Cranberry Ring Mold with Apple-Pecan Salad Filling

2 pk Gelatin,unflavored

1/2 c Water,cold

3/4 c Water,boiling

1/4 c Lemon juice,fresh

2 cn Cranberry sauce (16 oz)

1/2 c Water,cold

1/2 ts Horseradish,bottled

3 ds Liquid red pepper seasoning

1/4 ts Salt

-------------------------APPLE-PECAN SALAD FILLING------------------------- 2 c Apples,peeled/chopped

1 ts Lemon juice

1/2 c Celery,thinly sliced

1 c Pecans,coarsely chopped

1/4 c Mayonnaise

1/4 ts Salt

1/2 c 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 salad.