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1 (8 oz.) can crushed
1 (3 oz.) pkg. gelatin (may
use sugar-free)
1/3 c. mayonnaise (may use
1/4 tsp. salt
2 Tbsp. vinegar
1 small can evaporated milk
1 (16 oz.) can whole cranberry

Drain juice from pineapple and add enough water to the
juice to make 3/4 cup liquid. Heat to boiling. Dissolve
gelatin in liquid. Cool slightly. Combine mayonnaise, salt
and vinegar. Gradually add cooled gelatin mixture. Stir until
smooth. Mix in evaporated milk, pineapple and cranberries.
Pour into oiled 4 cup mold. Chill until firm. Turn out onto
lettuce. Makes 6 or more servings.

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