Recipe - Cranberry Vegetable Mold

3 Env unflavored gelatin
5 cup Cranberry juice cocktail
1 Lemon ; juice of
3 Canned pineapple slices; cut
in halves
1 cup Thinly cut or sliced up carrots
1 cup Whole kernel corn
1 cup Finely chopped celery
Parsley sprigs
Mayonnaise

Workbasket Recipes Part I: Today's installment is from the November 1977
issue including for your culinary pleasure:

Mix gelatin and 1 cup of cranberry juice in saucepan. Stir over low heat
until gelatin is dissolved. Stir in remaining cranberry juice and lemon
juice. Place pineapple in a design on bottom of a 2 quart mold. Carefully
spoon about 1 One half cups of gelatin mixture on top of slices. Chill until
firm but still sticky. Chill remaining gelatin until syrupy. Fold in
vegetables and spoon mixture into mold. Chill until firm. To unmold, dip
mold into lukewarm water for a few seconds, tap to loosen and invert onto a
serving platter. Garnish with parsley sprigs and serve with mayonnaise,
thinned with a sweet vinegar. Serves 8 to 10. Posted to EATL Digest by
Cecilia elric01@IMPERIUM.NET on Sep 2, 1997