Mama's Red Holiday Salad

The original recipe is given, but now that the family is more sugar and calorie conscious, we use Nutra-sweetened gelatin, only 1/2 cub sugar and 1 cup celery for 1 cup of pecans to make it a very low calorie, festive treat.

1 lb. fresh cranberries, ground
juice of 1 lemon
1 large pkg. cherry gelatin
1 c. boiling water
2 c. chopped pecans

2 c. sugar
1 c. crushed pineapple, drained
2 evelopes Knox plain gelatin
2 c. chopped celery

Mix cranberries and pineapple, add sugar and sprinkle juice on top.  Set aside, at room temperature, while preparing other parts.  Stir occasionally so that sugar dissolves and jice is formed.

Combine gelatins in a pan and stir in water.  Heat over very low flame, if necessary, so that all gelatin dissolves.  Set aside, at room temperature, to slightly ticken.

Add celery and pecans to cranberry mixture, then add gelatin mixture.  Be sure al sugar is dissolved before adding gelatin.

Pour into two 6 cup molds, cover and let set in refrigerator, covered.  Chill at least 4 to 6 hours.

To unmold, dip mold into very hot water for a few seconds, loosen top edges and turn upsdie down with serving plate on top.  If gelatin has become liquid, put into freezer about 5 minutes to regel.  Garnish with parsley or lettuce leaves.

Brenda Camp