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2 cups fresh or frozen cranberries, thawed 1 cup sugar 1 small (3-ounce) package lemon-flavored gelatin 1 cup boiling water 1 cup chopped celery 1 cup chopped walnuts Lettuce leaves Position knife blade in food processor bowl; add cranberries. Process 30 seconds or until chopped. Combine cranberries and sugar in a large bowl; let stand 1 hour or until sugar dissolves. Combine gelatin and boiling water in a large bowl; stir 2 minutes or until gelatin dissolves. Chill until the consistency of unbeaten egg white. Stir cranberry mixture, celery, and walnuts into gelatin mixture. Pour into lightly oiled 4-cup mold. Cover and chill until firm. Unmold salad onto lettuce-lined plate. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |