Red and white salad

12 servings

Ingredients

Quantity Ingredient
¼ cup Cold water
1 tablespoon Gelatin
4 cups Cranberry sauce -- 2 cans
1 cup Crushed pineapple
½ cup Black walnuts -- chopped
2 cups Cooked chicken -- cubed
1 cup Celery -- finely chopped
¼ cup Fresh parsley -- chopped
¼ cup Cold water
1 tablespoon Gelatin
1 cup Mayonnaise
½ cup Evaporated milk
½ teaspoon Salt
⅛ teaspoon Black pepper -- or white

Directions

FIRST LAYER

SECOND LAYER

Cranberry layer: 1. Put into a small bowl the ¼ cup cold water and sprinkle in 1 envelope gelatin. Let soften for 5 minutes. 2. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce cans), drained crushed pineapple and the walnuts. 3. Dissolve gelatin thoroughly by placing bowl in very hot water. When gelatin is dissolved, stir it and then blend into the cranberry mixture. Put mixture into a mold.

You will need a 3-quart mold that has been lightly oiled for this recipe. Do not use olive oil. Chill mixture until slightly set.

Chicken layer: 4. Repeat for gelatin as in first layer. Blend together the mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved gelatin. Fold in the chicken, celery and parsley. 5.

When first layer is slightly set (the consistency of unbeaten egg whites) turn the chicken mixture onto the cranberry layer. 6.

Refrigerate until firm. Unmold onto chilled serving platter, decorated with curly lettuce if you prefer. Serve with additional mayonnaise.

Recipe By : Jo Anne Merrill

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