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Recipes
Congealed Salad 2

Lynn's Congealed Cranberry Salad

1 can (about 9 ounces) pineapple chunks 
3 ounce package red cherry flavour gelatin 
1 pound can jellied cranberry sauce 
1/4 cup lemon juice 
8 ounce carton cream style cottage cheese 
1/2 cup thinly sliced celery 
1/2 cup coarsely broken walnuts 
  Romaine 


Preparation Instructions:

Drain the syrup from the pineapple into a 1 cup measure. Add water to make 1 cup. Heat to boiling in a small saucepan. Stir into gelatin in a medium sized bowl until gelatin dissolves. Beat in cranberry sauce and lemon juice. Chill 45 minutes or until as thick as unbeaten egg whites. Stir in pineapple, cottage cheese, celery, and walnuts. Spoon into a 6 cup mould. Chill several hours (overnight is best).

When ready to serve, loosen salad around edge with a knife. Dip mould very quickly in and out of hot water. Cover with serving plate. Turn upside down. Gently lift off mould. Garnish with romaine.

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