan
Dissolve orange and cherry gelatin in hot water; add remaining ingredients and mix well.
Prepare 6-cup ring mold, or any container or bowl with vegetable spray.
Pour in container and chill.
For ring mold, add 1 envelope Knox gelatine.
You may double or triple recipe.
Mix together cream cheese, mayonnaise and sugar and add the remaining ingredients.
Mix together and freeze in mold.
(Double recipe for big ring mold.)
Coat a 5-cup decorative mold with nonstick cooking spray.
Dissolve Jell-O in boiling water.
Add pineapple juice and cranberry sauce.
Chill until thickened slightly.
Stir in remaining ingredients.
Pour into a 4 cup mold.
Chill until firm. If you double recipe, use only 1 cup (total) pineapple juice.
For cranberry part: Dissolve gelatin and 1/4 cup water over (double boiler) hot water. Add cranberry sauce, pineapple, nuts, and lemon juice. Pour into 10x6\" mold or pan. Chill until firm.
For chicken part: Prepare gelatin as before. Blend in mayonnaise, 1/2 cup cold water, lemon juice, salt, chicken, celery, and parsley. Pour over cranberry layer and chill. Serve in squares, with cranberry part on top.
Combine flour, molasses, cranberries and nuts in a bowl.
Add soda to the hot water and pour into bowl; mix lightly.
Pour into greased 1-quart mold.
Cover tightly with foil.
Steam over boiling water for 1 1/2 hours.
Serve warm with Vanilla sauce. Serves 6.
Double recipe for larger mold and add another hour steaming.
(Can also be baked in flat pan.)
Dissolve jello in 2 cups of boiling water.
Add mashed cranberry sauce. Stir until smooth.
Add 1 cup cold water.
Chill until thickened.
Fold in pecans and apples.
Pour into a 6-cup mold.
Chill for 3 hours before serving.
Coat a 5-cup decorative mold with nonstick cooking spray.
In medium saucepan, sprinkle gelatine over 1/2 cup orange juice.
Let stand 1 minute.
Cook over low heat for 2 to 3 minutes, stirring often, until gelatin is dissolved.
Stir in remaining 1 1/2 cups orange juice and cranberry sauce until well combined.
Pour into prepared mold and chill 24 hours until firm.
Drain crushed pineapple; reserve juice.
Combine reserved juice with pineapple juice, (1 3/4 cups) in saucepan.
Bring to boil.
Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin; stir in Port.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients, except garnish.
Pour intil 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate, garnish with sliced pineapple.
Heat cranberry juice to boiling; remove from heat.
Add to gelatin and stir until dissolved.
Stir in orange and lemon juices.
Refrigerate until of the consistency of unbeaten egg white.
Fold in remaining ingredients.
Pour into lightly oiled 1-quart mold or 6 individual molds.
Chill until firm, at least 4 hours or overnight.
Unmold and serve on crisp greens with fresh orange twists for trim.
Dissolve gelatin in boiling water.
Stir in cranberry sauce until blended.
Refrigerate until gelatin mixture is consistency of egg whites.
Beat on high speed of mixer until foamy.
Fold in yogurt, celery, nuts and apples.
Pour into 6-cup mold. Refrigerate several hours or overnight.
To serve, unmold onto serving plate.
Garnish with additional yogurt or whipped cream and celery leaves.
Makes 6 to 8 servings.
n hand and just guessed for the recipe).
Soak the All
Dissolve gelatin in boiling water.
Add juice and cranberry sauce.
Chill until slightly thickened, about 1 1/2 hours.
Stir in remaining ingredients.
Put in greased mold.
Butter mold slightly.
Prepare light colored jello with 1 cup boiling water.
Add 1/2 of pineapple and oranges with 1 cup liquid.
Pour into top half of jello mold; chill until almost set.
Insert cherries, if desired, and allow to set.
Melt cranberry sauce over low heat.
Prepare cherry jello with 1 cup boiling water.
Add remaining ingredients, including melted cranberry sauce.
Pour carefully on top of set mold; chill thoroughly.
Lightly sautee chopped red onion in butter. Let cool.
Mix cooled red onion with cranberry sauce. Best when made ahead for the flavors to meld and blend.
Enjoy with your turkey dinner or in your favorite turkey sandwich. Can be used in turkey sandwich see recipe #261937. Substitute chutney for cranberry sauce and red onion in this recipe.
Dissolve strawberry jello in 1 cup of boiling water.
Add the cranberry sauce and oranges; mix well.
Pour into mold; chill until almost set (about 1 1/2 hours).
Dissolve lemon juice in 1 1/4 cups boiling water.
In a blender, combine the cream cheese, nuts and lemon jello.
Blend until smooth.
Add the pineapple into the lemon jello mix and pour this into the jello mold.
Chill overnight.
Serves 6 to 8.
Drain crushed pineapple; reserve juice.
Combine reserved juice with 3/4 cup pineapple juice in saucepan.
Bring to boil. Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin.
Stir in Port wine or cranberry juice.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients.
Pour into 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate; garnish with sliced pineapple.
Serves 12.
Drain syrup from pineapple; add enough water to make 1 1/2 cups liquid.
Heat to boiling; pour over gelatin.
Stir until completely dissolved.
Stir in pineapple and remaining ingredients.
Turn into mold.
Chill until firm.
To unmold, dip into hot water for about 15 seconds, then invert.
Drain crushed pineapple, reserving juice.
Combine reserved juice with pineapple juice (1 3/4 cups) in saucepan; bring to a boil.
Stir in gelatin until dissolved.
Break up cranberry sauce and add to gelatin.
Stir in Port.
Chill mixture until slightly thickened.
Add crushed pineapple and remaining ingredients except for garnish.
Pour into 2-quart mold.
Chill until firm, about 4 hours or overnight.
Unmold onto serving plate and garnish with sliced pineapple, if desired.