Recipe - Red And White Salad

First Layer:
One fourth cup Cold water
1 tablespoon Gelatin
4 cup Cranberry sauce 2 cans
1 cup Crushed pineapple
One half cup Black walnuts chopped
Second Layer:
2 cup Cooked chicken cubed
1 cup Celery finely chopped
One fourth cup Fresh parsley chopped
One fourth cup Cold water
1 tablespoon Gelatin
1 cup Mayonnaise
One half cup Evaporated milk
One half teaspoon Salt
1/8 teaspoon Black pepper or white

Cranberry layer: 1. Put into a small bowl the One fourth cup cold water and
sprinkle in 1 envelope gelatin. Let soften for 5 minutes. 2. Blend in large
bowl 4 cups whole cranberry sauce (two 16ounce cans), drained crushed
pineapple and the walnuts. 3. Dissolve gelatin thoroughly by placing bowl
in very hot water. When gelatin is dissolved, stir it and then blend into
the cranberry mixture. Put mixture into a mold. You will need a 3quart
mold that has been lightly oiled for this recipe. Do not use olive oil.
Chill mixture until slightly set.

Chicken layer: 4. Repeat for gelatin as in first layer. Blend together the
mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved
gelatin. Fold in the chicken, celery and parsley. 5. When first layer is
slightly set (the consistency of unbeaten egg whites) turn the chicken
mixture onto the cranberry layer. 6. Refrigerate until firm. Unmold onto
chilled serving platter, decorated with curly lettuce if you prefer. Serve
with additional mayonnaise.

Recipe By : Jo Anne Merrill

From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip