Red And White Salad

---------- Recipe via Meal-Master (tm) v8.04

Title: Red And White Salad
Categories: Poultry, Salads
Yield: 12 servings


: First Layer: -----
1/4 c cold water
1 TB gelatin
4 c cranberry sauce -- 2 cans
1 c crushed pineapple
1/2 c black walnuts -- chopped
: Second Layer: -----
2 c cooked chicken -- cubed
1 c celery -- finely chopped
1/4 c fresh parsley -- chopped
1/4 c cold water
1 TB gelatin
1 c mayonnaise
1/2 c evaporated milk
1/2 ts salt
1/8 ts black pepper -- or white

Cranberry layer: 1. Put into a small bowl the 1/4 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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