Heat cranberry sauce until it bubbles.
Take off heat and add jello; mix.
Add pineapple and oranges.
Put in a 10 x 7 x 2-inch pan and let set.
Cut into squares and serve on lettuce or watercress.
Top with cream dressing.
Can be made ahead.
Dissolve Jell-O in hot water.
Add cold water and let set until it begins to thicken.
Drain pineapple and add to the Jell-O.
Add cranberry sauce and nuts.
Refrigerate until firm.
Spray a glass 9 x 13-inch dish with Pam.
In a bowl, mix together whole cranberry sauce, French dressing and dry onion mix. Place chicken breasts in glass dish and cover with sauce.
Be sure all chicken is covered with sauce.
Bake at 325\u00b0 for 1 to 1 1/2 hours, uncovered.
If sauce is leftover, you can freeze to be used next time.
Mix jello with hot water; add whole cranberry sauce to jello and water mixture.
Let gel until firm.
Add Cool Whip, then nuts. (This is good for a salad or dessert.)
Dissolve jello in 2 cups boiling water.
Dissolve 1 package plain gelatin in a little water and add orange jello.
Stir until thoroughly dissolved.
Add 2 cups cold water and stir.
Set aside to cool.
Put whole cranberry sauce and pineapple in 9 x 13-inch pan with lid and mix.
Pour jello mixture in and mix well.
Add some chopped black walnuts and place in refrigerator until set. This keeps well in refrigerator.
Set jello.
Add whole cranberry sauce, pineapple, chopped apple, celery and nuts.
Stir as thickens.
Use 9 x 13-inch pan. Refrigerate.
Prepare Jello using 1 c. boiling water and stirring until dissolved.
Add cold water and refrigerate until mixture begins to thicken, about 1 to 1 1/2 hours.
Soften cream cheese with milk and spread into baked pie shell.
After Jello has begun to thicken, whip until fluffy.
Stir whole cranberry sauce to break apart and fold into Jello mixture.
Pour into cream cheese lined pastry shell and refrigerate until set.
Serve with whipped cream.
Prepare jello.
Using 1 cup jello, mix in all fruit, cranberry sauce and nuts.
Chill in refrigerator until firm.
This goes with chicken, turkey or pork.
Dissolve jello in hot water.
Stir in whole cranberry sauce and ginger ale.
Pour into an 8 x 8-inch pan.
Chill until firm. Cut into squares.
Place on lettuce leaf; garnish with sour cream, mixed with a dash of cinnamon.
Dissolve two packages of Jello with 2 cups of hot water.
Add can of crushed pineapple and can of WHOLE cranberry sauce.
Stir and mash with a fork.
Add chopped nuts; stir to spread evenly. Pour into a 9 x 13 glass pan or plastic container.
Refrigerate to set and chill.
Dissolve jello in 2 cups boiling water.
Let cool.
Add the strained cranberry sauce, crushed pineapple with juice and the chopped walnuts.
Mix all together.
Place in large, lightly greased jello mold pan.
Refrigerate overnight.
oil. dissolve 1 package of jello in boiling syrup mixture. Add
Dilute jello in hot water.
Add cranberry sauce and put in mold.
1st Layer:
Mix cherry jello and water.
Add whole cranberry sauce.
Pour into 8-inch square pan and chill.
Dissolve jello in hot water.
Stir in whole cranberry sauce and ginger ale.
Pour into 8 x 8-inch pan or mold.
Chill until firm.
Dissolve strawberry jello in boiling water.
Stir in whole cranberry sauce and lemon juice.
Chill until partially set.
Fold in chopped, unpeeled apple and celery; chill until firm.
Top with whipping cream mixed with mayonnaise.
Dissolve jello in boiling water.
Add sugar and whole cranberry sauce.
Break up with fork.
Drain pineapple and reserve juice.
Peel and remove seeds from orange; cut up in small pieces. Peel and chop apple.
Add sour cream to mixture; mix well.
Add apple, orange, nuts, pineapple and juice.
Chill overnight.
In medium saucepan, melt cranberry sauce and add jello.
Mix. Bring to a boil.
Stir in oranges and pineapple.
Remove from heat.
Add 2 cups 7-Up and stir.
Mixture will foam up a bit.
Put jello in cold and hot water, sugar, salt and whole cranberry sauce.
Let set until cool, then add all other ingredients.
Place it in a mold and let chill 4 hours.
Place mold in warm water until it moves from its sides, then place on lettuce on a platter.
Dissolve jello in boiling water, add whole cranberry sauce, crushed pineapple, pecans and celery.
Pour in large Pyrex dish and gel.