TURKEY CRANBERRY LOAF
CRANBERRY LOAF
1 env. plain gelatin
1 c. crushed pineapple
1/4 c. cold water
1/2 c. nut meats
2 c. whole cranberry sauce
1 tbsp. lemon juice
TURKEY LAYER
1 envelope plain gelatin
3 tbsp. lemon juice
1/4 c. cold water
1 c. mayonnaise
1/2 c. diced celery
2 c. diced cooked turkey
1/2 c. turkey or chicken stock
2 tbsp. chopped parsley
3/4 tsp. salt
For cranberry layer, soften the gelatin in cold water and
dissolved over boiling water. Add cranberry sauce, pineapple,
nuts and lemon juice. Pour into a 10 x 6 x 1 1/2 inch pan and
chill until firm. For turkey layer, soften gelatin in cold
water. Dissolve over hot water. Blend in mayonnaise, broth,
lemon juice, salt, celery, parsley and cooked turkey. When
almost ready to congeal, pour over cranberry layer and chill
until firm. Serve on salad greens with mayonnaise. Makes 6 to 8
servings.
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