1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Workbasket Recipes Part I: Today's installment is from the November 1977 issue including for your culinary pleasure: Mix gelatin and 1 cup of cranberry juice in saucepan
1: Stir over low heat until gelatin is dissolved
2: Stir in remaining cranberry juice and lemon juice
3: Place pineapple in a design on bottom of a 2 quart mold
4: Carefully spoon about 1 1/2 cups of gelatin mixture on top of slices
5: Chill until firm but still sticky
6: Chill remaining gelatin until syrupy
7: Fold in vegetables and spoon mixture into mold
8: Chill until firm
9: To unmold, dip mold into lukewarm water for a few seconds, tap to loosen and invert onto a serving platter
10: Garnish with parsley sprigs and serve with mayonnaise, thinned with a sweet vinegar
11: Serves 8 to 10
12: Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM
13: NET> on Sep 2, 1997