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Cranberry Ring Mold With Apple Pecan Salad Fi


2 package gelatin,unflavored
1/2 cup water,cold
3/4 cup water,boiling
1/4 cup lemon juice,fresh
2 can cranberry sauce (16 oz)
1/2 cup water,cold
1/2 tsp horseradish,bottled
3 dash liquid red pepper seasoning
1/4 tsp salt


2 cup apples,peeled/chopped
1 tsp lemon juice
1/2 cup celery,thinly sliced
1 cup pecans,coarsely chopped
1/4 cup mayonnaise
1/4 tsp salt
1/2 cup heavy cream,whipped

1. In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to
soften. Add boiling water and stir until dissolved. Stir in lemon
juice.~ 2. Combine cranberry sauce and 1/2 cold water in a saucepan.
Stir, then beat with whisk until smooth; do not allow to boil. Add
horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture.
Pour into a 6-cup ring mold that has been rinsed with cold water.
Chill about 4 hours, or until firm. Unmold onto round serving plate.
Fill center with Apple And Pecan Salad. Surround with additional
salad if desired.~ NOTE: Miss Allie doubles this recipe to make two
ring molds to serve her large family. Both the ring molds and salad
can be prepared ahead, but the cranberry molds should be unmolded and
filled with the salad just before serving.~ ~ *** APPLE-PECAN SALAD
FILLING ***~ 1. Combine apples, lemon juice, celery, pecans,
mayonnaise, and salt; stir to blend. Cover and refrigerate until
about 1 hour before serving. Fold in whipping cream. Return salad to
refrigerator until time to serve.~ 2. Makes sufficient salad to fill
2 6-cup cranberry molds, with enough left over to surround mold with


Servings: 8



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