Recipe - Cranberry Mousse

20 ounce Pineapple, crushed
1 cup ;Water
6 ounce Strawberry gelatin
16 ounce Whole cranberry sauce
3 tablespoon Lemon juice
1 teaspoon Lemon peel; grated
One fourth teaspoon Nutmeg
One half cup Pecans; chopped

Drain pineapple; reserve liquid. Add liquid and water to gelatin in
saucepan, stir. Boil until gelatin dissolves; remove from heat. Blend in
cranberry sauce, lemon juice, grated peel and nutmeg. Chill until mixture
thickens slightly, then blend in sour cream. Fold in pineapple and pecans.
Pour into oiled mold and chill until firm, about 24 hours. Unmold onto
Serving plate. If desired, garnish with mint leaves and fresh cranberries.
Submitted By SAM WARING SAM.WARING@3829112.IMA.INFOMAIL.COM On WED, 01
NOV 1995 134726 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini