Recipe - Molded Cranberry And Orange Salad

1 1/3 tablespoon Gelatin (equals 2 envelopes
of Knox gelatin)
One fourth cup Cold water
1 One fourth cup Orange juice
4 tablespoon Sugar
One half teaspoon Salt
One fourth cup Lemon juice
1 teaspoon Grated orange rind
1 cup Raw cranberries; chopped, or
whole berry cranberry
sauce; drained
One half cup Chopped orange sections
1/3 cup Chopped walnuts

DRESSING
One half (up to)
Three fourths cup Mayonnaise
One half cup Unsweetened pineapple juice
1 teaspoon Sugar

Soften gelatin in cold water. Stir in a double boiler over boiling water
until dissolved. Add orange juice, sugar and salt. Stir until sugar is
dissolved. Add lemon juice and grated orange rind. Chill until partially
set. Fold in cranberries, oranges and nuts. Put in mold or pan. Chill until
firm. Serve topped with additional chopped walnuts and pineapple/mayonnaise
dressing. To make dressing, add enough unsweetened pineapple juice to make
the mayonnaise of salad dressing consistency. Add sugar. Beat Yield: 8
servings.

KEM EMBREY ABURROW

(MRS. HARRY J.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.