Recipe - Cranberry Ring Mold With Apple-Pecan Salad Fi

2 pack Gelatin,unflavored
One half cup Water,cold
Three fourths cup Water,boiling
One fourth cup Lemon juice,fresh
2 cn Cranberry sauce (16 oz)
One half cup Water,cold
One half teaspoon Horseradish,bottled
3 ds Liquid red pepper seasoning
One fourth teaspoon Salt

APPLEPECAN SALAD FILLING
2 cup Apples,peeled/chopped
1 teaspoon Lemon juice
One half cup Celery,thinly cut or sliced up
1 cup Pecans,coarsely chopped
One fourth cup Mayonnaise
One fourth teaspoon Salt
One half cup Heavy cream,whipped

1. In a large mixing bowl sprinkle gelatin over One half cup cold water to
soften. Add boiling water and stir until dissolved. Stir in lemon juice.~
2. Combine cranberry sauce and One half cold water in a saucepan. Stir, then
beat with whisk until smooth; do not allow to boil. Add horseradish, hot
pepper seasoning, and salt. Stir in gelatin mixture. Pour into a 6cup ring
mold that has been rinsed with cold water. Chill about 4 hours, or until
firm. Unmold onto round serving plate. Fill center with Apple And Pecan
Salad. Surround with additional salad if desired.~ NOTE: Miss Allie doubles
this recipe to make two ring molds to serve her large family. Both the ring
molds and salad can be prepared ahead, but the cranberry molds should be
unmolded and filled with the salad just before serving.~ ~ *** APPLEPECAN
SALAD FILLING ***~ 1. Combine apples, lemon juice, celery, pecans,
mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1
hour before serving. Fold in whipping cream. Return salad to refrigerator
until time to serve.~ 2. Makes sufficient salad to fill 2 6cup cranberry
molds, with enough left over to surround mold with salad.

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