Cranberry waldorf delight

12 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh cranberries
2 cups (scant) sugar
1 pack (3-oz) lemon gelatin
1 tablespoon Plain gelatin
1 cup Chopped apples
1 cup Chopped celery
1 cup Chopped nuts
½ cup Butter
⅓ cup Flour
½ cup Sugar
1 Egg yolk
1¼ cup Pineapple juice
1 Egg white; beaten stiff
Whipped cream

Directions

Combine cranberries with sugar and water. Cook over medium heat until berries stop popping. Dissolve lemon gelatin and plain gelatin (first softened in cold water) in 1 cup hot water. Then mix with cranberries and allow to cool. Stir in remaining ingredients and pour into oiled 9-inch square pan or mold. Chill well. Make dressing: Melt butter in top of double boiler and blend in flour. Add pineapple juice and cook until thick, stirring constantly. Fold beaten egg white into hot mixture. Store in refrigerator. Thin with whipped cream as used.

THANKSGIVING

A DIFFERENT CRANBERRY

ACCOMPANIMENT FOR HOLIDAYS.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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