Recipe - Cranberry-Orange Congealed Salad

1 pack (3oz) orangeflavored
gelatin
1 One half cup Boiling water
1 cup Jellied cranberry sauce
1 cup Diced celery
2 tablespoon Minced onion
3 tablespoon White vinegar

Dissolve gelatin in boiling water. Chill until slightly thickened. Add
cranberry sauce, cut in 1/4inch cubes; celery; onion; and vinegar. Mix
gently. Chill until firm. Yield: 6 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.