Cranberry Salad

Ingredients

• 1 lb. cranberries
• 4 red apples
• 2 oranges
• 1 cup nuts
• 2 packages lemon jello

Method

1. 1

   Grind cranberries, apples, oranges.

2. 2

   Add nuts.

3. 3

   Dissolve jello.

4. 4

   Let cool and add cranberries, apples, oranges and nuts.

5. 5

   Congeal in jello molds.

6. 6

   Serve on lettuce leaves with mayonnaise.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 57. The excerpt below is the record exactly as published.

CRANBERRY SALAD MOLDS 1 T, unflavored gelatine 1 cup crushed pineapple 1 small glass cranberry sauce 14% cup chopped walnut meats 1% cup cold water 14 cup lemon juice 1 cup chopped celery Dissolve gelatine in cold water Heat crushed pineapple. Add gela- tine, stir well. Add lemon juice and cranberry sauce. Beat smooth. Chill partially. Add celery and nuts. Pour into oiled molds. Chill until firm. Unmold on pineapple slices. Garnish with endive. Serves 6 to 8. Mrs. Ella S, Church Ronda Club MARBLED LETTUCE 1 head lettuce 3 oz. cream cheese 1 T. minced green pepper 2 T. diced tomatoes 1 t. minced onion 2 T. grated carrots YT. salt 1-8 t. worcestershire sauce 1-8 t. pepper Remove loose outer leaves from head of lettuce and with sharp knife carve it as you would an apple to re- move entire heart. Cream cheese; add vegetables and seasonings and pack lightly in center of lettuce. Wrap in damp cloth and waxed paper and chill in refrigerator until ready to serve. Slice head in quarters. Serves 4, Mrs. Fred A. Sale Ronda Club 120 HOME DEMONSTRATION CLUB COOK BOOK CRANBERRY SALAD 1 lb. cranberries 4 red apples 2 oranges 1 cup nuts 2 packages lemon jello

Cook this with the app: pantry check, scaling, and the assistant.