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MOLDED CRANBERRY-CHICKEN SALAD Layer #1: 1 pkg. Knox gelatine 1 can whole cranberry sauce (1 lb. or 2 c.) 1 c. crushed pineapple 1/2 c. chopped nuts 1 Tbsp. lemon juice 1/4 c. cold water Layer #2: 1 pkg. Knox gelatine 1/4 c. cold water 1 c. mayonnaise 1/2 c. cold water 3 Tbsp. lemon juice 3/4 tsp. salt 2 c. cut-up chicken 1/2 c. celery Layer #1: Dissolve over hot water the Knox gelatine in 1/4 cup cold water. Combine dissolved gelatine with cranberry sauce, crushed pineapple, chopped nuts and lemon juice. Pour into mold and chill until firm. Layer #2: Dissolve Knox gelatine in 1/4 cup cold water over hot water. Blend in mayonnaise, then add 1/2 cup cold water, lemon juice, salt, chicken and cut up celery. Pour over first layer and chill until firm. Slice and serve on lettuce. Serves 12. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.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. |